Turkey Pot Pie | Homemade Turkey Pot Pie Recipe
Servings: 6 servings
Ingredients
- 2 refrigerated pie crust
- 1/2 cup Unsalted Butter
- 1 cup Chopped Onion
- 1/2 cup Unsalted Butter
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 2 cups Chicken Broth
- 1 cup Milk
- 3 cups Cooked Turkey diced
- 2 cups Mixed Vegetables
- 1 tsp Dried Thyme
Instructions
- Preheat Your Oven. Start by preheating your oven to 425°F.
- 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.
- Cook the Filling. In a large saucepan, melt the butter over medium heat. Add the chopped onions and cook until they become translucent.
- 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.
- 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.
- Fill the Pie Dish. Pour the turkey and vegetable filling into the pie dish over the bottom crust.
- 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.
- 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.
- Cool and Serve. Allow the turkey pot pie to cool for a few minutes before slicing and serving.