New York Times Recipe Turkey Pot Pie
Description
Turkey pot pie is a wonderful, older-fashioned and comforting dish that is easy to make. The recipe uses cooked turkey and a creamy sauce, all topped with a flaky pastry crust. The combination of the creamy sauce and the buttery crust makes this dish irresistible! This version of turkey pot pie is from the New York Times and uses a combination of white and dark turkey meat, mushrooms, potatoes, and onions. The perfect comfort food, especially in cooler weather.
Prep Time
Prep time for this dish is about 25 minutes. You'll need to pre-cook the turkey, potatoes, and mushrooms. The pastry crust will take about 10 minutes to prepare and then another 10-15 minutes to roll it out. The rest of the ingredients will take only a few minutes to get ready.
Cook Time
Cooking time for this turkey pot pie is about 45 minutes. The first 30 minutes will be spent baking the dish and then the last 15 minutes will be spent melting the cheese on top. Once it's finished baking, it should be golden brown and bubbly.
Ingredients
- 1 pound cooked white and dark turkey meat, shredded or chopped
- 2 cups cooked potatoes, diced
- 1 cup cooked mushrooms, diced
- 1 cup diced onions
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 cup half-and-half
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 1 recipe single-crust pastry dough
Instructions
Preheat the oven to 350°F. Grease a 9-inch deep-dish pie plate. In a large skillet, melt the butter over medium heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are lightly browned. Add the flour and cook for 1 minute, stirring constantly. Slowly stir in the broth, half-and-half, garlic powder, thyme, salt, and pepper. Simmer for 5 minutes, stirring occasionally. Add the turkey, potatoes, and shredded cheese to the sauce and stir to combine. Pour the mixture into the prepared pie plate. Roll the pastry dough out to fit the top of the pie plate. Place the dough on top of the filling, pressing the edges to seal. Cut a few slits in the top of the pastry dough. Bake for 30 minutes, or until the top is golden brown. Let cool for 10 minutes before serving.
Equipment
- Large skillet
- 9-inch deep-dish pie plate
- Rolling pin
Notes
This recipe can easily be doubled if you are feeding a crowd. You can also use leftover mashed potatoes in place of the diced potatoes, if desired.
Nutrition: Per Serving
- Calories: 480
- Fat: 22g
- Carbohydrates: 41g
- Protein: 25g
Recipe Tips
For a richer flavor, add 1/4 cup of sherry or white wine to the sauce. You can also use cream of mushroom or cream of chicken soup in place of the broth and half-and-half. If you have leftover turkey gravy, you can use that in place of the broth and half-and-half as well. For a crispier crust, brush the top of the pastry dough with an egg wash before baking.
This turkey pot pie is perfect for a family dinner or even a weeknight meal. It's an easy dish to make and kids love it! Serve it with a side salad or steamed vegetables for a complete meal.
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