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Turkey Pot Pie
chunks of turkey meat and mixed vegetables in a thick creamy sauce, baked in a pie crust to perfection. This is comfort at it's best.
Course Main Course
Cuisine American
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Resting time 15 minutes minutes
Total Time 1 hour hour
Servings 8
Calories 569kcal
Cost $5
- 1/3 cup butter 5 1/3 tablespoons
- 1/3 cup flour
- 1/3 cup onion diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chicken or turkey broth
- 2/3 cup milk
- 2 1/2 cups turkey cut into bite size pieces
- 2 cups frozen mixed vegetables
- 2 pie crusts deep dish is best
Melt butter in a skillet.
Add the onions, flour, salt and pepper.
Stir for about 1 minute until thick and bubbly.
Add broth and milk.
Bring to a boil, stirring constantly, until thickened (about 2-3 minutes).
Add turkey and vegetables, stir well.
Pour into pie crust.
Top with the other pie crust.
Crimp edges, and cut 4 slits in the center to vent.
Bake at 425 for 35-45 minutes.
Let stand 15 minutes before serving.
- Deep dish pie crust is recommended as this makes a lot of filling.
- Use a pie shield, or tent with foil if the crust is browning too quickly.
- Use chicken for a chicken pot pie. Diced cooked chicken or rotisserie chicken works perfectly.
- Allowing the pie to stand after baking helps the filling to firm up, so it doesn't run all over when you serve it.
Calories: 569kcal | Carbohydrates: 33g | Protein: 58g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 152mg | Sodium: 1134mg | Potassium: 822mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2637IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 3mg