Quick and Delicious Turkey Pot Pie
This Turkey Pot Pie is Quick and Easy to make, filling and delicious. Add any of your favorite ingredients to make it extra special.
Servings: 6 servings
Calories: 564kcal
Ingredients
Crust
- 1 box of refrigerated pie crusts
Filling
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 14 oz chicken broth 1 can
- 1/2 cup milk
- 2 1/2 cups grilled cooked turkey
- 2 cups frozen mixed vegetables thawed
- 1 cup diced frozen potatoes thawed
Instructions
- Heat oven to 425 degrees, based on your oven.
- Prepare pie crust as directed on box and place into a 9" glass pie plate.
- In a large saucepan, melt butter over medium heat. Add onion and cook for 2 minutes until tender.
- Stir in flour, salt, and pepper until blended. Gradually stir broth and milk, cooking and stirring until bubbly and starting to thicken..
- Stir in turkey and vegetables. Remove from heat.
- Spoon Mixture into prepared pie plate.
- Top with Second Crust, Flute, and Make slices to vent.
- Fluting the double pie crust.
- After you place the top pie crust on, trim the edges of both crusts evenly, leaving 1/2 " overlapping the pie plate. Fold the 2 crusts under 1/2". You can now do your decoration. To flute, just take your thumb and pointer finger of one hand and the pointer finger of the other hand, and pinch them together. If you don't want to flute you can take a fork and press down along the top after you have folded the crusts underneath. Make sure you vent pie crusts with a sharp knife by making 1" slits several places on top crust.
Notes
You can use your favorite homemade crust here as well.
Nutrition
Calories: 564kcal | Carbohydrates: 54g | Protein: 18g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 878mg | Potassium: 500mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3455IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 3mg