Indulge in the warm, hearty goodness of turkey pot pie, a dish that brings comfort and satisfaction in every bite. This recipe combines tender turkey with a medley of vegetables and a creamy sauce, all enveloped in a flaky pie crust. Perfect for using up leftover turkey or as a delicious centerpiece for any meal, this pot pie is sure to become a family favorite. Let’s dive into the ingredients and cooking instructions to bring this delightful dish to your table.
Ingredients
– 2 cups cooked turkey, shredded
– 1 cup frozen mixed vegetables (carrots, peas, corn)
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1 cup chicken broth
– 1 cup milk
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1 pre-made pie crust
Servings and Cooking Time
This recipe yields 6 servings. Preparation time is about 20 minutes, with a cooking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately: 350 calories, 18g protein, 20g carbohydrates, 25g fat, and 2g fiber. This is based on standard ingredient measurements and may vary based on specific brands used.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a saucepan, melt the butter over medium heat.
3. Stir in the flour, mixing until smooth to create a roux.
4. Gradually add the chicken broth and milk, stirring constantly until thickened.
5. Add salt, pepper, and garlic powder to the sauce.
6. Mix in the shredded turkey and frozen vegetables until well combined.
7. Pour the turkey mixture into a pie dish.
8. Cover with the pre-made pie crust, sealing the edges.
9. Cut slits in the crust to allow steam to escape.
10. Bake for 30-35 minutes, or until the crust is golden brown.
Alternative Ingredients
You can substitute cooked chicken for turkey if desired. Instead of frozen vegetables, use fresh or leftover veggies for added flavor. A puff pastry can replace a traditional pie crust for a lighter option.
Serving and Pairings
Serve your turkey pot pie with a side salad or steamed green beans for a balanced meal. A glass of white wine or a light ale pairs beautifully with the rich flavors of the pie.
Storage and Reheating
Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through. This dish can also be frozen for up to 2 months; thaw in the fridge before reheating.
Cooking Mistakes
– Overcooking the turkey can make it dry.
– Not sealing the pie crust can lead to a messy overflow.
– Skipping the roux step may result in a watery filling.
– Using too much flour can make the sauce too thick.
– Forgetting to vent the crust can cause it to bubble up.
Helpful Tips
– Always taste your filling before sealing the pie.
– For extra flavor, add herbs like thyme or rosemary.
– Let the pie cool for a few minutes before serving.
– Use a sharp knife for clean cuts when slicing.
FAQs
Can I use leftover turkey?
Yes! Leftover turkey is perfect for this recipe, making it a great way to utilize holiday leftovers.
How do I know when the pie is done?
The pie is done when the crust is golden brown, and the filling is bubbling through the slits.
Can I make this ahead of time?
Absolutely! You can prepare the filling in advance and assemble the pie just before baking.
What can I use instead of chicken broth?
Vegetable broth or stock can be used as a substitute for chicken broth for a different flavor profile.
Is it possible to make this recipe gluten-free?
Yes, use a gluten-free flour blend for the roux and a gluten-free pie crust.
Conclusion
This turkey pot pie recipe is the perfect way to enjoy a comforting meal that brings warmth to your table. With its delicious filling and flaky crust, it’s sure to be a hit with family and friends. Don’t hesitate to personalize it with your favorite vegetables or spices for an even more unique dish!
Turkey Pot Pie Recipe
Ingredients
- 2 cups cooked turkey shredded
- 1 cup frozen mixed vegetables
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 pre-made pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat.
- Stir in the flour, mixing until smooth to create a roux.
- Gradually add the chicken broth and milk, stirring constantly until thickened.
- Add salt, pepper, and garlic powder to the sauce.
- Mix in the shredded turkey and frozen vegetables until well combined.
- Pour the turkey mixture into a pie dish.
- Cover with the pre-made pie crust, sealing the edges.
- Cut slits in the crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
