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Turkey Pot Pie

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 595 kcal
Course: Dinner
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 400F (200C).
  2. To prepare the crust, pulse together flour and salt in food processor.
  3. Sprinkle butter pieces over-top the flour mixture and pulse until coarse crumbs begin to form.
  4. Add sour cream and pulse until dough just begins to clump together.
  5. 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
    Cup of Yum
  1. Melt butter in a deep, oven-safe 10" skillet (or large pot, see note).
  2. Once melted, add onion and cook, stirring frequently, until softened and translucent.
  3. Add flour, rosemary, paprika, salt, and black pepper and whisk until smooth. Cook another 30 seconds longer, while stirring, to lightly toast the flour.
  4. While stirring, gradually stir in chicken broth and heavy cream.
  5. 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.
  6. Reduce heat to low and add turkey, corn, and green beans and stir until well-combined.
  7. 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).
  8. 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

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

% 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.