Turkey Pot Pie

6 steps · 45 min total

1. 01

   Preheat Oven

   Preheat your oven to 425 degrees Fahrenheit.
2. 02

   Sauté Aromatics

   In a large saucepan, melt the 2/3 cup butter over medium heat. Add the 1/2 cup chopped onion and 1 cup chopped celery, cooking them for about 6 minutes until they've softened.
3. 03

   Make the Roux and Sauce

   Stir in the 2/3 cup flour along with the 1 tsp salt, 1 tsp black pepper, 1/2 tsp white pepper, 1/2 tsp celery seed, 1/2 tsp onion powder, and 1/2 tsp Italian seasoning. Cook for about 1 minute, stirring constantly, until the flour is fully incorporated and smells a bit nutty.

   Gradually whisk in the 1 3/4 cup chicken broth and 1 1/3 cup milk. Continue whisking as the sauce comes to a simmer and thickens to a consistency that coats the back of a spoon.

4. 04

   Finish the Filling

   Once the sauce has thickened, remove the pan from the heat. Stir in the 4 cups cooked turkey, the drained 2 cans green beans, and the drained 2 cans mixed peas and carrots.
5. 05

   Assemble the Pies

   Divide the turkey pot pie mixture evenly between two 9-inch pie crusts. Top each filled pie with a second frozen pie crust.

   Cut a few slits or a design into the top crusts for venting steam. Pinch the edges of the top and bottom crusts together firmly to seal them.

6. 06

   Bake and Serve

   Bake the pies in the preheated oven for 30 minutes, or until the crusts are golden brown and the filling is bubbling. Let the pies cool for a bit before slicing and serving.