Leftover Turkey Pot Pie
It’s hard to find a more comforting dish than a homemade turkey pot pie. This classic version has a flaky, buttery crust, a creamy sauce and a hearty mix of meat and vegetables.
Ingredients
For the Crusts:
- 1 box refrigerated Pillsbury Pie Crusts (2 count)
For the Filling:
- ⅓ cup butter or margarine
- ⅓ cup onion, chopped
- ⅓ cup all-purpose flour
- ½ tsp. salt
- ¼ tsp. black pepper
- 1-¾ cups chicken broth
- ½ cup whole milk
- 2-½ cups cooked turkey, cut into small cubes
- 2 cups frozen mixed vegetables, thawed
Instructions
- Remove refrigerated pie crusts from refrigerator; remove wrapping and allow to sit at room temperature for 15 minutes.
- Pre-heat the oven to 425°F.
- After the 15 minutes has elapsed, place one crust in a 9-inch deep dish pie plate; ensure the crust is snug all around the sides and the bottom of the pie plate; trim the dough even with the edge of the pie plate.
- In 2-quart saucepan, over medium heat, melt the butter.
- Add onion; cook 3 minutes, stirring frequently, until tender.
- Stir in flour, salt and pepper; stir until well blended.
- Gradually stir in broth and milk; cooking and stirring until bubbly and thickened.
- Stir in turkey and mixed vegetables; remove from the heat.
- Spoon into crust-lined pie plate.
- Place second pie crust on top of the turkey mixture.
- Fold edge of second pie crust underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish.
- Then, crimp edges, of both pie crusts, by pressing the pointer finger of one hand against the edges of the dough, from the inside of the dish, while gently pressing with two knuckles of the other hand from the outside.
- Cut slits in several places in top of the crust.
- Place in the pre-heated oven and bake 20 minutes; cover edge of crust with strips of foil, or a pie shield, to prevent excessive browning.
- Bake an additional 15 to 20 minutes or until crust is golden brown.
- Remove from the oven and allow to stand 10 minutes before cutting and serving.
