New York Times Turkey Pot Pie Recipe
Description
This New York Times Turkey Pot Pie recipe is a delicious and comforting dish that can be enjoyed all year round. It is the perfect comfort food for those cold winter days. The creamy sauce and the tender turkey pieces make this a dish that everyone will love. It is simple to make and even easier to enjoy. Whether you are cooking for a weeknight family meal or for a special occasion, this pot pie will be sure to please.
Prep Time
Preparing this turkey pot pie takes approximately 30 minutes. This includes gathering all the ingredients, prepping the vegetables, and mixing the sauce. Once the pot pie is assembled, it needs to be baked for an hour.
Cook Time
Cooking this turkey pot pie takes approximately one hour. This includes baking the assembled pot pie in the oven until it is golden brown and bubbly. Once it is cooked, it can be served immediately.
Ingredients
For this New York Times Turkey Pot Pie recipe, you will need the following ingredients:
- 1 ½ lbs. of turkey, cooked and diced
- 2 cups of diced carrots
- 2 cups of diced celery
- 1 cup of diced onions
- 1 cup of frozen peas
- 1 cup of flour
- 4 tablespoons of butter
- 2 cups of chicken broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried parsley
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 sheet of frozen puff pastry, thawed
Instructions
To begin, preheat the oven to 375 degrees Fahrenheit. Grease a 9-inch round baking dish with butter and set aside.
In a large skillet, melt the butter over medium heat. Once it is melted, add the carrots, celery, and onions to the pan. Sauté the vegetables until they are tender, about 5 minutes. Add the peas and cook until they are thawed, about 2 minutes. Add the cooked turkey and mix until combined. Remove the skillet from the heat.
In a separate bowl, mix together the flour, chicken broth, thyme, parsley, salt, and pepper until combined. Pour the mixture into the skillet with the vegetables and turkey and stir. Heat the mixture until it is bubbly and thick, about 5 minutes. Remove the skillet from the heat and pour the mixture into the prepared baking dish.
Cut the puff pastry into a circle that is slightly larger than the baking dish. Place the puff pastry on top of the turkey mixture. Cut four small slits in the puff pastry to allow steam to escape. Bake the pot pie in the preheated oven for 40-45 minutes, or until the puff pastry is golden brown.
Equipment
The following equipment is needed to make this New York Times Turkey Pot Pie recipe:
- Large skillet
- 9-inch round baking dish
- Mixing bowl
- Knife
- Oven
Notes
This recipe can be made ahead of time and frozen for up to three months. To freeze, assemble the pot pie and wrap it in plastic wrap. When ready to bake, thaw it in the refrigerator overnight and bake as directed. You can also use cooked chicken instead of turkey, if desired.
Nutrition: Per Serving
This New York Times Turkey Pot Pie recipe makes 8 servings. Each serving has approximately 400 calories, 20 grams of fat, 32 grams of carbohydrates, and 18 grams of protein.
Recipe Tips
For a richer flavor, you can add a cup of heavy cream to the sauce. You can also add other vegetables, such as mushrooms or potatoes, to the pot pie. If you want a crunchy topping, you can sprinkle shredded cheese or crushed crackers on top before baking. You can also top the pot pie with an egg wash, made of one egg and one tablespoon of water, before baking.
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