Turkey Pot-Pie

From YavelWiki

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Current revision as of 16:38, 4 July 2024

Ingredients

• 1 egg beaten
• ⅓ cup butter
• 1 onion diced
• ⅓ cup all-purpose flour
• ½ teaspoon poultry seasoning
• ¼ teaspoon thyme
• 1 cup chicken broth
• ⅔ cup milk or cream
• 1 potato diced and cooked
• 1 ½ cups frozen vegetables defrosted
• 2 cups leftover turkey
• 1 double pie crust

Steps

1. Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
2. In a medium saucepan, cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook for 2 minutes more.
3. Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will be very thick at first but will smooth out. Bring to a boil over medium heat and simmer 1 minute. # Remove from heat and stir in turkey, vegetables, and potatoes.
4. 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 egg wash.
5. Bake 35-40 minutes or until lightly browned and filling is bubbly.
6. Cool for 10-15 minutes before cutting.

Notes

• Turkey can be replaced with chicken.
• Leftover vegetables can be used in place of frozen vegetables.
• Fresh vegetables can be used but should be cooked to tender-crisp before adding to the sauce.
• Potato can be cooked in the microwave.
• If the crust begins to brown too much, loosely tent with foil.
• To Make Ahead: Prepare the pie as directed and refrigerate for up to 48 hours or freeze before baking.
• If baking from the fridge, you may need to add an extra 10 minutes to the baking time.
• To Bake From Frozen: Preheat oven to 375°F and unwrap pie. Bake for about 80-90 minutes or until golden and the filling is bubbly. If you notice the crust starting to brown too much, loosely cover it with foil or use a pie shield.