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When the chill of autumn sets in and the leaves begin to turn, there's nothing quite like the warmth of a hearty pot pie to bring comfort to your table. Rustic Turkey and Vegetable Pot Pie encapsulates the essence of home cooking, marrying tender chunks of turkey with a medley of seasonal vegetables, all enveloped in a flaky, golden crust. This dish not only fills the belly but also warms the heart, making it a cherished favorite in many households.

Rustic Turkey and Vegetable Pot Pie

Warm up this autumn with a Rustic Turkey and Vegetable Pot Pie, the perfect comfort food for chilly evenings. This delicious recipe combines tender turkey and seasonal veggies, all enveloped in a flaky, golden crust. It’s a great way to use leftover turkey while creating a hearty meal that the whole family will enjoy. With easy ingredients and simple steps, you can craft a dish that embodies the warmth of home cooking and brings loved ones together around the table.
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Ingredients
  

2 cups shredded cooked turkey (preferably leftover)

1 cup diced carrots

1 cup diced celery

1 cup frozen peas

1 medium onion, chopped

3 cloves garlic, minced

1 cup diced potatoes (preferably Yukon Gold)

1/4 cup all-purpose flour

2 cups chicken or turkey broth

1 cup whole milk

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil or butter

1 sheet of store-bought or homemade pie crust

1 egg (for egg wash, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Sauté the Vegetables: In a large skillet, heat the olive oil (or butter) over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

      Add the Potatoes: Stir in the diced potatoes and cook for another 5 minutes, allowing them to soften slightly.

        Make the Filling: Sprinkle the flour over the sautéed vegetables and stir well to combine. Gradually pour in the chicken or turkey broth while stirring constantly to avoid lumps. Add the milk, dried thyme, rosemary, salt, and pepper. Bring the mixture to a simmer, and let it cook for about 5-7 minutes, or until it thickens. Stir in the shredded turkey and frozen peas, mixing everything well.

          Prepare the Pie Crust: Roll out your pie crust into a 9-inch pie dish if using homemade, or place the store-bought crust directly into the dish. Pour the turkey and vegetable filling into the pie crust, spreading it out evenly.

            Top with Pie Crust: If desired, you can create a lattice top or simply place another rolled pie crust over the filling. If using a full top crust, make a few slits with a knife to allow steam to escape. Trim any excess crust hanging over the edges and crimp the edges to seal.

              Egg Wash (Optional): For a golden finish, beat the egg in a small bowl and brush it over the top of the crust.

                Bake the Pie: Place the pot pie on a baking sheet (to catch any drips) and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

                  Cool and Serve: Allow the pot pie to cool for about 10 minutes before slicing. This allows the filling to set a bit for easier serving.

                    Enjoy: Serve warm and enjoy the comforting flavors of your Rustic Turkey and Vegetable Pot Pie!

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings