Turkey {or Chicken} Pot Pie

Pot pie could very well be one of the best comfort meals around....and one of the most time consuming to prepare. Luckily by having a few steps made up ahead of time I was able to pull a meal like this within 45 minutes on a weeknight.

This recipe comes from Pioneer Woman, I've made it a few times but it's not something we make very often. Now that I've created some shortcuts, maybe we'll be enjoying this wholesome dish more often!

I have some bags of shredded turkey in my freezer, that was a big help in itself to have the meat all ready to go. During nap time I made up my pie dough and stuck that in the fridge. Just having those two items ready helped me get this in the oven in no time.

I've tried this recipe with both chicken and turkey, they are both equally delicious. You'll love the creamy gravy with chunks of meat and veggies. Oh and who doesn't love a good, flaky crust? I must say leftovers the next day were just as good.

You'll definitely want to make this pot pie sometime this fall and winter. By prepping a couple steps the night before or morning of, you can easily pull off a "Sunday" style dish on a weeknight. Enjoy!

Turkey Pot Pie

Ingredients:
1 Pie crust (use 1/2 of recipe or just stick the other half in your freezer for a later use)
4 tbsp butter
2 stalks celery, diced
3 med carrots, diced
2 1/2 c cooked turkey or chicken, chopped or shredded
1/4 c flour
1-14.5 oz can chicken broth
1 c heavy cream
1 tsp dried thyme
salt and pepper to taste

Directions:
Melt butter in a large skillet. Add in carrots and celery and cook for 2-3 mins. Add turkey in and stir, next add in flour, let cook for 2 mins while stirring constantly. Still stirring, pour in chicken broth. Pour in cream and stir well. Let come to a boil and thicken for just a few mins. Add in thyme, salt and pepper. Pour mixture into a deep pie plate. Roll out your pie crust, you'll want it about 1 inch longer than the dish you're using. Place pie crust over turkey mixture and press crust into sides of pie plate. Cut a couple vents in top of pie crust. Bake at 375 for 30-35 mins or until golden.

Adapted from: Pioneer Woman