Leftover Turkey Pot Pie

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1 pie crust (I used a single crust from my chicken pot pie recipe). 
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups leftover turkey
1/4 cup flour
2 to 3 cups chicken or turkey broth
3/4 cup heavy cream
Frozen peas (optional)
Fresh or dried thyme, chopped
salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken or turkey broth. Stir continually and add cream. Stir, just to mix. (Add approximately 8 ounces of frozen peas to the pan at this point, if desired.)
Bring to a slow boil and allow mixture to cook and thicken for a few minutes, stirring occasionally.
Add salt and pepper to taste and fresh or dried thyme to taste.
Pour mixture into a casserole dish, deep pie pan, or cast-iron skillet.
Roll out crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
Allow to cool for a little bit before serving.

Original Recipe by The Pioneer Woman.

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