Turkey Pot Pie Recipe
Pot pies have a long history, dating back to ancient Rome, where they were filled with various meats and enclosed in pastry. The dish evolved over time, becoming a staple in medieval England before making its way to America. Turkey pot pie, specifically, gained popularity in the United States as a way to repurpose leftover turkey, particularly after Thanksgiving. It’s now a beloved dish, cherished for its rich flavors and versatility.
Equipment
- Large skillet or saucepan
- Wooden spoon or spatula
- 9-inch pie dish
- Rolling pin (if using homemade pie crust)
- Pastry brush (for egg wash)
Ingredients
- 2 cups cooked turkey, cubed
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 pre-made pie crusts (or homemade if preferred)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat.
- Add the diced onion and garlic, sautéing until softened, about 3-4 minutes.
- Stir in the flour, cooking for 1-2 minutes to form a roux. This will thicken the filling.
- Gradually whisk in the broth, followed by the milk or cream. Continue stirring until the mixture is smooth and thickened.
- Season with salt, pepper, thyme, and rosemary.
- Add the cubed turkey, peas, carrots, and corn. Stir to combine, ensuring the vegetables and turkey are evenly coated with the sauce. Remove from heat.
- Assemble the Pot Pie:Roll out one pie crust and place it in the bottom of a 9-inch pie dish.
- Pour the turkey filling into the pie crust, spreading it out evenly.
- Roll out the second pie crust and place it over the filling. Press the edges together to seal, and trim any excess dough.
- Cut a few small slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg to give it a golden color.
- Bake the Pot Pie:Place the pie dish on a baking sheet to catch any drips.
- Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
- If the edges of the crust begin to brown too quickly, cover them with foil.
- Once baked, remove from the oven and let the pie cool for 10-15 minutes before serving.
- Once baked, remove from the oven and let the pie cool for 10-15 minutes before serving.
- Serve and Enjoy: Slice the pot pie and serve warm. It pairs wonderfully with a side salad or roasted vegetables.