Craving the ultimate comfort food that'll make your taste buds dance and your family beg for seconds? Look no further than this mouthwatering Turkey Chicken Pot Pie that combines the best of two worlds! Imagine a golden, flaky crust hiding a creamy, hearty filling packed with tender turkey and chicken, plus a medley of colorful vegetables that'll have everyone at the table asking for the recipe. This isn't just a pot pie - it's a flavor-packed journey of pure culinary comfort that transforms ordinary ingredients into an extraordinary meal that'll become your new family favorite!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 lb cooked turkey, shredded
- 1 lb cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1/2 cup onion, chopped
- 1/3 cup flour
- 2 cups chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 pie crusts
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it with butter or cooking spray.
- In a large skillet, heat olive oil over medium heat. Sauté the chopped onions until they become translucent and slightly golden, about 3-4 minutes.
- Add diced carrots to the skillet and cook for an additional 2-3 minutes until they begin to soften.
- Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to create a light roux, which will help thicken the filling.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Allow the mixture to simmer and thicken for 3-4 minutes.
- Add the shredded turkey, chicken, peas, and corn to the skillet. Stir in thyme, salt, and pepper. Mix well to combine all ingredients.
- Remove the filling from heat and let it cool slightly for 5-10 minutes.
- Line the prepared pie dish with one pie crust, trimming any excess around the edges.
- Pour the meat and vegetable filling into the pie crust, spreading it evenly.
- Cover the filling with the second pie crust. Crimp the edges to seal, and cut 3-4 small slits on top to allow steam to escape.
- Brush the top crust with an egg wash (1 beaten egg mixed with 1 tablespoon water) for a golden, shiny finish.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from oven and let the pot pie rest for 10-15 minutes before serving. This allows the filling to set and makes cutting easier.
- Slice into 8 servings and serve hot. Enjoy your Turkey Chicken Pot Pie!
Tips
- Use freshly cooked or rotisserie chicken and turkey for maximum flavor and tenderness.
- Don't rush the roux - take your time sautéing flour with vegetables to develop a rich, deep flavor base.
- Make sure to cut steam vents in the top crust to prevent the pie from becoming soggy.
- For an extra golden and shiny crust, don't skip the egg wash - it's the secret to that bakery-perfect appearance.
- Let the pot pie rest for 10-15 minutes after baking to allow the filling to set and make cutting easier.
- If you're short on time, you can use pre-made pie crusts to speed up the preparation process.
- Feel free to customize the vegetable mix based on what you have on hand - this recipe is very forgiving!
- Leftover pot pie can be refrigerated and reheated in the oven to maintain the crust's crispiness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
