A turkey pot pie is a comforting and hearty dish perfect for using up leftover turkey. This recipe combines tender turkey with a medley of vegetables in a creamy sauce, all encased in a flaky pie crust. It's an ideal meal for a cozy family dinner.
Most of the ingredients in this recipe are common pantry staples, but you might need to pick up a few items if you don't have them on hand. Frozen peas and carrots and frozen corn are typically found in the frozen vegetable section of your supermarket. Additionally, ensure you have chicken broth and pie crusts available, as these are essential for the recipe.
Ingredients for 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
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.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover turkey pot pie on a baking sheet to catch any drips.
- Cover the pie loosely with aluminum foil to prevent the crust from over-browning.
- Bake for 20-25 minutes, or until the filling is heated through and the crust is crisp.
- Remove the foil during the last 5 minutes of baking to allow the crust to become golden and flaky.
- Let it cool for a few minutes before serving to enjoy the perfect balance of crispy crust and warm, savory filling.
Microwave Method:
- Cut a slice of the turkey pot pie and place it on a microwave-safe plate.
- Cover the slice with a microwave-safe lid or a damp paper towel to retain moisture.
- Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
- If the filling is not hot enough, continue microwaving in 30-second increments until heated through.
- Let it sit for a minute before serving to avoid burning your mouth with the hot filling.
Stovetop Method:
- Preheat a non-stick skillet over medium-low heat.
- Place a slice of turkey pot pie in the skillet, cover with a lid to trap the heat.
- Heat for about 5-7 minutes, flipping halfway through to ensure both sides are evenly warmed.
- Check the filling to ensure it is heated through; if not, continue heating in 1-2 minute increments.
- Serve immediately for a crispy crust and warm, delicious filling.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place a slice of turkey pot pie in the air fryer basket.
- Air fry for 5-7 minutes, checking halfway through to ensure even heating.
- If the crust is not crispy enough, continue air frying in 1-2 minute increments until desired crispiness is achieved.
- Let it cool for a minute before serving to enjoy a perfectly reheated slice with a crispy crust and hot filling.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Turkey Pot Pie Recipe
Ingredients
Filling
- 2 cups Cooked turkey shredded or cubed
- 1 cup Frozen peas and carrots
- 1 cup Frozen corn
- ⅓ cup Butter
- ⅓ cup All-purpose flour
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- ¼ teaspoon Onion powder
- ¼ teaspoon Garlic powder
- 1 ¾ cups Chicken broth
- ⅔ cup Milk
Crust
- 2 Pie crusts store-bought or homemade
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, onion powder, and garlic powder until well blended.
- Gradually stir in the chicken broth and milk, cooking and stirring until the mixture is thickened and bubbly.
- Stir in the turkey, peas and carrots, and corn. Remove from heat.
- Place one pie crust in a pie dish. Pour the turkey mixture into the crust. Cover with the second pie crust, seal the edges, and cut several slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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