A comforting and hearty turkey and vegetable pie, perfect for family dinners.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a golden crust.
Fit one pie crust into the bottom of a 9-inch pie dish and set aside.
Chill the crust in the fridge while preparing the filling to prevent it from becoming soggy.
In a large skillet, melt the butter over medium heat. Add the onion, garlic, celery, thyme, and cayenne pepper. Cook until the vegetables are softened, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Stir in the flour and chicken bouillon powder, cooking for 1-2 minutes to form a roux.
Cooking the flour removes its raw taste and enhances the sauce's flavor.
Gradually add the chicken broth and heavy cream, stirring constantly until the mixture thickens and bubbles.
Add the liquids slowly to avoid lumps in the sauce.
Mix in the cooked turkey, frozen vegetables, and cooked potatoes. Season with black pepper and seasoning salt.
Taste the filling and adjust the seasoning as needed.
Pour the filling into the prepared pie crust.
Spread the filling evenly to ensure consistent baking.
Place the second pie crust over the filling, sealing and fluting the edges. Cut three small slits in the top crust.
The slits allow steam to escape, preventing a soggy crust.
Place the pie on a baking sheet and bake for 10 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 30 minutes, or until the crust is golden brown.
Using a baking sheet catches any drips and makes cleanup easier.
Let the pie cool for 10 minutes before serving.
Cooling allows the filling to set, making it easier to slice.
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