One-Crust Turkey Pot Pie Recipe
Description
This one-crust turkey pot pie is an easy and delicious way to enjoy a comforting meal in no time. Featuring a simple crust, creamy filling, and savory turkey, this dish is sure to please everyone at the table. The best part is that you can customize this recipe to make it your own. Add in your favorite vegetables, herbs, and spices to make it just the way you like it. Serve this comforting dish with a salad and some crusty bread for a complete meal.
Prep Time
This recipe takes about 15 minutes to prepare. You'll need to gather the ingredients and prepare the crust before you can start cooking.
Cook Time
Once the crust is ready, the entire dish will take about 20 minutes to cook. The crust should be golden brown and the filling should be hot and bubbling when it's finished cooking.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons cold butter, cubed
- 1/4 cup cold water
- 2 cups cooked, diced turkey
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Instructions
1. Preheat the oven to 375°F. Grease a 9-inch pie plate and set aside.
2. To make the crust, combine the flour, salt, and pepper in a food processor. Add the butter and pulse until the mixture resembles coarse meal. With the motor running, slowly add the cold water and process until the dough comes together. Turn the dough out onto a lightly floured surface and roll out to a 12-inch circle.
3. Transfer the dough to the prepared pie plate and press into the bottom and up the sides. Place in the refrigerator while you make the filling.
4. To make the filling, combine the turkey, carrots, celery, peas, and corn in a large bowl. In a separate bowl, whisk together the flour, chicken broth, half-and-half, thyme, and parsley. Pour the mixture into the bowl with the turkey and vegetables and mix until combined.
5. Pour the filling into the prepared crust and spread into an even layer. Bake for 20 minutes or until the crust is golden brown and the filling is hot and bubbling.
Equipment
- Food processor
- Rolling pin
- 9-inch pie plate
- Large bowl
- Whisk
Notes
This recipe can easily be adapted to use whatever vegetables and herbs you have on hand. Feel free to customize the recipe to suit your tastes. You can also use cooked, shredded chicken instead of turkey if you prefer.
Nutrition: Per Serving
- Calories: 324
- Fat: 12g
- Carbohydrates: 25g
- Protein: 28g
- Sodium: 437mg
- Fiber: 2g
Recipe Tips
For an extra-flaky crust, use half butter and half shortening. If you want to make this dish ahead of time, you can prepare the crust and filling separately and refrigerate them until you're ready to bake. When you're ready to bake, assemble the pot pie and bake as directed. You can also freeze the unbaked pot pie for up to a month. To bake, thaw overnight in the refrigerator and bake as directed.
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