Description
This hearty Turkey Pot Pie features a flaky homemade crust filled with tender shredded turkey, sweet potatoes, russet potatoes, carrots, and mixed vegetables all simmered in a creamy, flavorful sauce. Baked to golden perfection, this comforting dish is perfect for a satisfying family meal.
Ingredients
Scale
For the Pie Crust
- 1 cup (125 g) all-purpose flour
- ½ teaspoon table salt
- 6 Tablespoons (85 g) very cold unsalted butter, cubed
- ¼ cup (57 g) sour cream
- 1 large egg, well-beaten (for brushing)
For the Turkey Pot Pie Filling
- 6 Tablespoons (85 g) unsalted butter
- ½ cup (79 g) diced onion
- 6 Tablespoons (47 g) all-purpose flour
- 2 teaspoons chopped fresh rosemary (or ½ teaspoon dried rosemary)
- 1 teaspoon smoked paprika
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 2 cups (473 ml) chicken broth
- ½ cup (118 ml) heavy cream
- 1 ½ cups (315 g) sweet potatoes, peeled and diced (pieces smaller than 1 inch)
- 1 cup (215 g) russet potatoes, peeled and diced (pieces smaller than 1 inch)
- ½ cup chopped carrots (about 2 carrots)
- 3 cups (445 g) shredded turkey
- 1 cup (140 g) frozen sweet corn
- 1 cup (110 g) frozen green beans
Instructions
- Preheat oven: Preheat your oven to 400F (200C) to prepare for baking the pot pie.
- Prepare the crust: In a food processor, pulse together 1 cup flour and ½ teaspoon salt. Sprinkle cubed cold butter over the flour mixture and pulse until coarse crumbs form. Add ¼ cup sour cream and pulse until the dough just begins to clump. Remove dough, form into a smooth disk, wrap in plastic wrap, and chill in the refrigerator while making the filling.
- Cook the filling base: In a deep, oven-safe 10” skillet, melt 6 tablespoons unsalted butter over medium heat. Add ½ cup diced onion and cook, stirring frequently, until softened and translucent.
- Make the roux: Stir in 6 tablespoons flour, 2 teaspoons chopped rosemary, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1 teaspoon ground black pepper. Whisk continuously until smooth and cook for another 30 seconds, lightly toasting the flour.
- Add liquids: Gradually whisk in 2 cups chicken broth and ½ cup heavy cream, stirring constantly to combine into a creamy sauce.
- Cook vegetables: Add sweet potatoes, russet potatoes, and carrots to the skillet. Stir frequently and bring to a boil. Cook until potatoes and carrots are tender when pierced with a fork, approximately 10 to 15 minutes.
- Add turkey and vegetables: Reduce heat to low. Stir in 3 cups shredded turkey, 1 cup frozen sweet corn, and 1 cup frozen green beans until well combined and heated through.
- Assemble the pot pie: Remove skillet from heat. Roll out chilled pie dough to an even 12-inch circle. Carefully lay the crust over the skillet filling, pressing the edges gently against the inside of the skillet.
- Prepare for baking: Cut several slits in the crust to allow steam to escape. Lightly brush the surface with the beaten egg to give the crust a golden finish.
- Bake the pot pie: Place the skillet on the center rack of the oven, with a foil-lined baking sheet underneath to catch any spills. Bake at 400F for 30 minutes or until the crust is golden brown and bubbly.
- Serve: Remove from oven carefully and let cool slightly before serving. Enjoy your hearty homemade turkey pot pie!
Notes
- You can use any unbaked pie crust if you prefer not to make the homemade version.
- If your cookware is not oven-safe or not deep enough, prepare the filling in any deep pan and transfer it to a 10” deep pie plate before adding the crust to bake.
- Placing a foil-lined baking sheet under your baking dish is recommended to catch any spills and make cleanup easier.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 85 mg
