THANKSGIVING TURKEY POT PIE

by Sheryl

Prep Time: 10 mins | Cook Time: 35 mins

A must-have – this mouthwatering Thanksgiving Turkey Pot Pie is stuffed with veggies with a flaky crust that sure to please the crowd. Easy to make, budget-friendly, and a nice way to use up your leftover turkey.

Ingredients

3 c leftover turkey or chicken cut into cubes
2 c mixed veggies (use whatever you prefer like peas, corn, and green beans)
1/3 c butter
1/3 c flour
1 small onion, chopped
salt & pepper to taste
1/8 tsp dried thyme
1 1/2 c chicken broth
3/4 c milk

PIECRUST:

2 c unbleached or white ap flour
1/4 tsp salt
1 c vegetable shortening (use any kind but I prefer Earth Balance a non-GMO organic canola/soy mix shortening)
1 large Egg
2 tbsp ice-cold water

HOW TO MAKE THANKSGIVING TURKEY POT PIE

Step 1: Melt the butter in a large saucepan over medium heat.

Step 2: Add the flour into the pan and cook until thick.

Step 3: Saute the onion, salt, pepper, and thyme until combined and the mixture is thick.

Step 4: Take the pan out of the heat and pour in the milk and broth. Mix until incorporated.

Step 5: Bring the mixture into a boil for a minute more while frequently stirring.

Step 6: Add the veggies and turkey into the mixture and remove the pan from the heat.

Step 7: Ready the oven. Preheat it to 220 degrees C or 425 degrees F.

Step 8: Into a 9-inch pie pan, place 1 piece of crust and top it with the mixture.

Step 9: Place another crust over the mixture and seal by pinching the sides.

Step 10: For ventilation, use a knife or fork to poke holes on top.

Step 11: Bake in the preheated oven for about 35 to 40 minutes or until golden brown.

Step 12: Once done, remove the pie from the oven and let it cool at room temperature.

Step 13: For the crust, mix the flour and salt in a medium mixing bowl.

Step 14: Add in the shortening and mix until well combined.

Step 15: Add the water, egg, and vinegar in a different mixing bowl. Beat until incorporated and add this into the flour mixture. Use a fork to mix well.

Step 16: Evenly divide the dough into two. Shape the first dough into a circle and roll on 2 sheets of waxed paper.

Step 17: Into a pie plate, invert the sheet and peel the second sheet and fit it into the pan.

Step 18: Add the turkey mixture and invert the crust over and seal the sides.

Note:

You are welcome to use carrots and celery for this recipe.

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