Deep Dish Turkey Pot Pie
Indulge in the ultimate comfort food with this Deep Dish Turkey Pot Pie, a hearty dish that's perfect for transforming leftover turkey into a culinary masterpiece. Nestled inside a flaky, golden double crust, this savory pie features a rich, velvety filling loaded with tender turkey, vibrant vegetables like carrots, celery, and peas, and a creamy thyme-infused sauce. The recipe is easy to follow, with simple ingredients like refrigerated pie crusts and pantry staples, bringing dinner to your table in just under 90 minutes. Whether it’s a cozy family meal or a way to elevate your Thanksgiving leftovers, this deep-dish pot pie is guaranteed to impress.
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Recipe Information
Ingredients
- 3 cups Cooked turkey (shredded or diced)
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 2 medium Carrots (diced)
- 2 stalks Celery (diced)
- 1 cup Frozen peas
- 0.33 cup All-purpose flour
- 2 cups Chicken or turkey broth
- 1 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 tablespoons Fresh parsley (chopped, optional)
- 2 sheets Refrigerated pie crust dough (for top and bottom crusts)
- 1 large Egg (beaten, for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery, stirring occasionally, and cook for 6-8 minutes until the vegetables are softened.
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the broth and milk, stirring constantly to form a smooth, creamy sauce. Let the mixture simmer for 3-5 minutes until thickened.
Stir in the turkey, peas, salt, black pepper, and thyme. Cook for another 2 minutes, then remove from heat. Mix in parsley, if using, and let the filling cool slightly.
Roll out one sheet of pie crust dough and press it into a deep-dish pie pan or cast-iron skillet. Trim any excess dough hanging over the edges.
Pour the turkey filling into the prepared crust, spreading it out evenly.
Roll out the second sheet of pie crust dough and place it over the top. Pinch and crimp the edges to seal them, trimming any extra dough as needed. Cut 3-4 small slits in the top crust to allow steam to escape.
Brush the top crust with beaten egg to create a golden, glossy finish.
Place the pie pan on a baking sheet to catch any drips. Bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 4700 mg | 204% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 39.8 g | ||
| Protein | 260.5 g | 521% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 680 mg | 52% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4267 mg | 91% | |
*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.
