Classic Leftover Turkey Pot Pie

• Cooked turkey, shredded or diced

  1.5 cups
• Unsalted butter

  2 tablespoons
• Yellow onion

  0.5
• Garlic

  1 clove
• All-purpose flour

  2 tablespoons
• Chicken broth

  1.5 cups
• Milk

  0.5 cup
• Frozen mixed vegetables (peas, carrots, corn)

  1 cup
• Dried thyme

  0.5 teaspoon
• Salt

  0.3 teaspoon
• Black pepper

  0.1 teaspoon
• Refrigerated pie crust

  1 sheet

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Tutti i Passaggi

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a medium saucepan or oven-safe skillet, melt the butter over medium heat.

3. 3

   Add the diced onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.

5. 5

   Gradually whisk in the chicken broth and milk until the mixture is smooth and thickened. Bring to a simmer, stirring occasionally.

6. 6

   Stir in the cooked turkey, frozen mixed vegetables, dried thyme, salt, and black pepper. Cook for 2-3 minutes, allowing the vegetables to warm through.

7. 7

   Transfer the filling to two individual oven-safe ramekins (about 10-12 oz each) or a small oven-safe pot/dish.

8. 8

   Place the pie crust over the filling, trimming any excess and crimping the edges. Cut a few small slits in the top of the crust to allow steam to escape.

9. 9

   Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

10. 10

    Let stand for 5 minutes before serving.