Turkey Pot Pie Recipe
User Reviews
5.0
18 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Additional Time
10 mins
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Total Time
1 hr 35 mins
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Servings
6 servings / 1 (9-inch) pie
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Calories
630 kcal
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Course
Main Course
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Cuisine
American
Turkey Pot Pie Recipe
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Give your leftover turkey a second life with this Turkey Pot Pie recipe. Made with a creamy turkey and veggie filling and a flaky pie crust, it is comforting and delicious! Use any combination of shredded or cubed white or dark turkey meat and homemade or store-bought pie crust.
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Ingredients
- ¼ cup unsalted butter (56g)
- ½ sweet onion diced
- 2 small potatoes diced
- ⅓ cup all-purpose flour (40g)
- 1¾ cup chicken broth warm (420ml)
- ½ cup heavy cream warm (120ml)
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup frozen mixed vegetables (corn, carrots, peas) (about 130g)
- 2½ cups leftover turkey (about 340g)
- 1 large egg
- 2 pie crusts
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Instructions
- In a large skillet, melt butter over medium heat. Add the onion and potatoes, and cook for 10 minutes, stirring frequently.
- Stir in the flour. Cook, stirring constantly, for 2 minutes. While stirring, slowly pour in the broth and heavy cream. Add the poultry seasoning, salt, and pepper. Reduce the heat to low.
- Stir in the frozen vegetables and turkey, and cook for 5 minutes. Pour the filling into a bowl to cool.
- Preheat the oven to 425°F. Beat the egg with 1 teaspoon of water.
- On a lightly floured surface, roll one pie crust to a 12-inch circle. Transfer to a deep 9-inch pie plate. Pour in the cooled filling.
- Roll out the remaining pie crust and place on top of the filling. Trim the excess crust within 1 inch of the edge of the pie plate. Tuck the edges under and crimp as desired. Brush the pie crust with the beaten egg. Cut a few slits in the top of the crust to vent steam. Place on a rimmed baking sheet.
- Bake for 20 minutes.
- Reduce the heat to 350°F and continue baking until the crust is a deep golden brown and the filling is bubbling, about 30 minutes.
- Let the pie cool for 10 to 15 minutes before serving. Sprinkle with flaked salt and pepper.
Notes
- Cool the filling before assembling. The filling needs to be cool to prevent the fat in the pie crust from melting prematurely, resulting in a dry or tough crust. You can even make the filling the night before and chill it overnight.
- Add extra flavor. If desired, add extra flavor by swapping ½ cup of the chicken broth for dry white wine (such as chardonnay or sauvignon blanc) and add the zest of 1 lemon to the sauce with the other seasonings.
- Vegetable swaps. To use fresh veggies instead of frozen, cook ½ cup each of diced celery and carrots with the onions and potatoes in step 1. If you like green beans, swap them for frozen corn and cut them into 1-inch pieces.
Nutrition Information
Show Details
Calories
630kcal
(32%)
Carbohydrates
53g
(18%)
Protein
26g
(52%)
Fat
35g
(54%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
0.4g
Cholesterol
139mg
(46%)
Sodium
973mg
(41%)
Potassium
647mg
(18%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
2149IU
(43%)
Vitamin C
19mg
(21%)
Calcium
69mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings / 1 (9-inch) pie
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630kcal | 32% |
| Carbohydrates | 53g | 18% |
| Protein | 26g | 52% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 139mg | 46% |
| Sodium | 973mg | 41% |
| Potassium | 647mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 2149IU | 43% |
| Vitamin C | 19mg | 21% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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