Classic Turkey Pot Pie



 2 whole pie crusts, frozen

 1/3 cup chopped onion

 1/3 cup all-purpose flour

 3/4 tsp salt

 1/4 tsp pepper

 1 1/2 cup chicken stock

 2/3 cup milk

 3 cups shredded cooked turkey (or chicken)

 2 cups frozen mixed vegetabless, thawed

 2 Tbsp butter




  • Unfold pie crust. Lay first pie crust in the bottom of a pie plate and set the other aside. Heat oven to 425°F.

  • In a medium saucepan, melt butter. Add onion to butter and cook for 2 minutes or until tender. Add flour, salt, and pepper. Stir until well blended. Gradually add broth and milk; cook, stirring constantly until bubbly and thickened. Stir in turkey and vegetables; remove from heat.

  • Spoon filling into crust. Place second crust over filling and flute; cut slits in top crust.

  • Bake 425°F for 30 to 40 minutes or until crust is golden brown.

Serves 6


Cook Time


Prep Time: 20 minutes

Cook Time: 40 minutes 

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