Turkey Pot Pie
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
8 people
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Calories
651 kcal
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Course
Main Course, Dinner
Turkey Pot Pie
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Turkey Pot Pie is a delicious, hearty, and comforting meal made with a creamy filling of diced turkey, mixed vegetables, and a flaky pie crust. It is perfect for a cozy dinner or for using up leftover turkey from your Thanksgiving feast!
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Ingredients
- ¼ cup unsalted butter
- 1 large yellow onion diced (about 1 1/2 cups
- 2 teaspoons garlic minced
- 3 cups turkey diced, leftover, cooked, 420 g
- 1 ½ cups potato frozen, diced
- 1 package pea frozen
- 1 package carrot frozen
- 1 can corn kernel drained, 15.25 ounces
- ½ cup all-purpose flour 62.5 g
- 2 cups turkey broth or chicken broth
- ½ cup whole milk 122.5 g
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon thyme dried
- ¼ teaspoon oregano dried
- 2 pie bread crusts storebought or homemade
- 1 large egg beaten
Instructions
- Preheat oven to 375°F.
- To a large pot or Dutch oven over medium heat, add butter. Once melted, add onions and cook until softened, 3-5 minutes. Add garlic and cook for 1 more minute.
- Add turkey, potatoes, frozen peas and carrots, and corn. Mix well.
- Sprinkle flour evenly over mixture, stirring to coat everything.
- Add turkey broth and milk. Simmer, stirring often, until thickened (about 7 minutes).
- Add salt, pepper, thyme, and oregano. Stir to combine.
- Onto a lightly floured surface, roll out one of the pie crusts into a 12-inch circle. Place into a 9-inch deep dish pie pan, overlapping the sides.
- Pour the turkey filling into crust.
- Roll out the second pie crust into a 12-inch circle and place it over the filled pie. Seal the edges and trim excess dough. Crimp the edges with your fingers or a fork.
- Brush the top crust with the beaten egg.
- Using a sharp knife, cut 4-6 small slits into the pie crust for venting.
- Bake for 50-55 minutes, or until the top crust is golden brown. Use a pie shield* if the crust is getting too brown around the edges before the pie is done. Let the pot pie rest for 5-10 minutes before serving.
Notes
- *How to make a Pie Foil Shield
- If the crust is browning too quickly, create an aluminum foil barrier around the edge of the crust. You don’t have to put it on right away, just when you notice the edges are starting to brown. Tear off a square of foil large enough to cover your pie and fold it twice to make a square. Using scissors, cut a pie-shaped circle out of the middle. When you unfold the foil, you should have a foil ring. Place shield over pie and crimp lightly to hold it in place before returning the pie to the oven.
Nutrition Information
Show Details
Serving
1portion
Calories
651kcal
(33%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 651kcal | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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