Turkey Pot Pie
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5.0
135 reviews
Excellent
Turkey Pot Pie
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This one pan turkey pot pie is made with seasonal sweet potatoes, fresh rosemary and a hint of smoked paprika. It's the perfect way to use up the last of your Thanksgiving turkey leftovers!
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Ingredients
For the Pie Crust
- 1 1 cup all-purpose flour
- ½ ½ teaspoon table salt
- 6 6 Tablespoons VERY COLD unsalted butter cubed
- ¼ ¼ cup sour cream
- 1 1 large egg well-beaten (to brush over the pie crust before baking)
For the Turkey Pot Pie Filling
- 6 6 Tablespoons unsalted butter
- ½ ½ cup diced onion
- 6 6 Tablespoons flour
- 2 2 teaspoons chopped fresh rosemary may substitute ½ teaspoon dried rosemary
- 1 1 teaspoon smoked paprika
- 1 1 teaspoon table salt
- 1 1 teaspoon ground black pepper
- 2 2 cups chicken broth
- ½ ½ cup heavy cream
- 1 ½ 1 ½ cups sweet potatoes peeled and diced into pieces smaller than 1"
- 1 1 cup Russet potatoes peeled and diced into pieces smaller than 1"
- ½ ½ cup chopped carrots (about 2 carrots)
- 3 3 cups shredded turkey
- 1 1 cup frozen sweet corn
- 1 1 cup frozen green beans
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Instructions
- Preheat oven to 400F (200C).
- To prepare the crust, pulse together flour and salt in food processor.
- Sprinkle butter pieces over-top the flour mixture and pulse until coarse crumbs begin to form.
- Add sour cream and pulse until dough just begins to clump together.
- Remove dough from food processor and form into a smooth disk. Wrap in plastic wrap or parchment and place in refrigerator while you prepare the pot pie.
For the turkey pot pie filling
- Melt butter in a deep, oven-safe 10" skillet (or large pot, see note).
- Once melted, add onion and cook, stirring frequently, until softened and translucent.
- Add flour, rosemary, paprika, salt, and black pepper and whisk until smooth. Cook another 30 seconds longer, while stirring, to lightly toast the flour.
- While stirring, gradually stir in chicken broth and heavy cream.
- Add sweet potatoes, potatoes, and carrots. Cook, stirring frequently, and bring to a boil. Boil until potatoes and carrots are tender when pierced with a fork.
- Reduce heat to low and add turkey, corn, and green beans and stir until well-combined.
- Remove from heat and roll out pie dough to an even 12" circle. Carefully lay the crust over the top of the pot pie contents (it does not have to drape over the sides, rather push the crust up against the inside of the pan).
- Cut several slits in the crust and lightly brush with your beaten egg. Transfer to center rack of oven and bake in the oven on 400F for 30 minutes or until crust is golden brown. To minimize any spilling, place a foil lined baking sheet beneath the skillet while baking. Enjoy!
Notes
- You may use any unbaked pie crust for this recipe, I prefer to use my homemade version.
- I like to prep everything in a deep 10" skillet then simply bake in that skillet. However, alternatively you can prepare the pot pie filling in any dish that is large enough then transfer to a deep 10" pie plate to cover with the pie dough and bake in the oven. If you're worried about your dish being deep enough, place it on a foil lined baking sheet before putting it in the oven to catch any possible spills!
- Once cooled, cover leftovers (or transfer to an airtight container) and store in the refrigerator for up to 5 days.
Nutrition Information
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Serving
1serving
Calories
595kcal
(30%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
115mg
(38%)
Sodium
841mg
(35%)
Potassium
427mg
(12%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
237IU
(5%)
Vitamin C
15mg
(17%)
Calcium
19mg
(2%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 595kcal | 30% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 115mg | 38% |
| Sodium | 841mg | 35% |
| Potassium | 427mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 15mg | 17% |
| Calcium | 19mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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