Turkey Pot Pie

6
Servings
45m
Prep Time
45m
Cook Time
1h 30m
Ready In


"Recipe source: Bon Appetit (November 2009)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (161.9 g)
  • Calories 181.2
  • Total Fat - 12.4 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 28.9 mg
  • Sodium - 113.7 mg
  • Total Carbohydrate - 10.9 g
  • Dietary Fiber - 2.1 g
  • Sugars - 3.5 g
  • Protein - 8 g
  • Calcium - 28.9 mg
  • Iron - 1 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.3 mg

Step 1

In a skillet over medium high heat melt the butter with the olive oil. Stir in onions and saute for 7-10 minutes or until golden.

Step 2

Stir in mushrooms; sprinkle with salt and pepper; saute for 3-5 minutes or until browned.

Step 3

Stir in carrots; cover and cook until carrots are softened (just a few minutes). Add leftover vegetables, if desired.

Step 4

Stir in turkey, gravy and thyme; bring to a boil; reduce heat to low and simmer until thickened; season with salt and pepper. Stir in peas and parsley.

Step 5

Pour filling into pie dish and refrigerate until cool (30 minutes).

Step 6

Lightly brush rim of filled pie dish with egg glaze (egg white beaten with water); place crust over top of filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust. Press down on top edge of crust with fork tines to seal. chill 10 minutes.

Step 7

Preheat oven to 400 degrees F.

Step 8

Brush top of pie with egg glaze. Make 3-4 slits in top of crust. Press some fresh parsley leaves into crust.

Step 9

Bake for 30-35 minutes or until golden.

Step 10

Remove from oven and let cool 10 minutes.

Tips & Variations


No special items needed.

Related

breezermom

I love pot pie, find it so comforting! This version was delicious. I didn't add mushrooms because one of my diners hates them, so I added more mixed veggies and some celery. I also added a little cream to my gravy. Delicious and unfortunately no leftovers.

review by:
(1 Dec 2020)

ahmafor3

Very yummy turkey pot pie! I used Mikekey's http://www.recipezazz.com/recipe/cranberry-and-pecan-roasted-brussels-sprouts-10635 for my cooked leftover vegetable and loved the addition. Also liked that there wasnt a bottom crust because I have had trouble with it getting a bit soggy when I made pot pies before. Easy to make, great flavors, and nice to use leftovers and not throw them away. Thank you ellie! Made and reviewed for the Pick Me! recipe tag game.

review by:
(9 Dec 2015)

FunTimeCooking

THis was a great pot pie! I used left over turkey gravy and it was so yummy!

review by:
(7 Dec 2014)