This Homestyle Turkey Pot Pie is your go-to comfort dish, perfect for using up leftover turkey in the most delicious way. With a creamy filling and flaky crust, it’s a meal that warms the heart and fills the belly, making it ideal for cozy dinners.
Cooked turkey is the star here, providing protein and a hearty texture. If you don’t have turkey, cooked chicken works just as well. Butter creates a rich base for the creamy sauce, while flour helps thicken it to the perfect consistency. Salt and black pepper bring out the flavors without overpowering them. Chicken broth adds depth to the sauce, and whole milk gives it a creamy texture without being too heavy.
Frozen mixed vegetables are convenient and add color and nutrients to the pie. Feel free to use fresh veggies if you prefer. Onion adds a mild, sweet flavor that complements the richness of the sauce. Finally, unbaked pie crusts provide a flaky, buttery casing for all that delicious filling.
This hearty pie pairs wonderfully with a crisp green salad with a tangy vinaigrette to balance its richness. For an extra cozy meal, serve it alongside mashed potatoes or roasted seasonal vegetables.
Start by preheating your oven to 425°F (220°C). This ensures your oven is ready to go once the pie is assembled. Next, grab a saucepan and melt the butter over medium heat. Toss in the chopped onion and cook until it turns translucent. This usually takes about 5 minutes; you’re looking for it to soften and release its aroma.
Sprinkle in the flour, salt, and pepper. Stir it all together until the flour absorbs the butter, forming a paste-like consistency. Allow this to cook for about 1 minute to get rid of the raw flour taste. Slowly whisk in the chicken broth and milk, making sure the mixture stays smooth. Keep stirring until the sauce thickens and starts to bubble gently.
Once your sauce is ready, add the cubed turkey and frozen mixed vegetables. Stir until everything is well coated in the creamy goodness. Now, take one pie crust and lay it into a 9-inch pie dish, pressing it gently against the sides. Pour the turkey and vegetable mixture into the crust, spreading it out evenly.
Place the second pie crust over the filling. Seal the edges by pinching them together, and don’t forget to cut a few slits in the top crust to let the steam escape. This keeps the crust from getting soggy. Pop your pie into the preheated oven and bake for 30 to 35 minutes, or until the crust is a lovely golden brown. Once out of the oven, let it cool for about 10 minutes before serving to allow the filling to set a bit.
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