Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pot Pie

Turkey Pot Pie


  • Author: Naomi
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

This Turkey Pot Pie is simple yet filling, and loaded with all the comforts of the holidays! It is the perfect day after Thanksgiving meal.


Ingredients

Units Scale
  • 34 cups Turkey or Rotisserie Chicken, white meat
  • 1/31/2 Yellow Onion, diced
  • 23 Carrots, peeled and diced
  • 23 Celery, diced
  • 2 Fresh Garlic Cloves, minced
  • 3 tbsp Miyoko’s Creamery European Style Cultured Vegan Unsalted Butter
  • 2 9″ Pie Crusts, store bought
  • 1 Egg
  • 4 tbsp Bob’s Red Mill® Gluten-Free Whole Grain Oat Flour
  • 3 cups Chicken Broth, low sodium
  • 1/4 cup Heavy Whipping Cream
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Salt
  • 1/21 tsp Freshly Ground Black Pepper

Instructions

  1. Garlic: On medium high heat, melt butter and add the garlic and cook until fragrant, about 30-45 seconds.
  2. Veggies: Sauté the veggies until somewhat soft; about 5-7 minutes.
  3. Flour mixture: Add the flour and stir until well combined and cooked out. Then add the chicken stock and spices and cook until thick, stirring consistently, about 5 minutes.
  4. Chicken: Turn down the heat a bit, and add the chopped chicken and cream; stir well and let come together for another 3-5 mins. Take off the stove and let cool (about 5 mins) while you’re prepping the pie dough.
  5. Oven: Preheat the oven to 400° F.
  6. Form the dough: Unroll pie dough and place in an ungreased glass 9 inch pie pan. Press dough firmly against the sides and bottom. Trim the dough even with the pie pan edge.
  7. Put it together: Fill the pie shell with the chicken mixture, and top with the second dough piece. Pinch the dough to create a scalloped edge. Trim the excess.
  8. Vent the dough: Cut slits in the dough and gently brush with egg wash. 
  9. Bake: Bake for 30-35 mins until the crust is golden brown and flaky and the filling is bubbling. 

Notes

  • Servings: 1 pot pie will either serve 4 large portions, or up to 6 smaller portions.
  • Prep Time: 30 min prep time includes cutting the veggies and meat and cooking the mixture on the stovetop.
  • Rotisserie Chicken: Generally, I use two breasts from a family size chicken plus a bit extra.
  • Pie Crust: Let the crust come to room temperature. I set it out while I’m prepping all the other ingredients. 
  • Category: Main Course
  • Method: Bake
  • Cuisine: American

Keywords: Easy Baking, Easy Main Dish, Holiday Recipes, Main Dish, Pot Pie Recipes, Poultry, Sauteing Recipes, Thanksgiving, Turkey Recipes

Recipe Card powered byTasty Recipes