Turkey Chicken Pot Pie with Herbed Dumpling Crust
Savor comfort food at its finest with this Turkey Chicken Pot Pie with Herbed Dumpling Crust—a hearty, homemade classic with a flavorful twist! This recipe layers tender chunks of cooked turkey and chicken with a rich medley of sautéed vegetables, creamy broth, and fragrant parsley. But the real standout is the golden, fluffy herbed dumpling crust, infused with fresh thyme and rosemary for a bakery-style finish. Perfect for a cozy dinner, this pot pie is baked to bubbly perfection in just under 90 minutes. Ideal for making use of leftover poultry, this easy-to-follow recipe serves six and is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 2 cloves Garlic cloves, minced
- 1/3 cup Flour
- 4 cups Chicken stock
- 1/2 cup Heavy cream
- 2 cups Cooked turkey, shredded
- 1 cup Cooked chicken, shredded
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 cups All-purpose flour (for dumpling crust)
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt (for dumpling crust)
- 1 teaspoon Fresh thyme leaves, chopped
- 1/2 teaspoon Fresh rosemary, chopped
- 1/4 cup Butter, cold and cubed (for dumpling crust)
- 3/4 cup Whole milk
Instructions
Preheat your oven to 400°F (200°C).
In a large, oven-safe skillet or pot, melt the butter with the olive oil over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another 1 minute.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2-3 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken stock, ensuring no lumps form. Bring the mixture to a simmer, stirring continuously, until it thickens, about 5 minutes.
Stir in the heavy cream, cooked turkey, cooked chicken, frozen peas, and fresh parsley. Season with salt and black pepper. Remove from heat and set aside.
To make the herbed dumpling crust, whisk together the all-purpose flour, baking powder, and salt in a mixing bowl. Add the chopped thyme and rosemary.
Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually stir in the milk until the dough just comes together. Be careful not to overmix.
Using a spoon or your hands, drop dollops of the dumpling dough over the top of the pot pie filling, leaving some gaps to allow steam to escape.
Transfer the skillet or pot to the preheated oven and bake for 30-35 minutes, or until the dumpling crust is golden brown and cooked through.
Let the pot pie cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1074 mg | 358% | |
| Sodium | 6480 mg | 282% | |
| Total Carbohydrate | 305.4 g | 111% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 37.3 g | ||
| Protein | 315.9 g | 632% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 675 mg | 52% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 3968 mg | 84% | |
*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.
