Equipment:
Turkey Pot Pie
A tasty option for using your leftover Thanksgiving or Christmas turkey.
Ingredients
Instructions
- The crust: Keep prepared crust in the refrigerator until time to use.
- In a large skillet over medium heat, combine the butter and flour until lightly browned. Add onions, celery and garlic. Stirring occasionally, cook until the onions are softened. Whisk in the flour, salt, black pepper, thyme, broth, peas and milk. Cook and whisk until no flour lumps remain, then simmer over medium-low heat to thicken. Filling should be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Remove from heat and set aside.
- Preheat oven to 425°.
- When somewhat cooled, spoon the turkey and vegetable mixture into the crust.
- Cover the pie with the second crust. Crimp the pie crust to seal the edges. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash.
- Bake for 32–38 minutes or until the top of the crust is golden brown. After 20 minutes of baking, be sure to cover the edges of the crust with foil or use a pie crust shield to prevent the edges from getting too brown.
- Remove from the oven and cool for at least 10 minutes before serving. This dish is a great leftover. Store in the refrigerator in an airtight container.
This looks good! The recipe has green chilies twice, is that right or a typo? TIA
Yummy!
When I was a child, you could buy butterfly-shaped white chocolate pralines in Germany. I loved eating them back then.…
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Thank you for your comment. It was an error. Thank you for pointing it out!