Quick Turkey Pot Pie
Warm, comforting, and incredibly easy to make, this Quick Turkey Pot Pie is the perfect way to transform leftover turkey into a hearty and satisfying meal. Packed with tender turkey, colorful frozen mixed vegetables, and a creamy homemade sauce seasoned with thyme, this recipe comes together in just under an hour. With a buttery, flaky double-crust made from convenient refrigerated pie crusts and a golden egg-wash finish, this pot pie is as beautiful as it is delicious. Ideal for busy weeknights or a cozy family dinner, this recipe serves six and can be prepped in just 20 minutes. Whether you’re looking to repurpose Thanksgiving leftovers or create a no-fuss comfort food classic, this quick and easy turkey pot pie is a crowd-pleaser every time!
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Recipe Information
Ingredients
- 2 cups cooked turkey
- 2 cups frozen mixed vegetables
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.5 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons dried thyme
- 2 pieces refrigerated pie crusts
- 1 piece egg
- 1 tablespoon water
Instructions
Preheat the oven to 400°F (200°C).
In a medium saucepan, melt the butter over medium heat.
Stir in the flour and cook, whisking constantly, for 1 minute to create a roux.
Gradually add the chicken broth and milk, whisking continuously, until the mixture is smooth and begins to thicken.
Stir in the salt, black pepper, and dried thyme. Set the sauce aside.
In a large mixing bowl, combine the cooked turkey, frozen mixed vegetables, and the prepared sauce. Mix until fully incorporated.
Unroll one of the pie crusts and place it into a 9-inch pie dish, pressing gently to fit the dish.
Pour the turkey and vegetable mixture into the prepared pie crust.
Top with the second pie crust. Pinch the edges together to seal, and cut a few small slits in the crust to allow steam to escape.
In a small bowl, whisk together the egg and water to create an egg wash.
Brush the top crust with the egg wash for a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pot pie to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 570 mg | 25% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.9 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 395 mg | 8% | |
*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.
