Turkey and Sausage Veggie Pot Pie
Cozy up with this hearty Turkey and Sausage Veggie Pot Pie, a comforting blend of savory flavors and wholesome ingredients that will satisfy the whole family. Packed with tender shredded turkey, flavorful crumbled sausage, and a medley of diced carrots, celery, onions, and peas, this pot pie takes comfort food to the next level. A creamy, herb-infused sauce made with chicken stock, heavy cream, and a hint of thyme and sage wraps the filling in warm, fragrant goodness. Nestled between flaky layers of golden pre-made pie crust and brushed with a glossy egg wash, this dish is as visually appealing as it is delicious. Perfect as a post-holiday dinner or weeknight indulgence, this classic pot pie is ready in just over an hour and serves up to six. Whether you’re looking for a creative way to use leftover turkey or craving a rustic, home-cooked meal, this recipe brings rich flavor and hearty satisfaction to the table.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 8 ounces breakfast sausage, crumbled
- 2 cups cooked turkey, shredded or diced
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey stock
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package pre-made pie crust
- 1 egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
Heat the butter and olive oil in a large skillet over medium heat.
Add the diced onion, celery, and carrots, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the crumbled sausage to the skillet and cook until browned and fully cooked, about 6-8 minutes.
Stir in the shredded or diced turkey and frozen peas, mixing to combine evenly.
Sprinkle the flour over the mixture and stir to coat; cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken or turkey stock while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer as it thickens.
Stir in the heavy cream, thyme, sage, salt, and black pepper. Simmer for 2-3 minutes, then remove from heat and let the filling cool slightly.
Prepare a pie dish by lining the bottom with one sheet of the pre-made pie crust.
Pour the turkey and sausage filling into the pie crust, spreading it out evenly.
Cover the filling with the second sheet of pie crust, sealing the edges by crimping them together. Cut a few small slits in the top crust for ventilation.
Brush the beaten egg over the top crust to ensure a golden-brown finish.
Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is bubbling.
Allow the pot pie to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.3 g | 343% | |
| Saturated Fat | 103.3 g | 516% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 7170 mg | 312% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 17.9 g | ||
| Protein | 196.8 g | 394% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 346 mg | 27% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3107 mg | 66% | |
*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.
