How to Make Turkey Pot Pie from Scratch
Delicious way to use up leftover turkey and veg from Thanksgiving!
Servings: 11 " deep dish pie
Ingredients
- Double pie crust
- 2 cups turkey stock
- 2 cups chopped turkey
- 2 cups chopped potato
- 2 cups chopped carrot
- 1 cup frozen peas
- 3 tablespoons butter
- 2 tablespoons flour
- 1/2 cup milk
- Salt & pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Prepare a deep dish pie pan with the bottom pie crust.
- Cook the chopped potatoes and carrots in 2 cups turkey stock for 6-8 minutes over medium temperature.
- Prepare the roux by melting 3 TBS butter in a medium saucepan over medium heat. Whisk in 2 TBS flour into the butter and add milk.
- Whisk until thickened and bubbly.
- Pour the gravy into the potato and carrot mix. Add 2 cups chopped turkey ad 1 cup frozen peas.
- Stir until combined.
- Add salt and pepper and pour into the prepared pie shell.
- Add the top crust, make slits in the top, brush with egg and water mix.
- Bake 45 minutes or until brown and bubbly.
- Remove from oven. Let rest 5-10 minutes.
- Slice and enjoy!
Nutrition
Serving: 1g | Calories: 304kcal | Carbohydrates: 30g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 51mg | Sodium: 330mg | Fiber: 4g | Sugar: 5g