Herbed Turkey & Mushroom Pot Pie combines the comforting flavors of Thanksgiving leftovers with a savory pie crust. It's perfect for a cozy family dinner or a hearty meal on a chilly evening. You'll love how the herbs elevate this classic dish into something truly special.
The base of this pie starts with cooked turkey, an excellent way to use leftovers while adding protein. Mushrooms bring an earthy flavor and meaty texture, making the pie hearty. Carrots and peas add a touch of sweetness and a pop of color, while celery offers a subtle crunch. Yellow onion and garlic are sautéed to build a savory foundation. The all-purpose flour helps thicken the filling, working its magic with chicken broth and whole milk for a creamy sauce. A drizzle of olive oil ensures everything cooks up nicely. The herbs — fresh thyme and rosemary — lend a fragrant earthiness. Salt and black pepper season the filling just right. The pie is encased in a ready-made pie crust, making it simple to throw together, and a beaten egg gives the top crust a beautiful golden finish.
This pot pie pairs beautifully with a crisp green salad tossed in a light vinaigrette. For a heartier meal, serve with roasted potatoes or a side of buttery green beans. A glass of chilled white wine complements the flavors nicely.
Start by preheating your oven to 375°F (190°C). This gives the oven enough time to heat while you prepare the filling. In a large skillet, heat up the olive oil over medium heat. Toss in the onions, garlic, celery, and carrots. Stir them around and let them soften for about five minutes, until they start to smell delicious and look a bit translucent.
Next, add the mushrooms. Cook these until they release their moisture, which should take about three minutes. You’ll know they’re ready when they shrink and darken a bit. Sprinkle the flour over the veggies, and stir it in well. This step is crucial as it will thicken the filling later. Cook this mixture for another two minutes to get rid of the raw flour taste.
Now it's time to slowly whisk in the chicken broth and milk. Pour it in gradually while stirring, to avoid lumps and ensure a smooth sauce. Keep stirring until the mixture thickens up nicely. Add the turkey, peas, thyme, rosemary, salt, and pepper. Mix everything well and then remove the skillet from the heat.
Roll out one sheet of your pie crust and fit it into a 9-inch pie dish. Pour the turkey mixture into the crust-lined dish, spreading it evenly. Cover with the second pie crust, sealing the edges by pinching them together. Make a few slits in the top with a knife to let the steam escape. Brush the crust with the beaten egg for that perfect golden brown finish.
Bake your pie in the preheated oven for 35-40 minutes, until the crust is beautifully golden. Once done, let it cool for about ten minutes before serving. This resting time helps the filling set up a bit so you can slice it nicely.
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