Description
This classic Turkey Pot Pie recipe features a flaky homemade pie crust filled with a hearty mixture of shredded turkey, tender sweet and russet potatoes, carrots, and vegetables in a creamy rosemary and smoked paprika sauce. Baked to golden perfection, it's a comforting main course perfect for any occasion.
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 over crust before baking)
Turkey Pot Pie Filling
- 6 tablespoons (85 g) unsalted butter
- ½ cup (79 g) diced onion
- 6 tablespoons (47 g) flour
- 2 teaspoons chopped fresh rosemary (or substitute 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 smaller than 1 inch
- 1 cup (215 g) russet potatoes, peeled and diced 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: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
- Make the Pie Crust: Pulse together flour and salt in a food processor. Sprinkle cold butter cubes over the flour mixture and pulse until coarse crumbs form. Add sour cream and pulse just until dough begins to clump together. Remove dough, form into a smooth disk, wrap, and chill in the refrigerator while preparing the filling.
- Prepare Filling Base: Melt butter in a deep, oven-safe 10-inch skillet over medium heat. Add diced onion and cook, stirring frequently, until softened and translucent.
- Make the Roux and Season: Stir in flour, rosemary, smoked paprika, salt, and pepper. Whisk until smooth and cook for 30 seconds while stirring to lightly toast the flour for flavor.
- Add Liquids: Gradually pour in chicken broth and heavy cream while stirring continuously to achieve a smooth sauce.
- Cook Vegetables: Add sweet potatoes, russet potatoes, and chopped carrots. Bring mixture to a boil and cook, stirring frequently, until vegetables are tender when pierced with a fork.
- Add Remaining Ingredients: Reduce heat to low. Stir in shredded turkey, frozen sweet corn, and frozen green beans until well combined and heated through.
- Assemble Pot Pie: Remove skillet from heat. Roll out chilled pie dough to an even 12-inch circle. Carefully place the dough over the filling inside the skillet, pressing it up against the sides of the pan without needing to drape over the edges.
- Prepare for Baking: Cut several slits in the crust to allow steam to escape. Brush the crust lightly with the beaten egg to achieve a golden brown finish when baked.
- Bake: Place the skillet on the center rack of the oven. To prevent spills, place a foil-lined baking sheet underneath. Bake at 400°F for 30 minutes, until the crust is golden brown and cooked through.
- Serve: Remove from oven carefully, let cool slightly, then serve your delicious homemade turkey pot pie warm.
Notes
- You may use any unbaked pie crust in place of the homemade version if preferred.
- If you don't have a deep 10-inch skillet, you can prepare the filling in another large dish and transfer it to a deep 10-inch pie plate before covering with dough and baking.
- To avoid spills during baking, place a foil-lined baking sheet under the baking dish or skillet in the oven.
- Store leftover pot pie covered or in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg
