Turkey Pot Pie Recipe
Give your leftover turkey a fresh spin with this Turkey Pot Pie. Packed with tender turkey, vegetables, and a creamy filling, all wrapped in a flaky, buttery crust.
Servings: 8 servings
Calories: 430kcal
Ingredients
- 1/4 c. unsalted butter
- 3 carrots peeled and sliced
- 2 stalks celery sliced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1/4 c. all-purpose flour
- 1 3/4 c. (14 oz. can) low-sodium chicken broth
- 1 tsp. coarse kosher sea salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. paprika
- 1/4 tsp. dried thyme
- 1/2 c. half and half or heavy cream
- 1 c. frozen peas
- 1-1 1/2 lbs. pulled or cubed turkey
- 2 9-inch round unbaked pie crusts
Instructions
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
- In a Dutch oven or a stockpot set over medium-low heat, add butter. Once melted, add the carrots and celery. Sauté for 3 minutes or until slightly soft, then add the onion. Continue cooking for 2 minutes, then add the garlic.
- Stir in flour and whisk for 30 seconds, then pour in the chicken broth. Turn the heat up slightly and continue whisking until the mixture starts to simmer. Add salt, pepper, paprika, and thyme. Whisk in half and half or cream, then add the turkey and peas.
- Remove the mixture from the heat and set aside. Prepare a 9-inch pie dish by lining the bottom with 1 round of pie dough. Pour the mixture in, then place the remaining round of dough over the top. Press and seal the edges (by fluting with your fingers or with a fork). Using a sharp knife, cut a few small slits/vents in the top to allow steam to escape.
- Place the pie in the oven and bake for 30–40 minutes, or until golden brown and the filling begins to bubble from the slits/vents.
- Remove the pie from the oven and allow it to cool and set it for 15 minutes before serving.
Notes
-This recipe can also be made with rotisserie chicken.
STORE leftover turkey pot pie in an airtight container in the refrigerator for up to 3 days. To FREEZE, wrap tightly in foil and store for up to 3 months.
REHEAT frozen pot pie by placing it in the refrigerator to thaw overnight. For best results, reheat in a 350 degrees Fahrenheit (175 degrees Celsius) oven until heated through. Alternatively, microwave individual portions, covered with a damp paper towel, until warmed evenly.
Nutrition
Serving: 1serving | Calories: 430kcal | Carbohydrates: 34g | Protein: 26g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 611mg | Potassium: 447mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4625IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 3mg
