recipe for turkey pot pie

 Here's a recipe for a classic and comforting Turkey Pot Pie:

Yields: 6 servings

Prep time: 30 minutes

Cook time: 45 minutes

Ingredients:

 * For the filling:

   * 3 tablespoons butter

   * 1 onion, chopped

   * 2 carrots, chopped

   * 2 celery stalks, chopped

   * 3 cloves garlic, minced

   * 1/4 cup all-purpose flour

   * 4 cups turkey broth

   * 1 cup milk

   * 1 teaspoon dried thyme

   * 1/2 teaspoon dried oregano

   * 1/4 teaspoon black pepper

   * 3 cups cooked turkey, shredded

   * 1 cup frozen peas and carrots (or other mixed vegetables)

 * For the crust:

   * 2 cups all-purpose flour

   * 1 teaspoon salt

   * 1/2 teaspoon baking powder

   * 1/2 cup cold butter, cut into small pieces

   * 4-6 tablespoons ice water

Instructions:

Make the filling:

 * Sauté vegetables: Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery, and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.

 * Make the roux: Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in turkey broth and milk until smooth. Bring to a simmer, stirring constantly, and cook for 5 minutes, or until thickened.

 * Combine ingredients: Stir in thyme, oregano, and black pepper. Add shredded turkey, frozen vegetables, and season with salt and pepper to taste.

Make the crust:

 * Combine dry ingredients: In a large bowl, whisk together flour, salt, and baking powder.

 * Cut in butter: Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

 * Add water: Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.

 * Divide dough: Divide dough in half. Wrap each half in plastic wrap and refrigerate for at least 30 minutes.

Assemble and bake:

 * Preheat oven: Preheat oven to 400°F (200°C).

 * Roll out dough: On a lightly floured surface, roll out one half of the dough to a 12-inch circle. Transfer to a 9-inch pie plate.

 * Fill the pie: Pour the turkey filling into the pie crust.

 * Top with crust: Roll out the remaining dough to a 10-inch circle. Place over the filling and trim edges. Crimp edges to seal. Cut slits in the top crust to vent.

 * Bake: Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

 * Let rest: Let the pot pie rest for 15 minutes before serving.

Tips:

 * For a richer flavor, use homemade turkey broth.

 * You can use puff pastry instead of making your own crust.

 * Add other vegetables to the filling, such as peas, corn, or mushrooms.

 * Top with a dollop of sour cream or a sprinkle of fresh herbs before serving.

Enjoy your delicious and comforting homemade Turkey Pot Pie!