Turkey Pot Pie Recipe
Use leftover Thanksgiving turkey to make this easy Turkey Pot Pie recipe! Filled with veggies, a creamy sauce and topped with a flaky crust.
Servings: 8 slices (1 slice per serving)
Calories: 345kcal
Equipment
- Glass Pie Plate
- Stainless Steel Pots and Pans
Ingredients
- ½ cup half 'n half (or milk), room temperature $0.44
- 1 egg $0.30
- 1 cup frozen vegetables $0.65
- ½ yellow onion $0.47
- 1 russet potato $0.75
- ½ cup (1 stick) butter, divided $1.06
- ½ tsp salt, divided $0.01
- ¼ cup all-purpose flour $0.05
- ¼ tsp garlic powder $0.01
- ½ tsp poultry seasoning $0.11
- ⅛ tsp freshly cracked black pepper $0.02
- 1 cup chicken broth* $0.09
- ½ Tbsp fresh parsley, minced $0.02
- 3 cups leftover turkey, shredded with 2 forks $3.24
- 2 Tbsp shredded parmesan cheese $0.56
- 1 pre-made double pie crust $2.77
Instructions
- Preheat oven to 450F. Let half & half come to room temp while you prep your ingredients. Beat egg and set aside.
- Rinse and strain frozen mixed vegetables, dice half an onion, and peel and dice a potato.
- In a large saucepan, melt ½ stick of butter on medium heat and add diced onion and ¼ tsp salt. Cook until glossy but still firm, about 3 minutes
- Add diced potato and cook until par cooked (softened, but still with a little bite), about 7 minutes.
- Remove onion and par-cooked potatoes and set aside.
- In the same pan on medium low heat, add the remaining ½ stick of butter. Once melted, add flour and whisk to make a light roux.
- Add garlic powder, poultry seasoning, remaining ¼ tsp salt, and pepper. Whisk to combine.
- To your roux, add chicken broth and half 'n half, keeping the heat at medium low and whisking constantly to keep it smooth.
- Once thickened, about 3-4 minutes, remove from heat. Fold in mixed vegetables, diced onion, potato, and parsley.
- Then, fold in shredded turkey and parmesan cheese.
- Roll one pie crust out in a 9" pie pan. Fill the pie crust with the turkey vegetable filling.
- Then, add second crust on top, pinching the top and bottom together.
- Cut slits into the top of your pie to let some of the steam escape while cooking, and brush the crust with the previously prepared egg wash.
- Wrap the edges with tinfoil gently. Bake for 30 minutes. Then, remove the tinfoil from the crust and finish baking for 10-15 more minutes until the crust is golden brown. Let cool for at least 15 minutes before cutting, or the filling will not set.
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Notes
*I used Better Than Bouillon to keep costs low. Turkey broth made from scratch with your holiday leftovers would be an even better alternative!
Nutrition
Serving: 1slice | Calories: 345kcal | Carbohydrates: 23g | Protein: 17g | Fat: 21g | Sodium: 544mg | Fiber: 2g