Rustic Turkey and Vegetable Pot Pie

Discover the heartwarming flavor of Rustic Turkey and Vegetable Pot Pie, a perfect dish for chilly evenings and leftover turkey. With a flaky crust and a savory filling featuring turkey and wholesome veggies, this recipe is both satisfying and versatile. Substitute proteins as needed to tailor it to your taste. Whether for family gatherings or cozy dinners, this pot pie promises to evoke nostalgia and warmth, making it an ideal go-to comfort food all year round.

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Ingredients

2 cups shredded cooked turkey (preferably leftover)

1 cup diced carrots

1 cup diced celery

1 cup frozen peas

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup diced Yukon Gold potatoes

1/4 cup all-purpose flour

2 cups chicken or turkey broth

1 cup whole milk

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil or butter

1 sheet of store-bought or homemade pie crust

1 egg (for egg wash, optional)

Instructions

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

Sauté the Vegetables: In a large skillet, heat the olive oil or butter over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened. Then, add the minced garlic and continue to cook for an additional 1-2 minutes, until fragrant.

Add the Potatoes: Next, stir in the diced Yukon Gold potatoes and cook for an additional 5 minutes. This will help them soften slightly before adding the liquids.

Make the Filling: Sprinkle the all-purpose flour evenly over the sautéed vegetables, stirring well to combine. Gradually pour in the chicken or turkey broth, stirring constantly to prevent lumps from forming. Then, add the whole milk, dried thyme, rosemary, salt, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes, stirring frequently until the filling thickens. Once thickened, gently fold in the shredded turkey and frozen peas, mixing everything well.

Prepare the Pie Crust: If using homemade pie crust, roll it out to fit a 9-inch pie dish. For store-bought crust, simply place it into the dish. Pour the hearty turkey and vegetable filling into the crust, spreading it out evenly.

Top with Pie Crust: You can either create a lattice design with additional crust or place a full top crust over the filling. If opting for a full top crust, ensure to cut a few slits with a knife for steam to escape. Trim any excess crust hanging over the edges and crimp or press the edges to seal.

Egg Wash (Optional): For a beautifully golden finish, whisk the egg in a small bowl and brush it over the top of the crust.

Bake the Pie: Place your pot pie on a baking sheet (to catch any drips) and bake it in the preheated oven for 30-35 minutes. The crust should turn golden brown, and the filling should be bubbling.

Cool and Serve: Allow the pot pie to cool for about 10 minutes after it comes out of the oven. This resting time helps the filling set, making slicing easier.

Enjoy: Serve warm and indulge in the comforting and flavorful experience of your Rustic Turkey and Vegetable Pot Pie!

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings

- Presentation Tips: Serve slices of the pot pie on individual plates garnished with a sprig of fresh thyme for a touch of elegance. Pair with a simple green salad for a complete meal.