Description
This Turkey Pot Pie features a flaky homemade crust filled with a savory mix of shredded turkey, sweet potatoes, russet potatoes, carrots, corn, and green beans in a creamy, herb-infused sauce. Perfect for a comforting dinner, it’s baked to golden perfection in a single skillet for easy preparation and cleanup.
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 (to brush over the pie crust before baking)
Turkey Pot Pie Filling
- 6 Tablespoons (85 g) unsalted butter
- ½ cup (79 g) diced onion
- 6 Tablespoons (47 g) 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 oven: Preheat your oven to 400°F (200°C) to prepare for baking your pot pie.
- Prepare pie crust dough: In a food processor, pulse together the flour and salt. Sprinkle the cubed cold butter over the flour mixture and pulse until coarse crumbs form. Add sour cream and pulse until the dough just begins to clump. Remove the dough, form into a smooth disk, wrap it, and refrigerate while making the filling.
- Cook aromatics: Melt butter in a deep, oven-safe 10" skillet over medium heat. Add the diced onion and cook, stirring frequently, until softened and translucent.
- Create roux and season: Add flour, rosemary, smoked paprika, salt, and pepper to the skillet. Whisk continuously and cook for 30 seconds to lightly toast the flour.
- Add liquids: Gradually stir in the chicken broth and heavy cream while stirring to form a smooth sauce.
- Cook vegetables: Add sweet potatoes, russet potatoes, and carrots to the skillet. Bring the mixture to a boil, stirring frequently. Boil until the potatoes and carrots are tender when pierced with a fork, about 10-15 minutes.
- Add turkey and frozen vegetables: Reduce heat to low. Stir in shredded turkey, frozen sweet corn, and frozen green beans until well combined and heated through.
- Prepare crust topping: Roll out the chilled pie dough on a floured surface to an even 12" circle.
- Assemble pie: Carefully lay the rolled-out crust over the pot pie filling inside the skillet, pushing the crust up against the inside sides of the pan. Cut several slits in the crust to allow steam to escape.
- Apply egg wash: Lightly brush the beaten egg over the crust to help it brown beautifully.
- Bake: Place the skillet on a foil-lined baking sheet to protect from spills. Bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling.
- Serve: Remove from oven and let cool slightly before serving. Enjoy your delicious homemade turkey pot pie!
Notes
- You can use any unbaked pie crust if you prefer a shortcut, but this recipe uses a homemade sour cream crust for extra flakiness.
- If you don’t have a deep 10" skillet, you can prepare the filling in any large, oven-safe dish and transfer it to a pie plate before covering with dough and baking.
- To prevent spills in the oven, always place your skillet or baking dish on a foil-lined baking sheet while baking.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat thoroughly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
