Ingredients
Scale
- 2 cups cooked turkey, shredded
- 1 cup cooked ham, diced
- 2 cups mixed vegetables (peas, carrots, green beans)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1/2 cup milk or cream
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 refrigerated pie crust (or puff pastry)
Instructions
- Preheat Oven: Preheat your oven to 375°F. Grease a 9-inch pie dish.
- Prepare the Sauce:
- Melt butter in a large skillet over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes.
- Slowly whisk in the broth and milk, cooking until the sauce thickens (about 3-4 minutes).
- Add garlic powder, thyme, salt, and pepper. Stir in the turkey, ham, and vegetables, coating them in the sauce. Remove from heat.
- Assemble the Pot Pie:
- Roll out the pie crust and fit it into the pie dish. Pour the turkey and ham filling into the crust.
- Place the second pie crust or puff pastry over the top, sealing the edges by crimping with a fork. Cut small slits in the top crust to allow steam to escape.
- Bake: Bake for 35-40 minutes, or until the crust is golden brown. If the edges of the crust brown too quickly, cover them with foil.
- Cool and Serve: Let the pot pie rest for 5-10 minutes before slicing and serving.
Notes
- Customizable: Swap ham with additional turkey or omit for a turkey-only pot pie.
- Vegetable Options: Use whatever vegetables you have on hand, such as corn, celery, or mushrooms.
- Freezing Instructions: Assemble the pot pie, wrap tightly, and freeze before baking. When ready to serve, bake directly from frozen at 375°F for 50-60 minutes.
- Leftover Pie Crusts: Use any leftover dough to create decorative cutouts for the top crust.
- Prep Time: 15 minutes
- Cook Time: 40 minutes