Turkey Pot Pie

Turkey Pot Pie is a comforting and hearty dish that repurposes leftover turkey from Thanksgiving into a flavourful, creamy filling loaded with vegetables and aromatic herbs. Topped with either flaky puff pastry or a golden-brown pie crust, it's a delightful way to savour the flavours of the holiday season year-round.

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Dinner, Lunch

Cuisine American, English

Servings Servings

Calories 604 kcal

Equipment

1 Cast Iron Skillet 12"

Ingredients

4 Cups Turkey, cooked and shredded
4 Tablespoons Butter
1 Medium Onion, chopped
3 Cloves Garlic, minced
2 Medium Carrots, diced
2 Stalks Celery, diced
2 Cups Chicken Stock
1 Cup Heavy Cream
¼ Cup All Purpose Flour
1 Can (284mL) Cream of Chicken Soup
½ Teaspoon Garlic Powder, Onion Powder, Dried Thyme, Dried Rosemary, Ground Sage, (each)
Salt & Pepper, to taste
1 Cup Peas
1 Cup Corn
1 12-14" Sheet Puff Pastry or Pie Dough, rolled and cut into a circle
1 Egg, beaten

Instructions

Preheat your oven to 375°F (190°C).
In a large, oven-safe pan or skillet (around 12 inches in diameter), melt the butter over medium heat.
4 Tablespoons Butter
Add the chopped onions and garlic, and sauté for 2-3 minutes until they become translucent. Stir in the carrots and celery, and cook for another 5 minutes until they start to soften.
1 Medium Onion,, 3 Cloves Garlic,, 2 Medium Carrots,, 2 Stalks Celery,
Sprinkle in the flour and cook for 2-3 minutes, stirring constantly to make a roux. Gradually whisk in the chicken stock and heavy cream (or milk) until the mixture thickens. This should take about 5 minutes.
2 Cups Chicken Stock, ¼ Cup All Purpose Flour, 1 Cup Heavy Cream
Add the shredded turkey, can of cream of chicken soup, salt, black pepper, garlic powder, thyme, rosemary, and sage. Mix well and let it simmer for another 5 minutes.
4 Cups Turkey,, 1 Can (284mL) Cream of Chicken Soup, ½ Teaspoon Garlic Powder, Onion Powder, Dried Thyme, Dried Rosemary, Ground Sage,, Salt & Pepper,
Stir in the frozen peas and corn, and cook for an additional 2-3 minutes. Taste the filling and adjust the seasonings as needed.
1 Cup Peas, 1 Cup Corn
If using puff pastry or pie crust, roll it out to fit the size of your pan and place it over the filling. If using pie dough, brush the beaten egg over the pie dough so it develops a beautiful golden brown colour. Cut a few slits in the pastry at the top of the pie to allow steam to escape.
1 Egg,, 1 12-14" Sheet Puff Pastry or Pie Dough,
Place the entire pan in the preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
Remove from the oven, allow it to cool slightly, and then serve your delicious Turkey Pot Pie. Enjoy! :)

Video

Nutrition

Serving: 225g (1 Serving)Calories: 604kcalCarbohydrates: 27gProtein: 26gFat: 37gSaturated Fat: 16gCholesterol: 138mgSodium: 985mgPotassium: 347mgFiber: 3gSugar: 3gVitamin A: 4045IUVitamin C: 16mgCalcium: 116mgIron: 3.2mg

Keyword easy dinner, healthy dinner, high protein, leftover turkey, thanksgiving, turkey