Ah, turkey pot pie—a dish that wraps you in a warm, flaky embrace, like a favorite sweater on a chilly day. This recipe is your ticket to culinary coziness, where creamy filling meets crispy crust, and even the pickiest eaters can’t resist a second helping. If you’ve ever caught yourself daydreaming about comfort food while stuck in traffic or scrolling through endless TikToks, this easy pot pie might just be your new obsession.
Steps
- Preheat your oven to 400°F. In a small bowl, mix an egg with a tablespoon of water and set it aside.
- In a medium saucepan, cook onions in butter on medium-low heat for around 5 minutes until they’re tender. Add flour, poultry seasoning, thyme, salt, and pepper, cooking for an additional 2 minutes.
- Gradually whisk in chicken broth and milk, stirring continuously. Simmer the mixture over medium heat until it thickens, then let it boil for 1 minute. Remove from heat and stir in turkey, vegetables, and potatoes.
- Line a 9-inch pie plate with one pie crust and fill it with the turkey mixture. Brush the edges of the crust with the egg wash, then place the second crust on top.
- Seal the edges by pinching them together and cut a few slits in the top crust for ventilation. Brush the top with the remaining egg wash.
- Bake the pie for 35-40 minutes until the crust is golden brown and the filling is bubbly. Allow the pie to cool for 10-15 minutes before slicing and serving.
Ingredients
- 1 pre-made pie crust (9-inch)
- 2 cups cooked turkey, chopped
- 1 cup mixed vegetables (such as peas, carrots, and any leftover roasted veggies)
- 1 cup potatoes, cooked and chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 teaspoon poultry seasoning
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 egg
- 1 tablespoon water
Nutritional Values
Calories: 414.48 | Carbohydrates: 33.02g | Protein: 20.51g | Fat: 22.47g | Saturated Fat: 10.28g | Cholesterol: 106.57mg | Sodium: 445.15mg | Potassium: 497.08mg | Fiber: 3.92g | Sugar: 2.2g | Vitamin A: 2734.84IU | Vitamin C: 12.88mg | Calcium: 80.42mg | Iron: 3.45mg
FAQ
- Can Turkey Pot Pie be made in advance?
- Yes, you can prepare Turkey Pot Pie ahead of time. After assembling the pie, it can be stored in the refrigerator for up to 48 hours before baking. If refrigerated, you might need to add an extra 10 minutes to the baking time.
- Is it possible to freeze Turkey Pot Pie?
- Absolutely! Turkey Pot Pie can be frozen either before or after baking. To freeze it, ensure the pie is completely cooled, then wrap it tightly in plastic wrap followed by aluminum foil. When ready to bake, preheat the oven to 375°F, unwrap the pie, and bake for 80-90 minutes, ensuring the crust doesn’t brown too much by covering with foil if necessary.
- Can I substitute chicken for turkey in this recipe?
- Yes, chicken can be used in place of turkey in this pot pie recipe. This makes it versatile, allowing you to use whatever poultry you have on hand.
- What vegetables work best in Turkey Pot Pie?
- A variety of vegetables can be used in Turkey Pot Pie, including peas, carrots, and potatoes. Leftover roasted vegetables work well too. If using fresh vegetables, cook them to tender-crisp before adding them to the sauce.
- How do I prevent the pie crust from over-browning?
- If you notice the pie crust browning too quickly, you can loosely cover it with foil or use a pie shield to prevent it from over-browning while the filling continues to cook.
Tips
- If using fresh vegetables in your turkey pot pie, cook them until they are tender-crisp before incorporating them into the sauce to ensure they are perfectly cooked in the final dish.
- To prevent the pie crust from browning too much during baking, loosely tent it with foil or use a pie shield if you notice it starting to darken before the filling is bubbly.
- For a make-ahead option, prepare the pie as instructed and store it in the refrigerator for up to 48 hours or freeze it prior to baking. When baking from frozen, allow 80-90 minutes at 375°F for the pie to become golden and bubbly.
- Leftover vegetables can be easily substituted for frozen ones, and turkey can be swapped with cooked chicken if desired, making this recipe versatile for whatever leftovers you have on hand.
Equipment
- 9″ Pie Plate
- Medium Saucepan
- Pie Shield (optional for preventing crust from over-browning)
