Turkey Mushroom Pot Pie
Turkey mushroom pot pie is a delicious way to use up leftover turkey!
- 3 tablespoons butter
- 1/2 onion , chopped
- 2 cups chopped mushrooms
- 2 garlic cloves , minced
- 3 tablespoons all-purpose flour
- 2 cups turkey or chicken broth
- 1 cup milk
- 1 heaping teaspoon fresh chopped thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups chopped leftover turkey
- 1 single pie crust
- 1 egg + 1 tablespoon water , for egg wash (optional)
Preheat oven to 400°F.
In a medium skillet, melt butter over medium heat. Add onions and mushrooms and cook until soft, about 5 minutes. Add garlic and cook for 1 minute.
Add flour and stir until vegetables are coated.
Add broth slowly while whisking constantly. Mixture will be lumpy but should become smooth as you whisk. Once all broth is incorporated, whisk in the milk.
Stir in thyme, salt, and pepper. Bring to a boil and cook for a few minutes until thickened.
Remove from heat and stir in cooked turkey.
Add mixture to a 9 inch pie plate and top with pie crust. Crimp edges and brush with egg wash, if using. (See note.)
Bake until crust is golden and filling is bubbling, about 30-35 minutes.
- This recipe can also be made with chicken instead of turkey.
- If you use my foolproof flaky pie crust recipe, you'll end up with 2 crusts. Wrap one well with plastic wrap and store in the freezer for up to 3 months, for another use.
- You can make this whole dish in an ovenproof skillet (I like to use cast iron), prepping the filling on the stove top and then baking it in the oven.
Calories: 395kcal, Carbohydrates: 19g, Protein: 47g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 140mg, Sodium: 913mg, Potassium: 769mg, Fiber: 2g, Sugar: 3g, Vitamin A: 249IU, Vitamin C: 5mg, Calcium: 77mg, Iron: 2mg