Turkey Pot Pie

Holiday meals are something I look forward to. I’m lucky because there are traditional foods that both my family and my in-laws cook every year that I thoroughly enjoy.

When we have leftover turkey, Turkey Pot Pie is a dish that is easy to make, filled with veggies and the perfect comfort food for the cold weather that usually hits at the start of the New Year.

If dieting is one of your resolutions this year, you should start your diet after enjoying this savory pie. 😉

This is a meal both the hubby and kiddies will enjoy. And it’s great with a glass of wine. Well, everything is great with a glass of wine. As a matter of fact, why not have a glass of wine while you cook. Yes, great idea.

Ingredients:

2 pie crusts
2 tbsp olive oil
1 small onion, diced
2 celery stalks, chopped
2 carrots, diced
1 tsp dried thyme
1/2 tsp dried sage
2 tbsp all-purpose flour
1/2 cup turkey or chicken stock
1 cup milk (more for a creamier filling)
1/2 cup frozen peas
1/2 cup frozen green beans
1/2 cup frozen corn
2 cups leftover turkey (or chicken), diced
Salt and pepper to taste

Directions:
Preheat the oven to 375.

Heat the olive oil on medium heat.

Sautée the onions, celery and carrots until shiny. About 3-5 minutes. Season with thyme, sage, salt and pepper. Feel free to add more thyme and sage than what the recipe calls for. Continue to sautée for an additional 3-5 minutes.

Add the flour.

Stir until the veggies are coated.

Add the chicken stock. I used Better Than Bouillon. I added a teaspoon of BTB to the water and mixed it together. Better Than Bouillon is really all I use when a recipe calls for chicken stock. Add the milk. Stir until mixed together. Reduce the heat and continue to cook until it thickens.

Remove it from the heat and then add your frozen vegetables.

Add the turkey. Season with salt and pepper to taste.

If you prefer a creamy pot pie filling, add more milk until you get the consistency you want. But keep it on the thicker side so that you don’t have runny pot pie. If you add more milk, don’t forget to taste it again and add seasonings as needed.

Form your first pie crust in the bottom of the pie pan. I used a glass deep dish pie pan. You’ll want the pie crust to touch the top edges of the pie pan or roll over the edges a bit.

Pour the pie filling into the pie pan. Spread it evenly out. You’ll see that I make mine on the thicker side. Make yours based on your preference – thick or creamy.

Place the second pie crust over the top of the pie filling. Pinch the using your thumb and pointer finger making sure that you are joining the bottom pie crust with the top pie crust.

Using a knife, make a few slits in the top of the pie crust. This will help it to cook evenly. And it looks cool.

Bake the pie in the center of the oven for 40-50 minutes. I baked mine for 45 minutes and it was perfect.

Pour yourself another tall glass of wine and enjoy!