Description
This Turkey Pot Pie features a flaky homemade pie crust filled with a savory mix of turkey, sweet potatoes, russet potatoes, carrots, and vegetables in a creamy rosemary and smoked paprika sauce. Baked to golden perfection, it's a comforting and hearty dish perfect for a family meal.
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 (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 400F (200C) to prepare for baking the pot pie.
- Prepare Crust: Pulse together the flour and salt in a food processor. Sprinkle the cold cubed butter over the flour mixture and pulse until coarse crumbs form. Add sour cream and pulse just until the dough starts to clump together. Remove the dough, form into a smooth disk, wrap in plastic wrap, and refrigerate while preparing the filling.
- Start Filling: In a deep 10" oven-safe skillet, melt the butter over medium heat. Add the diced onion and cook, stirring frequently, until they become soft and translucent.
- Add Seasoning and Flour: Stir in the flour, rosemary, smoked paprika, salt, and black pepper. Whisk continuously until smooth and cook for an additional 30 seconds to lightly toast the flour.
- Add Liquids: Gradually pour in the chicken broth and heavy cream while stirring to combine the mixture smoothly.
- Add Vegetables: Add the sweet potatoes, russet potatoes, and carrots. Stir frequently and bring the mixture to a boil. Continue boiling until the potatoes and carrots are tender when pierced with a fork.
- Add Turkey and Vegetables: Reduce heat to low. Stir in the shredded turkey, frozen sweet corn, and frozen green beans until well combined and heated through.
- Roll Out Dough: Remove the skillet from heat. Roll out the chilled pie dough into an even 12" circle. Carefully lay the crust over the filling, pressing the edges up against the sides of the skillet. Cut several slits in the crust to allow steam to escape.
- Brush and Bake: Lightly brush the crust with the beaten egg to achieve a golden finish. Place the skillet on a foil-lined baking sheet to catch any spills and bake in the preheated oven for 30 minutes or until the crust is golden brown and cooked through.
- Serve: Remove from oven and let cool slightly. Serve warm and enjoy your hearty homemade turkey pot pie.
Notes
- You may use any unbaked pie crust if preferred, although the homemade version improves texture and flavor.
- The recipe is designed for a deep 10" oven-safe skillet; alternatively, prepare the filling and transfer it to a deep 10" pie plate before adding the crust and baking.
- Placing the skillet on a foil-lined baking sheet helps to catch any spills and makes cleanup easier.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Make sure to cut slits in the crust before baking to prevent sogginess from trapped steam.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of pie)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg
