Terrific Turkey Pot Pie

I love pot pie. There’s just something really comforting about cracking open the pie crust and getting that first fragrance of wholesome, healthy goodness. The textures and the flavors are such a delight. PERFECT comfort food.

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Prep Time 30

Cook Time 35

Servings: 6 to 8

Course: Main Course

Cuisine: American

Calories: 304

Ingredients Method Nutrition Notes

Ingredients

2 ½ to 3 cups diced cooked turkey
1 ¾ cups Tasty Turkey Broth (if you don’t have any pre-made, you can use the juice from roasting your turkey)
⅔ cup whole milk
5 tablespoons unsalted butter
5 tablespoons unbleached all-purpose flour
1 ½ cups frozen peas (thawed under cold water)
¼ cup chopped onion
1-2 small potatoes, peeled and cubed
2 stalks celery, chopped
2 carrots, diced
3 teaspoons dried parsley (optional)
1 teaspoon dried oregano (optional)
1 onion, minced (optional)
½ teaspoon ground kosher salt
¼ teaspoon fresh ground black pepper
pastry for 9-inch two crust pie

Method

If using frozen, drain the peas and carrots and set aside.
Prepare the pastry. Roll ⅔ of the pastry into a 13-inch square; ease into an ungreased 9-inch square pan. Roll the remaining pastry into an 11-inch square. Cut out designs with a small cookie cutter and reserve.
Preheat oven to 425°F.
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft.
Stir in the broth. Bring the mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining butter. Stir in the turkey and flour. Add the milk, and heat through.
Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour the mixture into the unbaked pie shell.
Roll out the top crust and place on top of the filling. Flute the edges and make 4 slits in the top crust to let out steam, or if you have already used a small cookie cutter to make designs, this will do as well.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350°F and continue baking for 20 minutes, or until the crust is golden brown.

Nutrition

Calories: 304kcalCarbohydrates: 23gProtein: 27gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 83mgSodium: 693mgPotassium: 682mgFiber: 4gSugar: 6gVitamin A: 4099IUVitamin C: 25mgCalcium: 91mgIron: 2mg

Notes

You can substitute chicken for turkey, or chicken broth for turkey broth, and it will turn out just as well. I haven’t tried it with whole wheat flour yet, but I bet it’s amazing. High in vitamin A.

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Terrific Turkey Pot Pie