kirscuisine
- Nov 27, 2022
- 2 min read

Fast and Easy Turkey Pot Pie

November 27, 2022

One of my favorite comfort food dinners is good, old fashioned Turkey Pot Pie! It's a dreary, rainy day here and it's a perfect day for this Turkey Pot Pie!

After Thanksgiving, I always make this with our leftover turkey and homemade turkey stock. It is such a great way to stretch out your turkey and get another inexpensive meal from it. Plus, I bet that you probably already have these simple ingredients on hand in your kitchen.

You won't believe how fast and easy it is to make this delicious Turkey Pot Pie! The ultimate in comfort food!

Turkey Pot Pie

Ingredients:

6 tbsp butter

2 cups of cooked turkey diced

2 stalks of celery, diced

1/2 onion, diced

16 oz. bag of frozen mixed vegetables

1/4 cup flour

2 cups of chicken stock

1/2 tsp ground sage

1/4 tsp dried thyme

Kosher salt and pepper to taste

1 roll of refrigerated crescent rolls

Melt 4 tbsp of butter in a large skillet.
Add the diced celery and onions and cook them until they soften and turn translucent. Stirring frequently.
Add the other 2 tbsp of butter and the frozen vegetables to the skillet and stir. I like to use the mixed vegetables that have corn, carrots, peas and green beans in them.
Add the ground sage, thyme and salt and pepper and stir.
When the vegetables start to soften, sprinkle the flour over top.
Constantly stir the flour and the vegetables for about one minute.
Slowly pour the chicken stock over the flour covered vegetables.
Keep stirring and cook for 3 to 5 minutes, until it thickens into a nice creamy sauce.
Add the turkey and stir until it is mixed in.
Spray a pie dish with cooking spray and pour the turkey and vegetable mixture into the dish.
Pop open your tube of crescent rolls and lay the triangle pieces of dough over top.
Bake at 375 degrees for 18 minutes, until the top crust is puffy and nice and golden.