Hamdi Saidani This Pioneer Woman Turkey Pot Pie is a creamy and savory recipe, which is made with leftover turkey and carrots. It’s the ultimate comfort food recipe, ready in about an hour and 15 minutes.
Pioneer Woman Turkey Pot Pie Ingredients
- 1 single pie crust (from a recipe like Perfect Pie Crust)
- 1/2 stick butter (1/4 c.)
- 1/2 cup finely diced onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 2 cups leftover turkey, light and dark, diced or shredded
- 1/4 cup flour
- 2 cups low-sodium chicken or turkey broth, plus more if needed
- 1/4 cup white wine (optional)
- 3/4 cup heavy cream
- 1 cup frozen peas (optional)
- 2 tsp. fresh thyme, chopped
- Salt and pepper to taste
How To Make Pioneer Woman Turkey Pot Pie
- Sauté the Vegetables: Preheat your oven to 400ºF. In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook for a few minutes until they are soft and translucent.
- Make the Roux: Add the leftover turkey to the skillet and stir. Sprinkle the flour over the mixture and stir constantly, cooking for a couple of minutes to cook out the raw flour taste.
- Create the Gravy: While stirring, pour in the chicken or turkey broth. If you’re using it, splash in the white wine. Continue stirring and then pour in the heavy cream.
- Simmer and Season: Bring the mixture to a slow boil and allow it to cook and thicken for a few minutes. Add the frozen peas (if using), the fresh thyme, and season generously with salt and pepper to taste.
- Assemble the Pot Pie: Pour the hot filling into a deep pie pan or a casserole dish. Roll out your pie crust so that it’s about 1 inch larger than the pan you’re using.
- Top and Bake: Carefully place the crust on top of the filling. Press the edges of the crust against the sides of the dish. Cut a few vents in the top of the crust to allow steam to escape. Bake for 30 to 40 minutes, until the filling is very bubbly and the crust is golden brown and cooked through. Let it cool for a few minutes before serving.
Recipe Tips
- How to prevent a soggy crust? This recipe cleverly uses a top-crust only, which avoids a soggy bottom. To ensure the top crust is perfectly flaky, make sure your filling is hot and bubbly when you place the crust on top, and don’t forget to cut steam vents.
- Can I use leftover chicken instead of turkey? Absolutely. This recipe is a perfect way to use up leftover roasted chicken. Simply substitute it in equal amounts.
- Can I make this ahead of time? Yes. The best method is to prepare the filling completely, let it cool, and store it in an airtight container in the refrigerator for up to 2 days. When ready to bake, reheat the filling on the stove, pour it into the dish, and then top with the fresh pie crust and bake.
- How do I know when the pot pie is done? The two key signs are a deeply golden brown and flaky crust, and a filling that is visibly hot and bubbling thickly up through the steam vents.
What To Serve With Turkey Pot Pie
A turkey pot pie is a wonderfully complete meal all in one dish, containing meat, vegetables, and a starch. It doesn’t need much on the side, but it’s lovely served with:
- A simple green salad with a tart vinaigrette
- A side of leftover cranberry sauce
- Steamed green beans
How To Store Turkey Pot Pie
- Refrigerate: Cover leftovers tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 4 days. Note that the crust will soften upon storing.
- Reheat: For the best results, reheat the pot pie in a 350°F oven for 15-20 minutes, until the filling is hot and the crust has re-crisped slightly.
Turkey Pot Pie Nutrition Facts
- Serving: 1/6th of pie
- Calories: 450 kcal
- Carbohydrates: 25g
- Protein: 22g
- Fat: 28g
- Saturated Fat: 15g
- Sodium: 750mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a store-bought pie crust?
Yes, a refrigerated store-bought pie crust is a great time-saving shortcut for this recipe. Just unroll it and place it over the filling.
Can I use a double crust for a top and bottom?
You can, but you must u0022blind bakeu0022 the bottom crust first to prevent it from getting soggy. Fit the bottom crust into your pie plate, line it with parchment paper and pie weights, and bake at 400°F for about 20 minutes until lightly golden before adding the filling and the top crust.
My gravy is too thin. How can I fix it?
If your gravy seems too thin after adding all the liquids, simply let it simmer on the stovetop for a few extra minutes before you pour it into the baking dish. It will continue to reduce and thicken up.
Try More Pioneer Woman Recipes:
- Pioneer Woman Instant Pot Short Ribs Recipe
- Pioneer Woman Crock Pot Green Beans Recipe
- Pioneer Woman Crock Pot Lasagna Recipe
Pioneer Woman Turkey Pot Pie Recipe
Description
The ultimate comfort food and the perfect way to use holiday leftovers, this pot pie features a creamy turkey and vegetable filling under a flaky, golden-brown pie crust.
Ingredients
Instructions
- Preheat oven to 400ºF. In a skillet, melt butter and sauté the onion, carrots, and celery until soft.
- Stir in the turkey, then sprinkle with flour and cook for 2 minutes.
- Gradually stir in the broth, optional wine, and cream until a gravy forms.
- Bring to a simmer to thicken, then stir in the peas, thyme, salt, and pepper.
- Pour the hot filling into a deep pie dish or casserole pan.
- Place the pie crust over the top, pressing the edges to the side of the dish.
- Cut a few steam vents in the top of the crust.
- Bake for 30 to 40 minutes, until the crust is golden and the filling is bubbly.
Notes
- u003cliu003eThe most important tip for a non-soggy pot pie is to use a top-crust only, or to fully blind-bake a bottom crust before adding the filling.u003c/liu003eu003cliu003eThis recipe is a fantastic way to use up leftover Thanksgiving turkey and vegetables.u003c/liu003eu003cliu003eDon’t be shy with the salt and pepper; a creamy filling needs to be well-seasoned to be truly flavorful.u003c/liu003eu003cliu003eLet the pot pie rest for at least 10 minutes after baking; this allows the creamy filling to set up, making it easier to serve.u003c/liu003e
