Prep Time: 10 mins | Cook Time: 35 mins
This Thanksgiving Turkey Pot Pie would be the next big thing on your next Thanksgiving! Savory and seriously easy to whip up!
1/3 c. butter
2 c. mixed veggies (use whatever you prefer, such as peas, corn, and green beans)
3 c. leftover turkey or chicken cut into cubes
1/3 c. flour
1 1/2 c. chicken broth
1 small onion, chopped
1/8 tsp dried thyme
3/4 c. milk
salt & pepper to taste
1 large egg
2 c. unbleached or white ap flour
1 c. vegetable shortening (I used Earth Balance a non-GMO organic canola/soy mix shortening but any kind will do)
2 tbsp ice-cold water
1/4 tsp salt
HOW TO MAKE THANKSGIVING TURKEY POT PIE
Melt the butter in a large saucepan over medium heat. Once melted, stir in the flour until thick.
Next, add the onion and season with salt, pepper, and thyme. Mix well until the mixture has thickened.
Take the pan out of the oven and stir in the milk and broth until well blended.
Let the mixture boil for a minute, stirring often.
Then, add the veggies along with the turkey. Remove the pan from the heat.
Set the oven to 220 degrees C (425 degrees F).
In a 9-inch pie pan, place 1 pie crust and fill it with the mixture. On top, place another crust, then pinch the edges together.
Using a fork or knife, pork small holes in the crust.
Bake for 35-40 minutes or until the crust is golden brown.
Take the pie out of the oven and let it cool at room temperature before serving.
Combine the flour and salt in a medium mixing bowl. In the middle, add the shortening and mix until blended. Whisk the water, egg, and vinegar in another mixing bowl and mix well. Stir this into the flour mixture using a fork. Next, divide the dough into two. Into a circle, shape the first dough and roll it out into 2 sheets of waxed paper. Into a pie plate, invert the sheet and peel the other sheet so it fits the pan. Once the turkey mixture is in the pan, invert the crust, making sure to seal the sides.
Feel free to use celery and carrots in this recipe.
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