A comforting and hearty pot pie made with leftover turkey, vegetables, and a creamy sauce, all encased in a flaky pie crust. Perfect for using up holiday leftovers.
Preparation time
20min
Cooking time
35min
Ingredients
6 Servings
- 0.5 tsp black pepper
- 60 g butter
- 2 carrots
- 2 stalks celery
- 480 ml chicken broth
- 60 g flour
- 160 g frozen peas
- 500 g leftover turkey
- 240 ml milk
- 1 onion
- 2 pie crust
- 1 tsp salt
Directions
Step 1
Preheat your oven to 220°C (425°F).
Step 2
In a large saucepan, melt the butter over medium heat.
Step 3
Add the chopped onion, carrots, and celery. Cook until the vegetables are tender, about 5 minutes.
Step 4
Stir in the flour until well blended. Gradually stir in the chicken broth and milk. Cook, stirring constantly, until the mixture comes to a boil and thickens.
Step 5
Add the diced turkey, frozen peas, salt, and pepper. Mix well and remove from heat.
Step 6
Fit one pie crust into a 9-inch pie dish. Pour the turkey mixture into the crust.
Step 7
Cover with the second pie crust. Seal the edges and cut several slits in the top to allow steam to escape.
Step 8
Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown.
Step 9
Let the pot pie cool for a few minutes before serving.