Ingredients
🥄 1½ cups cooked turkey, diced or shredded
🥄 3 tablespoons unsalted butter
🥄 3 tablespoons olive oil
🥄 1 small onion, finely chopped
🥄 3 cloves garlic, minced
🥄 1 cup carrots, diced
🥄 1 cup peas (fresh or frozen)
🥄 ½ cup celery, chopped
🥄 ⅓ cup all-purpose flour
🥄 2 cups chicken or turkey broth
🥄 1 cup whole milk or half-and-half
🥄 1 teaspoon salt
🥄 ½ teaspoon black pepper
🥄 ½ teaspoon dried thyme
🥄 ½ teaspoon dried parsley
Instructions
👨🍳 Preheat oven to 425°F (220°C)
👨🍳 In a large skillet or saucepan, melt 3 tablespoons of butter with 3 tablespoons of olive oil over medium heat
👨🍳 Add the finely chopped onion and sauté for about 3 minutes, or until translucent
👨🍳 Next, add the minced garlic and cook for another minute, until fragrant
👨🍳 Add the diced carrots, celery, and peas to the pan
👨🍳 Stir to combine and cook for 3-4 minutes, or until the vegetables are slightly softened
👨🍳 Sprinkle the flour over the vegetables and stir well, cooking for 1 minute to remove any raw flour taste
👨🍳 Gradually pour in the chicken or turkey broth, whisking continuously to prevent lumps
👨🍳 Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes
👨🍳 Slowly add the milk or half-and-half, stirring constantly to ensure a smooth, creamy texture
👨🍳 Season with salt, black pepper, thyme, and parsley, and stir until all the ingredients are well combined
Notes
This pot pie is built on a rich, creamy base that combines tender pieces of turkey with a medley of vegetables—carrots, celery, and peas—thickened with a simple roux and seasoned with aromatic herbs. It’s a great way to use up leftover turkey, and it’s equally delicious when made with fresh ingredients.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 18
- Carbohydrates: 15
- Fiber: 2
- Protein: 22