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and vegetables in a one pot meal. A turkey pot
pie recipe with a silky sauce and a flaky crust that make a great base for leftover turkey and
vegetables. Checkout our Pie
Crust information to make homemade pie crust.
Directions
FILLING:
In a large skillet, melt 2 tablespoons of butter.
If using raw turkey breast, add to butter and season with salt and pepper.
Cook, turning once until lightly browned, approximately 10 minutes. Remove the turkey from
the skillet.
If using leftover turkey, skip the above steps.
To the skillet add the onion, carrots and mushrooms.
Stir and cook until slightly tender. (Approximately 5 minutes)
Add 2 cups of stock, thyme, rosemary and parsley.
Bring to a boil, then reduce heat
to low and add back into the skillet the turkey or leftover turkey.
Simmer for 10
minutes.
Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter on medium high heat,
whisk in flour to combine, then slowly add in 2 cups of chicken stock, whisking continuously, adding
more liquid as the sauce thickens until all is used.
Add this roux to the turkey and vegetable mixture.
Transfer to the souffle or baking dish.
Allow to cool completely before putting on the crust.
This filling can be prepared a day ahead, cooled and covered in the
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