Ingredients and Weight:
- Leftover Turkey (white and dark meat, cooked), 1.25 cups cooked
- Pie Crust (homemade or store-bought), 2 (9-inch)
- Turkey stock (low sodium), 3 cups
- Mixed Vegetables (carrots, celery, onions), 1½ cups chopped
- Peas (fresh or frozen), 3/4 cup
- All-purpose flour, 1/4 cup
- Cold unsalted butter, 5 tbsp
- Dried poultry seasoning, 2 tsp
- Freshly chopped parsley, 2 tbsp (for garnish)
- Salt, Black pepper, to taste
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, melt the butter. Add the chopped vegetables and cook until softened, about 5-7 minutes.
- Sprinkle the flour over the vegetables and cook for 1 minute while stirring constantly.
- Gradually whisk in the turkey stock, stirring until smooth. Bring to a gentle boil and let simmer until slightly thickened, about 5-7 minutes.
- Add the chopped turkey, peas, poultry seasoning, salt, and black pepper. Stir to combine.
- Transfer the filling to a 9-inch pie plate.
- Unroll one of the pie crusts and place it over the filling. Tuck the edges under and trim any excess.
- Cut vents in the top crust to allow steam to escape.
- Repeat the process with the second pie crust and place it over the first crust. Crimp the edges to seal.
- Brush with butter or an egg wash (1 egg beaten with 1 tbsp water) and sprinkle with parsley.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let cool for at least 10 minutes before serving.
Nutritional Information:
- Calories: 425
- Fat: 20g
- Carbohydrates: 30g
- Protein: 25g
Dish Characteristics:
- Creamy, savory turkey filling
- Flaky, golden brown crust
- Comforting and satisfying
- Perfect for using up leftover turkey
User Comments:
- "This recipe was a lifesaver after Thanksgiving! I had so much leftover turkey, and the pot pie was a delicious way to use it up."
- "The crust was perfectly flaky and the filling was so flavorful. I could taste the turkey, vegetables, and spices perfectly."
- "I made this for my family and they loved it. It's a great dish for a cozy fall or winter night."
Special Precautions and Tips:
- If you don't have leftover turkey, you can use rotisserie chicken or turkey breast.
- Add any other vegetables you have on hand to the filling, such as corn, potatoes, or bell peppers.
- If the filling is too thick, add more turkey stock. If it's too thin, cook it longer or add more flour.
- Let the pot pie cool slightly before serving to prevent the filling from bubbling out.
