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Description
A hearty and comforting turkey and mushroom pot pie with a flaky crust.
Ingredients
- 2 cups cooked turkey, diced
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
- 1 prepared pie crust
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt butter over medium heat. Sauté onions, carrots, celery, and garlic until softened.
- Add mushrooms and cook until tender.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and heavy cream. Bring to a simmer.
- Add turkey, thyme, salt, and pepper. Cook until thickened.
- Transfer filling to a pie dish. Cover with pie crust, crimp edges, and cut vents.
- Bake for 30-35 minutes until golden brown.
- Let cool slightly before serving.
Notes
- Use leftover turkey for convenience.
- Substitute mushrooms with any preferred variety.
- For a richer flavor, add a splash of white wine.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American