0 from 6 votes
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!
Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
55 mins
Servings: 8
Calories: 339 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1/4 cup butter
- 1/2 cup diced onion
- ¼ cup diced celery
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cups milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon poultry seasoning
- 10 ounces frozen peas and carrots
- 2 cups leftover diced turkey
- 2 prepared pie crusts
Instructions
- 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.
Cup of Yum
Notes
- Check the crusts after 20 minutes and tent with foil or a pie shield if beginning to brown too quickly.
- 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.
Nutrition Information
Calories
339kcal
(17%)
Carbohydrates
30g
(10%)
Protein
13g
(26%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
42mg
(14%)
Sodium
755mg
(31%)
Potassium
267mg
(8%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
3611IU
(72%)
Vitamin C
5mg
(6%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 339
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 755mg | 31% |
| Potassium | 267mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3611IU | 72% |
| Vitamin C | 5mg | 6% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.