Turkey Pot Pie Recipe


  • 1 egg beaten
  • 1/3 cup butter
  • 1 onion diced
  • 1/3 cup flour
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon thyme
  • 1 cup chicken broth
  • 2/3 cup milk or cream
  • 1 potato diced and cooked
  • 1 1/2 cups frozen vegetables defrosted
  • 2 cups leftover turkey
  • 1 double pie crust


  1. Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.

  2. Cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more.
  3. Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will seem thick at first but will smooth out. Bring to a boil over medium heat, simmer 1 minute and remove from heat. Stir in turkey and vegetables.
  4. Line a 9″ pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.

  5. Bake 35-40 minutes or until lightly browned and filling is bubbly.
  6. Cool for 10-15 minutes before cutting.

Nutrition Facts

Calories: 414.48

Fat: 22.47g

Saturated Fat: 10.28g

Cholesterol: 106.57mg

Sodium: 445.15mg

Potassium: 497.08mg

Carbohydrates: 33.02g

Fiber: 3.92g

Sugar: 2.2g

Protein: 20.51g

Vitamin A: 2734.84%

Vitamin C: 12.88%

Calcium: 80.42%

Iron: 3.45%

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