Turkey Pot Pie Casserole is everything I love about Thanksgiving in a single dish. It is warm, creamy, comforting and if you could eat a hug, it would be this.
Prep Time 20mins
Cook Time 40mins
Total Time 1hr
Course Entrées - Main Dishes
2cupfrozen mixed vegetables
2large red or golden potatoes(peeled and diced in 1/2 inch cubes)
1cupwhole milk(or half & half, or heavy cream)
pie crust dough for one pie(See my Perfect Pie Crust Recipe)
To begin, preheat your oven to 425 degrees.
Place your frozen veggies and diced potatoes in a large saucepan. Add in just enough water to cover the vegetables (about 2 cups of water.)
Add in the salt & pepper.
Bring these to a boil, reduce heat to medium and simmer until the vegetables are just tender. Remove from heat, but do not drain.
Meanwhile, in a saucepan melt the butter over medium heat. Whisk in the flour and let it cook for just a minute.
Add in the chicken broth and milk. Stirring continually, bring this to a boil. The mixture will get very thick. As soon as it thickens, remove it from the heat.
Stir in the thyme, sage, onion powder, garlic powder and turmeric.
Place the shredded turkey in the bottom of a 2 quart casserole dish (2 inch deep).
With a slotted spoon, scoop the cooked vegetables from the saucepan and spread the vegetables over the turkey.
Measure out 2 cup of the liquid that the vegetables were cooked in. Add the cup of veggie water to the creamy mixture and stir them together. Pour this all over the turkey & veggies in the casserole dish.
Roll out your pie crust dough and place it over the top. Don't worry about making this pretty, just roll it out and spread it on there. This is a rustic dish and doesn't have to be perfect.
With a sharp knife, cut a 2 inch slit in the center of the dough.
Bake for 35 -40 minutes or until the pie crust is lightly golden.
Allow the casserole to cool for a few minutes before serving.