Description
A delicious way to repurpose Thanksgiving leftovers into a comforting pot pie with turkey, vegetables, and a flaky crust.
Ingredients
Scale
- 2 cups cooked turkey, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a saucepan, combine butter, flour, salt, and pepper. Cook and stir over medium heat until smooth.
- Gradually add chicken broth and milk; cook and stir until thickened and bubbly.
- Stir in turkey and mixed vegetables. Remove from heat.
- Pour mixture into a pie crust; cover with top crust. Seal edges and cut slits in the top.
- Bake in preheated oven for 30 to 35 minutes, or until crust is golden brown.
Notes
Use any leftover Thanksgiving vegetables for added flavor. Let the pie cool for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 20g