Description
This delicious turkey pot pie features a flaky homemade crust filled with a savory mixture of shredded turkey, sweet potatoes, russet potatoes, carrots, corn, and green beans in a creamy herb-infused sauce. It's a comforting and hearty meal perfect for using up leftover turkey.
Ingredients
Scale
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 (to brush over the pie crust before baking)
Turkey Pot Pie Filling
- 6 Tablespoons (85 g) unsalted butter
- ½ cup (79 g) diced onion
- 6 Tablespoons (47 g) 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 into pieces smaller than 1 inch
- 1 cup (215 g) russet potatoes, peeled and diced into 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 400°F (200°C) so it's ready for baking the pot pie later.
- Prepare Pie Crust: In a food processor, pulse together the flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add sour cream and pulse until the dough just clumps together. Remove dough, form into a smooth disk, wrap in plastic, and refrigerate while preparing filling.
- Cook Filling Base: Melt butter in a deep 10" oven-safe skillet over medium heat. Add diced onion and cook, stirring frequently, until softened and translucent, about 3-4 minutes.
- Make Roux: Stir in flour, rosemary, smoked paprika, salt, and black pepper. Whisk continuously for about 30 seconds to lightly toast the flour and combine the spices.
- Add Liquids: Gradually whisk in chicken broth and heavy cream, stirring constantly to create a smooth sauce.
- Cook Vegetables: Add sweet potatoes, russet potatoes, and chopped carrots. Stir frequently and bring the mixture to a boil. Cook until the potatoes and carrots are tender when poked with a fork, about 10-12 minutes.
- Add Remaining Filling Ingredients: Reduce heat to low and stir in shredded turkey, frozen sweet corn, and frozen green beans. Mix until everything is well combined and heated through.
- Assemble Pie: Remove skillet from heat. Roll out chilled pie dough into an even 12-inch circle. Carefully lay the crust over the filling in the skillet, pressing gently against the sides.
- Prepare for Baking: Cut several slits in the crust to allow steam to escape. Brush the crust lightly with the beaten egg for a golden finish.
- Bake Pot Pie: Place the skillet in the middle rack of the preheated oven. Bake at 400°F (200°C) for 30 minutes or until the crust is golden brown. Place a foil-lined baking sheet beneath the skillet to catch any spills.
- Serve: Remove from oven and allow to cool slightly before serving. Enjoy your hearty turkey pot pie!
Notes
- You may substitute store-bought unbaked pie crust for convenience if preferred.
- Using a deep 10" oven-safe skillet makes preparation and baking easier, but a deep 10" pie plate or similar ovenproof dish can also be used. Always place a foil-lined baking sheet under your dish to catch spills.
- Leftover pot pie can be stored in an airtight container in the refrigerator for up to 5 days.
- Ensure all vegetables are diced smaller than 1 inch to cook evenly and quickly.
- Fresh rosemary enhances flavor but dried rosemary is an acceptable substitute in smaller quantity.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 90 mg
