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Turkey Pot Pie
Redondo

Turkey Pot Pie

A cozy, golden-topped turkey pot pie made from scratch with sweet potatoes, creamy filling, and leftover Thanksgiving turkey — perfect for quiet weekends and second servings of gratitude.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 595
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 teaspoon table salt
  • 6 tablespoons very cold unsalted butter, cubed
  • 1/4 cup sour cream
  • 1 large egg, beaten (for brushing crust)
  • 6 tablespoons unsalted butter
  • 1/2 cup diced onion
  • 6 tablespoons flour
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon table salt
  • 1 teaspoon ground black pepper
  • 2 cups chicken broth (or turkey broth)
  • 1/2 cup heavy cream
  • 1 1/2 cups diced sweet potatoes
  • 1 cup diced russet potatoes
  • 1/2 cup chopped carrots
  • 3 cups shredded cooked turkey
  • 1 cup frozen sweet corn
  • 1 cup frozen green beans

Equipment

  • 10-inch skillet oven-safe
  • Rolling Pin for rolling pie dough

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Make crust: pulse flour and salt, add butter and sour cream, form into disk and chill.
  3. Sauté onions in butter until soft. Whisk in flour, rosemary, paprika, salt, pepper.
  4. Stir in broth and cream gradually. Add potatoes and carrots; cook until fork-tender.
  5. Add turkey, corn, green beans. Stir and remove from heat.
  6. Roll dough into 12" circle, place over filling, slit top, and brush with egg.
  7. Bake for 30 minutes or until crust is golden. Rest 10 minutes before serving.

Notes

You can substitute chicken for turkey, or use store-bought crust to save time. This recipe is forgiving and adaptable to what you have on hand.