Hearty Turkey Vegetable Pot Pie
Embrace the cozy warmth of fall with this Hearty Turkey Vegetable Pot Pie. Bursting with savory flavors and loaded with tender turkey, vibrant vegetables, and a creamy broth, this pie is a comforting meal perfect for chilly evenings. Don't let the pie-making process intimidate you—this recipe is more approachable than it seems, especially with the option of using refrigerated crusts. You’ll find each bite satisfying as it warms you up from the inside out. A delightful dinner that will leave you feeling full and happy!
8
Servings
433
Calories
13
Ingredients
Ingredients
Frozen deep dish pie shell
2 (thawed)
Butter
4 tablespoons (divided)
Onion
1 small (minced)
Celery
2 stalks (chopped)
Carrots
2 (diced)
Dried parsley
3 tablespoons
Dried oregano
1 teaspoon
Salt and pepper
to taste
Chicken broth
2 1/4 cups
Potatoes
2-3 (peeled and cubed)
Cooked turkey
1 1/2 cups (cubed)
All-purpose flour
3 tablespoons
Milk
1/2 cup
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large skillet, melt 2 tablespoons of butter over medium heat. Add in the minced onion, chopped celery, diced carrots, dried parsley, dried oregano, along with salt and pepper. Sauté until the vegetables are soft and fragrant.
3
Pour in the chicken broth, and bring the mixture to a boil.
4
Add the peeled and cubed potatoes to the skillet, cooking until they are tender but still firm, about 10 minutes.
5
In a separate medium saucepan, melt the remaining 2 tablespoons of butter over medium heat, then stir in the cubed cooked turkey and flour, cooking for about 2 minutes until well-combined and slightly thickened.
6
Gradually whisk in the milk, heating until the mixture is warmed through.
7
Combine the turkey mixture with the vegetable mixture, stirring until it thickens, then allow it to cool slightly.
8
Once cool, pour the filling into one of the unbaked pie shells. Cover with the second crust and flute the edges to seal.
9
Cut 4 slits in the top crust to allow steam to escape, then place the pie on a cookie sheet to catch any drips.
10
Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 20 minutes, or until the crust is golden brown.
11
Important: Allow the filling to cool before putting it in the pie shell to prevent a soggy crust!
Nutrition Information
20g
Fat
49g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Hearty Turkey Vegetable Pot Pie?
It is a comforting fall meal featuring tender turkey, vegetables, and a creamy broth inside a pie crust.
How many servings does this recipe provide?
This recipe makes 8 servings.
What is the calorie count per serving?
There are 433 calories in each serving of this pot pie.
What type of meat is used in this pot pie?
The recipe calls for 1.5 cups of cubed cooked turkey.
What vegetables are included in the recipe?
The vegetables used are minced onion, chopped celery, diced carrots, and peeled, cubed potatoes.
What is the first temperature for baking?
The oven should be preheated and the pie initially baked at 425°F (220°C).
What is the second baking temperature?
After the initial 15 minutes, reduce the temperature to 350°F (175°C).
How long is the total baking time?
The total baking time is 35 minutes: 15 minutes at high heat and 20 minutes at a lower heat.
How do I prevent the pie crust from getting soggy?
Allow the filling to cool slightly before pouring it into the pie shell.
What kind of pie shells are needed?
The recipe uses two frozen deep dish pie shells that have been thawed.
How much butter is required?
You need 4 tablespoons of butter, divided for different steps of the cooking process.
What liquid is used for the broth base?
The recipe uses 2 1/4 cups of chicken broth.
How much milk is used for the creamy sauce?
The recipe requires 1/2 cup of milk.
What seasonings are used?
Seasonings include 3 tablespoons of dried parsley, 1 teaspoon of dried oregano, plus salt and pepper to taste.
How much flour is needed to thicken the mixture?
3 tablespoons of all-purpose flour are used as a thickener.
What is the fat content per serving?
Each serving contains 20g of fat.
How many carbohydrates are in each serving?
There are 49g of carbohydrates per serving.
How much protein does one serving offer?
One serving provides 18g of protein.
Should I use a cookie sheet for baking?
Yes, place the pie on a cookie sheet to catch any drips while it bakes.
How do I prepare the top crust?
Cover the filling with the second crust, flute the edges to seal, and cut 4 slits to allow steam to escape.
How long should the potatoes cook?
The potatoes should be cooked in the broth until they are tender but still firm, about 10 minutes.
Is this recipe suitable for beginners?
Yes, it is described as approachable, especially if using refrigerated or pre-made crusts.
What is the primary flavor profile?
The flavor is savory and hearty, designed for comfort food fans.
Can I use fresh herbs instead of dried?
While the recipe specifies dried parsley and oregano, fresh can be substituted though quantities may need adjustment.
What is the preparation for the onion?
The recipe specifies using 1 small onion, minced.
What is the preparation for the carrots?
Two carrots should be diced for the filling.
What should I look for to know the pie is done?
The pie is ready when the crust is golden brown.
Is the turkey cooked before being added?
Yes, the recipe specifically calls for cooked turkey, making it a great use for leftovers.
How many potatoes are needed?
You will need 2 to 3 potatoes, depending on their size.
When should I add the flour?
Stir the flour in with the cubed turkey and melted butter in a separate saucepan before adding milk.