Turkey Pot Pie
User Reviews
5
Turkey Pot Pie
Description
This Turkey Pot Pie begins by sautéeing onion in butter then adding flour and herbs to form a roux thickened with chicken broth and milk or cream. The filling combines diced cooked turkey, thawed vegetables, and cooked potatoes stirred into the creamy sauce. The mixture is poured into a pie crust-lined plate and topped with a second crust sealed with an egg wash and ventilation slits.
Baking at 400°F for 35-40 minutes creates a golden, flaky crust and a hot bubbling filling with rich, comforting flavors from poultry seasoning and thyme. Allowing the pie to cool for 10-15 minutes before cutting helps the filling set.
The pie can be made ahead and refrigerated or frozen before baking. Adjust baking time when starting from the fridge or freezer. Various vegetables or chicken can replace the frozen mix and turkey. Potatoes can be cooked in a microwave for convenience. Tent crust with foil if browning too quickly.
Ingredients
- 1 egg beaten
- ⅓ cup butter
- 1 onion diced
- ⅓ cup all-purpose flour
- ½ teaspoon poultry seasoning
- ¼ teaspoon thyme dried leaves
- 1 cup chicken broth
- ⅔ cup milk or cream
- 1 potato diced and cooked
- 1 ½ cups vegetables thawed, frozen
- 2 cups turkey cooked, chopped
- 1 pie crust double
Instructions
- Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
- In a medium saucepan, cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook for 2 minutes more.
- Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will be very thick at first but will smooth out. Bring to a boil over medium heat and simmer 1 minute. Remove from heat and stir in turkey, vegetables, and potatoes.
- Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
- Bake 35-40 minutes or until lightly browned and filling is bubbly.
- Cool for 10-15 minutes before cutting.
Notes
- If crust browns too fast, loosely cover with foil while baking.
- You can prepare the pie ahead, refrigerate for up to 48 hours, or freeze before baking.
- When baking from refrigerated, add about 10 minutes to the baking time.
- To bake from frozen, use 375°F for 80-90 minutes, covering crust if it browns too much.
- Chicken can substitute turkey; use leftover or fresh vegetables, cooking fresh vegetables to tender-crisp before adding filling.
- Potatoes can be cooked conveniently in the microwave before including in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 41448 kcal
% Daily Value*
| Calories | 414.48 | 21% |
| Carbohydrates | 33.02g | 11% |
| Protein | 20.51g | 41% |
| Fat | 22.47g | 35% |
| Saturated Fat | 10.28g | 51% |
| Cholesterol | 106.57mg | 36% |
| Sodium | 445.15mg | 19% |
| Potassium | 497.08mg | 11% |
| Fiber | 3.92g | 16% |
| Sugar | 2.2g | 4% |
| Vitamin A | 2734.84IU | 55% |
| Vitamin C | 12.88mg | 14% |
| Calcium | 80.42mg | 8% |
| Iron | 3.45mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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