Turkey Pot Pie Recipe

Ingredients

• ¼ cup unsalted butter ((56g))
• ½ sweet onion (diced)
• 2 small potatoes (diced)
• ⅓ cup all-purpose flour ((40g))
• 1¾ cup chicken broth (warm (420ml))
• ½ cup heavy cream (warm (120ml))
• 1 teaspoon poultry seasoning
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 cup frozen mixed vegetables ((corn, carrots, peas) (about 130g))
• 2½ cups leftover turkey ((about 340g))
• 1 large egg
• 2 pie crusts

Steps

1. 1

   In a large skillet, melt butter over medium heat. Add the onion and potatoes, and cook for 10 minutes, stirring frequently.

2. 2

   Stir in the flour. Cook, stirring constantly, for 2 minutes. While stirring, slowly pour in the broth and heavy cream. Add the poultry seasoning, salt, and pepper. Reduce the heat to low.

3. 3

   Stir in the frozen vegetables and turkey, and cook for 5 minutes. Pour the filling into a bowl to cool.

4. 4

   Preheat the oven to 425°F. Beat the egg with 1 teaspoon of water.

5. 5

   On a lightly floured surface, roll one pie crust to a 12-inch circle. Transfer to a deep 9-inch pie plate. Pour in the cooled filling.

6. 6

   Roll out the remaining pie crust and place on top of the filling. Trim the excess crust within 1 inch of the edge of the pie plate. Tuck the edges under and crimp as desired. Brush the pie crust with the beaten egg. Cut a few slits in the top of the crust to vent steam. Place on a rimmed baking sheet.

7. 7

   Bake for 20 minutes.

8. 8

   Reduce the heat to 350°F and continue baking until the crust is a deep golden brown and the filling is bubbling, about 30 minutes.

9. 9

   Let the pie cool for 10 to 15 minutes before serving. Sprinkle with flaked salt and pepper.