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In the realm of comfort food, few dishes evoke the same warmth and nostalgia as a homemade turkey pot pie. This delightful dish combines tender, shredded turkey with a medley of vegetables enveloped in a flaky crust, creating a satisfying meal perfect for any occasion. Whether you're using leftover turkey from a holiday feast or simply craving a hearty, soul-soothing dinner, this recipe is sure to please the palate and warm the heart. Turkey pot pie is not just food; it’s a celebration of flavors, textures, and cherished memories.

Turkey Pot Pie

Discover the ultimate comfort food with our cozy turkey pot pie recipe! Packed with tender turkey, vibrant veggies, and creamy sauce, this dish is perfect for using up leftovers or simply satisfying your cravings. Follow our step-by-step guide to create a flaky, golden crust that will warm your heart and delight your taste buds. Click through to explore this heartwarming recipe and bring a comforting classic to your dinner table!
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Ingredients
  

2 cups cooked turkey, shredded

1 cup frozen peas and carrots mix

1 cup diced potatoes (preferably Yukon Gold)

1 small onion, chopped

2 cloves garlic, minced

1/3 cup all-purpose flour

2 cups chicken broth

1 cup milk

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 tablespoon olive oil

1 tablespoon butter

1 pre-made pie crust (or homemade if preferred)

1 egg, beaten (for egg wash)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic and sauté until fragrant and the onion is translucent, about 3-4 minutes.

      Stir in the diced potatoes, peas, and carrots. Cook for an additional 5-7 minutes, or until the vegetables are tender.

        Sprinkle the flour over the veggies and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.

          Gradually pour in the chicken broth and milk while stirring constantly. Continue to cook until the mixture thickens, around 5 minutes.

            Add the shredded turkey, thyme, rosemary, and season with salt and pepper. Mix well and remove from heat.

              Roll out the pie crust and fit it into a 9-inch pie dish. Pour the turkey mixture into the crust.

                Cover the filling with the top layer of the pie crust, sealing the edges by crimping with your fingers or a fork. Cut a few slits in the top to allow steam to escape.

                  Brush the surface with the beaten egg for a golden finish.

                    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

                      Let the pot pie cool for a few minutes before slicing and serving.

                        Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6

                          - Presentation Tips: Serve the pot pie hot on a rustic wooden board with fresh herbs scattered around for a homely touch.