Turkey Pot Pie

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 18 minutes

Ingredients

1 egg (beaten)

75g butter

1 onion (diced)

50g all-purpose flour

½ teaspoon poultry seasoning

¼ teaspoon dried thyme leaves

250ml chicken broth

150ml milk (or cream)

1 potato (diced and cooked)

1 ½ cups frozen vegetables (thawed)

2 cups cooked chopped turkey

1 double pie crust

Directions

Preheat oven to 200°C. Whisk egg with 1 tablespoon water. Set aside.

In a medium saucepan, cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook for 2 minutes more.

Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will be very thick at first but will smooth out. Bring to a boil over medium heat and simmer 1 minute. Remove from heat and stir in turkey, vegetables, and potatoes.

Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.

Bake 35-40 minutes or until lightly browned and filling is bubbly.

Cool for 10-15 minutes before cutting.

Nutrition

• Calories: 414.48 kcal
• Total Fat: 22.47 g
• Saturated Fat: 10.28 g
• Cholesterol: 106.57 mg
• Sodium: 445.15 mg
• Total Carbohydrate: 33.02 g
• Dietary Fiber: 3.92 g
• Total Sugars: 2.2 g
• Protein: 20.51 g