Leftover Turkey Pot Pie

• servings: 4 servings
• active time: 40 minutes
• total time: 1 hour 20 minutes

Ingredients

1 pie crust (1/2 of Perfect Pie Crust recipe)

1/2 stick butter (1/4 c.)

1/2 c. finely diced onion

1/2 c. finely diced carrot

1/2 c. finely diced celery

2 c. leftover turkey, light and dark, diced or shredded (or both!)

1/4 c. flour

2 c. low-sodium chicken or turkey broth, plus more if needed

1/4 c. white wine (optional)

3/4 c. heavy cream

1 c. frozen peas (optional)

2 tsp. fresh thyme, chopped

Salt and pepper to taste

Directions

Preheat oven to 400ºF.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not under season), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it’s about 1 inch larger than the pan you’re using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30 to 40 minutes or until very golden and bubbly and the crust is done.

Allow to cool for a little bit before serving.

Serve with a large spoon.

Nutrition

• Calories: 738
• Total Fat: 48 g
• Saturated Fat: 24 g
• Trans Fat: 1 g
• Cholesterol: 135 mg
• Sodium: 957 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 24 g