A classic turkey pot pie, made easy using refrigerated pie crust, is the best use for leftover turkey ever to come along. These golden-brown pies are packed with veggies and cooked turkey, all in a lovely, creamy sauce.
Ingredients
- frozen peas and carrots: 2 cups
- frozen green beans: 2 cups
- celery: 1 cup (sliced)
- butter: 0.66667 cup
- onion: 0.66667 cup (chopped)
- all-purpose flour: 0.66667 cup
- salt: 1 tsp
- ground black pepper: 1 tsp
- celery seed: 0.5 tsp
- onion powder: 0.5 tsp
- italian seasoning: 0.5 tsp
- chicken broth: 1 can (14 1/2 ounce can)
- 1/2 cups milk: 1 piece
- leftover cooked turkey: 4 cups (cubed)
- rolled refrigerated unbaked pie crust: 2 packages (14.1 ounce packages)
Metric Conversion
Stages of cooking
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Gather ingredients. Preheat the oven to 425 degrees F (220 degrees C) Dotdash Meredith Food Studios
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Place frozen peas, carrots, and beans in a medium saucepan with celery. Add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until celery is tender, about 5 minutes. Drain. Dotdash Meredith Food Studios
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While the vegetables are simmering, melt butter in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add flour, salt, pepper, celery seed, onion powder, and Italian seasoning and whisk until a paste forms, about 1 minute. Dotdash Meredith Food Studios
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Slowly whisk in chicken broth and then milk until incorporated. Bring to a simmer and cook, whisking constantly, until sauce thickens, 3 to 5 minutes. Remove thickened sauce from the heat. Add cooked, drained vegetables and cubed turkey and stir until filling is well combined. Dotdash Meredith Food Studios
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Set out two 9-inch pie dishes. Fit 1 pie crust round into the bottom of each dish. Dotdash Meredith Food Studios
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Spoon half of the pot pie filling into each dish, then lay the remaining piecrust round over top. Dotdash Meredith Food Studios
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Pinch and roll the top and bottom crusts together at the edges to seal, cutting off any crust hanging over the edge. Dotdash Meredith Food Studios
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Use a sharp knife to cut several small slits in each top crust to allow steam to release while cooking. Place pies on baking sheets. Cover edge of crust with aluminum foil or a pie crust shield. Dotdash Meredith Food Studios
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Bake in the preheated oven for 30 minutes. Uncover and continue to bake until the crusts are golden brown and the filling is bubbly, 10 to 15 minutes more. Remove from the oven and cool for 10 minutes before serving. Dotdash Meredith Food Studios
