Potato Turkey Pot Pie
Savor the comforting flavors of a homemade Potato Turkey Pot Pie, a hearty classic that’s perfect for using up leftover turkey. This recipe features a golden, flaky pie crust encasing a creamy filling of tender shredded turkey, diced potatoes, carrots, and peas, all brought together in a rich, herb-infused sauce made from scratch. With the aromatic addition of garlic, onions, and dried thyme, every bite is brimming with cozy, savory goodness. Easy to prepare with store-bought or homemade pie crust, this dish bakes to perfection in under an hour and serves as an ideal main course for a family dinner or holiday feast. Discover the ultimate comfort food that’s as satisfying as it is delicious.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken or turkey stock
- 1 cup whole milk
- 2 cups cooked turkey, shredded or diced
- 2 medium russet potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets pie crust (store-bought or homemade)
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large pot, bring water to a boil and add the diced potatoes and carrots. Cook for 10-12 minutes until tender. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes until the flour is lightly golden.
Gradually whisk in the chicken or turkey stock and milk, ensuring no lumps form. Continue to whisk until the mixture thickens into a creamy sauce, about 5-7 minutes.
Stir in the shredded turkey, cooked potatoes, carrots, peas, thyme, salt, and pepper. Mix well and allow the filling to simmer for 5 minutes. Remove from heat and let cool slightly.
Place one sheet of pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess crust hanging over the edges.
Pour the turkey and potato filling into the prepared pie crust, spreading it out evenly.
Cover the filling with the second sheet of pie crust. Trim the excess crust, then press the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to achieve a golden brown finish.
Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the filling is bubbling.
Remove the pot pie from the oven and allow it to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 6507 mg | 283% | |
| Total Carbohydrate | 453.5 g | 165% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 42.7 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 698 mg | 54% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 5334 mg | 113% | |
*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.
