Description
A hearty and comforting turkey pot pie filled with tender turkey and a medley of vegetables, all encased in a flaky crust.
Ingredients
Scale
- 2 cups shredded or diced cooked turkey
- 1 cup frozen vegetable medley (peas, carrots, corn, green beans)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup milk
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 package (14 ounces) refrigerated pie crusts (contains 2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, heat a drizzle of oil over medium heat and add the diced onion and celery. Sauté until tender, about 5 minutes.
- Add the shredded turkey and frozen vegetables to the skillet, followed by the cream of chicken soup and milk. Season with garlic powder, thyme, salt, and pepper, stirring until well combined and heated through, roughly 5 minutes.
- Lay one pie crust into a 9-inch pie dish, ensuring it fits snugly.
- Spoon the turkey and vegetable mixture into the crust, spreading it evenly.
- Unroll the second pie crust and place it on top of the filling. Press the edges together to seal, crimping with a fork or fingers.
- Make several small slits in the top crust to allow steam to escape.
- Brush the top with the beaten egg for a golden crust.
- Bake in the oven for 30-35 minutes, or until the crust is golden brown. Cover edges with aluminum foil if they brown too quickly.
- Allow the pie to cool for about 10 minutes before slicing and serving.
Notes
- For a richer flavor, consider adding herbs like rosemary or parsley.
- This recipe can be made ahead of time and frozen before baking.
- Feel free to substitute the turkey with chicken or a vegetarian alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg