Turkey Pot Pie

This Turkey Pot Pie is the perfect way to use up that leftover turkey! Made with loads of veggies, a flaky crust, and a creamy sauce!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 40

Cooling Time 10

Total Time 55

Servings

Calories 339kcal

Preheat oven to 425 degrees.
Heat a medium saucepan over medium heat. Add the butter and melt.
Add the onion and celery to the butter and cook for 5 minutes, stirring often, until softened.
Sprinkle the flour over the onions and celery and stir to combine. Continue cooking for 1 minute.
Slowly pour in the chicken broth and milk, whisking constantly to make a roux. Continue cooking until mixture has thickened. Stir in salt, pepper, and poultry seasoning. Transfer to a mixing bowl.
Heat the peas and carrots in the microwave according to package directions. Add to the mixing bowl with the roux and turkey. Stir well to combine.
Arrange the bottom pie crust in the pie plate. Pour the filling over the crust. Arrange the other crust over the top.
Crimp the edges and cut 4 small slits in the center of the top crust to vent.
Bake for 30-40 minutes or until the crust is golden brown. Tent the edges if needed to prevent the edges of crust from burning.
Let sit for 10 minutes before slicing and serving.

Check the crusts after 20 minutes and tent with foil or a pie shield if beginning to brown too quickly.

You may use canned peas and carrots in place of frozen if desired. No need to heat them up first.

For extra veggies, swap the peas and carrots with a can of mixed vegetables.