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–+ servings

Turkey Pot Pie

Alyssa Rivers
This turkey pot pie is a hearty and classic dinner! It has a flakey crust and a creamy, vegetable and turkey filling that your entire family will go crazy over! 
5 from 1 vote
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Cuisine American
Servings 8 slices
Calories 377 kcal

Ingredients
  

Vegetable/Turkey mixture

  • 1 package homemade pie crust refrigerated pie crust, or puff pastry at room temperature
  • 2 Tablespoon butter
  • 1/2 onion, diced
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 2 teaspoon garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 3 cups cooked turkey, shredded
  • 1/2 cup frozen peas (added last)

Sauce

  • 4 Tablespoons butter
  • 1/2 cup flour
  • 2 cups chicken broth
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 1 cup heavy cream or half & half

Instructions
 

Vegetable and Turkey mixture

  • Preheat oven to 375°F. Line a 9 or 10-inch pie dish with one of the packaged pie crusts. Set aside. The other crust will be saved for the top.
  • Melt the butter in a large skillet over medium-high heat. Add the onion, celery, and carrots. Cook until vegetables are tender, about 5 minutes.
  • Add the garlic and cook for 1 minute. Add the cooked shredded turkey. Stir all the ingredients together and cook for an additional minute. You can add a splash of chicken broth if the mixture seems a little dry.
  • Stir in the frozen peas. Remove from heat and prepare the sauce.

Sauce

  • In a large saucepan, melt the butter over medium-high heat. Gradually add the flour and stir into a paste.
  • Add the chicken broth and whisk together until the sauce starts to thicken. Add the parsley, thyme, nutmeg, salt, and pepper. Stir until all the ingredients are incorporated.
  • Stir in the heavy cream. Cook over medium heat, and stir constantly until the sauce thickens.
  • Pour the sauce over the vegetable/turkey mixture. Stir to combine.
  • Fill the pie crust in the prepared pan. Top with the second pie crust and form pie edges. Cut and X in the middle of the crust with a knife.
  • Bake for 1 hour or until fully baked. Remove from oven and let the pie sit for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 377kcalCarbohydrates: 37gProtein: 5gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 23mgSodium: 535mgPotassium: 222mgFiber: 3gSugar: 2gVitamin A: 2929IUVitamin C: 10mgCalcium: 33mgIron: 2mg