Prep Time: 45 minutes
Cooking Time: 30-35 minutes
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Step 1: Prepare the crust
– In a large bowl, whisk together the flour and salt.
– Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
– Slowly pour in the ice water, one tablespoon at a time, mixing gently with a fork after each addition, until the dough comes together.
– Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Preheat and sauté
– Preheat your oven to 425°F (220°C).
– In a large skillet, melt the butter over medium heat.
– Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
– Stir in the minced garlic, dried thyme, and rosemary. Season with salt and pepper to taste.
Step 3: Make the gravy
– Sprinkle the flour over the cooked vegetables, stirring well to coat evenly.
– Slowly pour in the chicken or turkey broth, stirring constantly, to prevent lumps from forming.
– Bring the mixture to a simmer, stirring occasionally, until thickened.
– Stir in the heavy cream and frozen peas, cooking for an additional 2-3 minutes until the peas are heated through.
– Lastly, fold in the cooked turkey, ensuring it is well-coated in the creamy gravy. Remove from heat.
Step 4: Assemble and bake
– On a lightly floured surface, roll out one disk of dough into a circle slightly larger than your pie dish.
– Carefully transfer the rolled crust to the bottom of your greased pie dish, gently pressing it into the corners and up the sides.
– Pour the turkey and vegetable filling into the prepared pie crust.
– Roll out the second disk of dough into a slightly larger circle than the top of the dish to form the pie’s lid.
– Place the lid of crust over the filling, crimp or seal the edges, and cut a few slits on the top to allow steam to escape.
– Optional: Brush the top crust with a beaten egg for a golden finish.
– Place the pie dish onto a baking sheet (in case of any drips), and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
– Remove the pot pie from the oven and let it cool for a few minutes before serving.
Tips and Variations:
– For a twist, add a handful of shredded cheese into the filling mixture before assembling the pie – cheddar or gruyere work wonderfully.
– Feel free to swap the turkey with leftover chicken or even roasted vegetables for a vegetarian version.
– Experiment with herbs and spices to suit your taste. Fresh thyme, sage, or a pinch of smoked paprika can lend their unique flavors to the filling.
– Serve your turkey pot pie with a side of cranberry sauce or a crisp green salad to complement its indulgent nature.
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The mere mention of turkey pot pie elicits a sense of nostalgia and comfort. This recipe invites you to create your own treasured memories, whether it’s during the holiday season or as a solution for a cozy weeknight dinner. The flaky crust envelopes the succulent turkey, while the medley of veggies and rich gravy unite to create a symphony of flavors. Take a bite, close your eyes, and savor the familiar warmth that reminds us of the joys of home.
Image of Turkey Pot Pie