Description
This comforting Turkey Pot Pie recipe features a flaky double crust filled with a creamy mixture of turkey, vegetables, and potatoes, seasoned with poultry herbs for a hearty meal perfect for using up leftovers or enjoying a classic American dish.
Ingredients
Units
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Filling
- 1 onion, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon dried thyme leaves
- 1 cup chicken broth
- 2/3 cup milk or cream
- 1 potato, diced and cooked
- 1 1/2 cups frozen vegetables, thawed
- 2 cups cooked chopped turkey
Pie Crust and Topping
- 1 double pie crust
- 1 egg, beaten (for egg wash)
- 1 tablespoon water (mixed with egg for wash)
Instructions
- Preheat Oven and Prepare Egg Wash: Preheat your oven to 400°F (204°C). In a small bowl, whisk the egg with 1 tablespoon of water and set aside for brushing the crust later.
- Sauté Onions: In a medium saucepan over medium-low heat, melt the butter and cook the diced onion until tender, about 5 minutes, stirring occasionally to prevent burning.
- Add Flour and Seasonings: Stir in the all-purpose flour, poultry seasoning, dried thyme, salt, and pepper. Cook the mixture for about 2 minutes to eliminate raw flour taste, stirring constantly.
- Incorporate Broth and Milk: Gradually whisk in the chicken broth and milk, adding a little at a time and stirring continuously. The sauce will start thick and then become smooth as it heats. Bring the mixture to a boil over medium heat, then reduce heat to simmer for 1 minute until slightly thickened.
- Combine Filling Ingredients: Remove the saucepan from heat and gently stir in the cooked turkey, thawed vegetables, and cooked diced potatoes until evenly mixed.
- Assemble Pie: Line a 9-inch pie plate with one of the pie crusts. Pour the turkey filling evenly into the crust. Brush the edges of the crust with the egg wash to help seal. Place the second crust on top, pinch the edges together firmly, and cut several slits in the top crust to vent steam. Brush the top crust with the reserved egg wash.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for 35 to 40 minutes, or until the crust is lightly browned and the filling is bubbly.
- Cool Before Serving: Remove the pie from the oven and allow it to cool for 10 to 15 minutes before slicing and serving to let the filling set.
Notes
- Turkey can be replaced with cooked chicken if preferred.
- Leftover vegetables can substitute frozen vegetables for convenience.
- If using fresh vegetables, cook them to tender-crisp before adding to the sauce to maintain texture.
- Potatoes can be cooked quickly in the microwave as a time saver.
- If the crust browns too quickly during baking, loosely cover the pie with foil to prevent burning.
- To make ahead: Assemble the pie and refrigerate up to 48 hours or freeze before baking.
- If baking from refrigerated, add an extra 10 minutes to the baking time to ensure heated through.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 380
- Sugar: 4g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
