Turkey Pot Pie Filling Recipe

Name: Turkey Pot Pie Filling
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 4 cups
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 1 medium onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 1/3 cup all-purpose flour; 2 cups turkey or chicken broth; 1 cup whole milk; 2 cups cooked turkey, shredded or diced; 1 cup frozen peas; 1 teaspoon dried thyme; Salt and black pepper to taste

American · Main course · 35 min total

Turkey Pot Pie Filling recipe videos

A creamy, savory filling made with leftover turkey and vegetables, perfect for a comforting pot pie.

15
min prep

20
min cook

6
servings

280
kcal/serving

Ingredients

3 tablespoons unsalted butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1/3 cup all-purpose flour
2 cups turkey or chicken broth
1 cup whole milk
2 cups cooked turkey, shredded or diced
1 cup frozen peas
1 teaspoon dried thyme
Salt and black pepper to taste

Instructions

Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
Sprinkle flour over vegetables and stir constantly for 1 minute.
Gradually whisk in broth and milk, stirring until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
Stir in turkey, peas, and thyme. Season with salt and pepper. Cook for 2-3 minutes until heated through.
Remove from heat. Use immediately as pie filling or let cool and refrigerate for up to 2 days.

Tips

For a richer flavor, use turkey drippings instead of butter.
This filling can be frozen for up to 3 months; thaw overnight in the refrigerator before using.
Serve with a flaky pie crust or puff pastry topping.

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