Turkey Pot Pie
This savory pie makes a delicious dinner! Turkey and vegetable filling encased in an flakey all-butter pie crust.
Ingredients
- all-butter pie crust
- 1/2 cup unsalted butter
- 1/2 cup diced yellow onion
- 1/2 cup all-purpose flour
- 1 1/3 cup chicken broth
- 1/2 cup heavy cream
- 1 bag frozen peas
- 1 bag frozen corn
- 2 carrots diced
- 2 cups turkey cooked & chopped
- 1 celery stick diced
- 1 tsp fine sea salt
- 1/2 tsp pepper
- 1 egg
- 1/4 cup water
Instructions
- Preheat your oven to 400 degrees
- Roll an all-butter pie crust dough & place it in a greased pie dish
- In a large saucepan, melt the butter
- Add the onion and flour, stir and let simmer for 3 minutes
- Pour in chicken broth & cream and stir until combined
- Add peas, corn, carrots and celery and let simmer for 5-10 minutes
- Pour in the chopped turkey and salt & pepper
- Stir and let simmer for 5 minutes
- Pour the pie filling into the uncooked pie shell
- Roll the top pie dough out and place on top of the pie, crimp the edges together
- Cut an X in the middle of the pie
- In a small bowl whisk the egg and water together to make an egg wash, brush the top of the pie with the egg wash
- Bake for 35-40 minutes
- Remove from oven and allow to cool for 15-20 before serving
Nutrition
Calories: 283kcal Carbohydrates: 8g Protein: 14g Fat: 22g Saturated Fat: 12g Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Trans Fat: 0.5g Cholesterol: 111mg Sodium: 505mg Potassium: 254mg Fiber: 1g Sugar: 1g Vitamin A: 3156IU Vitamin C: 1mg Calcium: 35mg Iron: 2mg