Classic Turkey Pot Pie Recipe

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Turkey and vegetables in a silky sauce and topped with a flaky 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 soufflé 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 refrigerator.

CRUST:

Preheat oven to 375°.
Roll out pie crust to a 12 inch circle or 1 inch larger than your baking dish.
You can use pastry scraps to make cut outs to decorate the top of the pie if you desire.
Beat egg and milk and brush around the edge of the baking dish.
Top with the crust and press the pastry, crimping the edges, around the dish.
Brush lightly all over with the egg mixutre.
If using, place decorations on top and brush with egg mixture.
Using a sharp knife, cut 2-3 slits 1/2 inch long in the center of the pie for the stem to escape.
Bake until the top of the pie is golden brown. (40-45 minutes)
Serve immediately

Container: large skillet, 2 quart round casserole or soufflé dish

Prep Time: 20 minutes

Cook Time: 45 minutes

Serving Description: 1 bowl full

Servings: 6

Enter desired servings:

Ingredients

-		6 tablespoons unsalted butter
-		3 pounds leftover turkey or boneless turkey breast to be cooked - cut into bite sized pieces
-		1 teaspoon salt
		fresh ground pepper to taste
-		1 tablespoon fresh thyme - chopped
-		1 tablespoon fresh rosemary - chopped
-		1 onion - diced
-		2 medium carrots - peeled and cut into 1/4 inch thick rounds
-		2 cups mushrooms - sliced
-		4 cups chicken stock - homemade or canned
-		2 tablespoons fresh parsely - chopped
-		1/4 cup flour
-		1 large egg
-		1 tablespoon water
-		1 frozen pie crust - thawed or can use homemade