How many turkey sandwiches can one family eat? Instead, turn this year’s Thanksgiving leftovers into something brand new: Turkey Pot Pie!
You’ll probably have several of these ingredients on hand anyway after the big day. So serve your family up some turkey pot pie and clean out that fridge!
2 cups frozen peas and carrots
2 cups frozen green beans
1 cup frozen corn
1 cup sliced celery
2/3 cup butter
1/3 cup chopped onion
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 3/4 cups chicken broth
1 1/3 cups milk
4 cups cooked turkey meat – light or dark meat
4 (9 inch) pre-made pie crusts
Preheat an oven to 425 degrees.
Place the peas and carrots, green beans, corn, and celery into a saucepan; cover with water, and bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
Melt the butter in a saucepan over medium heat, and cook the onion until translucent. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and garlic powder; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.