Full of veggies, this pot pie is delicious, warm, and so satisfying. It's also a great way to use up whatever vegetables you have in your fridge. Hello delicious comfort food!
Thanksgiving was last week and we have been enjoying the leftovers from it since then. We had a Friendsgiving the weekend before, and then my sister came here for Thanksgiving. As much as I enjoy all the sweet potatoes, mashed potatoes, turkey and pie, by Saturday I was ready for something a little different. However, we still had quite a bit of turkey we needed to use up.
We settled on making a turkey pot pie, and turkey and wild rice soup. Still turkey, but a bit of a change of pace from the way we had been eating it.
The nice thing about this recipe is that it's pretty flexible. You really can use most any veggies you have on hand, the ones listed are just suggestions. If you just have peas and carrots, you could do that. If you have sweet potatoes, you could add those. It really is up to you what you put in. Whatever veggies you add, this pot pie is delicious!
2 cups cooked chicken or turkey
4 carrots, sliced
1 small head broccoli, chopped
3 russet potatoes, diced
1 small onion, diced
1 stick of celery, sliced
2 tablespoons butter
3 cups chicken broth
4 tablespoons flour
1 tablespoon thyme
1/2 tablespoon rosemary
1 1/2 cup peas
1 1/2 cup corn
1/2 cup milk
salt and pepper to taste (I added about 1 teaspoon salt, and 1/4 teaspoon pepper.)
pie crust (see here if making from scratch)
In medium pot, steam carrots, broccoli, and potatoes until soft.
In the bottom of a large frying pan melt the butter over medium heat. Add the onions and the celery and cook until soft.
In a small bowl combine the chicken broth and the flour. Whisk together until the flour is completely mixed in. Slowly add the broth mixture to the onions. Slowly stir in the milk. Add the carrots, potatoes, broccoli, peas and corn. Stir everything together. Add the thyme, rosemary, salt and pepper. Stir in the turkey. Cook for a couple of minutes until sauce has thickened.
Remove from heat and pour into a casserole dish. Place the pie crust over the top of the vegetable mixture. Poke holes in the crust throughout so steam can escape.
Bake the pot pie at 450 degrees for 15-20 minutes, or until the crust has browned. Let cool about 10 minutes before eating.
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