Creamy Turkey Pot Pie Recipe
Are you looking for a comforting, creamy and delicious meal? Then you’re in for a treat! This Creamy Turkey Pot Pie recipe is just what you need. This recipe is filled with tender chunks of turkey, creamy filling, and a delicious flaky crust.
This pot pie is one of those recipes that is so good, you’ll be tempted to make it every day. It is packed with flavor, and it is a great way to use up leftover turkey. Plus, it is so easy to make, you can make a pot pie in no time!
Description
This Creamy Turkey Pot Pie is a delicious and comforting meal. It is filled with tender chunks of turkey, creamy filling, and a delicious flaky crust. It is an easy way to use up leftover turkey and make a delicious meal.
Prep Time
This recipe takes about 15 minutes to prepare. You will need to prepare the crust, the filling, and the topping.
Cook Time
This pot pie takes about 30 minutes to bake in the oven.
Ingredients
- 2 cups cooked turkey
- 1 cup frozen peas and carrots
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 package refrigerated puff pastry
- 1 egg, beaten
Instructions
Preheat oven to 400°F. Grease a 9-inch pie plate, and set aside.
In a large skillet, melt butter over medium heat. Add flour, and stir until combined. Slowly add broth and milk, stirring constantly. Add salt, pepper, thyme, and oregano, and stir until sauce is thickened. Add turkey, peas, and carrots, and stir until combined. Remove from heat, and stir in sour cream and Parmesan cheese. Pour mixture into prepared pie plate.
Roll out puff pastry on a lightly floured surface. Cut pastry into 1-inch strips, and arrange strips over the pie in a lattice pattern. Brush with beaten egg. Bake for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly.
Equipment
- Large skillet
- 9-inch pie plate
- Rolling pin
- Pastry brush
Notes
You can use any cooked, shredded poultry in this recipe. You can also use cooked, shredded beef or pork.
You can also use any frozen vegetable mix in this recipe. If you don’t have peas and carrots, you can use corn, green beans, or any other frozen vegetable mix.
Nutrition: Per Serving
- Calories: 434
- Fat: 20 g
- Carbohydrates: 36 g
- Protein: 27 g
- Sodium: 590 mg
- Cholesterol: 48 mg
Recipe Tips
This pot pie can be made ahead of time and refrigerated until ready to bake. If you are making ahead of time, increase the bake time to 40 minutes to ensure the pastry is golden brown and the filling is bubbly.
This recipe is also great for using up leftovers. You can use any cooked, shredded poultry or any frozen vegetable mix. You can also add cooked potatoes or mushrooms to the filling.
If you want to make a vegetarian version, you can substitute the turkey with cooked lentils or beans. You can also add more vegetables, such as mushrooms or potatoes.
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