Turkey Pot Pie Recipe

Turkey: Cooked and either shredded or cubed, this is the main protein of the dish.

Frozen peas and carrots: These add color and nutrition to the filling.

Frozen corn: Adds a touch of sweetness and texture.

Butter: Used to create the base of the creamy sauce.

All-purpose flour: Helps thicken the sauce.

Salt: Enhances the overall flavor.

Black pepper: Adds a bit of heat and depth.

Onion powder: Provides a subtle onion flavor without the texture.

Garlic powder: Adds a hint of garlic flavor.

Chicken broth: Forms the liquid base of the sauce.

Milk: Adds creaminess to the sauce.

Pie crusts: Forms the flaky, golden exterior of the pot pie.

When making a roux with the butter and flour, ensure you cook it long enough to eliminate the raw flour taste, but not so long that it browns. This typically takes about 2-3 minutes over medium heat. Stir constantly to prevent burning and to achieve a smooth, lump-free base for your gravy.

• cooked turkey - Substitute with cooked chicken: Chicken has a similar texture and flavor, making it a suitable replacement.

• frozen peas and carrots - Substitute with fresh peas and carrots: Fresh vegetables can provide a more vibrant flavor and texture.

• frozen corn - Substitute with canned corn: Canned corn is readily available and can be used in place of frozen corn.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer less heat.

• onion powder - Substitute with fresh onions: Fresh onions can provide a stronger and more aromatic flavor.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more robust and pungent flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good option for a vegetarian version of the dish.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used in place of regular milk.

• pie crusts - Substitute with phyllo dough: Phyllo dough can provide a different texture and is a lighter alternative to traditional pie crusts.

• Allow the turkey pot pie to cool completely before storing. This helps prevent condensation, which can make the crust soggy.

• For short-term storage, cover the pie with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3-4 days.

• If you plan to freeze the pot pie, wrap it tightly in plastic wrap, then cover it with a layer of aluminum foil. This double wrapping helps prevent freezer burn and keeps the pie fresh for up to 2-3 months.

• To freeze individual servings, cut the pot pie into portions and wrap each piece in plastic wrap. Place the wrapped pieces in a resealable freezer bag, removing as much air as possible before sealing.

• When ready to reheat, if the pie is frozen, let it thaw in the refrigerator overnight. This ensures even reheating and maintains the quality of the crust.

• Preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the pie with aluminum foil to prevent the crust from over-browning. Bake for 20-30 minutes, or until the filling is heated through and the crust is crisp.

• For a quicker option, you can reheat individual slices in the microwave. Place a slice on a microwave-safe plate and cover it with a microwave-safe cover. Heat on medium power for 2-3 minutes, checking to ensure it’s heated through.

• If you notice the crust becoming too dark while reheating, you can cover the edges with strips of aluminum foil to protect them from burning.

• For added freshness, consider adding a sprinkle of fresh herbs like parsley or thyme on top of the reheated pot pie before serving. This can enhance the flavor and presentation.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover turkey pot pie on a baking sheet to catch any drips.
  3. Cover the pie loosely with aluminum foil to prevent the crust from over-browning.
  4. Bake for 20-25 minutes, or until the filling is heated through and the crust is crisp.
  5. Remove the foil during the last 5 minutes of baking to allow the crust to become golden and flaky.
  6. Let it cool for a few minutes before serving to enjoy the perfect balance of crispy crust and warm, savory filling.

• Microwave Method:

  1. Cut a slice of the turkey pot pie and place it on a microwave-safe plate.
  2. Cover the slice with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If the filling is not hot enough, continue microwaving in 30-second increments until heated through.
  5. Let it sit for a minute before serving to avoid burning your mouth with the hot filling.

• Stovetop Method:

  1. Preheat a non-stick skillet over medium-low heat.
  2. Place a slice of turkey pot pie in the skillet, cover with a lid to trap the heat.
  3. Heat for about 5-7 minutes, flipping halfway through to ensure both sides are evenly warmed.
  4. Check the filling to ensure it is heated through; if not, continue heating in 1-2 minute increments.
  5. Serve immediately for a crispy crust and warm, delicious filling.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a slice of turkey pot pie in the air fryer basket.
  3. Air fry for 5-7 minutes, checking halfway through to ensure even heating.
  4. If the crust is not crispy enough, continue air frying in 1-2 minute increments until desired crispiness is achieved.
  5. Let it cool for a minute before serving to enjoy a perfectly reheated slice with a crispy crust and hot filling.

• Oven: Used to bake the pot pie at a consistent temperature of 425°F (220°C).

• Saucepan: Necessary for melting the butter and cooking the filling mixture.

• Pie dish: Holds the pie crust and filling, giving the pot pie its shape.

• Mixing spoon: Used for stirring the ingredients in the saucepan to ensure they are well blended.

• Measuring cups: Essential for accurately measuring the turkey, peas and carrots, corn, chicken broth, and milk.

• Measuring spoons: Used to measure the salt, pepper, onion powder, and garlic powder.

• Knife: Needed to cut slits in the top pie crust to allow steam to escape.

• Cutting board: Provides a safe surface for cutting and preparing ingredients.

• Whisk: Helps in blending the flour into the melted butter to create a smooth mixture.

• Pastry brush: Optional, but useful for brushing the top crust with milk or egg wash for a golden finish.

• Cooling rack: Allows the pot pie to cool evenly after baking.

Use pre-cooked turkey: Save time by using leftover turkey or store-bought pre-cooked turkey.

Frozen vegetables: Opt for frozen peas and carrots and frozen corn to skip the washing and chopping.

Ready-made crusts: Utilize store-bought pie crusts to avoid the hassle of making dough from scratch.

One-pot filling: Cook the filling in a single saucepan to reduce cleanup time.

Batch cooking: Double the recipe and freeze one pot pie for a quick meal later.