Introduction
Discover the comforting warmth of Turkey Pot Pie, a hearty and savory dish perfect for cozy autumn gatherings. This recipe combines tender turkey with an array of vegetables in a flaky pie crust, baked to golden perfection.
Tips for this recipe
For optimal results, ensure your meat is pre-cooked and the pot pie dish is cold before adding filling. Use fresh herbs like thyme to elevate the flavor profile.
Why you will love this recipe
This Turkey Pot Pie brings together rich, wholesome ingredients in a satisfying way that’s reminiscent of home. Its balance of savory and sweet from the cranberry sauce makes each bite delightful.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion
- 6 ounces button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswise
- 1 cup thinly sliced peeled carrots (about 2 carrots)
- 1/2 cup diced leftover cooked vegetables (optional)
- 1 1/2 cups diced cooked turkey (7 to 8 ounces)
- 1 to 1 1/4 cups gravy
- 1 teaspoon chopped fresh thyme
- 1/4 cup frozen green peas, thawed
- 1 tablespoon chopped fresh Italian parsley plus additional parsley leaves for crust
- 1 egg white, beaten to blend with 1 teaspoon water (for glaze)
- 1 9-inch purchased pie crust
- Cranberry sauce
Adviced equipment
Oven with convection feature
Dutch Oven Pot Pie Dish – 6-quart
Silicone Stirring Spoon
Stainless Steel Chef’s Knife, 8 Inch
Glass Measuring Cups (Set of 4)
Metal Measuring Spoons (Set of 5)
Mini Food Processor – Stick Blender
Pie Dough Rolling Pin Set
Baking Tray – Non-Stick Flip Pan
History of the recipe
The concept of pot pie dates back centuries, with roots in European cuisines. The turkey variation became popular during festive seasons as a way to utilize leftover Thanksgiving turkey.
fun facts about this recipe
Turkey pot pies have an interesting history, often associated with family traditions and the use of seasonal ingredients. The combination of cranberry sauce adds a twist that brings to mind holiday feasts.