Turkey Pot Pie
User Reviews
5
Turkey Pot Pie
Description
This Turkey Pot Pie recipe starts with a scratch pie crust made from flour, salt, cold butter, and sour cream, resulting in a tender and flaky dough. The filling is prepared in a deep oven-safe skillet by sautéing onions in butter, then adding flour and seasonings including rosemary and smoked paprika to form a roux. Gradually, chicken broth and heavy cream are stirred in to create a creamy sauce. Sweet potatoes, russet potatoes, carrots, shredded turkey, corn, and green beans are added and cooked until vegetables are tender. The pie dough is chilled before rolling and covering the filling. Baking the pot pie yields a golden, flaky crust surrounding a savory filling that melds earthy and sweet flavors with creamy texture.
This dish can be baked directly in a deep skillet or transferred to a pie plate for baking; placing the baking dish on foil helps catch spills. Leftovers store well in the refrigerator for up to five days.
Ingredients
For the Pie Crust
- 1 cup all-purpose flour
- ½ teaspoon table salt
- 6 Tablespoons unsalted butter cubed, very cold
- ¼ cup sour cream
- 1 large egg well-beaten (to brush over the pie crust before baking)
For the Turkey Pot Pie Filling
- 6 Tablespoons butter unsalted
- ½ cup onion diced
- 6 Tablespoons flour
- 2 teaspoons rosemary may substitute ½ teaspoon dried rosemary, chopped, fresh
- 1 teaspoon smoked paprika
- 1 teaspoon table salt
- 1 teaspoon black pepper ground
- 2 cups chicken broth
- ½ cup heavy cream
- 1 ½ cups sweet potato peeled and diced into pieces smaller than 1"
- 1 cup russet potato peeled and diced into pieces smaller than 1"
- ½ cup carrot about 2 carrots, chopped
- 3 cups turkey shredded
- 1 cup corn frozen, sweet
- 1 cup green beans frozen
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
- An unbaked pie crust can be used as a substitute, though the homemade crust is preferred for texture.
- This pot pie filling can be prepared in any large dish and then topped with dough before baking.
- To prevent spills, place the baking dish on a foil-lined tray during baking.
- Leftovers keep well covered in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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