Description
A comforting and hearty Turkey Pot Pie recipe featuring a flaky homemade pie crust filled with tender turkey, sweet potatoes, carrots, and green vegetables in a creamy rosemary and smoked paprika sauce. Perfect for a wholesome family dinner.
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 (to brush over the pie 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 (may 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 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 prepare for baking the pot pie.
- Make the Pie Crust: In a food processor, pulse together the all-purpose flour and salt. Add the cold cubed butter and pulse until coarse crumbs form. Add sour cream and pulse until the dough just starts to clump together. Remove and shape into a smooth disk, wrap in plastic wrap, and refrigerate while preparing the filling.
- Prepare the Filling Base: Melt the butter in a deep, oven-safe 10-inch skillet over medium heat. Add diced onion and cook, stirring often, until softened and translucent.
- Create Roux and Season: Stir in flour, chopped rosemary, smoked paprika, salt, and black pepper. Whisk until smooth and cook for 30 seconds more to lightly toast the flour.
- Add Liquid Ingredients: Gradually whisk in the chicken broth and heavy cream, stirring constantly to avoid lumps.
- Cook Vegetables: Add the diced sweet potatoes, russet potatoes, and chopped carrots. Bring the mixture to a boil, stirring frequently, and cook until the vegetables are tender when pierced with a fork.
- Add Turkey and Frozen Vegetables: Reduce heat to low. Stir in shredded turkey, frozen sweet corn, and frozen green beans until well combined and heated through.
- Roll Out Dough: Remove skillet from heat. On a lightly floured surface, roll out the chilled dough to an even 12-inch circle.
- Assemble Pot Pie: Carefully lay the rolled-out crust over the pot pie filling in the skillet, pressing the dough gently against the sides. Cut several slits in the crust to allow steam to escape. Lightly brush the crust with the beaten egg.
- Bake: Place the skillet on a foil-lined baking sheet to catch any drips and bake in the preheated oven for 30 minutes or until the crust is golden brown.
- Serve: Remove from oven and let cool slightly before serving. Enjoy your homemade turkey pot pie!
Notes
- You can substitute any unbaked pie crust if you prefer a shortcut instead of making homemade.
- If you don’t have a deep 10-inch skillet, you can prepare the filling in another oven-safe dish and then transfer it to a deep 10-inch pie plate before topping with dough.
- Using a foil-lined baking sheet under your baking dish helps catch any spills and makes cleanup easier.
- Store leftovers covered or in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg
