Description
A comforting and hearty Turkey Pot Pie recipe featuring a flaky homemade crust filled with a savory mixture of shredded turkey, sweet potatoes, russet potatoes, carrots, and frozen vegetables in a creamy rosemary and smoked paprika sauce. Perfect for a cozy family meal.
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 (to brush over the pie crust before baking)
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"
- 1 cup (215 g) russet potatoes peeled and diced into pieces smaller than 1"
- 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 the oven to 400°F (200°C) to prepare for baking the pot pie.
- Prepare Pie Crust: In a food processor, pulse together 1 cup all-purpose flour and ½ teaspoon salt. Add 6 tablespoons cold unsalted butter cubed and pulse until mixture resembles coarse crumbs. Add ¼ cup sour cream and pulse until dough starts clumping. Form dough into a smooth disk, wrap in plastic wrap and refrigerate while preparing filling.
- Cook Filling Base: Melt 6 tablespoons unsalted butter in a deep oven-safe 10-inch skillet over medium heat. Add ½ cup diced onion and cook until softened and translucent, stirring frequently.
- Add Flour and Spices: Stir in 6 tablespoons flour, 2 teaspoons fresh rosemary, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk continuously until smooth and cook for 30 seconds more to lightly toast the flour.
- Add Liquids: Gradually whisk in 2 cups chicken broth and ½ cup heavy cream to form a smooth sauce.
- Cook Vegetables: Add 1 ½ cups diced sweet potatoes, 1 cup diced russet potatoes, and ½ cup chopped carrots. Bring to a boil, stirring frequently, and cook until vegetables are tender when pierced with a fork.
- Add Turkey and Frozen Veggies: Reduce heat to low and stir in 3 cups shredded turkey, 1 cup frozen sweet corn, and 1 cup frozen green beans until well combined. Remove from heat.
- Assemble Pot Pie: Roll out chilled pie dough into an even 12-inch circle. Carefully lay the crust over the filling in the skillet, pressing the edges against the inside of the pan. Cut several slits in the crust for steam release.
- Brush and Bake: Lightly brush the crust with the well-beaten egg. Place skillet on a foil-lined baking sheet to catch drips and bake in the center of the oven at 400°F for 30 minutes, or until crust is golden brown.
- Serve: Remove from oven carefully and let sit for a few minutes before serving. Enjoy your homemade turkey pot pie!
Notes
- You may use any unbaked pie crust for this recipe, although homemade is preferred for best flavor and texture.
- If you don't have a deep 10-inch skillet, you can prepare the filling in any suitably sized dish and transfer it to a deep 10-inch pie plate before covering with crust and baking.
- To prevent spills while baking, place the baking pan on a foil-lined baking sheet.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
