Turkey Pot Pie
User Reviews
5
Turkey Pot Pie
Description
The Turkey Pot Pie recipe combines cooked turkey breast and assorted vegetables such as diced carrots, green peas, corn, celery, and onions in a rich, thickened sauce. The sauce starts by cooking butter with celery and onions, then flour is whisked in to create a roux. Milk and turkey stock are gradually incorporated, seasoning the filling with thyme, celery seed, salt, and black pepper. This creamy blend simmers until it thickens before adding the turkey and vegetables.
The filling is poured into an unbaked pie crust-lined pan, topped with a second crust sealed and brushed with an egg wash to encourage a golden, glossy finish. Small slits in the top crust allow steam to escape. Baking at 375°F for 45 minutes creates a bubbly filling and a crisp, golden pastry.
This pot pie yields a classic comfort food ideal for cooler days. It can be served alongside a green salad or steamed vegetables for a balanced meal. The inclusion of turkey and a variety of vegetables ensures it is filling and flavorful.
Ingredients
- 2 pie crust 9-inch, unbaked
- 1/3 cup butter
- 1/2 cup celery , sliced
- 1/3 cup onion , chopped
- 1/3 cup flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper coarse ground
- 1/2 teaspoon celery seed
- 1/2 teaspoon thyme dried
- 1 cup milk whole
- 2 cups turkey stock , or chicken stock
- 2 cups turkey breast , cooked and cut into 1/2 inch cubes
- 3 carrot diced
- 1 cup green peas , frozen
- 1/2 cup corn
- 1 large egg
- 2 tablespoons water
Instructions
- Preheat oven to 375 degrees and add the pie crust to your pie pan.
- In a large skillet add the butter, celery and onions and cook on medium heat for 4-5 minutes until the onions are translucent before adding in the flour and whisking well for 1 minute.
- Season with salt, pepper, celery seed, and thyme before adding in the milk and turkey stock slowly while mixing very well keeping the mixture smooth, simmering until thickened, about 6-8 minutes.
- Add the turkey, carrots, corn and peas to the saucepan and mix well with the milk mixture before pouring into the pie dish and topping with the second pie crust, sealing the edges.
- Cut small slits in the top of the pie crust. Mix the egg and 2 tablespoons of water and brush top crust and edges with egg wash.
- Bake for 45 minutes, or until pastry is golden brown and filling is bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 21g | 42% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 709mg | 30% |
| Potassium | 474mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4355IU | 87% |
| Vitamin C | 10mg | 11% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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