Herb-Infused Turkey Pot Pie with Vegetable Medley

Recipe Collection: Dinner

Herb-Infused Turkey Pot Pie with Vegetable Medley is a perfect dish for utilizing leftover turkey. This non-vegetarian American classic features a flaky double crust filled with a rich vegetable medley, making it a hearty meal for any occasion. Ideal for family gatherings, this recipe is gluten and dairy-friendly, ensuring everyone can enjoy it.

With its robust flavor profile, this pot pie is versatile enough to serve as a main course or a side dish. 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 effortless meal planning. Organize your ingredients and follow our step-by-step guide to create this delicious dish today!

Overview

This Herb-Infused Turkey Pot Pie is a delightful way to use leftover turkey, featuring a creamy vegetable filling encased in a flaky double crust. Perfect for feeding a crowd, this comforting dish is sure to become a family favorite.

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, sliced
• 2 Carrots, diced
• 3 Tablespoons dried parsley
• 1 Teaspoon dried oregano
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 2 Cubes chicken bouillon
• 2 Cups water
• 3 Potatoes, peeled and diced
• 1.5 Cups cubed cooked turkey
• 3 Tablespoons 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 delicious Herb-Infused Turkey Pot Pie!