Description
A hearty Turkey and Mushroom Pot Pie filled with tender turkey, savory mushrooms, and a flaky crust.
Ingredients
Scale
- 2 cups cooked turkey, diced
- 1 cup mushrooms, sliced
- 1/2 cup carrots, diced
- 1/2 cup peas
- 1/2 cup celery, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pie crust (top and bottom)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt butter over medium heat. Add carrots, celery, and mushrooms. Cook for 5 minutes.
- Stir in flour and cook for 1 minute.
- Gradually add chicken broth and milk, stirring until thickened.
- Add turkey, peas, thyme, salt, and pepper. Mix well.
- Place the bottom pie crust in a pie dish. Pour in the filling.
- Cover with the top crust, seal edges, and cut slits for steam.
- Bake for 30 minutes or until golden brown.
Notes
- Use leftover turkey for a quick meal.
- Add extra vegetables if desired.
- Let the pie cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg