Background and History
Indulge in the warm embrace of homestyle cooking with Turkey Pot Pie, a dish that traces its roots to the heartwarming traditions of comfort food. Born from the desire to repurpose Thanksgiving leftovers, this savory pie has become a culinary icon, blending tender turkey, wholesome vegetables, and a velvety sauce encased in a flaky crust.
2 cups cooked turkey, shredded
2 cups mixed vegetables (peas, carrots, corn, etc.)
1/2 cup unsalted butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 3/4 cups chicken broth
2/3 cup milk
2 pre-made pie crusts (for top and bottom)
Preparation Time: 15 minutes Cooking Time: 40 minutes
Preheat the oven to 425°F (220°C).
In a large pan, melt butter over medium heat. Add flour, salt, pepper, and thyme, stirring to create a roux.
Gradually whisk in chicken broth and milk until the mixture thickens.
Combine Turkey and Vegetables
Stir in shredded turkey and mixed vegetables, ensuring they are evenly coated with the sauce.
Line Pie Dish
Place one pie crust in a pie dish. Pour the turkey and vegetable mixture into the crust.
Top and Seal
Cover with the second pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
Bake for 30-40 minutes or until the crust is golden brown.
Allow the Turkey Pot Pie to cool slightly before serving.
Customize with your favorite herbs or add potatoes for extra heartiness.
Ensure the pie crust is well-sealed to prevent leaks.
Check for allergens in pre-made pie crusts, and adjust ingredients based on dietary restrictions.