Turkey Pot Pie Recipe
confit turkey, carrot, onion, celery, and peas, enclosed in a flakey crust
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Filling
In a large skillet over medium heat, melt the butter. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
- 2
Thicken the Sauce
Stir in the flour, cooking for another minute. Gradually add the chicken broth and milk while stirring continuously until the mixture thickens.
- 3
Combine Ingredients
Add the confit turkey, peas, salt, pepper, and thyme to the skillet. Stir well to combine and remove from heat.
- 4
Prepare the Crust
Preheat your oven to 425°F (220°C). Roll out the pie dough and fit it into a pie dish. Pour the filling into the crust.
- 5
Top the Pie
Cover with another layer of pie dough, sealing the edges. Cut slits in the top to allow steam to escape.
- 6
Bake
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- 7
Serve
Let the pie cool for a few minutes before slicing and serving.
