Creamy Turkey Pot Pie
Warm, hearty, and irresistibly creamy, this Turkey Pot Pie is the ultimate comfort food to savor any time of year. Featuring tender chunks of cooked turkey, vibrant vegetables like carrots, celery, and peas, and a rich, velvety sauce made with heavy cream and a touch of thyme, this recipe is encased in a flaky, golden-brown pie crust for the perfect bite. Crafted with a buttery homemade roux and flavored with savory chicken or turkey stock, this delectable dish is a great way to repurpose leftover turkey into a stunning meal the whole family will love. Ready in just over an hour, it’s a cozy classic perfect for busy weeknights, family dinners, or holiday leftovers. Serve this comforting turkey pot pie as the centerpiece of your table, and watch it disappear faster than you can say "seconds, please!"
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Recipe Information
Ingredients
- 2 cups (shredded or diced) Cooked turkey
- 4 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 1 cup (diced) Carrots
- 1 cup (diced) Celery
- 1 cup Frozen peas
- 4 tablespoons All-purpose flour
- 2 cups Chicken or turkey stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Dried thyme
- 2 rolls (store-bought or homemade) Pie crusts
- 1 large (beaten, for egg wash) Egg
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the flour, cooking for 1-2 minutes to form a roux. This helps to thicken the creamy sauce.
Gradually add the chicken or turkey stock, whisking constantly to avoid lumps. Let the mixture simmer gently for 2-3 minutes until it starts to thicken.
Add the heavy cream, salt, pepper, and dried thyme. Stir well to combine and let the sauce simmer for another 2-3 minutes.
Stir in the shredded or diced turkey and frozen peas. Mix until the ingredients are evenly coated with the sauce. Remove from heat and let the filling cool slightly.
Roll out one pie crust and press it into a 9-inch pie dish, letting the edges hang slightly over the rim.
Spoon the turkey and vegetable mixture into the prepared pie crust, spreading it out evenly.
Roll out the second pie crust and lay it over the top of the filling. Pinch the edges of the top and bottom crusts together to seal. Trim any excess dough if needed.
Use a knife to cut a few slits in the top crust to allow steam to escape during baking.
Brush the top crust lightly with the beaten egg to give it a beautiful golden color as it bakes.
Place the pie dish on a baking sheet to catch any spills, and bake in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is bubbling.
Let the pot pie cool for 10 minutes before serving. Enjoy your warm and comforting Creamy Turkey Pot Pie!
Nutrition Facts
Calories |
4700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.6 g | 387% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 6478 mg | 282% | |
| Total Carbohydrate | 338.3 g | 123% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 26.3 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 322 mg | 25% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2781 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
