Description
Learn how to make a delicious Turkey Pot Pie using your Thanksgiving leftovers! This easy recipe will have your family asking for seconds.
Ingredients
- 3 tablespoons vegetable oil (45g)
- 1/2 medium yellow onion, diced (about 150g)
- 2 small or 1 1/2 medium carrots, peeled and thinly sliced crosswise (about 180g)
- 2 small or 1 1/2 medium stalks celery, thinly sliced crosswise (about 180g)
- 1 1/2 teaspoons (8 ml) fresh thyme leaves, or 3/4 teaspoon (4 ml) dried thyme
- 1/4 cup plus 2 tablespoons all-purpose flour (45g)
- 1 1/2 cups low-sodium turkey or chicken broth or stock (360ml)
- 1 cup plus 2 tablespoons whole or 2% milk, plus more for brushing (270ml)
- 1 teaspoon (5 ml) kosher salt, plus more as needed
- 1/4 teaspoon (1 ml) freshly ground black pepper, plus more as needed
- 12 ounces shredded or diced boneless, skinless cooked beef (about 840g)
- 1/2 cup frozen peas (75g)
- 1 store-bought or homemade pie crust, thawed if frozen
Instructions
- Preheat your oven to 400ºF.
- Warm 3 tablespoons of vegetable oil in a 10-inch oven-safe skillet over medium-high heat. Introduce the diced onion, sliced carrots, sliced celery, and thyme leaves. Sauté, stirring occasionally, until the onion softens, about 5 to 6 minutes.
- Dust the sautéed vegetables with the all-purpose flour. Stir continuously for 1 minute to eliminate the raw flour taste. Gradually incorporate the turkey or chicken broth, followed by the milk, kosher salt, and black pepper. Stir frequently as the mixture heats until it begins to simmer and thicken slightly. Allow it to simmer for an additional 2 minutes.
- Take the skillet off the heat. Mix in the shredded or diced cooked beef and the frozen peas. Adjust seasoning with more salt and pepper if required.
- If necessary, roll out the pie crust into a 10-inch circle. Lay the crust over the beef mixture, and brush it lightly with milk. Create four 1-inch slits in the top of the crust to allow steam to escape.
- Place in the oven and bake until the filling is bubbling and the crust achieves a golden-brown hue, approximately 20 to 25 minutes. Let it sit for 5 minutes before serving.
Notes
- Consider using whole milk for a richer flavor in the filling.
- Evenly distribute the turkey and peas for a balanced bite.
- Pre-bake the bottom crust briefly to avoid sogginess.
