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Herbed Turkey Pot Pie with Garden Veggies

Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

For the Filling

  • 2 tbsp olive oil or butter 30 mL
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup chopped green beans or peas 150 g
  • 1 cup diced cooked turkey 240 mL; or chicken
  • 3 tbsp flour 25 g; or gluten-free flour
  • 1 ½ cups Golden Garden Vegetable Broth or chicken broth 360 mL
  • ½ cup milk or cream 120 mL; optional for richness
  • 1 tsp fresh thyme or rosemary, chopped
  • Salt and pepper, to taste

For the Crust

  • 1 prepared pie crust homemade or store-bought
  • 1 egg, lightly beaten for egg wash

Instructions
 

Prepare the Filling

  • Preheat oven to 400°F (200°C) .
  • In a skillet, heat olive oil over medium heat.
  • Add onion, garlic, and carrots; cook 5 minutes , until softened.
  • Stir in green beans (or peas) and turkey.
  • Sprinkle flour over mixture; stir until coated.
  • Slowly pour in broth, stirring until thickened. Add milk, herbs, salt, and pepper.
  • Simmer 5–7 minutes , then remove from heat.

Assemble the Pie

  • Pour filling into a pie dish or cast iron skillet.
  • Drape crust over top, trimming edges and sealing with your fingers or a fork.
  • Cut small slits in the center for steam.
  • Brush with egg wash for a golden finish.

Bake

  • Bake 35–40 minutes , until crust is deeply golden and filling is bubbling.
  • Let cool 10 minutes before serving.