by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
Turkey Veggie Pot Pie
Thanksgiving for me is all about family & friends and enjoying a meal. One of my favorite parts is the leftover turkey & veggies. I grew up having turkey veggie pot pies. Simple to make & a great way to use up the leftovers.
Ingredients
1 egg beaten
1/3 cup butter
1 onion diced
1/3 cup flour
½ teaspoon poultry seasoning
¼ teaspoon thyme
1 cup chicken broth
2/3 cup milk or cream
1 potato diced and cooked
1 ½ cups frozen vegetables, thawed
2 cups leftover turkey
1 double pie crust
Instructions
• Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
• Cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more.
• 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.
• 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.
• Bake 35-40 minutes or until lightly browned and filling is bubbly.
• Cool for 10-15 minutes before cutting.
