Oh, let me tell you about my Thanksgiving pot pie! It’s become a cherished tradition in my home during the holiday season. Imagine a flaky crust, golden and warm, cradling a creamy filling bursting with tender turkey and seasonal veggies. The aroma wafting through the kitchen as it bakes is enough to make your mouth water! I absolutely love how this dish transforms leftover turkey into something spectacular. It’s comforting, hearty, and totally brings that festive spirit to the table. Plus, it’s so easy to whip up, you’ll wonder why you haven’t made it before! Trust me, once you serve this Thanksgiving pot pie, it’ll quickly become a staple in your holiday lineup. Let’s dive into how to make this delicious dish!
Ingredients List
- 2 cups cooked turkey, shredded: I love using leftover turkey from Thanksgiving, but any cooked turkey will do! Shred it into bite-sized pieces for the perfect texture.
- 1 cup carrots, diced: Fresh carrots add a lovely sweetness and a pop of color. I like to chop them into small, even pieces for consistent cooking.
- 1 cup peas: Frozen peas work wonderfully here. They’re sweet, vibrant, and don’t require any prep—just toss them in!
- 1 cup celery, diced: Celery brings a nice crunch and aromatic flavor to the filling. Dice it finely so it cooks evenly and blends well.
- 1/2 cup onion, chopped: Onions are a must for that base flavor! I usually go for yellow onions, but feel free to use whatever you have on hand.
- 1/4 cup flour: This helps thicken the filling and gives it that comforting, creamy texture. Make sure to sprinkle it evenly over the veggies!
- 2 cups chicken broth: A good quality broth is key here. It adds depth to the flavor, so choose one you love. Homemade is great, but store-bought works too!
- 1/2 cup milk: Milk adds creaminess to the filling, balancing all those savory flavors. You can use whole, skim, or even a non-dairy alternative if you prefer.
- 1 teaspoon thyme: Dried thyme is perfect for a warm, earthy flavor. It complements the turkey and veggies beautifully.
- 1 teaspoon salt: Seasoning is crucial for bringing out the flavors, so don’t skip this step! Adjust to taste.
- 1/2 teaspoon black pepper: Just a pinch adds a hint of spice, enhancing the overall flavor without overwhelming the dish.
- 1 pre-made pie crust: For ease and convenience, I love using a pre-made crust. It saves time and still delivers that flaky goodness we crave!
How to Prepare Thanksgiving Pot Pie
Step-by-Step Instructions
- First things first, preheat your oven to 375°F (190°C). This ensures your pie gets that perfect golden crust!
- In a large skillet over medium heat, melt a bit of butter if you’d like, then add the chopped onions, diced carrots, celery, and peas. Sauté these beauties until they’re softened, about 5-7 minutes. Trust me, this step fills your kitchen with a warm, inviting aroma!
- Now, sprinkle the flour over the softened veggies and stir well. This is going to help thicken our filling, so make sure it’s evenly coated.
- Gradually pour in the chicken broth and milk while stirring continuously. Keep stirring until the mixture thickens up nicely, about 3-5 minutes. You’ll want it to be creamy but not too thick—think of a lovely gravy consistency.
- Once thickened, stir in the shredded turkey, thyme, salt, and pepper. Give everything a good mix to combine all those delicious flavors!
- Next, pour this hearty filling into your pre-made pie crust, spreading it out evenly.
- Cover it with another pie crust, sealing the edges by pinching them together. Don’t forget to cut slits in the top crust for steam to escape—nobody wants a soggy pie!
- Finally, pop that beauty into your preheated oven and bake for about 45 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on it, as oven temperatures can vary!
Why You’ll Love This Recipe
- It’s a warm, comforting dish perfect for chilly Thanksgiving evenings.
- Transforms leftover turkey into a delightful new meal!
- Simple ingredients come together for a satisfying and hearty filling.
- Easy to prepare, making it a stress-free addition to your holiday menu.
- Customizable! Feel free to add your favorite seasonal vegetables.
- Golden, flaky crust that’s simply irresistible.
Tips for Success
To make your Thanksgiving pot pie truly shine, here are a few tips I swear by! First, don’t rush the sautéing process—let those veggies get nice and tender to build a rich flavor base. If you’re using frozen peas, add them towards the end of the cooking time to keep their bright color and sweetness. Also, a splash of white wine in the filling can elevate the flavors even more, but it’s totally optional! Make sure to seal the edges of your pie crust well; you don’t want any filling leaking out during baking. And my favorite tip? Brush the top crust with a bit of milk or an egg wash before baking for that gorgeous golden finish! Finally, let the pot pie cool for a few minutes before slicing. This helps everything set up nicely and makes serving so much easier. Enjoy every bite!
Nutritional Information
Here’s the estimated nutritional data for each serving of my Thanksgiving pot pie. Remember, this is just a guideline and can vary based on the specific ingredients you use:
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 2g
- Protein: 20g
- Cholesterol: 50mg
- Sodium: 600mg
These values can change based on how you customize your pot pie, so don’t hesitate to mix it up with low-fat ingredients or extra veggies if you’re looking for something a little lighter!
FAQ Section
Can I use leftover turkey?
Absolutely! In fact, I highly recommend using leftover turkey for this Thanksgiving pot pie. It not only saves you time but also adds amazing flavor to the filling. Just shred the turkey into bite-sized pieces, and you’re good to go!
What vegetables can I add?
You can totally customize your pot pie with your favorite vegetables! Some great options include diced potatoes for heartiness, green beans for crunch, or even corn for a touch of sweetness. Feel free to experiment with seasonal veggies like butternut squash or mushrooms—whatever your heart desires!
How do I store leftovers?
Storing leftovers is super simple! Let the pot pie cool completely, then cover it tightly with plastic wrap or aluminum foil. You can store it in the fridge for about 3-4 days. If you want to keep it longer, you can freeze it! Just make sure to wrap it well in plastic wrap and then place it in an airtight container. To reheat, pop it in the oven at 350°F (175°C) until warmed through—about 25-30 minutes. Enjoy those cozy leftovers!
Equipment List
- Large skillet: You’ll need this for sautéing the vegetables and combining the filling.
- Measuring cups and spoons: For accurate measurements of your ingredients—no guessing here!
- Wooden spoon or spatula: Perfect for stirring and mixing everything together smoothly.
- Pie dish: A standard 9-inch pie dish works great for holding all that delicious filling.
- Oven mitts: Safety first! You’ll want these handy when taking your pot pie out of the oven.
- Sharp knife: For cutting slits in the top crust and slicing the pie after baking.
Variations
One of the best parts about my Thanksgiving pot pie is how versatile it is! If you want to change things up a bit, consider swapping out the thyme for rosemary or sage for a different flavor profile. These herbs bring a lovely aromatic touch that pairs beautifully with the turkey. You can also add a splash of Worcestershire sauce or hot sauce for a little kick! If you’re feeling adventurous, try incorporating different veggies like diced sweet potatoes or mushrooms for added texture and taste.
And if you’re a cheese lover, sprinkle some shredded cheddar or mozzarella into the filling for a melty surprise. For a fun twist, you can even make a creamy curry version by adding curry powder and coconut milk instead of chicken broth. The possibilities are endless, so don’t hesitate to get creative and make it your own!
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Thanksgiving pot pie: 7 Comforting Secrets Revealed
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A comforting Thanksgiving pot pie filled with turkey and seasonal vegetables.
Ingredients
- 2 cups cooked turkey, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pre-made pie crust
Instructions
- Preheat the oven to 375°F.
- In a large skillet, sauté onions, carrots, celery, and peas until softened.
- Sprinkle flour over the vegetables and stir well.
- Add chicken broth and milk, stirring until thickened.
- Stir in turkey, thyme, salt, and pepper.
- Pour the filling into the pie crust.
- Cover with another pie crust and seal the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 45 minutes or until golden brown.
Notes
- Use leftover turkey for best flavor.
- Feel free to add your favorite vegetables.
- Serve with cranberry sauce for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: thanksgiving pot pie, turkey pot pie, holiday recipes
