Nothing warms the soul quite like a homemade turkey pot pie. This hearty dish features tender chunks of turkey, a medley of fresh vegetables, and a creamy sauce, all encased in a golden flaky crust. Perfect for using up leftover turkey or for a cozy family dinner, this recipe will surely become a staple in your kitchen. Let’s dive into the details of creating this comforting classic.
Ingredients
– 2 cups cooked turkey, diced
– 1 cup carrots, diced
– 1 cup peas
– 1 cup celery, diced
– 1/2 cup onion, chopped
– 1/3 cup butter
– 1/3 cup flour
– 1 3/4 cups chicken broth
– 1/2 cup milk
– 1 teaspoon thyme
– Salt and pepper to taste
– 1 refrigerated pie crust
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is about 20 minutes, with a cooking time of 40 minutes, totaling approximately 1 hour.
Nutritional Value
Each serving (1 slice) of turkey pot pie contains approximately 350 calories, 20g fat, 25g carbohydrates, and 15g protein. This is based on standard ingredients and portion sizes.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt butter over medium heat.
3. Add onions, carrots, and celery; cook until tender.
4. Stir in flour and cook for 1 minute.
5. Gradually whisk in chicken broth and milk, cooking until thickened.
6. Add turkey, peas, thyme, salt, and pepper; mix well.
7. Pour the turkey mixture into a pie dish.
8. Cover with the pie crust, sealing the edges.
9. Cut slits in the top crust for steam to escape.
10. Bake for 30-35 minutes or until golden brown.
Alternative Ingredients
You can substitute cooked turkey with shredded chicken or even use a mix of vegetables for a vegetarian version. Consider using a puff pastry instead of a traditional pie crust for a different texture.
Serving and Pairings
Turkey pot pie pairs wonderfully with a light salad or steamed green beans. For a heartier meal, serve it alongside mashed potatoes or crusty bread.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at 350°F (175°C) until warmed through. This dish can also be frozen before baking; just add extra cooking time when baking from frozen.
Cooking Mistakes
– Avoid overcooking the vegetables to prevent mushiness.
– Ensure the pie crust is sealed well to keep the filling intact.
– Don’t skip the slits in the crust for steam to escape.
– Use a deep dish to prevent overflow.
– Let the pie cool slightly before serving to avoid burns.
Helpful Tips
– Use leftover turkey for a quick meal.
– Adjust seasoning to your taste, adding herbs like parsley for freshness.
– For a rich flavor, use homemade chicken broth.
– Consider adding mushrooms for extra texture.
– Brush the crust with egg wash for a golden finish.
FAQs
Can I make turkey pot pie ahead of time?
Yes, you can prepare the filling and store it in the refrigerator for up to 2 days before assembling the pie. Just bake it when you’re ready to serve.
What type of turkey works best for this recipe?
Leftover roasted turkey is ideal, but you can also use store-bought rotisserie turkey for convenience.
Can I use frozen vegetables?
Absolutely! Frozen vegetables are a great time-saver and will work well in this recipe.
How can I make the crust from scratch?
You can use a simple pie crust recipe made with flour, butter, and water. Just combine, chill, roll out, and follow the same steps for baking.
Is turkey pot pie gluten-free?
To make it gluten-free, use a gluten-free flour blend for the sauce and a gluten-free pie crust.
Conclusion
Turkey pot pie is a delightful dish that brings comfort and warmth to any table. With its creamy filling and flaky crust, this recipe is perfect for using up leftovers or enjoying any time of year. Enjoy this classic meal with family and friends, and don’t forget to share your delicious creation!
Turkey Pot Pie
Ingredients
- 2 cups cooked turkey diced
- 1 cup carrots diced
- 1 cup peas
- 1 cup celery diced
- 1/2 cup onion chopped
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 refrigerated pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat.
- Add onions, carrots, and celery; cook until tender.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk, cooking until thickened.
- Add turkey, peas, thyme, salt, and pepper; mix well.
- Pour the turkey mixture into a pie dish.
- Cover with the pie crust, sealing the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes or until golden brown.