TURKEY

POT PIE RECIPE

A GREAT USE FOR LEFTOVER TURKEY!

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WHY YOU'LL LOVE IT

Quick Comfort: This turkey pot pie recipe delivers a comforting, homemade meal in under an hour. – Family-Friendly: Perfect for pleasing picky eaters and gathering the whole family around the table. – Leftovers Makeovers: A delicious way to use up leftover turkey from holidays or roasted chicken. – Flavorful Filling: Creamy and savory filling encased in flaky pastry, a classic combination.

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INGREDIENTS

Refrigerated Pie Crusts Unsalted Butter Chopped Onion All-Purpose Flour Salt Black Pepper Chicken Broth Milk Turkey Mixed Vegetables Dried Thyme

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Preheat Your Oven

Start by preheating your oven to 425°F.

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Prepare the Pie Crusts

Place one pie crust in the bottom of a 9-inch pie dish. Set the second crust aside for the top.

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Cook the Filling

In a large saucepan, melt the butter over medium heat. Add the chopped onions and cook until they become translucent.

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Create the Roux

Stir in the flour, salt, and pepper until well combined, creating a roux. Slowly add the chicken broth and milk, stirring continuously until the mixture thickens and becomes smooth.

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Add the Turkey and Vegetables

Add the diced turkey, mixed vegetables, and dried thyme (if using) to the saucepan. Stir until the filling is well mixed and heated through.

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Fill the Pie Dish

Pour the turkey and vegetable filling into the pie dish over the bottom crust.

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Cover with the Top Crust

Place the second pie crust over the top of the filling. Seal the edges by crimping them together, and make a few small slits in the top crust to allow steam to escape.

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Bake to Golden Perfection

Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

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Cool and Serve

Allow the turkey pot pie to cool for a few minutes before slicing and serving.

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