Turkey Pot Pie
The best leftover turkey recipe is one that’s easy, flavorful, and filling. This turkey pot pie with chicken cooking broth checks all the boxes. Perfect for a rainy day.
Ingredients
- 3 tablespoons butter
- 1 cup potatoes diced
- 1 cup onions diced
- 1 cup celery diced
- 1 cup carrots diced
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves minced, or 1 teaspoon dried thyme
- 1/2 cup all-purpose flour
- 1 cup Kettle & Fire Chicken Cooking Broth
- 1 cup milk
- 2 cups turkey cooked and chopped
- 1 pie crust
Instructions
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Preheat oven to 400°F.
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In a large non-stick skillet, melt butter over medium-high heat. Add potatoes, onions, celery, and carrots in the skillet. Add a pinch of salt and pepper to taste. Sauté for about 10 minutes or until the vegetables are tender. Stir in thyme leaves while cooking.
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Sprinkle flour into the pan. Cook for one more minute, stirring constantly. Gradually stir in cooking broth and milk. Reduce heat to medium and cook until the mixture is thickened and bubbly, stirring constantly.
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Add turkey and stir well.
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Pour the mixture into a 9-inch pie dish and top with pie crust. Trim off the excess crust alongside the edge of your pie dish. Cut slits in the middle to allow steam to escape.
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Bake the pie for 40-50 minutes or until pastry is golden brown and the filling is bubbly and cooked through.