Leftover Turkey Pot Pie
Not sure what to do with all that leftover Turkey from Thanksgiving? Just can't eat another Turkey sandwich? This Leftover Turkey Pot Pie is the answer. So easy using premade pie crusts and frozen vegetables, it will be ready to throw in the oven in just minutes!
Servings 8 people
Calories 285kcal
Ingredients
- 1 large Onion
- 3 cups Turkey Cooked and Diced
- 1/2 cup Butter
- 12 oz Frozen Peas and Carrots
- 1 cup Chicken Stock
- 1 Egg
- 1/2 cup Heavy Cream or Milk
- 1/4 tsp Thyme
- 1/2 tsp Garlic Salt
- 1/2 cup Flour
- Salt and Pepper to taste
- 2 Pie Crusts
Instructions
- Preheat oven to 425 degrees.
- In a large saucepan, melt butter over a medium heat and sauce onions until tender.
- Slowly add in flour and seasonings. Mix.
- Add Milk (or cream) and Chicken Stock. Mix until thick and creamy and bubbly.
- Add frozen vegetables and turkey.
- Lay one of the pie crusts on a 9 inch pie plate.
- Dump your Pot Pie mixture onto the crust.
- Put the second pie crust on top. Fold together edges in whatever style you'd like. Cut some slits in the pie crust for releasing steam while baking.
- Mix together egg and small amount of water. Brush egg to top of pie crust.
- Bake for 30-35 minutes, or until Pot Pie Mixture is bubbling under top crust. If top crust starts to burn, cover with aluminum foil.
Nutrition
Calories: 285kcal