Tiffany Haney
Turkey pot pie is a delicious and comforting dish that's perfect for using up leftover turkey and vegetables. It's a great way to transform your Thanksgiving or Christmas dinner into a fresh-tasting, hearty meal. With a creamy sauce, flaky pastry, and a golden crust, it's a simple yet satisfying dish to prepare and enjoy. In this guide, we'll cover everything you need to know about making a mouth-watering turkey pot pie, from the essential ingredients to baking tips for that perfect, golden finish.
| Characteristics | Values |
|---|---|
| Type of Dish | Comfort Food |
| Main Ingredient | Turkey |
| Other Ingredients | Vegetables (Carrots, Peas, Beans, Celery, Onions, Potatoes), Butter, Flour, Poultry Seasoning, Thyme, Salt, Pepper, Broth, Milk, Egg |
| Nutritional Information | Calories: 414.48, Carbohydrates: 33.02g, Protein: 20.51g, Fat: 22.47g, Saturated Fat: 10.28g, Cholesterol: 106.57mg, Sodium: 445.15mg, Potassium: 497.08mg, Fiber: 3.92g, Sugar: 2.2g, Vitamin A: 2734.84IU, Vitamin C: 12.88mg, Calcium: 80.42mg, Iron: 3.45mg |
| Recipe | Sauté vegetables and herbs in butter. Add flour, salt, pepper, thyme, and rosemary. Whisk in broth and milk. Stir in cooked turkey. Pour the filling into a pie crust. Cover with another crust, brush with egg wash, and bake. |
| Baking Instructions | Bake at 350°F (175°C) for 15 minutes, then at 350°F (175°C) for 20 minutes or until the crust is golden brown. |
| Baking Time | 35-40 minutes |
| Cooling Time | 10-15 minutes |
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What You'll Learn
Preparing the filling
Start by sautéing your choice of vegetables in butter. Common vegetables used in turkey pot pies include onions, celery, carrots, peas, green beans, and potatoes. You can use fresh, frozen, or leftover vegetables, depending on your preference. Once the vegetables are softened, add the flour and stir to create a roux. This step is crucial for building flavour. Add your choice of seasonings, such as salt and pepper, thyme, rosemary, or Italian seasoning.
Next, gradually whisk in the stock or broth and milk to create a creamy sauce. You can use turkey or chicken stock and any type of milk you prefer, including non-dairy alternatives like oat or almond milk. Continue whisking and simmering the mixture until it thickens into a gravy-like consistency. Then, stir in your cooked turkey, making sure it is well combined with the sauce. If using leftover turkey, ensure it is chopped or shredded into bite-sized pieces.
At this point, your filling is almost ready! Let it cool down before assembling your pot pie. You can even chill it in the refrigerator if you're not assembling the pie right away. Remember, the filling is already cooked, so once it's in the pie crust, you just need to bake it until it's bubbling and golden brown.
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Making the pastry
To make the pastry, start by mixing the flour and salt together in a large bowl. Then, cut the butter into small cubes and add them to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. This technique is known as "cutting in" the butter and helps create a flaky pastry.
Next, gradually add cold water to the mixture, a little at a time, and mix until it comes together to form a dough. You can do this by hand or using a wooden spoon. Be careful not to overwork the dough, as this will make the pastry tough. Once the dough has formed, wrap it in plastic wrap and refrigerate for at least 30 minutes to let it rest and chill.
When you're ready to assemble your pie, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. Lightly flour your work surface and rolling pin, then roll out the dough to a thickness of about 1/8 inch (3 mm). Carefully lift the dough and drape it over your pie dish, gently pressing it into place. Trim any excess dough from the edges, leaving about a 1-inch overhang. You can decorate the edges by crimping or fluting them with your fingers or a fork.
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Assembling the pie
Next, prepare the filling by stirring cooked turkey into a mixture of vegetables, herbs, and a creamy sauce made from broth, milk, and flour. You can also add potatoes and peas to the filling. Once your filling is ready, pour it into the pie shell.
Roll out the other piece of dough to your desired thickness for the top of the pie. Place this over the filling and pinch the edges of the top and bottom crusts together to seal the pie. You can then decorate the edges by fluting them with your fingers or crimping with a fork. Cut several slits in the top crust to allow steam to escape during baking. You can also brush the top with an egg wash for a golden finish.
Your pie is now ready to be baked!
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Baking
Once you've prepared your filling and lined your pie dish, you're ready to bake your turkey pot pie. Roll out your top piece of dough to your desired thickness and place it over the filling. You can use a single crust, but if you prefer a double crust, simply roll out the second piece of dough and place it on top of the filling.
Pinch the edges of the crust together to seal the pie, and flute the edges with your fingers or a fork to create a pattern. Cut several slits in the top of the crust to let out steam and prevent the filling from bubbling over. Brush the crust with an egg wash, which will give it a golden colour when baked.
Bake your turkey pot pie at 350°F (175°C) for 15 minutes, and then turn the oven down to 350°F (177°C) and bake for another 20 minutes, or until the crust is golden brown and the filling is bubbling. If you're baking from frozen, preheat your oven to 375°F and bake for 80-90 minutes, or until the crust is golden and the filling is bubbling. If the crust starts to brown too much, cover it with foil or a pie shield.
Let your pot pie cool for 5-15 minutes before serving.
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Storing and reheating
When reheating, it's best to cut the pie into individual slices. Reheating a whole pie can result in a dry filling and a soggy crust. Individual slices can be reheated in the microwave for 1-3 minutes on medium-high (70%). Cover the plate with a loose cover and heat until the filling is at 165°F. You can also use an air fryer, toaster oven, or a regular oven. The crust will retain its crisp and flaky texture better with these methods. In an air fryer, it will take about 3-5 minutes for a thawed slice and 10-15 minutes for a frozen slice. In a toaster oven, reheating a thawed slice takes 6-10 minutes.
If you want to reheat a frozen pie in the oven, preheat it to 375°F and unwrap the pie. Bake for 80-90 minutes or until the filling is bubbly and the crust is golden.
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