Turkey Pot Pie Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
16
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Calories
416 kcal
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Course
Main Course, Dinner
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Cuisine
American
Turkey Pot Pie Recipe
Description
The recipe begins with browning onions slowly in butter to develop sweetness, followed by sautéing carrots, celery, and garlic. After deglazing the pan with dry vermouth, flour is added to make a roux that thickens the addition of chicken stock and heavy cream. The filling incorporates diced cooked turkey alongside hominy, potato, peas, and parsley seasoned with salt and pepper. It is covered and kept ready while the pie crust is rolled and prepped.
Two pie crust rounds are used per pie: one as the base lining a 9-inch pan and another to cover the filling. The assembled pies are baked at 400°F until the crust is browned and crisp. The filling develops a creamy, thick consistency with tender vegetables and moist turkey.
This pot pie works as a satisfying dinner that can stretch leftovers meaningfully. It can be eaten immediately or pre-baked and reheated. The recipe yields two pies but can be halved easily depending on serving needs.
Storage tips indicate the pie keeps well refrigerated for up to five days and freezes for six months. Reheating instructions include baking covered in foil until hot. Optional additional vegetables like mushrooms, butternut squash, or corn can be added to vary the filling.
Ingredients
- 1 pie crust recipe x 4
- 1 butter unsalted, stick
- 2 yellow onion peeled and medium diced
- 2 cups carrot about 4 carrots, peeled and medium diced
- 1 cup celery about 2 ribs, medium diced
- 3 garlic finely minced
- ¼ cup dry vermouth
- 2/3 cup all-purpose flour
- 4 cups chicken stock
- 1 cup heavy cream or milk
- 1 15 ounce hominy canned, drained
- 2 cups russet potato about 1 large potato, peeled, medium diced
- 2 cups pea
- 6 cups turkey cooked, pulled or small diced
- ¼ cup parsley finely minced, fresh
- 1 egg large, whisked
- sea salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400°.
- Cut the pie dough into 4 even pieces and form them into round balls. Place on a plate and cover, and chill.
- Add 1 stick of butter to a large rondeau pot and cook the onions over low to medium heat for 15 to 20 minutes or until browned.
- Stir in the carrots, celery, and garlic and sauté over medium heat for 4 to 5 minutes.
- Deglaze with vermouth and cook until au sec, or almost gone.
- Stir in the flour until combined to make a roux.
- Pour in the chicken stock and turn the heat to high and stir until it becomes very thick.
- Stir in the heavy whipping cream until combined.
- Add the hominy, potatoes, turkey, peas, parsley, salt, and pepper, and mix. Cover with a lid and set aside.
- Roll out each pie dough until it easily covers a 9” pie pan.
- Take two of the rolled-out pie doughs and place one each into a 9” pan and form it to the sides of it, making sure it’s completely covered. It’s ok if there is quite a bit hanging over.
- Evenly distribute the turkey pot pie filling between the two pie pans with pie dough and smooth it out.
- Place the other two rolled-out pie doughs over top of each of the pie pans with filling.
- Cut or tear off any excess pie dough around the outside and pinch the top and bottom pie dough together. Do this all the way around each pie to form the pie dough. You can also press the dough together using a fork.
- Using a pastry brush, brush the top of the pie dough completely with a whisked egg.
- Make a couple of slits in the dough using a knife so that air can escape.
- Bake at 400° for 40 to 45 minutes or until the crust is golden brown.
- Cool the pot pies for 10 minutes before serving.
Notes
- Make-ahead: Pre-bake the pot pies, cover, and reheat the next day for convenience.
- Store leftovers covered in the refrigerator for up to five days or freeze for up to six months; thaw in the refrigerator before reheating.
- To reheat, bake covered at 350°F for 15 to 20 minutes if refrigerated, or 40 to 45 minutes if reheating from frozen.
- Additional vegetables like sautéed mushrooms, butternut squash, or corn can be added to the filling for variety.
- This recipe makes two 9-inch pot pies but can be halved if preferred for smaller portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 447mg | 19% |
| Potassium | 471mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3173IU | 63% |
| Vitamin C | 12mg | 13% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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