Turkey Pot Pie

Friend of citymade, Michele, made this next recipe for us (she used chicken). Of course, since she is an amazing cook, it was delicious.


Turkey and Vegetable Pot Pie

1 lb turkey

1 tbsp olive oil

2 onions, chopped

4 carrots, diced

3 tbsp all purpose flour

½ c dry white wine

2 c 1% milk

1 10 oz package of frozen peas

1 tbsp fresh thyme


1 9-inch pie crust, thawed if frozen

Heat oven to 400F. Shred turkey. Set aside.

Meanwhile, heat oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle flour over vegetables and cook, stirring, for 1 minute.

Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the turkey, peas, thyme, ¾ tsp salt, ¼ tsp pepper. Transfer to shallow 1 ½ to 2 quart baking dish.

Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

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