It should entice the reader and set the tone for the dish. This turkey pot pie recipe is the epitome of comfort food, bringing together tender turkey, fresh vegetables, and a creamy sauce, all encased in a golden, flaky crust. Whether you’re using leftover turkey or roasting a fresh bird, this dish is sure to warm your heart and satisfy your taste buds. Let’s dive into this delightful recipe that will make your kitchen smell heavenly!
Ingredients
– 2 cups cooked turkey, shredded
– 1 cup carrots, diced
– 1 cup peas
– 1 cup potatoes, diced
– 1/2 cup onion, chopped
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1 3/4 cups chicken broth
– 1/2 cup milk
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp thyme
– 1 pre-made pie crust
Servings and Cooking Time
This turkey pot pie serves 6 people. Preparation time is approximately 30 minutes, with a cooking time of 45 minutes.
Nutritional Value
For one serving (1/6 of the pie), the nutritional value is approximately:
– Calories: 380
– Protein: 22g
– Carbohydrates: 40g
– Fat: 16g
– Fiber: 3g
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C). 2. In a large skillet, melt the butter over medium heat. 3. Add the onion and cook until translucent. 4. Stir in the carrots and potatoes, cooking for about 5 minutes. 5. Sprinkle flour over the vegetables and stir to coat. 6. Gradually add chicken broth and milk, stirring until thickened. 7. Mix in the shredded turkey, peas, salt, pepper, and thyme. 8. Pour the filling into a pie dish lined with one pie crust. 9. Cover with the second crust and seal the edges. 10. Cut slits in the top crust for steam to escape. 11. Bake for 30-35 minutes until golden brown. 
Alternative Ingredients
You can substitute cooked chicken for turkey, and use frozen mixed vegetables instead of fresh ones for convenience. Additionally, gluten-free flour can be used for a gluten-free version.
Serving and Pairings
This turkey pot pie pairs wonderfully with a simple green salad or steamed vegetables. A side of cranberry sauce can also enhance the flavors and add a touch of sweetness.
Storage and Reheating
Store leftover turkey pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20 minutes. This dish can be frozen for up to 2 months; simply thaw in the refrigerator before reheating.
Cooking Mistakes
– Don’t skip the seasoning; it enhances flavor. – Avoid overcooking the vegetables; they should remain slightly crisp. – Ensure the filling is not too watery; it should be thick. – Seal the pie crust edges well to prevent leaks. – Remember to cut slits in the top crust for steam release.
Helpful Tips
– Use leftover turkey for a quicker preparation. – Experiment with different herbs like rosemary or sage for added flavor. – Let the pie rest for a few minutes before slicing for cleaner cuts. – Use a pie shield to prevent the crust from burning. 
FAQs
Can I make turkey pot pie ahead of time?
Yes, you can prepare the filling and store it in the refrigerator for up to 24 hours. Assemble the pie just before baking for the best results.
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 through the slits on top.
Can I use a different type of crust?
Absolutely! You can use puff pastry, biscuit dough, or a gluten-free crust as alternatives.
What can I serve with turkey pot pie?
Turkey pot pie pairs well with a green salad, roasted vegetables, or mashed potatoes for a hearty meal.
Is turkey pot pie healthy?
While it contains calories, using lean turkey and loading up on vegetables makes it a balanced meal. Adjusting butter and crust can also help reduce fat content.
Conclusion
This turkey pot pie recipe is a wholesome dish that brings comfort and satisfaction to any meal. With its flaky crust and savory filling, it’s perfect for family gatherings or cozy dinners at home. Easy to prepare and delicious to eat, it’s a recipe you’ll want to keep in your culinary repertoire!
Turkey Pot Pie
Ingredients
- 2 cups cooked turkey shredded
- 1 cup carrots diced
- 1 cup peas
- 1 cup potatoes diced
- 1/2 cup onion chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 1 pre-made pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat.
- Add the onion and cook until translucent.
- Stir in the carrots and potatoes, cooking for about 5 minutes.
- Sprinkle flour over the vegetables and stir to coat.
- Gradually add chicken broth and milk, stirring until thickened.
- Mix in the shredded turkey, peas, salt, pepper, and thyme.
- Pour the filling into a pie dish lined with one pie crust.
- Cover with the second crust and seal the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes until golden brown.
Nutrition
