Turkey Pot Pie Recipe
User Reviews
5
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Prep Time
1 hr 20 mins
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Cook Time
40 mins
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Rest Time
1 hr 30 mins
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Total Time
3 hrs 30 mins
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Servings
8
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Calories
476 kcal
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Course
Main Course
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Cuisine
American
Turkey Pot Pie Recipe
Description
This turkey pot pie recipe begins with simmering potatoes, carrots, peas, and corn until tender. The vegetables are combined with chopped turkey and enveloped in a thickened sauce made from butter, flour, chicken broth, milk, garlic salt, and pepper. The filling is poured into a pre-baked bottom pie crust.
A top crust seals the pie, with slits cut to allow steam to escape during baking. An egg wash brushed on the crust creates a glossy, golden finish upon baking at 375°F. The potatoes and vegetables add hearty texture, complementing the chunks of turkey and creamy sauce inside flaky pie pastry.
Allowing the pie to rest before serving helps the filling set for cleaner slices. Served warm, this pot pie provides a satisfying meal combining protein, vegetables, and rich flavors in one dish.
Ingredients
- 1 russet potato peeled and cubed, medium
- 1 cup carrot sliced
- 1 cup peas frozen
- ½ cup corn
- 2 (9-inch) pie crust unbaked
- 2 tablespoons butter unsalted
- ½ cup all-purpose flour
- 1 teaspoon garlic salt
- ¼ teaspoon black pepper
- 2 cups chicken broth
- ⅔ cup milk
- 1½ - 2 cups turkey chopped
- 1 egg
Instructions
- Preheat the oven to 375°F.
- Place potatoes in a large pot and cover with water. Bring to a boil for 10 minutes, then add carrots, peas, and corn and boil for 15 minutes more. Remove from the heat, drain the water and set aside.
- Place bottom crust in a 9-inch pie plate and bake for 5 minutes.
- While the crust is baking, cook butter in a saucepan over medium heat. Once butter is melted, stir in flour, garlic salt, and pepper. Slowly whisk in chicken broth and milk and heat until thickened, 5–6 minutes. Add turkey and veggies and mix together.
- Remove bottom crust from the oven and pour the chicken broth mixture into the crust.
- Cover with the top pie crust, making sure to seal the edges. Cut four (2-inch) slits on the top with a sharp knife to allow steam to escape.
- Create an egg wash by whisking the egg with a little water. Brush egg wash on top the pie crust.
- Bake for 40–45 minutes, or until the top is golden brown.
- Let rest for at least 30 minutes before cutting and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 476kcal | 24% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 43g | 66% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 539mg | 22% |
| Potassium | 286mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2989IU | 60% |
| Vitamin C | 10mg | 11% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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