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Leftover Turkey Pot Pie
Food & Drink
4 Tablespoons Butter
1/2 cup Finely Diced Onion
1/2 cup Finely Diced Carrot
1/2 cup Finely Diced Celery
3 cups Shredded Cooked Chicken Or Turkey
1/4 cup Flour
3 cups Low-sodium Chicken Broth, Plus More If Needed
Splash Of White Wine
1/4 teaspoon Turmeric
Salt & Pepper, to taste
Chopped Fresh Thyme To Taste
1/4 cup Half-and-half Or Cream
1 whole Unbaked Pie Crust
1 whole Egg+2 Tablespoons Water
Preheat the oven to 375 F.
Melt the butter, add the onion, carrots, and celery. Stir them around, Stir in the turkey and then sprinkle the flour over the top and stir all
Once it starts to thicken add the turmeric, salt, pepper, and thyme. Add the half-and-half, then stir the mixture and let it bubble up . Splash in a little more broth. Turn off the heat. Pour the filling into a 2-quart baking dish.Roll out the pie crust on a floured surface and lay it over the dish.
Press the dough so that the edges stick to the outside of the pan. Cut the top for vent. Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes.
Bake until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.