For our family, Thanksgiving leftovers are almost as anticipated as the big meal itself. This homemade turkey pot pie has become a favorite way to transform leftover turkey into something warm, comforting and completely new. Filled with tender turkey, vegetables and creamy goodness, it’s a tradition everyone looks forward to.
Ingredients:
2 pie crusts (store bought or homemade) chilled (our recipes makes 2 crusts, needed for this recipe; one for the top, and one for the bottom)
1 pound cooked Turkey
1/3 cup butter
1/2 cup celery, sliced
1/3 cup onion, chopped
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon fresh thyme
1/4 teaspoon celery seed
1/2 teaspoon garlic powder
1 teaspoon chicken bouillon paste or more to taste (or substitute 1 bouillon cube)
1 cup milk
1 3/4 cup chicken broth
8 ounces frozen veggies, (mix of carrots, peas, green beans, and corn)
1 egg
1 tbsp milk
Directions:
- Chicken Pot Pie Filling: Add onions, celery and butter to the saucepan and cook for a few minutes, until soft and translucent. Stir in the flour, salt, pepper, garlic powder, bullion paste and celery seed. Slowly stir in the chicken broth and milk. Simmer over medium-low heat until thick.
- Add chopped turkey and frozen vegetables. Taste and season with more salt, pepper, bouillon or garlic powder if needed. Allow mixture to cool (so that's it's not hot when poured into the pie crust).
- Preheat oven to 425 degrees F.
- Roll out bottom pie crust: Remove one pie dough from the fridge and place on lightly floured counter. Use a rolling pin to roll dough into a large circle, about 12 inches in diameter. Place in 9 inch pie pan.
- Assemble: Add turkey pot pie filling. Roll out second pie crust and place over the top of the filling. Seal edges of the two crusts together and crimp them, if desired. Use a sharp knife to make a small slit in the top pie crust to allow steam to escape.
- Egg wash: Whisk 1 egg with 1 tablespoon milk and brush a very thin layer over the top pie crust before baking.
- Bake for 40-50 minutes, or until the top crust is golden brown and filling is bubbly. If you find the pie crust is browning too quickly, cover it with a piece of aluminum foil.
- Rest and serve: Allow turkey pot pie to cool for at least 15-20 minutes before serving, to allow it to set up.