If you’re looking for a comforting dish that warms the soul, look no further than this turkey pot pie recipe. Packed with tender turkey, flavorful vegetables, and a buttery, flaky crust, it’s a perfect way to use up leftover turkey. This dish is not only delicious but also easy to prepare and sure to please the whole family. Let’s dive into the recipe that will make your kitchen the heart of the home!
Ingredients
- 2 cups cooked turkey, shredded
- 1 cup frozen peas and carrots
- 1 cup diced potatoes
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 pie crusts (store-bought or homemade)
Servings and Cooking Time
This recipe yields 6 servings, with a preparation time of approximately 30 minutes and a cooking time of about 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 400 calories, 20g protein, 25g carbohydrates, and 25g fat. This nutritional value is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat.
- Add chopped onion and celery; sauté until soft.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk.
- Bring the mixture to a boil, stirring constantly until thickened.
- Add the shredded turkey, peas, carrots, potatoes, salt, pepper, and thyme.
- Remove from heat and let cool slightly.
- Place one pie crust in a 9-inch pie plate.
- Pour the turkey mixture into the crust and cover with the second crust.
- Seal the edges and cut slits in the top crust.
- Bake for 30-35 minutes or until golden brown.
Alternative Ingredients
You can easily substitute leftover chicken for turkey, and use any frozen mixed vegetables instead of peas and carrots. For a lighter option, consider using low-fat milk or a plant-based alternative.
Serving and Pairings
This turkey pot pie pairs wonderfully with a crisp green salad or steamed vegetables. A side of cranberry sauce adds a delightful touch of sweetness.
Storage and Reheating
Store leftover turkey pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. You can also freeze the pie before baking; just thaw and bake when ready.
Cooking Mistakes
- Not sealing the pie crust properly, leading to filling leaks.
- Overcooking the filling before baking, resulting in mushy vegetables.
- Using cold pie crust; let it sit at room temperature before using.
- Skipping the slits in the top crust, which helps steam escape.
- Underestimating baking time; ensure the crust is golden brown.
Helpful Tips
- Use a mixture of herbs for extra flavor.
- Let the filling cool slightly for easier handling.
- Brush the top crust with an egg wash for a shiny finish.
- Experiment with spices like paprika or rosemary.
FAQs
Can I use raw turkey in this recipe?
It’s best to use cooked turkey for this recipe. Raw turkey requires longer cooking times and may not cook evenly with the filling.
How can I make this recipe vegetarian?
You can replace turkey with a mix of hearty vegetables and use vegetable broth for a vegetarian-friendly version.
Can I make this pot pie in advance?
Absolutely! You can prepare the filling a day ahead and assemble the pie when you’re ready to bake.
What should I serve with turkey pot pie?
A fresh salad or roasted vegetables complement the rich flavors of the pot pie well.
Can I freeze turkey pot pie?
Yes, you can freeze the assembled pie. Just cover it tightly and bake it straight from the freezer, adding extra cooking time.
Conclusion
This turkey pot pie recipe is a fantastic way to enjoy a comforting and hearty meal that brings the family together. Whether using leftovers or cooking from scratch, each bite offers warmth and satisfaction. Try this recipe and make it a new family favorite!
Turkey Pot Pie Recipe
Ingredients
- 2 cups cooked turkey shredded
- 1 cup frozen peas and carrots
- 1 cup diced potatoes
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat.
- Add chopped onion and celery; sauté until soft.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk.
- Bring the mixture to a boil, stirring constantly until thickened.
- Add the shredded turkey, peas, carrots, potatoes, salt, pepper, and thyme.
- Remove from heat and let cool slightly.
- Place one pie crust in a 9-inch pie plate.
- Pour the turkey mixture into the crust and cover with the second crust.
- Seal the edges and cut slits in the top crust.
- Bake for 30-35 minutes or until golden brown.
