A hearty turkey pot pie is the perfect way to use up leftover turkey from Thanksgiving!
Unsalted butter Onion Carrot Celery Frozen peas All-purpose flour Chicken or turkey stock Heavy cream Dried oregano Fresh thyme Kosher salt & black pepper Pie crust
Cook onion, carrot, and celery for ~5 minutes, or until the vegetables are softened. Stir in the peas, turkey, and flour and cook for 2 minutes more.
Slowly pour the stock in, stirring constantly. Continue to stir until the liquid thickens, about 5-6 minutes.
Add the cream and continue to cook until sauce is thick and creamy. Add the herbs, then season to taste with salt and pepper.
Pour filling into a deep dish pie pan or baking dish. If needed, roll out the pie dough until it’s 1-inch larger than the top of the pie pan or baking dish.
Set the dough over the dish and trim any excess, then crimp the edges. Cut 3 to 4 slits on top of the crust with a sharp knife for venting.
Bake until the crust is golden brown and the filling is bubbling up through the vents, about 40 to 45 minutes. Let sit for 10 minutes, then serve.
With a rich, creamy sauce, tender veggies, and roasted turkey, it’s the ultimate comfort food dinner.