Fresh From The OCW Recipe Collection
Leftover Turkey Pot Pie
Tender turkey and vegetables in creamy herb-seasoned gravy bake beneath a flaky golden crust.
Ingredients
- 4 tablespoons butter
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chopped cooked turkey
- 1 cup frozen peas
- 1 refrigerated pie crust
- Milk or melted butter, for brushing
Directions
- Heat oven to 400°F.
- Melt butter in a skillet. Add onion, carrots, and celery and cook 6 to 8 minutes.
- Sprinkle flour over vegetables and cook, stirring, for 1 minute.
- Gradually whisk in broth and milk. Add thyme, salt, and pepper. Simmer 4 to 5 minutes until thickened.
- Fold in turkey and peas and transfer to a deep 9-inch pie plate.
- Place crust over filling. Trim and crimp edges and cut steam vents. Brush lightly with milk or butter.
- Bake 30 to 35 minutes, until deeply golden and bubbling. Rest 10 minutes before serving.
OCW Kitchen Tip: Let the filling cool about 10 minutes before adding the crust. Extremely hot filling can soften the pastry before it reaches the oven.
Recipe source: Inspired by Bon Appétit’s adaptable leftover-turkey pot pie method.