Easy Turkey Pot Pie
Warm, hearty, and unbelievably simple to prepare, this Easy Turkey Pot Pie is the ultimate comfort food for busy weeknights or cozy family dinners. Packed with tender chunks of cooked turkey, a medley of colorful frozen vegetables, and a creamy, herb-infused sauce, this recipe transforms leftovers into a crowd-pleasing masterpiece. Nestled between flaky, golden pie crusts and brushed with an egg wash for a beautifully crisp finish, this pot pie bakes to perfection in just under an hour. With only 15 minutes of prep time, minimal cleanup, and flavors that feel like a homemade hug, this dish is sure to become a go-to in your dinner rotation. Perfect for repurposing holiday turkey or creating a delicious meal anytime you're craving comfort in a pie dish.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 3 tablespoons all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried thyme
- 3 cups cooked turkey, shredded or diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 2 sheets refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Melt the butter in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.
Sprinkle the flour over the onions and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the chicken or turkey broth, whisking constantly, until the mixture is smooth and thickened.
Stir in the milk, salt, pepper, and thyme. Cook for another 2-3 minutes, letting the mixture come to a low simmer.
Add the cooked turkey and frozen mixed vegetables to the skillet. Stir everything together until evenly coated in the creamy sauce. Remove the skillet from heat.
Roll out one sheet of pie crust and fit it into a 9-inch pie dish. Trim the edges if necessary.
Pour the turkey and vegetable filling into the prepared pie dish, spreading it out evenly.
Roll out the second sheet of pie crust and lay it over the top of the filling. Trim, fold, and crimp the edges to seal the pie.
Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg to give it a golden, shiny finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pot pie from the oven and let it rest for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.3 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
