Classic Turkey Pot Pie
Traditional dish · American
A comforting and hearty classic, this turkey pot pie features tender chunks of turkey and mixed vegetables in a creamy sauce, all encased in a flaky, golden-brown pastry crust.
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Ingredients
- Cooked turkey, cubed3 cups
- Frozen peas1 cup
- Frozen corn1 cup
- Carrots, diced1 cup
- Celery, diced1/2 cup
- Onion, chopped1/2 cup
- Butter1/4 cup
- All-purpose flour1/4 cup
- Chicken broth1.5 cups
- Milk1/2 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Pie crusts (refrigerated or homemade)2
- Egg, beaten (for egg wash)1
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
In a large skillet, melt butter over medium heat. Add onion and celery, cook until softened, about 5 minutes.
- 3
Stir in flour and cook for 1 minute, stirring constantly.
- 4
Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 5 minutes.
- 5
Stir in cooked turkey, peas, corn, carrots, salt, and pepper. Remove from heat.
- 6
Line a 9-inch pie plate with one pie crust. Pour the turkey mixture into the crust.
- 7
Place the second pie crust over the filling. Crimp the edges to seal and cut vents in the top crust.
- 8
Brush the top crust with beaten egg wash.
- 9
Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- 10
Let stand for 10 minutes before serving.
