Me and my husband have this little inside joke about pot pie, so I giggle every time I hear the words pot pie. Now if I told you the joke, it wouldn't be ours anymore. I roasted a turkey breast last weekend and had tons of leftover turkey. I took bits and pieces of a few recipes and threw this together on a weeknight. It didn't take long at all. Plus there wasn't much clean up. This came out very tasty. Way better than a frozen pot pie. I was actually surprised, since I always assumed pot pie was difficult to make. I was wrong. The vegetables were cooked perfectly—tender, but not mushy—and the gravy complemented the turkey wonderfully. The crust was nice and flaky. This was the perfect comfort food for a cold winter day.
Turkey Pot Pie
2 - 3 cups shredded turkey breast
2 small-medium potatoes
1/2 cup peas (I used canned)
1 cup carrots (I used frozen)
1 cup corn (I used canned)
4 tablespoons salted butter
4 tablespoons flour
1 can chicken broth
dash of hot sauce
salt and pepper
I cheated and used a Pillsbury pie crust for the top only.
Preheat oven to 375 degrees. Spray a pie dish with nonstick spray.
Wash potatoes and cut into bite-size chunks. (I left the skins on.) Bring to a boil and boil for 4 minutes. Drain. Add potatoes, corn, peas, carrots, and turkey to a large bowl and set aside.
Melt the butter over medium heat in a saucepan. Add flour and whisk until smooth. Whisk in the chicken broth and cook over medium heat until it thickens. Remove from heat and add hot sauce, salt, and pepper to taste.
Pour gravy over turkey and veggie mixture. Stir well and pour into pie dish.
Bake for 45 minutes. Place a cookie sheet under pie to catch spills. Use a pie crust guard or foil to shield crust from browning too much after 25 minutes.