Description
A comforting and classic Turkey Pot Pie recipe combining tender cooked turkey and mixed vegetables in a creamy sauce, all encased in a flaky puff pastry crust. Perfect for a hearty family meal that comes together in under an hour.
Ingredients
Scale
Filling
- 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
Pie Crust
- 1 sheet puff pastry or pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds, until fragrant.
- Make Roux: Sprinkle the flour into the pan and stir continuously to combine with the butter and vegetables, cooking for about 1 minute to form a roux. This helps thicken the filling.
- Add Liquids: Slowly whisk in the low-sodium chicken or turkey broth followed by the milk or cream. Stir constantly and cook the mixture until it thickens, about 5 to 7 minutes.
- Add Turkey and Veggies: Stir in the cooked turkey and frozen mixed vegetables. Season the filling with salt, black pepper, and thyme. Let it simmer briefly to blend the flavors, then remove from heat.
- Prepare Oven and Pie: Preheat the oven to 400°F (200°C). Pour the turkey filling into a prepared pie dish. Top with the puff pastry or pie crust, trimming any excess dough, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the beaten egg over the surface of the crust to promote browning and give a shiny finish. Place the pie dish on a baking sheet to catch any drips.
- Bake and Rest: Bake the pot pie in the preheated oven for 30 to 35 minutes until the crust is golden brown and the filling is bubbly. Let it rest for 10 minutes before serving to allow the filling to set.
Notes
- You can substitute the mixed vegetables based on your preference or what you have on hand.
- For a richer filling, use heavy cream instead of milk.
- If using frozen turkey, thaw it fully before adding to the filling.
- Make sure to cut slits in the crust to avoid sogginess from steam buildup.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
