Description
This classic Turkey Pot Pie recipe features a flaky homemade pie crust and a rich filling packed with tender shredded turkey, sweet potatoes, russet potatoes, carrots, and green vegetables, all simmered in a creamy rosemary and smoked paprika-infused sauce. Baked to golden perfection, it's a comforting one-dish meal perfect for cozy dinners.
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 (for brushing crust)
Turkey Pot Pie Filling
- 6 Tablespoons (85 g) unsalted butter
- ½ cup (79 g) diced onion
- 6 Tablespoons (47 g) all-purpose 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 inch
- 1 cup (215 g) russet potatoes, peeled and diced into pieces smaller than 1 inch
- 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: Set your oven to 400°F (200°C) so it’s ready for baking the pot pie.
- Make the pie crust: Pulse together the flour and salt in a food processor. Add the cold cubed butter and pulse until coarse crumbs form. Add sour cream and pulse until the dough just begins to clump. Form the dough into a smooth disk, wrap it in plastic wrap, then refrigerate while preparing the filling.
- Cook the filling base: Melt butter in a deep oven-safe 10” skillet over medium heat. Add the diced onion and cook, stirring frequently, until softened and translucent.
- Add seasonings and flour: Stir in the flour, rosemary, smoked paprika, salt, and black pepper. Whisk continuously to form a smooth mixture and cook for 30 seconds more to lightly toast the flour.
- Add liquids: Gradually pour in the chicken broth and heavy cream, stirring constantly to combine and form a creamy sauce.
- Add vegetables and cook: Mix in the sweet potatoes, russet potatoes, and carrots. Bring to a boil, then cook until the vegetables are tender when pierced with a fork, stirring frequently.
- Add turkey and frozen vegetables: Reduce heat to low, stir in shredded turkey, frozen corn, and green beans, and combine well.
- Prepare the crust topping: On a lightly floured surface, roll out the chilled pie dough to an even 12-inch circle. Carefully lay the crust over the filling in the skillet, pressing it against the inside edges without draping over the sides.
- Score and egg wash: Cut several slits in the crust to allow steam to escape. Lightly brush the crust with the beaten egg.
- Bake: Place the skillet on a foil-lined baking sheet to catch any drips and bake in the preheated oven for 30 minutes or until the crust is golden brown.
- Serve: Remove from oven and let cool slightly before serving. Enjoy your homemade turkey pot pie!
Notes
- You can use any unbaked pie crust if you prefer not to make the homemade crust included in this recipe.
- If you don’t have a deep 10” skillet, prepare the filling in any large enough dish and transfer it to a deep 10” pie plate for baking.
- To prevent spills in the oven, always place the baking dish or skillet on a foil-lined baking sheet during baking.
- Leftover pot pie can be stored covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 90 mg
