Turkey Pot Pie
User Reviews
5.0
33 reviews
Excellent
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Prep Time
1 hr
-
Cook Time
mins
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Additional Time
1 hr
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Total Time
2 hrs 35 mins
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Servings
8 servings
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Calories
547 kcal
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Course
Main Course
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Cuisine
American
Turkey Pot Pie
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Turkey Pot Pie made with leftover roasted turkey is a hearty, comforting way to enjoy the holiday leftovers! Creamy meat and veggies are encased in the flakiest crust and baked until perfectly golden.
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Ingredients
Homemade Pie Crust:
- 2 1/2 cups all-purpose flour plus more for dusting
- 1 teaspoon white granulated sugar
- 1/2 teaspoon salt
- 1/2 lb cold unsalted butter diced into 1/4" pieces
- 6 tablespoons ice-cold water
Turkey Pot Pie Filling:
- 4 cups cooked turkey shredded
- 6 tablespoons unsalted butter
- 1 small yellow onion chopped
- 1 cup shredded carrots
- 8 oz mushrooms stems discarded and caps sliced
- 4 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon fresh Rosemary finely chopped
- 1 cup frozen peas do not thaw
- 1/4 cup parsley finely chopped plus more to garnish
- 1 egg beaten for egg wash
Instructions
Homemade Pie Crust:
- Add flour, sugar, and salt into the bowl of a food processor and pulse a few times.
- Add the cold diced butter and pulse until the mixture resembles pea-sized coarse crumbs. The mixture should be dry and sandy.
- Add the six tablespoons of icy ice water and pulse just until moist clumps start to form. Test the dough by pressing it between your fingertips; if it sticks together, you are done. If the dough is too crumbly and falls apart, add more water, just a teaspoon at a time. Be careful not to add too much water, or the dough will become very sticky and difficult to roll.
- Transfer the dough to a clean work surface and gather it into a ball. Do not knead it; just gather it together.
- Divide the dough in half, and flatten the pieces using a rolling pin to form 2 disks.
- Cover with plastic wrap and refrigerate for at least 1 hour before using in recipes.
Turkey Pot Pie Filling:
- Melt the six tablespoons of butter in a Dutch oven or pot over medium heat.
- Add the diced onions and carrots and saute for 8-10 minutes or until soft.
- Add the sliced mushrooms, minced garlic, rosemary, thyme, dried basil, and dried oregano, and saute for another 5 minutes until the mushrooms are softened.
- Add 1/3 cup flour and stir constantly for 1-2 minutes until combined.
- Add chicken broth and stir very well. Next, add 1/2 cup heavy cream, stir, and then bring the mixture to a boil. Let it cook for 1-2 minutes or until it has a thick gravy consistency.
- Add the salt and black pepper, taste it, and adjust the seasoning if needed.
- Add shredded turkey, frozen peas, and 1/4 cup parsley, and stir to combine. Remove from heat and cool slightly.
- Preheat oven to 425 degrees F.
- Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish.
- Spoon the turkey pot pie filling over the bottom crust.
- Place the second dough disk into a 10” diameter circle over the pie filling. Fold the excess dough behind the bottom crust and crimp together to seal.
- Cut five small slits on the top to allow steam to escape.
- Brush the top with the beaten egg and sprinkle lightly with sea salt and pepper.
- Bake for 30-35 minutes or until the top crust is golden brown. If the pie edges are browning too fast, cover it loosely with foil over the pie.
- Once baked, let it rest for 15 minutes at room temperature before slicing and serving.
Nutrition Information
Show Details
Calories
547kcal
(27%)
Carbohydrates
39g
(13%)
Protein
18g
(36%)
Fat
37g
(57%)
Saturated Fat
21g
(105%)
Cholesterol
121mg
(40%)
Sodium
1298mg
(54%)
Potassium
503mg
(14%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
3921IU
(78%)
Vitamin C
14mg
(16%)
Calcium
113mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 39g | 13% |
| Protein | 18g | 36% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 121mg | 40% |
| Sodium | 1298mg | 54% |
| Potassium | 503mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 3921IU | 78% |
| Vitamin C | 14mg | 16% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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