Description
This Turkey Pot Pie recipe features a flaky homemade crust filled with a rich, creamy mixture of shredded turkey, sweet potatoes, russet potatoes, carrots, corn, and green beans in a savory rosemary and smoked paprika-infused sauce. Perfect for a comforting dinner, this pot pie is baked to golden perfection in a 10-inch skillet.
Ingredients
Scale
Pie Crust
- 1 cup (125 g) all-purpose flour
- ½ teaspoon table salt
- 6 Tablespoons (85 g) very cold unsalted butter, cubed
- ¼ cup (57 g) sour cream
- 1 large egg, well-beaten (for brushing)
Turkey Pot Pie Filling
- 6 Tablespoons (85 g) unsalted butter
- ½ cup (79 g) diced onion
- 6 Tablespoons (47 g) all-purpose flour
- 2 teaspoons chopped fresh rosemary (or ½ teaspoon dried rosemary)
- 1 teaspoon smoked paprika
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 2 cups (473 ml) chicken broth
- ½ cup (118 ml) heavy cream
- 1 ½ cups (315 g) sweet potatoes, peeled and diced into pieces smaller than 1″
- 1 cup (215 g) russet potatoes, peeled and diced into pieces smaller than 1″
- ½ cup chopped carrots (about 2 carrots)
- 3 cups (445 g) shredded turkey
- 1 cup (140 g) frozen sweet corn
- 1 cup (110 g) frozen green beans
Instructions
- Preheat and prepare crust: Preheat your oven to 400°F (200°C). In a food processor, pulse together 1 cup flour and ½ teaspoon salt. Sprinkle 6 tablespoons cold cubed butter over the flour mixture and pulse until coarse crumbs form. Add ¼ cup sour cream and pulse until dough starts to clump. Remove dough, form into a smooth disk, wrap in plastic or parchment, and refrigerate while preparing the filling.
- Make filling base: In a deep, oven-safe 10″ skillet, melt 6 tablespoons unsalted butter over medium heat. Add ½ cup diced onion and cook, stirring often, until softened and translucent.
- Create roux and season: Stir in 6 tablespoons flour, 2 teaspoons fresh rosemary, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk mixture until smooth and cook for 30 seconds, stirring to lightly toast the flour.
- Add liquids: Gradually whisk in 2 cups chicken broth and ½ cup heavy cream, stirring constantly to avoid lumps and create a creamy sauce.
- Cook vegetables: Add 1 ½ cups sweet potatoes, 1 cup russet potatoes, and ½ cup chopped carrots to the skillet. Stir frequently and bring to a boil. Boil until the potatoes and carrots are tender when pierced with a fork, about 10-15 minutes.
- Combine turkey and veggies: Reduce heat to low. Stir in 3 cups shredded turkey, 1 cup frozen sweet corn, and 1 cup frozen green beans until everything is well combined and heated through.
- Roll out and assemble crust: Remove skillet from heat. Roll out chilled pie dough to an even 12-inch circle. Carefully place the dough over the pot pie filling in the skillet, pressing the crust against the sides of the skillet without overlapping over the edges.
- Vent and egg wash: Cut several slits into the crust to allow steam to escape. Lightly brush the crust with the beaten egg to encourage golden browning during baking.
- Bake: Place the skillet on a foil-lined baking sheet to catch any drips. Bake on the center rack of the oven at 400°F for 30 minutes or until the crust is golden brown and cooked through.
- Cool and serve: Allow the pot pie to cool for 5-10 minutes before serving to let the filling set slightly. Enjoy your comforting turkey pot pie!
Notes
- You can substitute the homemade pie crust with any store-bought unbaked pie crust for convenience.
- If you don’t have a deep 10″ skillet, prepare the filling in a deep pot and transfer it to a deep 10″ pie plate before covering with dough and baking.
- Place a foil-lined baking sheet under your baking dish to catch any spills during baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Ensure vegetables are diced to less than 1-inch pieces to help them cook evenly and quickly inside the pie.
