Ingredients
Scale
- 2 cups cooked turkey, shredded or diced (leftovers work beautifully)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary (optional, for that earthy warmth Mama Lou loved)
- 1 3/4 cups turkey or chicken broth
- 2/3 cup whole milk (or cream for a richer filling)
- 1 package refrigerated pie crusts (or homemade if you’re feeling nostalgic like Mama Lou’s)
- 1 small onion, finely chopped
- 1 garlic clove, minced (optional, but Ouma swore by it)
Substitution Tips: If you don’t have turkey broth, chicken broth works just as well. For a gluten-free version, try using a gluten-free flour blend and pie crust. You can swap vegetables too—green beans, corn, or mushrooms make lovely additions.
Instructions
- Preheat your oven to 425°F (220°C). This high heat will help the crust get golden and flaky, just like Mama Lou’s.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until soft and translucent, about 5 minutes. I remember Ouma teasing me that the kitchen smelled like Sunday mornings already.
- Stir in the garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 2-3 minutes to get rid of the raw flour taste; this step is key for a smooth, thick sauce.
- Gradually whisk in the turkey broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer. You’ll notice it thickening nicely—this is where the magic happens.
- Add the carrots, peas, salt, pepper, thyme, and rosemary. Let the filling simmer gently for about 5-7 minutes until the vegetables are tender but still vibrant.
- Remove the skillet from heat and stir in the shredded turkey. Taste and adjust seasoning if necessary. I always sneak a little spoonful here—Ouma calls it my quality control.
- Roll out one pie crust and fit it into a 9-inch pie dish. Pour the filling into the crust, smoothing it out evenly.
- Cover with the second crust, trimming any excess dough. Crimp the edges to seal, and cut a few slits in the top crust to allow steam to escape. Mama Lou always said these slits were like little windows into the soul of the pie.
- Brush the top crust lightly with milk or beaten egg for that golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and bubbling. Keep an eye on it during the last 10 minutes; every oven is a little different.
- Let the pot pie rest for 10 minutes before slicing. This pause lets the filling set, making it easier to serve and giving you a moment to prepare for the family smiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
