Turkey Pot Pie

A hearty turkey pot pie is the perfect way to use up leftover turkey from Thanksgiving!

INGREDIENTS

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.

1

Slowly pour the stock in, stirring constantly. Continue to stir until the liquid thickens, about 5-6 minutes.

2

Add the cream and continue to cook until sauce is thick and creamy. Add the herbs, then season to taste with salt and pepper.

3

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.

4

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.

5

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.

6

With a rich, creamy sauce, tender veggies, and roasted turkey, it’s the ultimate comfort food dinner.

Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Plus - tips and tricks for living your best life! Get my favorite recipes by signing up for my newsletter and I’ll send you my TOP 15 Desserts ebook for free!