Entree: United States – Turkey Pot Pie with Brown Beef Gravy

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 4 cups diced cooked roasted turkey light meat, approx. 1 lb (454 g) total
- 2 cups (480 ml) beef gravy, warm
- 2 (9-inch) refrigerated pie crusts (top and bottom)
- 1 cup (150 g) carrots, diced
- 1 cup (150 g) frozen peas
- 1/2 cup (75 g) celery, diced
- 1 medium onion, diced (about 1 cup / 150 g)
- 4 tbsp (60 g) unsalted butter
- 1/3 cup (45 g) all-purpose flour
- 1 cup (240 ml) milk
- 1 tsp (1 g) dried thyme
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.6 g) freshly ground black pepper
- 1 large egg, approx. 50 g, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F (200°C). Prepare a 9-inch pie dish with one pie crust pressed into place.
2. In a large skillet over medium heat, melt butter and sauté onion, carrots, and celery until softened, about 6–8 minutes.
3. Stir in flour and cook 1–2 minutes to form a roux. Gradually whisk in milk until smooth, then add warmed beef gravy and bring to a simmer; cook until thickened.
4. Add diced turkey and peas to the sauce; stir in thyme, salt, and pepper. Remove from heat.
5. Pour the filling into the prepared pie crust; cover with the second crust, seal and trim edges, and cut a few vents in the top.
6. Brush the top crust with beaten egg. Bake on a baking sheet for 35–40 minutes until crust is golden and filling bubbles at vents.
7. Let rest 10 minutes before slicing and serving.