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- 1
Heat the oven and start the potatoes
Preheat the oven to 400 degrees F. Fit one pie crust into the bottom of a 9-inch pie plate and set it aside. Peel the potatoes and cut them into half-inch cubes. Put them in a microwave-safe bowl with a tablespoon of water, cover, and microwave about 5 minutes to give them a head start. Drain off any water.
- 2
Soften the vegetables
Melt the butter in a large skillet over medium-high heat. Peel and dice the carrots, chop the onion, and dice the celery, then add them all to the skillet. Cook, stirring often, for 4 to 5 minutes until they start to soften. Mince the garlic, add it in, and cook another minute until fragrant.
- 3
Build the gravy
Sprinkle the flour over the vegetables and stir it in. Let it cook about 3 minutes so it toasts a little and loses that raw-flour taste. Pour in the chicken broth and add the drained potatoes, thyme, salt, and pepper. Let it simmer about 10 minutes, stirring now and then, until the potatoes and carrots are fork-tender and the mixture has thickened up.
- 4
Finish the filling
Stir in the milk, peas, and corn and let it simmer a couple more minutes until the gravy is nice and thick. Pull the skillet off the heat and fold in the cubed cooked turkey and the chopped parsley. Give it a taste and add a little more salt or pepper if it needs it.
- 5
Fill and top the pie
Spoon the filling into the crust-lined pie plate. Lay the second crust over the top, trim the overhang, and pinch the top and bottom crusts together all the way around to seal. Cut four or five slits in the top so steam can escape.
- 6
Egg wash and bake
Whisk the egg with a tablespoon of water and brush it over the top crust for a golden finish. Set the pie on a baking sheet to catch any drips and bake 40 to 45 minutes, until the crust is deep golden and you can see the filling bubbling through the slits. If the edges brown too fast, tent them loosely with foil. Let the pie stand 10 minutes before cutting so the filling can set.
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Turkey Pot Pie
Created by: HomeCooking
Ingredients
- 2 pie crusts
- 2 potatoes
- 6 tbsp butter
- 2 carrots
- 1 onion
- 2 celery ribs
- 2 garlic cloves
- 1/3 cup all-purpose flour
- 2 cup chicken broth
- 1 cup milk
- 3 cup cooked turkey
- 1 cup frozen peas
- 1/2 cup frozen corn
- 1 tbsp fresh parsley
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/4 tsp black pepper
- 1 egg
Instructions
- Heat the oven and start the potatoesPreheat the oven to 400 degrees F. Fit one pie crust into the bottom of a 9-inch pie plate and set it aside. Peel the potatoes and cut them into half-inch cubes. Put them in a microwave-safe bowl with a tablespoon of water, cover, and microwave about 5 minutes to give them a head start. Drain off any water.
- Soften the vegetablesMelt the butter in a large skillet over medium-high heat. Peel and dice the carrots, chop the onion, and dice the celery, then add them all to the skillet. Cook, stirring often, for 4 to 5 minutes until they start to soften. Mince the garlic, add it in, and cook another minute until fragrant.
- Build the gravySprinkle the flour over the vegetables and stir it in. Let it cook about 3 minutes so it toasts a little and loses that raw-flour taste. Pour in the chicken broth and add the drained potatoes, thyme, salt, and pepper. Let it simmer about 10 minutes, stirring now and then, until the potatoes and carrots are fork-tender and the mixture has thickened up.
- Finish the fillingStir in the milk, peas, and corn and let it simmer a couple more minutes until the gravy is nice and thick. Pull the skillet off the heat and fold in the cubed cooked turkey and the chopped parsley. Give it a taste and add a little more salt or pepper if it needs it.
- Fill and top the pieSpoon the filling into the crust-lined pie plate. Lay the second crust over the top, trim the overhang, and pinch the top and bottom crusts together all the way around to seal. Cut four or five slits in the top so steam can escape.
- Egg wash and bakeWhisk the egg with a tablespoon of water and brush it over the top crust for a golden finish. Set the pie on a baking sheet to catch any drips and bake 40 to 45 minutes, until the crust is deep golden and you can see the filling bubbling through the slits. If the edges brown too fast, tent them loosely with foil. Let the pie stand 10 minutes before cutting so the filling can set.