Ultimate Turkey Pot Pie

Ultimate Turkey Pot Pie might be just the main course you are searching for. This recipe serves 4 and costs $1.91 per serving. One portion of this dish contains around 25g of protein, 55g of fat, and a total of 806 calories. This recipe from Simply Scratch has 22 fans. If you have potatoes, carrots, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. With a spoonacular score of 67%, this dish is solid. Users who liked this recipe also liked The Ultimate Chicken Pot Pie, Ultimate Chicken Pot Pie, and Rachel's Ultimate Chicken Pot Pie.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt the butter with the olive oil in a skillet on medium-low heat. Add in the onion, carrots and celery, and sprinkle with a pinch of kosher salt. Stir, cover and cook until tender, stirring occasionally.Once the vegetables are tender add in the chopped thyme and cook 1 minute. Sprinkle in the flour, stir until absorbed and then cook for 1 minute.Stir while pouring in the turkey broth and half and half. Increase the heat under the pan to medium, and stir until thickened, resembling graving.Add in the chopped turkey and diced potatoes, stir and season with kosher salt to taste and black pepper.Pour the pot pie filling into a 10-inch skillet, and let cool for 35 to 40 minutes while the puff pastry thaws.Preheat your oven to 400In a small bowl, beat the egg with 1 tablespoon of half & half and brush the top edge of the skillet with the egg wash.Once the puff pastry thaws --it should be cold and not sticky-- on a lightly floured surface gently roll out the puff pastry a little so the corners hang slightly over the skillet. Quickly brush with the egg wash before using a knife to make slits in the top of the puff pastry. Slide the skillet on the middle rack of your preheated oven. Place the skillet on a rimmed sheet pan to catch any spills and bake for 20 to 25 minutes or until the top is deeply golden and the filling is bubbling.Let cool a few minutes before serving.

 

Step by step:

1. Melt the butter with the olive oil in a skillet on medium-low heat.

2. Add in the onion, carrots and celery, and sprinkle with a pinch of kosher salt. Stir, cover and cook until tender, stirring occasionally.Once the vegetables are tender add in the chopped thyme and cook 1 minute. Sprinkle in the flour, stir until absorbed and then cook for 1 minute.Stir while pouring in the turkey broth and half and half. Increase the heat under the pan to medium, and stir until thickened, resembling graving.

3. Add in the chopped turkey and diced potatoes, stir and season with kosher salt to taste and black pepper.

4. Pour the pot pie filling into a 10-inch skillet, and let cool for 35 to 40 minutes while the puff pastry thaws.Preheat your oven to 400In a small bowl, beat the egg with 1 tablespoon of half & half and brush the top edge of the skillet with the egg wash.Once the puff pastry thaws --it should be cold and not sticky-- on a lightly floured surface gently roll out the puff pastry a little so the corners hang slightly over the skillet. Quickly brush with the egg wash before using a knife to make slits in the top of the puff pastry. Slide the skillet on the middle rack of your preheated oven.

5. Place the skillet on a rimmed sheet pan to catch any spills and bake for 20 to 25 minutes or until the top is deeply golden and the filling is bubbling.

6. Let cool a few minutes before serving.

Nutrition Information:

covered percent of daily need