CLASSIC TURKEY POT PIE | Perfect leftover recipe!!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a different flavor profile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

Chop carrots into a medium dice, about 1 cup total.

Chop celery into smaller pieces, about 1/2 cup total.

Chop one yellow onion and three garlic cloves.

In a skillet, melt 4 tablespoons of butter over medium heat.

Add the chopped vegetables (carrots, celery, onion, garlic) to the skillet and sauté for 10 to 15 minutes until softened.

Add 1/4 cup plus 1 tablespoon of all-purpose flour to the skillet and cook for at least 1 minute to make a roux.

Stir in 1 tablespoon of Better Than Bouillon chicken base until melted.

Gradually add 2 cups of chicken broth, whisking to avoid lumps, and simmer until thickened, about 5 minutes.

Season with 1/2 to 3/4 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

Remove from heat and stir in 2 tablespoons of fresh chopped parsley, 1/4 cup of heavy cream, 3 cups of cooked turkey or chicken, and 1 cup of frozen petite peas.

Prepare a 9-inch pie pan without greasing it, and press the bottom pie crust into the pan.

Pour the turkey filling into the pie crust.

Unroll the top pie crust and place it over the filling, crimping the edges to seal.

Brush the top crust with an egg wash made from 1 egg and 1 tablespoon of water.

Cut four small holes in the top crust for steam to escape.

Place the pie on a rimmed baking sheet and bake at 425°F for 30 to 40 minutes until the crust is golden brown and the filling is bubbling.

Let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens