Easy Turkey Pot-Pie
Serves 4
Ingredients:
- 2 Cups pre-cooked Sahlen’s® Pulled Turkey Breast.
- 1 Cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 Small onion, diced.
- 2 Cloves garlic, minced.
- 3 Tbsp butter.
- 3 Tbsp all-purpose flour.
- 1½ Cups chicken or turkey broth.
- ½ Cup milk or heavy cream.
- 1 Tsp dried thyme.
- Salt and pepper to taste.
- 1 Refrigerated pie crust (store-bought or homemade).
- 1 Egg, beaten (optional, for egg wash).
Directions:
- Preheat the oven to 400°F (200°C).
- Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
- Make the sauce: Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook the flour. Slowly pour in the broth and milk, whisking to combine. Bring the mixture to a simmer and cook for 3-4 minutes, until thickened. Stir in the dried thyme, salt, and pepper to taste.
- Add turkey and vegetables: Stir pre-cooked Sahlen’s® Pulled Turkey Breast and frozen mixed vegetables into the sauce. Let everything heat through for 2-3 minutes. Remove from heat.
- Assemble the pot pie:
- Pour the turkey and vegetable mixture into a 9-inch pie dish.
- Place the refrigerated pie crust over the filling. Trim any excess dough from the edges and crimp to seal. Cut a few small slits in the center of the crust to allow steam to escape.
- Optional egg wash: Brush the top of the pie crust with the beaten egg for a golden finish, if desired.
- Bake: Bake the pot pie for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with foil.
- Cool and serve: Let the pot pie rest for 5 minutes before slicing and serving.
