Easy Turkey Pot Pie
Turkey Pot Pie is easy, delicious with golden flaky crust loaded with turkey and vegetables in creamy, savory sauce.
Servings 8
Calories 570kcal
Ingredients
- 1 ½ cups cubed leftover roasted turkey
- 1 ¾ cups diced peeled potatoes
- ¾ cup sliced carrots
- ½ cup butter
- ½ cup onion chopped
- ½ cup all-purpose flour
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon celery seeds
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 ½ cups chicken or turkey broth use 2 ½ cups for boiling, then reserve 1 ½ cups for pie.
- ½ cup and 2 tablespoons heavy cream or whole milk
- ½ cup frozen peas
- 1 store bought frozen deep dish pie crust bottom crust
- 1 store bought refrigerated rolled pie crust top crust
- 1 teaspoon olive oil
Using Uncooked Turkey Breast (if not using leftover roasted turkey)
- ½ pound turkey breast cubed
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 1 ½ tablespoons olive oil
Instructions
- This turkey pot pie recipe makes one 9 inch pie.
- In a small pot, add cubed carrots, potatoes and 2 ½ cups chicken or turkey broth. Bring to a boil, then lower heat and simmer over medium-low heat until cooked through. Remove carrots and potatoes with a skimmer spoon and place in a colander with a plate underneath to catch excess broth. Set aside.
- Add green beans in pot with broth until cooked through. Remove from pot, place in colander with potatoes and carrots and set aside. Reserve 1 ½ cups broth to use in pie.
- If using uncooked turkey breast, cut in cubes and season with garlic powder, salt and pepper. In a skillet with 1 ½ tablespoons of olive oil, stir-fry uncooked turkey over medium heat for 4 minutes. Remove from skillet and set aside.
- On a skillet, melt butter over medium-low heat and cook onion until soft, about 3 minutes.
- Stir in flour and brown slightly for 2 minutes.
- Add broth, stir until well mixed.
- Slowly pour heavy cream or milk, stirring constantly until mixture is smooth and comes to a simmer and thickens.
- Toss-in cooked or leftover roasted turkey until well mixed.
- Add carrots, potatoes, green beans, frozen peas and all the seasonings until well combined. Salt and pepper to taste. Simmer for a minute or two.
- Remove from heat. Let mixture cool slightly before pouring in deep dish pie crust.
- Meanwhile, lightly brush bottom pie crust with beaten egg. Let dry for a minute. Note: This recipe is creamy but does not have a soupy or runny sauce. If you prefer a saucy pie or if you double the sauce, I suggest to bake the bottom pie crust for 4 to 5 minutes to prevent a soggy crust. Also cover edges with pie crust shield.
- Pour and spread filling into bottom pie crust.
- Unroll the other crust. Invert an 8 inch bowl with opening placed above crust and cut the excess dough with a knife. You will end up with a round dough.
- Place dough on top of filling and make 4 slits in the center of pie.
- Lightly brush top pie crust and edges with beaten egg.
- Pre-heat oven to 425 degrees F (220 degrees C).
- Place turkey pie in the center of oven and bake until crust is golden.
- Pie edges will brown quicker so once it turns golden, cover with pie crust shield. See blog.
- Continue baking until top crust is golden and in between slits you’ll notice filling is bubbling.
- Oven temperature vary slightly, so it is best to watch pie after 15 minutes to check if you need to cover edges with pie crust shield and when it is fully cooked.
- Bake between 30 to 35 minutes. Remove from oven and let pie settle for 10 minutes. Slice and serve.
Notes
- Refrigerate leftover pie up to 3 days and warm in the microwave for 20 – 30 seconds.
- Make turkey pot pie in advance, freeze and bake for later. You can also bake and freeze but I prefer to freeze unbaked pie.
- Put a different twist to your turkey pot pie by using puff pastry or phyllo dough instead of regular pie crust.
Nutrition
Calories: 570kcal | Carbohydrates: 42g | Protein: 22g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 870mg | Potassium: 574mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2663IU | Vitamin C: 19mg | Calcium: 60mg | Iron: 3mg