Description
This classic Turkey Pot Pie features a flaky homemade crust filled with tender turkey, sweet potatoes, russet potatoes, carrots, and a creamy savory sauce. Perfect for comforting family dinners, this recipe makes a hearty and delicious meal that reheats well.
Ingredients
Scale
Pie Crust
- 1 cup (125 g) all-purpose flour
- ½ teaspoon table salt
- 6 Tablespoons (85 g) very cold unsalted butter, cubed
- ¼ cup (57 g) sour cream
- 1 large egg, well-beaten (for brushing the pie crust)
Turkey Pot Pie Filling
- 6 Tablespoons (85 g) unsalted butter
- ½ cup (79 g) diced onion
- 6 Tablespoons (47 g) flour
- 2 teaspoons chopped fresh rosemary (or ½ teaspoon dried rosemary)
- 1 teaspoon smoked paprika
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 2 cups (473 ml) chicken broth
- ½ cup (118 ml) heavy cream
- 1 ½ cups (315 g) sweet potatoes, peeled and diced into pieces smaller than 1 inch
- 1 cup (215 g) russet potatoes, peeled and diced into pieces smaller than 1 inch
- ½ cup chopped carrots (about 2 carrots)
- 3 cups (445 g) shredded turkey
- 1 cup (140 g) frozen sweet corn
- 1 cup (110 g) frozen green beans
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) so it’s ready for baking the pot pie later.
- Make Pie Crust: In a food processor, pulse together the flour and salt. Add the cold cubed butter and pulse until coarse crumbs form. Add sour cream and pulse until dough just clumps. Remove and shape into a smooth disk, then wrap and refrigerate while preparing filling.
- Cook Base: Melt butter in a deep, oven-safe 10-inch skillet over medium heat. Add diced onion and sauté until softened and translucent.
- Add Seasonings and Flour: Stir in the flour, rosemary, smoked paprika, salt, and pepper. Whisk until smooth and cook for 30 seconds to toast the flour lightly.
- Add Liquids: Gradually stir in chicken broth and heavy cream, mixing well to combine into a creamy sauce.
- Cook Vegetables: Add sweet potatoes, russet potatoes, and carrots. Bring the mixture to a boil, then cook until vegetables are tender when pierced with a fork.
- Add Turkey and Frozen Veggies: Reduce heat to low and stir in shredded turkey, sweet corn, and green beans until evenly combined and heated through.
- Prepare Pie Crust: Roll out the chilled pie dough into an even 12-inch circle. Carefully place the dough over the filling in the skillet, pressing it up against the sides but not draping over.
- Vent and Brush: Cut several slits in the crust to allow steam to escape. Brush the crust lightly with the beaten egg to achieve a golden finish.
- Bake: Place the skillet on a foil-lined baking sheet to catch any spills. Bake in the preheated 400°F oven for 30 minutes or until the crust is golden brown and cooked through.
- Serve: Remove from oven, let cool slightly, then serve warm and enjoy your hearty turkey pot pie.
Notes
- You can use any unbaked pie crust if you prefer a shortcut, but the homemade crust provides the best texture and flavor.
- If you don’t have a deep 10-inch skillet, prepare the filling in any suitably large, oven-safe dish and transfer it to a deep 10-inch pie plate for topping and baking.
- Placing the baking dish on a foil-lined baking sheet helps catch any filling spills during baking, making cleanup easier.
- Store leftovers covered or in an airtight container in the refrigerator for up to 5 days for best freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg
