Turkey-and-Winter Squash Pot Pie

Name: Turkey-and-Winter Squash Pot Pie
Ingredients: 4 tablespoons butter; 3 stalks celery, chopped; 1 medium onion, chopped; 2½ cups cubed butternut squash or other winter squash; 2½ cups cubed butternut squash or other winter squash; ¼ cup all-purpose flour; 2 teaspoons poultry seasoning; ½ teaspoon salt; 1 cup chicken or turkey broth; 1 cup chicken or turkey broth; 1 cup half-and-half; 3 cups chopped or shredded cooked turkey; 3 cups chopped or shredded cooked turkey; 1 egg, lightly beaten

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

Put this recipe on your to-do list after Thanksgiving because it’s great for leftover turkey (and the rest of that package of celery!). I tend to use shortcuts like refrigerated piecrusts after a big food-filled holiday, but you can substitute your favorite homemade double-crust pastry.

Ingredients

4 tablespoons butter
3 stalks celery, chopped
1 medium onion, chopped

Main course
Pie
Leftovers
Thanksgiving
Winter

Method

Preheat oven to 375°.

Melt butter in a large saucepan over medium heat. Add celery and onion. Cook, stirring frequently, 5 minutes. Add squash. Cover and cook, stirring occasionally, for 10 minutes until vegetables are almost tender.

Stir in flour, poultry seasoning, an