Turkey Pot Pie with Creamy Vegetable Filling

Recipe Collection: Dinner

Herb-Infused Turkey Pot Pie with Creamy Vegetable Filling is a comforting American classic perfect for utilizing leftover turkey. This dish features a rich vegetable medley enveloped in a flaky double crust, ideal for family gatherings or cozy dinners. Serve it as a main course or pair it with a fresh salad for a complete meal.

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Overview

This Herb-Infused Turkey Pot Pie is a delightful way to use leftover turkey, combining it with a creamy vegetable filling and a flaky double crust. Perfect for a comforting family meal, this dish is sure to satisfy with its rich flavors and hearty ingredients.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 80 minutes

Ingredients

• 1 Recipe pastry for a (10 inch) double crust pie
• 4 Tablespoons (tbsp) butter, divided
• 1 Small onion, minced
• 2 Stalks celery, minced
• 2 Carrots, diced
• 3 Tablespoons (tbsp) dried parsley
• 1 Teaspoon (tsp) dried oregano
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 2 Cubes chicken bouillon
• 2 Cups water
• 3 Potatoes, peeled
• 1.5 Cups cubed cooked turkey
• 3 Tablespoons (tbsp) all-purpose flour
• 0.5 Cup milk

Steps

1. Preheat the oven to 425 degrees F (220 degrees C). Roll out the bottom pie crust, press it into a 10-inch pie pan, and set aside.
2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion, celery, carrots, parsley, oregano, salt, and pepper. Cook and stir until the vegetables are soft.
3. Stir in the bouillon and water, bringing the mixture to a boil. Add the potatoes and cook until tender but still firm.
4. In a medium saucepan, melt the remaining 2 tablespoons of butter. Stir in the turkey and flour. Add the milk and stir until heated through.
5. Combine the turkey mixture with the vegetable mixture, cooking until thickened. Allow to cool slightly, then pour the mixture into the unbaked pie shell.
6. Roll out the top crust and place it over the filling. Flute the edges and make 4 slits in the top crust to let out steam.
7. Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until the crust is golden brown and the filling is bubbling.

Enjoy your homemade Herb-Infused Turkey Pot Pie with Creamy Vegetable Filling!