This turkey pot pie recipe is a delightful way to utilize leftover turkey, combining tender meat with fresh vegetables in a rich, savory sauce, all encased in a flaky, golden crust. Perfect for chilly evenings, this dish exudes warmth and comfort, making it a favorite among families. Follow this guide to create a pot pie that will leave everyone asking for seconds!
Ingredients
- 2 cups cooked turkey, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 package refrigerated pie crusts
Servings and Cooking Time
This turkey pot pie recipe serves 6 people. Preparation time is about 20 minutes, while cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 15g fat, 30g carbohydrates, 25g protein, and 2g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat.
- Add onions, carrots, and celery; sauté until tender.
- Stir in flour, salt, pepper, and thyme; cook for 2 minutes.
- Gradually whisk in chicken broth and milk; cook until thickened.
- Add shredded turkey and peas; mix well.
- Remove from heat and let cool slightly.
- Roll out one pie crust and place it in a pie dish.
- Pour the turkey mixture into the crust.
- Cover with the second pie crust; seal edges and cut slits for steam.
- Bake for 30-35 minutes or until golden brown.
- Let cool for a few minutes before slicing and serving.
Alternative Ingredients
You can substitute cooked chicken for turkey, or use a mix of vegetables such as corn or green beans instead of peas and carrots. For a healthier option, consider using whole wheat pie crust or a cauliflower crust.
Serving and Pairings
This turkey pot pie pairs wonderfully with a simple side salad or steamed vegetables. For a more filling meal, serve it with mashed potatoes or crusty bread to soak up the delicious gravy.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. This dish can also be frozen before baking for up to 2 months. Bake from frozen, adding extra time as needed.
Cooking Mistakes
- Using too much flour can make the filling too thick.
- Not letting the filling cool can make the crust soggy.
- Skipping the slits in the top crust can cause it to bubble over.
- Not preheating the oven can affect the crust’s texture.
- Baking for too long can dry out the filling.
- Using frozen crusts without thawing can lead to uneven baking.
Helpful Tips
- Make sure to season your filling well for the best flavor.
- For a golden crust, brush the top with an egg wash.
- You can make the filling a day ahead to save time.
- Experiment with spices like rosemary or sage for added depth.
FAQs
Can I use raw turkey in this recipe?
While it’s possible, it’s recommended to use cooked turkey for best results. Raw turkey needs to cook through properly, which could affect the crust.
How do I know when the pot pie is done?
The pot pie is done when the crust is golden brown and the filling is bubbling. A thermometer inserted into the filling should read 165°F (74°C).
Can I make this ahead of time?
Yes! You can prepare the filling and assemble the pie a day in advance. Just keep it covered in the fridge until you’re ready to bake.
What can I serve with turkey pot pie?
Turkey pot pie pairs well with a light salad or steamed veggies. For a heartier meal, consider serving it with mashed potatoes or crusty bread.
Is it possible to freeze turkey pot pie?
Absolutely! You can freeze the unbaked pie for up to 2 months. Just bake it straight from the freezer, adjusting the time as needed.
Conclusion
This turkey pot pie recipe is not just a delicious way to use leftover turkey; it’s a comforting dish that brings warmth and satisfaction to the table. With its flaky crust and savory filling, it’s sure to become a family favorite. Enjoy every bite of this heartwarming meal!
Turkey Pot Pie
Ingredients
- 2 cups cooked turkey shredded
- 1 cup carrots diced
- 1 cup peas
- 1 cup celery diced
- 1/2 cup onion chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat.
- Add onions, carrots, and celery; sauté until tender.
- Stir in flour, salt, pepper, and thyme; cook for 2 minutes.
- Gradually whisk in chicken broth and milk; cook until thickened.
- Add shredded turkey and peas; mix well.
- Remove from heat and let cool slightly.
- Roll out one pie crust and place it in a pie dish.
- Pour the turkey mixture into the crust.
- Cover with the second pie crust; seal edges and cut slits for steam.
- Bake for 30-35 minutes or until golden brown.
- Let cool for a few minutes before slicing and serving.
Nutrition
