Name: Turkey Pot Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tablespoons unsalted butter; 1 small onion, diced; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 1/2 cups low-sodium chicken or turkey broth; 1/2 cup whole milk or heavy cream; 2 cups cooked turkey, shredded or diced; 1 1/2 cups frozen mixed vegetables (peas, carrots, corn); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme; 1 sheet puff pastry or pie crust; 1 egg, beaten (for egg wash)

Description

This Turkey Pot Pie is sure to become a staple in your recipe collection. Its simple yet flavorful filling combined with a beautifully baked crust makes it a meal everyone will enjoy, young and old alike.

Ingredients

Scale

2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken or turkey broth
1/2 cup whole milk or heavy cream
2 cups cooked turkey, shredded or diced
1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1 sheet puff pastry or pie crust
1 egg, beaten (for egg wash)

Instructions

Begin your turkey pot pie by melting the unsalted butter in a large skillet over medium heat. Once the butter is foamy and hot, add in the diced onions. Sauté until they become translucent, which should take about 3-4 minutes. Just before the onions fully soften, add the minced garlic and cook for an additional 30 seconds.
Next, sprinkle the all-purpose flour over your sautéed onions and garlic. Stir vigorously to combine the flour with the fat from the butter, forming a roux.
Slowly whisk in the chicken or turkey broth, ensuring there are no lumps. Follow this by adding the milk or heavy cream, constantly stirring to achieve a smooth consistency.
Once the sauce has thickened beautifully, incorporate the diced or shredded turkey and frozen mixed vegetables into the skillet. Season with salt, black pepper, and thyme. Mix thoroughly and let this simmer briefly, allowing the flavors to meld before removing it from heat.
To get your pot pie ready for the oven, preheat it to 400°F (200°C). Carefully pour your turkey filling into a pie dish. Lay the puff pastry over the filling, trim any excess pastry, and use a fork to crimp the edges tightly.
Brush the top of your assembled pie with the beaten egg. Place the pie dish on a baking sheet to catch any drips, and bake for 30-35 minutes, or until the crust is beautifully golden and flaky.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. You can also freeze portions for up to two months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner

Nutrition

Calories: 420 kcal
Sodium: 540 mg
Protein: 24 g