Turkey Pot Pie

Name: Turkey Pot Pie
Prep time: 15 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1 recipe Butter Pie Crist, divided; 1 Half Stick (1/4 cup) Land O Lakes® Butter; 2 cups sliced trimmed mushrooms; 1 small (1/2 cup) onion, chopped; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 1 teaspoon finely chopped fresh garlic; 3 tablespoons all-purpose flour; 1 cup chicken stock; 1/2 cup Land O Lakes® Heavy Whipping Cream; 1 tablespoon Worcestershire sauce; 2 cups (8 ounces) shredded leftover turkey; 1 cup frozen peas and carrots; 1 large Land O Lakes® Egg; 1 tablespoon water

Satisfying and quick-to-fix, the perfect recipe for a quick weeknight meal using Thanksgiving leftovers.

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15 min

Prep Time

1 hr 10 min

Total Time

6 servings

It's all about creating one dish and turning the leftovers into something new!

After you've enjoyed a holiday meal of Butter Herb Roasted Turkey, Turkey Pot Pie is the perfect recipe to use up any leftovers. Satisfying and hearty, this pot pie is packed with veggies and will feed the whole family.

It's another new meal, not just the leftovers. Enjoy!

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Ingredients

1 recipe Butter Pie Crist, divided

1 Half Stick (1/4 cup) Land O Lakes® Butter

2 cups sliced trimmed mushrooms

1 small (¹/₂ cup) onion, chopped

1 ¹/₂ teaspoons salt

¹/₂ teaspoon pepper

1 teaspoon finely chopped fresh garlic

3 tablespoons all-purpose flour

1 cup chicken stock

¹/₂ cup Land O Lakes® Heavy Whipping Cream

1 tablespoon Worcestershire sauce

2 cups (8 ounces) shredded leftover turkey

1 cup frozen peas and carrots

1 large Land O Lakes® Egg

1 tablespoon water

How to make

STEP 1

Heat oven to 425°F.
STEP 2

Place 1 crust into (2-inch-deep) 9-inch glass pie plate, pressing to fit. Place in freezer while preparing filling.
STEP 3

Melt butter over medium-high heat in large saucepan. Add mushrooms and onion; season with salt and pepper. Cook, stirring occasionally, 5 minutes or until softened. Add garlic; cook, stirring frequently, 1 minute. Add flour, cook, stirring frequently, 1 minute. Stir in chicken stock, whipping cream and Worcestershire sauce. Bring to a simmer, reducing heat if necessary. Cook 5 minutes or until sauce thickens and begins to look like gravy. Remove from heat. Stir in turkey and peas and carrots.
STEP 4

Remove pie plate from freezer; spread filling evenly into bottom crust. Beat together egg and water. Brush edge of bottom crust with egg wash; place second crust on top of filling, curling it over edge of bottom crust and crimping or fluting as desired. Using sharp knife, cut 5 slashes in star shape in center of crust. Brush top of crust with egg wash. Discard any leftover egg wash.
STEP 5

Bake 35-40 minutes or until crust is deep golden brown and filling is just starting to bubble through slits in top crust. If crust starts to get too brown, cover edge with pie shield or strips of aluminum foil. Let cool 20 minutes before serving. Serve warm.

700 Calories

47 Fat (g)

145 Cholesterol (mg)

1600 Sodium (mg)

53 Carbohydrates (g)

3 Dietary Fiber

17 Protein (g)

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