Description
This comforting Turkey Pot Pie features a flaky homemade crust filled with a creamy mixture of shredded turkey, sweet potatoes, russet potatoes, carrots, corn, and green beans. Seasoned with fresh rosemary, smoked paprika, and black pepper, it’s a hearty and satisfying dish perfect for a cozy meal.
Ingredients
Scale
For the 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)
For the 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 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"
- 1 cup (215 g) russet potatoes, peeled and diced into pieces smaller than 1"
- 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 get ready for baking the pot pie.
- Make Pie Crust: In a food processor, combine 1 cup all-purpose flour and ½ teaspoon salt. Add 6 tablespoons very cold unsalted butter pieces and pulse until coarse crumbs form. Add ¼ cup sour cream and pulse until dough starts to clump. Remove dough and form into a smooth disk. Wrap and refrigerate while preparing filling.
- Prepare Filling Base: Melt 6 tablespoons unsalted butter in a deep, oven-safe 10" skillet over medium heat. Add ½ cup diced onion and cook, stirring frequently, until softened and translucent.
- Make Roux and Season: Stir in 6 tablespoons flour, 2 teaspoons chopped fresh rosemary, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk constantly until smooth and cook for 30 seconds to lightly toast the flour.
- Add Liquids: Gradually whisk in 2 cups chicken broth and ½ cup heavy cream until fully combined and smooth.
- Add Vegetables: Add 1 ½ cups diced sweet potatoes, 1 cup diced russet potatoes, and ½ cup chopped carrots. Cook, stirring frequently, and bring to a boil. Boil until vegetables are tender when pierced with a fork.
- Combine Turkey and Frozen Veggies: Reduce heat to low, stir in 3 cups shredded turkey, 1 cup frozen sweet corn, and 1 cup frozen green beans until well combined and heated through.
- Assemble Pot Pie: Remove skillet from heat. Roll out chilled pie dough to a 12" circle. Carefully place crust over filling in skillet, pressing it gently against the sides. Cut several slits in crust to allow steam to escape. Brush top crust lightly with beaten egg.
- Bake: Place skillet on a foil-lined baking sheet to catch spills. Bake in the center rack of the oven at 400°F for 30 minutes or until crust is golden brown.
- Serve: Remove from oven and let cool slightly before serving. Enjoy your hearty turkey pot pie!
Notes
- You can use any unbaked pie crust instead of homemade if you prefer convenience.
- If your baking dish is not deep enough, transfer the filling to a deep 10" pie plate before topping with crust and baking.
- To avoid spills in the oven, always place the skillet or pie plate on a foil-lined baking sheet while baking.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg
