Herb-Infused Turkey Pot Pie with Rich Gravy

Recipe Collection: Dinner

Herb-Infused Turkey Pot Pie with Rich Gravy is a comforting classic, perfect for transforming leftover turkey into a hearty meal. Encased in a flaky double crust, it features tender turkey, vibrant mixed vegetables, and a rich herb gravy that warms the soul. Ideal for non-vegetarians, this American dish is also gluten and dairy-friendly.

With its robust flavor profile, this pot pie is versatile enough for family dinners or cozy gatherings. Easily select this recipe on the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for efficient meal planning. Get started today and create a delicious meal with ease!

Overview

This Herb-Infused Turkey Pot Pie is a rich and creamy dish, perfect for using up leftover turkey from festive occasions. Encased in a flaky double crust, this pot pie is filled with tender turkey, mixed vegetables, and a luscious herb-infused gravy, making it a comforting meal for the whole family.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 56 minutes

Ingredients

• 0.25 Cup butter, melted
• 0.5 Cup onion, minced
• 0.5 Cup mushrooms, minced
• 1 Tablespoon garlic, minced
• 0.33 Cup all-purpose flour
• 0.5 Teaspoon dried sage
• 0.25 Teaspoon dried thyme
• 1.5 Cups prepared turkey gravy
• 0.5 Cup water
• 0.5 Cup milk
• 1 14 Ounces (oz) package frozen mixed vegetables, drained
• 3 Cups turkey, cubed
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 1 Pastry for a 10-inch double crust pie

Steps

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Melt the butter in a large saucepan over medium heat. Add the onions, mushrooms, and garlic; cook until tender, about 5 minutes.
3. Stir in the flour, sage, and thyme until well blended. Gradually pour in the gravy, water, and milk, stirring continuously. Bring the mixture to a boil over medium-high heat and cook for 1 to 2 minutes.
4. Add the turkey and mixed vegetables to the saucepan, cooking until the vegetables are tender, about 5 minutes.
5. Line a 10-inch pie plate with the bottom crust. Pour the turkey mixture into the crust. Cover with the top crust, sealing and crimping the edges. Pierce the top crust with a fork in a few places. Cover the edges with strips of aluminum foil.
6. Bake in the preheated oven for 25 minutes. Remove the foil strips and bake until the crust is golden, about 20 minutes more.
7. Remove from the oven and let the pie rest for 10 minutes before serving.

Enjoy your warm and inviting Herb-Infused Turkey Pot Pie!