Turkey Pot Pie with Dumpling Crust
Transform your comfort food game with this hearty Turkey Pot Pie with Dumpling Crust—a delightful twist on a classic! This dish features a velvety filling of tender turkey, vibrant vegetables, and creamy sauce, all seasoned with fragrant thyme and baked to perfection. Instead of a traditional pie crust, you'll top it with a fluffy dumpling crust that's golden and buttery, providing the perfect contrast to the rich filling below. Ready in just over an hour, this one-pan wonder is an ideal way to use up leftover turkey or to create a memorable family dinner. Garnish with fresh parsley for a pop of color and flavor, and serve it piping hot for a comforting meal that's as satisfying as it is irresistible. Keywords: turkey pot pie, dumpling crust, comfort food, leftover turkey recipe, easy dinner ideas.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery stalks, diced
- 4 tablespoons all-purpose flour
- 3 cups chicken or turkey stock
- 1 cup whole milk
- 1 cup frozen peas
- 3 cups cooked turkey, shredded or diced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups all-purpose flour (for dumpling crust)
- 1 tablespoon baking powder
- 0.5 teaspoon salt (for dumpling crust)
- 4 tablespoons unsalted butter, cold and cubed
- 0.75 cup whole milk (for dumpling crust)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or saucepan, melt 4 tablespoons of butter over medium heat. Add the diced onions, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and fragrant.
Sprinkle 4 tablespoons of flour over the vegetables and stir well, cooking for 1 minute to remove the raw flour taste.
Gradually add the chicken or turkey stock, about 1/2 cup at a time, while stirring constantly to avoid lumps. Once fully combined, add 1 cup of milk and stir until the mixture thickens into a creamy consistency, about 3-4 minutes.
Stir in the frozen peas, cooked turkey, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer for 2 minutes, then pour the filling into a greased 9x13-inch baking dish.
To prepare the dumpling crust, combine 2 cups of flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt in a mixing bowl.
Cut in 4 tablespoons of cold, cubed butter using a pastry blender or fork until the mixture resembles coarse crumbs.
Pour in 3/4 cup of milk and stir until just combined to form a soft dough. Avoid overmixing.
Using your hands or a spoon, drop small portions of the dough evenly over the turkey pot pie filling, leaving some gaps for steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the dumpling crust is golden brown and cooked through.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
3593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 8252 mg | 359% | |
| Total Carbohydrate | 308.6 g | 112% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 47.3 g | ||
| Protein | 270.4 g | 541% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 914 mg | 70% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4613 mg | 98% | |
*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.
