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Ingredients
Scale
- 2 strips bacon (approx 57g), diced
- 2 tablespoons (30ml) olive oil
- ½ cup diced yellow onion (66g) (about ½ medium onion)
- 1 stalk celery (approx ½ cup or 65g), diced
- 1 small carrot (approx ½ cup or 76g), diced
- 1 teaspoon dried thyme
- ½ teaspoon ground sage
- 1 teaspoon Kosher salt (plus more to taste)
- ½ teaspoon ground pepper (plus more to taste)
- ⅓ cup (41g) all-purpose flour
- ⅓ cup (79ml) chicken or turkey stock
- 1 cup (237ml) nonfat milk (whole milk may be substituted)
- ½ cup frozen corn (62g), thawed
- 1 cup frozen peas (110g), thawed
- 1 cup chopped cooked green beans (100g)
- 2 cups shredded cooked turkey (264g)
- 2 recipes pie crusts (consider using refrigerated crusts for convenience)
Instructions
- Preheat the oven to 375°F.
- Cook diced bacon in a medium saucepan until browned, then set aside.
- Add olive oil to the pan and sauté diced onion, celery, and carrot for 3-5 minutes.
- Stir in dried thyme, ground sage, salt, and pepper, then add flour and mix for 1 minute.
- Gradually stir in stock and milk until thickened, then fold in corn, peas, green beans, turkey, and bacon.
- Place one pie crust in a 9-inch pie plate, fill with the mixture, and top with the second crust.
- Seal edges and cut slits in the top crust.
- Bake for 40-55 minutes until crust is golden brown.
Notes
Ensure the filling is hot before adding the top crust for even cooking.
Allow the pot pie to cool slightly before slicing for a cleaner presentation.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 340
- Sugar: 2
- Sodium: 750
- Fat: 16
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 4
- Protein: 18
- Cholesterol: 45