Description
This Turkey Pot Pie features a creamy filling with turkey and veggies surrounded by a flaky crust, making it a comforting meal for any occasion.
Ingredients
Scale
- 1 cup peeled potatoes (cut into bite-size chunks)
- 3/4 cup carrots (peeled and sliced)
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup diced onion
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 1/2 cups chicken broth or turkey stock
- 3/4 cup milk (I recommend whole milk)
- 2 cups cubed or shredded cooked turkey (or chicken)
- 3/4 cup frozen peas
- 1/4 cup frozen corn
- 1 package refrigerated double pie crust
- 1 large egg for an egg wash
Instructions
- Boil the potatoes and carrots in water until tender, about 10-12 minutes; drain and set aside.
- Melt the butter in a pot, add the onions, and sauté until translucent, about 5 minutes.
- Add flour, salt, thyme, and pepper to the onions; stir to create a roux and cook for about a minute.
- Whisk in the broth and milk gradually, stirring until the mixture thickens, about 3-5 minutes.
- Fold in the cooked turkey, peas, corn, potatoes, and carrots into the thickened sauce.
- Place the bottom pie crust in a dish, pour in the turkey mixture, then cover with the top crust. Cut slits in the top crust to allow steam to escape.
- Brush the top crust with beaten egg and bake at 425°F for 35-40 minutes until golden brown and bubbly.
- Let the pie cool for 10 minutes before slicing and serving.
Notes
For a gluten-free option, use cornstarch instead of flour.
Experiment with spices like garlic powder or smoked paprika for extra flavor.
You can prepare the filling ahead; simply assemble the pie before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg