Description
A cozy and creamy pot pie using leftover roast turkey, garden vegetables, and a buttery flaky crust. Perfect for using up holiday remains in a single-pan meal.
Ingredients
Scale
- 3 cups cooked turkey, cubed
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup diced carrots
- 1 cup diced onion
- 1 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 refrigerated pie crust (9-inch)
Instructions
- Preheat your oven to 400F (200C).
- Melt butter in a large skillet over medium heat. Add the diced onions and carrots, sautéing for 5-7 minutes until softened.
- Stir in the flour and cook for 2 minutes, stirring constantly to create a roux.
- Gradually whisk in the broth. Continue stirring until the mixture thickens into a smooth gravy.
- Stir in the salt, pepper, and dried thyme.
- Fold in the cubed turkey and frozen peas. Remove from heat once combined.
- Pour the mixture into a 9-inch baking dish.
- Roll out the pie crust and place it over the filling. Trim edges and crimp with a fork to seal.
- Cut 3-4 small vents in the top of the crust to let steam escape.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.