Description

Turkey Pot Pie is a warm and savory comfort food featuring tender cooked turkey, hearty vegetables, and a rich creamy sauce baked under a flaky golden crust. Perfect for family dinners or cozy nights, this classic dish can be easily customized and is a great way to use leftover turkey or fresh ingredients for a wholesome, satisfying meal.

Ingredients

Scale

Protein

2 to 3 cups cooked turkey, shredded or diced

Vegetables

1 cup diced carrots
1 cup peas (fresh or frozen)
1 cup diced celery
1 medium onion, diced

Sauce Base

4 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken or turkey broth
1 cup milk or cream

Herbs and Seasoning

1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, chopped
Salt, to taste
Black pepper, to taste

Pie Crust

1 store-bought or homemade pie crust (enough to cover the top of the baking dish)

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Instructions

Prepare the Filling: Sauté diced onions, carrots, and celery in butter over medium heat until tender, about 5-7 minutes. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken or turkey broth and milk, simmering gently until the sauce thickens to a creamy consistency.
Add Turkey and Vegetables: Stir in the cooked turkey, peas, fresh thyme, and sage. Season with salt and black pepper to taste. Mix thoroughly and heat through for about 3-5 minutes.
Assemble the Pie: Transfer the filling mixture into a baking dish. Cover with the pie crust, trimming any excess dough. Cut several slits in the top crust to allow steam to escape during baking.
Bake to Golden Perfection: Preheat the oven to 375°F (190°C). Bake the assembled pot pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbly around the edges.
Let It Rest: Remove from oven and let the pot pie rest for 10 minutes before serving. This allows the filling to set and prevents spilling.

Notes

Use cold butter when preparing pie crust to achieve a flaky, tender crust.
Do not overfill the pie to prevent filling from spilling during baking.
Ensure the sauce is thick enough to hold its shape but not dry by adjusting broth or flour as needed.
For a shiny, golden crust, brush the top with egg wash before baking.
Allow pie to cool slightly after baking to prevent burns and to let flavors meld.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/6 of pie)
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 28g
Cholesterol: 80mg