Turkey Pot Pie a la Kat
Nothing beats a homemade turkey pot pie filled with leftover turkey, vegetables, and spices! Sweet potatoes and green peas add a slight sweetness to this version of pot pie.
Ingredients
Directions
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Preheat oven to 425 degrees F (220 degrees C). Press pie crust pastry into the bottom of a 10-inch pie dish; reserve top crust.
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Heat canola oil in a large skillet over medium heat; cook and stir onion, carrots, celery, parsley, oregano, salt, and black pepper until vegetables are slightly tender, about 5 minutes. Stir in 1 tablespoon butter until melted. Pour in chicken broth and bring to a boil. Add sweet potato; simmer until tender, about 15 minutes. Stir in peas; reduce heat to low.
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Melt remaining 1 tablespoon butter in a saucepan over medium-low heat; cook and stir turkey and flour until turkey is heated through, about 5 minutes. Pour milk into saucepan with turkey and bring to a simmer. Transfer turkey sauce to vegetable mixture and continue to cook until thickened, about 10 minutes more. Remove from heat and allow to cool.
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Bake bottom crust in preheated oven until lightly browned, about 8 minutes. Allow to cool for 5 minutes; pour turkey and vegetable mixture into crust. Roll reserved top crust over turkey filling and pinch edges to seal. Cut four slits in the top crust for steam to escape.
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Return to oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until crust is golden brown, about 10 minutes more.
Cook's Note:
Feel free to add in any other veggies like corn or green beans. Also, I enjoy the sweet potatoes but you can use regular potatoes as well.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
