This is my first attempt at a pot pie. We had so much turkey left over and I didn't want to waste it! And surprising, really easy to make and super yummy. Just smelling it bake in the oven was so comforting! I'll definitely be doing this more often! Taste great with Frank's Red Hot Sauce.
Ingredients:
1 Egg, beaten
1/3 cup Butter
1 Onion, diced
1/3 cup All-Purpose Flour
1/2 tsp Italian Seasoning
Salt & Pepper to taste
1/4 tsp Thyme
1 cup Chicken Broth
2/3 cup Whole Milk
1 Potato, diced and cooked
1 1/2 cups frozen Corn, Carrots and Peas, defrosted
2 cups leftover Turkey
1 Double Pie Crust (I used Pillsbury)
Instructions:
Preheat oven to 400 degrees. Whisk egg with 1 tbsp of water and set aside.
Cook onion in butter over medium low heat for about 5 minutes. Add in the flour, Italian seasoning, thyme, salt & pepper. Cook for an additional 2 minutes.
Add in the chicken broth and milk a little bit at a time se and stir each time. Bring to a boil over medium heat, simmer 1 minute and remove from heat. Stir in turkey and vegetables.
Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with the egg wash.
Bake 35-40 minutes or until lightly browned and filling is bubbly. Cool for 10-15 minutes before cutting.
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