Turkey Pot Pie
A hearty turkey pot pie, made easy with refrigerated pastry sheets, transforms leftover turkey into a family-pleasing meal perfect for weeknights.
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Instructions
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Preheat the oven to 400 F with a rack in the bottom.
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Melt butter in a medium saucepan over medium heat; add diced onion and celery. Cook, stirring, for 5 minutes until translucent.
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Stir in flour, kosher salt, poultry seasoning, and pepper; cook for 2 minutes.
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Gradually stir in broth and half-and-half or cream. Cook for 3-4 minutes until thickened.
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Add peas, carrots, green beans, and chopped turkey; stir, then taste and adjust seasonings. Set aside.
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Line a 9-inch pie plate with one pastry sheet, then add the turkey filling.
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Cover with the second pastry sheet, seal the edge, and crimp.
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Whisk 1 egg with 1 tablespoon of water for an egg wash.
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Brush the egg wash onto the top crust and cut several small steam vents.
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Bake for 25 minutes. If browning excessively, cover the crust edge with a shield or foil. Continue baking for 15-20 minutes more, until golden brown and bubbling. Cool for 5 minutes before serving.