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Cooking Light Turkey Pot Pie Recipe

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Classic Turkey Pot Pie recipe from
Classic Turkey Pot Pie recipe from from www.pillsbury.com

Description

This lightened-up turkey pot pie is the perfect comfort food for those chilly winter nights. It’s made with a creamy base and chunks of cooked turkey, carrots, celery and peas. The pot pie is topped with a flaky pastry crust. The creamy and savory filling is both hearty and delicious, while the crust is light and flaky. This turkey pot pie recipe is sure to become a family favorite!

Prep Time

This turkey pot pie recipe takes about 20 minutes of preparation time. This includes chopping the vegetables, cooking the turkey and preparing the pie crust.

Cook Time

The pot pie needs to bake for about 30 minutes in the oven. The crust should be golden brown and the filling should be bubbling.

Ingredients

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups low-sodium chicken broth
  • 1/2 cup half-and-half
  • 2 cups cooked, shredded turkey
  • 1 cup frozen peas and carrots
  • 1/2 cup diced celery
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup chopped fresh parsley
  • 1 9-inch unbaked pie crust
  • 1 egg, beaten

Instructions

Preheat the oven to 400 degrees F. Melt the butter in a large saucepan over medium heat. Add the flour, salt and pepper, and cook, stirring constantly, for two minutes. Gradually add the chicken broth and half-and-half, and continue to cook, stirring constantly, until the mixture is thick and bubbly. Add the turkey, peas, carrots, celery, thyme, rosemary and parsley, and stir to combine. Cook for an additional 3 minutes, stirring constantly. Remove the saucepan from the heat and spoon the filling into the unbaked pie crust. Brush the top of the crust with the beaten egg. Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Allow the pot pie to cool for 10 minutes before serving.

Equipment

  • Large saucepan
  • 9-inch pie pan
  • Pastry brush

Notes

This turkey pot pie recipe can be easily adapted to your taste. Feel free to add other vegetables, such as diced potatoes or mushrooms, or use a different type of meat, such as cooked chicken or beef. You can also use store-bought pie crusts, if desired.

Nutrition: Per Serving

  • Calories: 463
  • Total Fat: 22g
  • Saturated Fat: 9g
  • Cholesterol: 88mg
  • Sodium: 576mg
  • Carbohydrates: 38g
  • Fiber: 4g
  • Sugar: 4g
  • Protein: 24g

Recipe Tips

This turkey pot pie recipe is a great way to use up leftover cooked turkey. You can also substitute cooked chicken or beef for the turkey, if desired. If you don’t have fresh vegetables on hand, you can use frozen vegetables instead. You can also make the pot pie ahead of time and freeze it. To reheat, thaw it overnight in the refrigerator, then bake at 375 degrees F for 25-30 minutes, or until the filling is bubbly and the crust is golden brown.

Conclusion

This lightened-up turkey pot pie is the perfect comfort food for those chilly winter nights. It’s made with a creamy base and chunks of cooked turkey, carrots, celery and peas. The pot pie is topped with a flaky pastry crust. This turkey pot pie recipe is sure to become a family favorite. Give it a try tonight!


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