Ingredients

½ cup unsalted butter

1 yellow onion, diced

2 carrots, diced

2 ribs celery, diced

1 (8 oz) container mushrooms, roughly chopped

1 cup diced potatoes (seasoned diced potatoes or cooked fresh potatoes)

1 tablespoon minced garlic

2 teaspoons salt, plus more to taste

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried smoked paprika

½ teaspoon black pepper

⅓ cup all-purpose flour

2 cups chicken broth

½ cup heavy cream

1 cup canned green beans (can be replaced with frozen peas)

1 pound leftover turkey, roughly chopped (about 4 cups)

2 (12 oz) packages frozen deep dish pie crusts (each should contain 2 crusts)

Egg wash or heavy cream for brushing (optional)

Maldon sea salt for sprinkling (optional)

Instructions

Step 1: Melt the butter in a large non-stick pan over medium heat. Add the onion, carrots, celery, mushrooms, potatoes, garlic, salt, rosemary, thyme, smoked paprika, and black pepper. Cook for about 15 minutes, stirring occasionally, until all the vegetables are tender.

Step 2: Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste.

Step 3: Whisk in the chicken broth and heavy cream until smooth. Bring the mixture to a simmer and cook for 1-2 minutes until it thickens to a gravy consistency.

Step 4: Stir in the green beans (or peas) and chopped turkey. Taste and adjust seasoning as needed. Remove from heat and set aside.

Step 5: Preheat the oven to 400°F (200°C). Place two frozen pie crusts onto a rimmed baking sheet and fill each with the turkey and vegetable filling.

Step 6: Remove the crimped edges from the remaining two frozen crusts using a sharp knife. Carefully lift these crusts off their pans and place them upside down on top of the filled pies. Crimp the edges together to seal, then cut three slits in each top crust to allow steam to escape.

Step 7: Optionally, brush the tops with egg wash or heavy cream and sprinkle with Maldon sea salt for added color and flavor.

Step 8: Bake in the preheated oven for 45 minutes, or until the crusts are golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil to prevent burning.

Step 9: Remove the pot pies from the oven and let them sit for 15 minutes before slicing and serving. This resting time helps the filling set for easier serving.

Tips & Variations

If using fresh potatoes, boil them for about 8 minutes until crisp-tender before adding to the filling to ensure they cook through.

Feel free to substitute canned green beans with frozen peas for a slightly sweeter taste.

Use refrigerated or homemade pie crusts, but follow their baking instructions as they may differ from frozen crusts.

An egg wash is made by whisking one large egg with a tablespoon of water, milk, or cream to give the crust a shiny golden finish.

FAQs

Can I use fresh potatoes instead of canned or pre-seasoned ones?

Yes, fresh potatoes work well but should be pre-cooked until just tender to ensure they cook through properly in the pie.

Do I need to prebake the pie crusts?

For frozen deep dish crusts, prebaking is not necessary. If you are using refrigerated or homemade crusts, follow the specific instructions for those types to prevent sogginess.