1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 celery stalk, cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 (14 1/2-ounce can) chicken broth
3 cups cubed cooked turkey
1 (10-ounce) package frozen peas and carrots
Ground black pepper
Dough or prepared piecrust for 9-inch single crust pie


1. Preheat oven to 400 degrees F. Lightly grease a shallow 1 1/2 quart baking dish.
2. Heat vegetable oil in large skillet. Saut´┐Ż onion, pepper, and celery until lightly browned, about 4 minutes. Stir in flour and thyme. Gradually add broth. Cook until thickened, stirring constantly. Add turkey and peas and carrots; taste and add salt and pepper. Remove from heat.
3. Roll out dough to fit top of baking dish with 1/2-inch overhang. Transfer turkey mixture to baking dish; brush edge of dish with a little of the sauce and place pastry on top. Press edges to seal; cut 1/2-inch slit in center of crust.
4. Place baking dish on rimmed baking sheet; bake until crust is golden brown, 12 to 15 minutes.

A great recipe to have on hand for the weekend after Thanksgiving. You can use a prepared refrigerated or frozen piecrust for the topping on this or make your own (see link to Basic Flaky Pastry).

Easy Turkey Pot Pie
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