Turkey Pot Pie

Turkey Pot Pie might be just the main course you are searching for. This recipe makes 8 servings with 417 calories, 21g of protein, and 24g of fat each. For $1.58 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It is brought to you by A Family Feast . A mixture of butter, turkey, nutmeg, and a handful of other ingredients are all it takes to make this recipe so tasty. 11020 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 1 hour. With a spoonacular score of 81%, this dish is amazing. Similar recipes include Curry Turkey Pot Pie With Homemade Butter Pie Crust, Just Another Turkey Pot Pie, and Turkey Pot Pie.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

(Note: If using frozen pearl onions, please skip this step.) Bring a small pan of water to a boil and toss in pearl onions, skin and all. Boil covered for three minutes and drain. Plunge into ice water to cool. On a cutting board, cut off root end of onion and squeeze the other end. A perfect pearl onion will pop out. Repeat for all of the onions and discard the skins and roots.In a medium to large pot, place pearl onions, stock, carrots, potatoes, thyme, parsley, salt, pepper, nutmeg, mustard powder, Worcestershire sauce and Tabasco sauce. Bring to a boil and simmer 10-15 minutes until vegetables are tender.Preheat oven to 425 degrees.While vegetables are cooking, in a small pan, melt butter and add flour. Stir and cook over low heat about 4-5 minutes or until the raw flour smell is gone. Set aside.Once the vegetables are tender, remove from heat and add the cream, peas, turkey and optional leftover vegetables. Add butter flour mixture and stir with a wooden spoon until sauce is thick and creamy. Taste and adjust seasoning if needed.Pour mixture into a 3-quart casserole dish or pan.Open up the sheets of pie dough and use one or two that will cover the shape of the casserole dish or pan but don't cover it yet. Using a cookie cutter in the shape of a turkey, fall leaf, acorn or other fall shape, make the cut in the center of the pie. If you are using a wide pan, pinch the two pieces of dough together to fit the shape of the pan and make your cut in the center. Any leftover dough can be baked separately along with the decorative cutouts (see optional step below).Place the dough over the pie and crimp the sides to make a decorative border.Beat the egg with a teaspoon of water and brush onto the dough tops including the cut outs and extra dough. Then sprinkle the sugar all over the tops, sticking to the egg wash.Place the pie in the center of the oven (you may want to place a piece of foil under the dish in case the sauce bubbles over) and bake 25 to 30 minutes until the crust is golden and the pie is bubbling. Remove and let set for ten minutes before serving.Optional step: On a separate sheet pan, place the cut outs and extra crust and bake for 10-12 minutes until golden. These pieces will take less than half the time to cook as the covered pie does. Depending on how creative you are and how much crust you have, you could serve each finished portion of pie with a decorative shape.

 

Step by step:

1. (Note: If using frozen pearl onions, please skip this step.) Bring a small pan of water to a boil and toss in pearl onions, skin and all. Boil covered for three minutes and drain. Plunge into ice water to cool. On a cutting board, cut off root end of onion and squeeze the other end. A perfect pearl onion will pop out. Repeat for all of the onions and discard the skins and roots.In a medium to large pot, place pearl onions, stock, carrots, potatoes, thyme, parsley, salt, pepper, nutmeg, mustard powder, Worcestershire sauce and Tabasco sauce. Bring to a boil and simmer 10-15 minutes until vegetables are tender.Preheat oven to 425 degrees.While vegetables are cooking, in a small pan, melt butter and add flour. Stir and cook over low heat about 4-5 minutes or until the raw flour smell is gone. Set aside.Once the vegetables are tender, remove from heat and add the cream, peas, turkey and optional leftover vegetables.

2. Add butter flour mixture and stir with a wooden spoon until sauce is thick and creamy. Taste and adjust seasoning if needed.

3. Pour mixture into a 3-quart casserole dish or pan.Open up the sheets of pie dough and use one or two that will cover the shape of the casserole dish or pan but don't cover it yet. Using a cookie cutter in the shape of a turkey, fall leaf, acorn or other fall shape, make the cut in the center of the pie. If you are using a wide pan, pinch the two pieces of dough together to fit the shape of the pan and make your cut in the center. Any leftover dough can be baked separately along with the decorative cutouts (see optional step below).

4. Place the dough over the pie and crimp the sides to make a decorative border.Beat the egg with a teaspoon of water and brush onto the dough tops including the cut outs and extra dough. Then sprinkle the sugar all over the tops, sticking to the egg wash.

5. Place the pie in the center of the oven (you may want to place a piece of foil under the dish in case the sauce bubbles over) and bake 25 to 30 minutes until the crust is golden and the pie is bubbling.

6. Remove and let set for ten minutes before serving.Optional step: On a separate sheet pan, place the cut outs and extra crust and bake for 10-12 minutes until golden. These pieces will take less than half the time to cook as the covered pie does. Depending on how creative you are and how much crust you have, you could serve each finished portion of pie with a decorative shape.

Nutrition Information:

covered percent of daily need

 

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