0 from 6 votes
Turkey Pot Pie Recipe
This easy Turkey Pot Pie recipe features a creamy filling of turkey and vegetables in a flaky crust that is baked until golden brown.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8
Calories: 264 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 4 tablespoons butter divided
- 1/2 1/2 medium onion diced (optional)
- 1 1 large russet potato peeled and diced
- 3 3 large carrots cut into chunks
- 2 2 stalks celery sliced or diced
- 1/4 1/4 cup all-purpose flour
- 1 1 cup chicken stock or broth
- 1 1 cup heavy cream half and half or milk
- 1 1 teaspoon Stone House Seasoning
- 1/4 1/4 teaspoon dried thyme
- 2 2 cups cooked turkey chopped
- 2 2 (9-inch) Pie Crust Recipe
- 1 1 large egg
Instructions
- Prep. Preheat oven to 400º F. Prepare two pie crusts according to the recipe directions. Roll out one pie crust dough and line a 9-inch pie pan with it. Wrap the pie pan with plastic wrap and refrigerate it until ready to fill with the pot pie filling. Wrap the second pie crust in plastic wrap and store it in the refrigerator.
- Cook the pot pie filling. Add 2 tablespoons of butter, the onions, potatoes, celery, and carrots to a Dutch oven set over medium heat. Cook until the onions are translucent and the potatoes are slightly tender about 8 minutes. Add 2 more tablespoons of butter and allow it to melt. Stir in the flour, salt, and pepper and cook until thick, about 2 more minutes. Pour in the chicken stock and cream and bring to a boil. Stir in the turkey.
- Assemble the pot pie. Ladle the pot pie filling into the bottom crust. Roll out the second pie crust dough on a lightly floured surface and place it on top of the pot pie. Use a sharp paring knife and trim away any excess pie dough from the edges of the pie pan. Crimp the edges closed. Cut slits in the top of the pie dough to allow steam to escape during baking. In a small bowl, whisk together the egg and a tablespoon of water for an egg wash. Brush the top crust with the egg wash.
- Bake. Bake until golden brown and the pot pie bubbles, about 35 to 40 minutes.
- Serve. Remove from the oven and allow it to rest for about 3 to 5 minutes before serving.
Cup of Yum
Notes
- Storage Tips:
- To store leftovers. Cool the baked pie and store it in an airtight container in the refrigerator for up to 3 days.
- To make ahead. Prepare as directed and store in the refrigerator for up to 48 hours before baking.
- To freeze. Store in a freezer-safe, airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating to serve. Additional baking time may be needed when baking from the refrigerator. Cover the pie if it is becoming too brown while baking.
Nutrition Information
Calories
264kcal
(13%)
Carbohydrates
17g
(6%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
67mg
(22%)
Sodium
445mg
(19%)
Potassium
437mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
5184IU
(104%)
Vitamin C
5mg
(6%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 264
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 67mg | 22% |
| Sodium | 445mg | 19% |
| Potassium | 437mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5184IU | 104% |
| Vitamin C | 5mg | 6% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.