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Turkey Pot Pie a la Kat Recipe

Recipe by: Semichee

"Nothing beats a homemade turkey pot pie filled with leftover turkey, vegetables, and spices! Sweet potatoes and green peas add a slight sweetness to this version of pot pie."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h 10 m
  • Ready In1 h 40 m
  • 1Preheat oven to 425 degrees F (220 degrees C). Press pie crust pastry into the bottom of a 10-inch pie dish; reserve top crust.
  • 2Heat canola oil in a large skillet over medium heat; cook and stir onion, carrots, celery, parsley, oregano, salt, and black pepper until vegetables are slightly tender, about 5 minutes. Stir in 1 tablespoon butter until melted. Pour in chicken broth and bring to a boil. Add sweet potato; simmer until tender, about 15 minutes. Stir in peas; reduce heat to low.
  • 3Melt remaining 1 tablespoon butter in a saucepan over medium-low heat; cook and stir turkey and flour until turkey is heated through, about 5 minutes. Pour milk into saucepan with turkey and bring to a simmer. Transfer turkey sauce to vegetable mixture and continue to cook until thickened, about 10 minutes more. Remove from heat and allow to cool.
  • 4Bake bottom crust in preheated oven until lightly browned, about 8 minutes. Allow to cool for 5 minutes; pour turkey and vegetable mixture into crust. Roll reserved top crust over turkey filling and pinch edges to seal. Cut four slits in the top crust for steam to escape.
  • 5Return to oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until crust is golden brown, about 10 minutes more.
Footnotes
  • Cook's Note:
  • Feel free to add in any other veggies like corn or green beans. Also, I enjoy the sweet potatoes but you can use regular potatoes as well.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 563 cals
  • 1 (15 ounce) package pastry for a 10-inch double crust pie
  • 2 teaspoons canola oil
  • 1 small onion, minced
  • 2 carrots, diced
  • 1 stalk celery, finely chopped
  • 2 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 cups low-sodium chicken broth
  • 1 cup peeled and cubed sweet potato
  • 1 cup frozen green peas
  • 1 tablespoon butter
  • 2 cups cubed cooked turkey
  • 3 tablespoons all-purpose flour
  • 2/3 cup milk
  • 1 stalk celery, finely chopped
Nutrition

Amount per serving ( 5 total)

  • Calories:
    563
    28%
  • Fat:
    32.4
    50%
  • Carbs:
    45.9
    15%
  • Protein:
    21.7
    43%
  • Cholesterol:
    52
    17%

Based on a 2,000 calorie diet

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