Easy Turkey Pot Pie

This Turkey Pot Pie is one of our favorite ways to use Thanksgiving leftovers. With its flaky crust loaded with turkey and vegetables, you’ll want to make it a part of your family tradition too!

Ingredients:

For the Filling:

• 2 cups cooked turkey, chopped
• 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
• 1/2 cup diced onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 3/4 cups chicken or turkey broth
• 2/3 cup milk

For the Pie Crust:

• 2 ready-made pie crusts (or homemade if preferred)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until it becomes translucent.
3. Stir in the flour, salt, pepper, and dried thyme to create a roux. Cook for a couple of minutes to remove the raw taste of the flour.
4. Slowly whisk in the chicken or turkey broth and milk, continuing to stir until the mixture thickens and becomes smooth.
5. Add the cooked turkey and frozen mixed vegetables to the skillet, stirring to combine. Cook for a few more minutes until the mixture is heated through.
6. Roll out one of the pie crusts and place it in the bottom of a pie dish.
7. Pour the turkey and vegetable filling into the pie crust.
8. Roll out the second pie crust and place it on top of the filling. Seal the edges of the pie by crimping them with a fork.
9. Cut a few slits in the top crust to allow steam to escape.
10. Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
11. Allow the Turkey Pot Pie to cool for a few minutes before serving.