Description
A comforting and hearty homemade Turkey Pot Pie featuring a flaky, buttery crust and a rich, creamy filling packed with tender turkey and a medley of vibrant vegetables.
Ingredients
Scale
- 1 tablespoon (15ml) olive oil
- 1 onion, chopped (approx. 150g)
- 2 carrots, peeled and chopped (approx. 120g)
- 2 celery stalks, chopped (approx. 80g)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup (30g) all-purpose flour
- 4 cups (960ml) chicken broth
- 2 cups (approx. 300-350g) cooked turkey, cubed
- 1 cup (150g) frozen peas
- 1 cup (160g) frozen corn
- 1/2 cup (120ml) heavy cream
- Salt and pepper to taste
- For the Crust: 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick / 113g) unsalted butter, cold and cubed
- 1/4 – 1/2 cup (60-120ml) ice water
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in thyme and rosemary.
- Add flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth until smooth. Bring to a simmer, then reduce heat and cook for 10 minutes, or until slightly thickened.
- Stir in cooked turkey, peas, and corn. Add heavy cream, salt, and pepper to taste. Remove from heat.
- In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- On a lightly floured surface, roll out the dough to a 12-inch circle.
- Transfer the filling to a 9-inch pie dish. Top with the crust, trim the edges, and crimp to seal. Cut a few slits in the top of the crust to allow steam to escape.
- Brush the crust with beaten egg.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
Notes
- For a Flakier Crust: Ensure butter is very cold and avoid overmixing the dough.
- Prevent Soggy Bottom: Consider blind baking the bottom crust for 5-10 minutes before adding the filling.
- Make Ahead: The filling can be prepared a day in advance and stored in the refrigerator.
- Customization: Feel free to add other vegetables like mushrooms or green beans.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Turkey Pot Pie, Homemade Pot Pie, Comfort Food, Turkey Recipe, Pie, Dinner, Family Meal, Savory Pie
