Turkey Pot Pie Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 10 mins
-
Additional Time
10 mins
-
Total Time
1 hr 35 mins
-
Servings
6 servings / 1 (9-inch) pie
-
Calories
630 kcal
-
Course
Main Course
-
Cuisine
American
Turkey Pot Pie Recipe
Description
Turkey Pot Pie Recipe brings together diced potatoes, sweet onions, mixed frozen vegetables, and leftover turkey in a creamy filling made with butter, warm chicken broth, heavy cream, and all-purpose flour. The mixture is seasoned with poultry seasoning, salt, and pepper, cooked until the potatoes soften, then cooled before assembly. This cooling step preserves the pie crust's texture by preventing premature melting of the fat. The filling is enclosed within two pie crust layers, which are crimped and brushed with an egg wash to ensure a golden finish. After venting the top crust for steam release, the pie is baked at high heat then at a lower temperature to cook the filling through and develop a nicely browned crust. This pot pie is a practical choice for using leftover turkey and offers a satisfying balance of creamy filling and crisp pastry.
Ingredients
- ¼ cup butter 56g, unsalted
- ½ sweet onion diced
- 2 potato diced, small
- 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 black pepper ground
- 1 cup mixed vegetables corn, carrots, peas) (about 130g, frozen
- 2½ cups turkey about 340g, leftover
- 1 large egg
- 2 pie crust
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 thoroughly before assembling the pie to prevent the crust from becoming tough or dry.
- You can prepare the filling a day ahead and chill it overnight for convenience.
- For added flavor, replace half the chicken broth with a dry white wine and add lemon zest when seasoning the sauce.
- Fresh vegetables can substitute frozen ones; try cooking diced celery and carrots with the onions and potatoes in the first step, or use trimmed green beans cut into pieces instead of corn.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
