Turkey Pot Pie
With a flaky, buttery crust, creamy sauce, and tender turkey and veggies, this Turkey Pot Pie all the things you need in a consolation meals dinner and one in every of my favourite methods to make use of leftover turkey!
One of the best ways to make use of turkey leftovers.
Sure, all of us love a superb leftover Thanksgiving turkey sandwich, however this yr I’ve my eye on an old school turkey pot pie (together with a couple of of those different favourite Leftover Turkey Recipes).
To maintain this turkey pot pie wholesome, I take advantage of only one crust on high versus a crust on the highest and backside. It retains the pot pie extra low-calorie AND then you definately solely should roll out one crust, not two, so it’s simpler. Plus, I really assume it tastes higher; the filling can shine and the underside crust tends to get soggy anyway.
Key Elements
You’ll discover the total checklist of elements within the recipe card beneath, however listed below are some notes to remember.
- Leftover Turkey. Whether or not you made a basic turkey or tried your hand at a Spatchcock Turkey or Smoked Turkey this yr, pot pie is an thrilling option to repurpose all of that incredible leftover turkey in your fridge!
- Contemporary Herbs. Parsley, thyme, and sage are the comfy herb dream crew. They completely complement the turkey and might stand as much as the richness of the filling.
- Shallot + Celery. Together with the herbs, these two assist construct the flavors for our simple turkey pot pie. If you happen to can’t discover shallots, a small yellow onion can be utilized as a replacement. Leeks are additionally a pleasant possibility since they’ve a gentle onion taste much like shallots.
- Frozen Combined Greens. My favourite freezer-staple shortcut. Utilizing a mix of frozen peas, carrots, and inexperienced beans saves a lot time when prepping the elements.
- Pie Crust. The all-important, flaky goodness that tops this scrumptious turkey pot pie. I take advantage of my Darn Good Complete Wheat Pie Crust.
5 Star Evaluation
“That is an incredible means to make use of leftover turkey, and the recipe is so forgiving and really easy to make our personal.”
— Cecilia —
The right way to Make Turkey Pot Pie
Prepare dinner the Aromatics. Sauté the shallot and celery. You simply must cook dinner them till they’re softened, not browned.
Simmer. Stir within the frozen greens, broth, and seasoning. Convey to a boil, then let it simmer.
End the Filling. Stir the diced leftover turkey into the pan. Combine the remaining broth and cornstarch collectively, then pour the combination into the forged iron skillet.
The cornstarch will assist thicken the filling because the turkey pot pie bakes.
Assemble. Switch the filling to a pie dish. Place the crust on high and reduce a vent in it. The vent provides you management over the place the steam escapes. If you happen to don’t resolve the place to place the vent, your turkey pot pie will resolve for you, and it’d imply a crust that balloons up or an explosion of filling throughout your oven! Rub your knife with slightly little bit of oil to maintain it from pulling the pastry as you chop.
Bake. Coat the crust in an egg wash and set the pie dish on a rimmed baking sheet to catch any overflow. Bake the pot pie at 400 levels F for 25 to 35 minutes. ENJOY!
Recipe Variations
This simple turkey pot pie filling may be topped in a wide range of yummy methods:
- Biscuits. Take a notice from this cozy Rooster and Biscuits and high your pot pie with biscuits. Strive my go-to simple Drop Biscuits and bake till the biscuits are golden and cooked by means of. You additionally might go for a turkey pot pie utilizing Bisquick (seek the advice of the combo for particulars) or canned biscuit dough.
- Puff Pastry. A flaky, ultra-delicious possibility. For turkey pot pie with puff pastry, swap the pie crust for a sheet of thawed puff pastry; bake as directed.
- Crescent Rolls. One other nice shortcut to high your pot pie with crescent roll dough.
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Turkey Pot Pie
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Elements
- ½ tablespoon olive oil
- 1 giant shallot chopped
- 3 tablespoons recent parsley chopped
- 1 tablespoon recent thyme chopped
- 1 tablespoon recent sage chopped
- 2 small celery stalks chopped
- 5 ounces frozen combined greens
- 2 ¼ cups turkey or rooster broth
- ½ teaspoon rooster or turkey bouillon
- ½ teaspoon kosher salt
- ¼ teaspoon freshly floor black pepper
- 3 cups leftover cooked turkey breast diced small and pores and skin eliminated*
- 2 ½ tablespoons cornstarch
- 1 ready pie crust – dairy free if wanted (I used my favourite entire wheat pie crust)
- 1 giant egg overwhelmed
Directions
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Preheat the oven to 400°F. Flippantly coat 4 mini pie dishes (for mini pies) or 1, 9-inch common pie dish with nonstick spray.
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In a big, deep nonstick skillet, warmth the oil over medium warmth. When the pan is scorching, add the shallot, parsley, thyme, and sage and cook dinner till nearly smooth and aromatic, 2 to three minutes.
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Add the celery and cook dinner till the greens are smooth, 3 to five minutes.
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Add the frozen combined greens, 2 cups broth, the bouillon, salt, and black pepper, and produce to a boil. Simmer for about 5 minutes, stirring regularly, till the flavors meld.
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Add the leftover turkey.
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In the meantime, mix the remaining 1/4 cup broth with the cornstarch in a bowl and blend nicely to dissolve. Add to the skillet and cook dinner over medium-low warmth, stirring till thickened, 4 to six minutes.
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Take away from the warmth and switch to the ready pie plate(s). Place the plate(s) on a sheet pan to catch any drips.
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Roll out the pie crust to be barely bigger than your dish (if cooking mini pies, reduce out 4 rounds barely bigger than the pie plates). Place the crust over the turkey filling. Crimp the perimeters or fold over the sting of the pie plate. Reduce slits within the high of the crust with a skinny, sharp knife. These small cuts will perform as vents to permit steam to flee whereas the pie bakes.
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Brush the crust with the egg and instantly switch to the preheated oven to bake on the sheet pan for 25 to 35 minutes, or till the crust is golden and the filling is scorching and bubbly.
Video
Notes
- TO MAKE AHEAD: Freeze the pot pies with out the egg wash: let the filling cool fully within the pie dish earlier than including the crust. Prime with crust, then flash freeze for 1 to 2 hours, then cowl every tightly with plastic wrap or switch fastidiously to zip-top plastic luggage. To cook dinner, take away from the freezer, brush the pie crusts with egg wash, and place on a baking sheet. Bake at 400 levels F for 50 to 55 minutes (for mini pies; in any other case 1 single pie will want slightly longer), or till golden and heated by means of within the middle.
- TO STORE: Refrigerate pot pie in an hermetic storage container for as much as 4 days.
- TO REHEAT: Rewarm leftovers in a pie dish within the oven at 350 levels F.
- TO FREEZE: Retailer pot pie in an hermetic, freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.
- *You may also make this recipe with rooster; see The right way to Prepare dinner Shredded Rooster for a simple methodology.
- Recipe from Skinnytaste Meal Prep by Gina Homolka; used with permission from the writer.
