Turkey Pot Pie
Turkey and veggies in a flaky pie crust, the perfect winter comfort food.
Equipment
- Pie plate
- Pie shield or aluminum foil
Ingredients
- 1 pie crust top and bottom, uncooked
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 ½ cups 12 oz chicken or veggie broth
- 1 medium Russet potato cut to 1/2” dice
- 1 medium carrot diced
- 1 to 2 cups cubed COOKED turkey or chicken
- ½ cup frozen peas no need to thaw
- ¼ tsp kosher salt
- ½ tsp dried basil
- ¼ tsp dried thyme
- ¼ tsp ground black pepper
- Optional vegetables: parsnips, celeriac, spinach, green beans, mushrooms, etc. (all should be pre-cooked so they don’t make the pie soggy)
Instructions
- Put diced potatoes and carrots in a pot with enough water to cover them. Bring to a boil, then reduce to a simmer and cook until almost tender, about 15 minutes.
- Drain potatoes and carrots. Set aside.
- Preheat oven to 425 F.
- In a large pot, make a roux with the butter and flour on medium low heat. Cook for two minutes, stirring frequently.
- Add broth to the pot and stir well. Bring heat up to a simmer for about five minutes, stirring occasionally, until slightly thickened like gravy.
- Add pre-cooked veggies, meat, salt, and herbs to the gravy. Stir gently and heat until everything is warmed. Remove from heat.
- Pour the filling into a prepared pie crust, then cover with second pie crust. Crimp the top and bottom crusts together.
- Use a knife to cut several slits in the top crust, to allow steam to escape.
- Put pie shield on, or create a circle of aluminum foil and put it over the edges of the crust. This will help keep the edges from burning.
- Bake at 425 for 45 minutes. Let cool for a bit before serving, so the filling has time to firm up.
Notes
Make this a vegetarian pot pie by omitting the meat and using vegetable broth.
Tried this recipe?Let us know how it was!