Description
Hearty Pioneer Woman Leftover Turkey Pie brings comforting flavors from kitchen to table. Creamy, herb-infused filling nestled in flaky pastry promises a delicious solution for post-holiday meal magic you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 cups leftover turkey, light and dark, diced or shredded (or both!)
- 1 pie crust (½ of Perfect Pie Crust recipe)
- 2 cups low-sodium chicken or turkey broth, plus more if needed
Vegetables:
- ½ cup finely diced onion
- ½ cup finely diced carrot
- ½ cup finely diced celery
- 1 cup frozen peas (optional)
Other Ingredients:
- ½ stick (4 tablespoons/56 grams) butter
- ¼ cup flour
- ¼ cup white wine (optional)
- ¾ cup heavy cream
- 2 teaspoons fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius), ensuring the rack is positioned in the center.
- In a large skillet or Dutch oven, melt the butter over medium heat until it becomes slightly foamy and fragrant.
- Add the finely diced onion, carrots, and celery to the melted butter, sautéing until the vegetables become translucent and softened, approximately 3-4 minutes.
- Introduce the ground turkey into the vegetable mixture, breaking it apart with a wooden spoon and cooking until the meat is completely browned and no longer shows any pink coloration.
- Evenly sprinkle the flour over the turkey and vegetable mixture, stirring thoroughly to coat and create a roux, cooking for an additional 2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken or turkey broth, stirring continuously to prevent lumps and create a smooth consistency. If using, add a splash of white wine for depth of flavor.
- Incorporate the cream and frozen peas, stirring gently to distribute evenly throughout the mixture.
- Allow the filling to simmer and thicken, stirring occasionally, for approximately 5-7 minutes until it reaches a rich, creamy consistency.
- Season the mixture with salt, black pepper, and dried thyme, tasting and adjusting the seasoning as needed to achieve a balanced flavor profile.
- Transfer the hot filling into a 9-inch (23-centimeter) casserole dish or deep pie pan, spreading it evenly.
- Roll out the pie crust on a lightly floured surface, ensuring it extends about 1 inch (2.5 centimeters) larger than the diameter of your baking dish.
- Carefully drape the pie crust over the filling, gently pressing the edges down to seal and create a decorative crimped border.
- Using a sharp knife, cut 3-4 small vents in the top of the crust to allow steam to escape during baking.
- Place the pot pie in the preheated oven and bake for 35-45 minutes, or until the crust turns a beautiful golden brown and the filling begins to bubble around the edges.
- Remove from the oven and let the pot pie rest for 10-15 minutes before serving, which allows the filling to set and makes slicing easier.
Notes
- Carefully brown vegetables until their edges become golden and flavors deepen, releasing natural sweetness into the dish.
- Combine both light and dark turkey meat for a rich, complex texture that captures the essence of homemade comfort.
- Gently fold cream and frozen peas into the mixture, creating a luxurious and vibrant filling that adds brightness and creaminess.
- Simmer the filling slowly, watching it thicken and bubble, transforming into a velvety sauce that clings perfectly to the turkey and vegetables.
- Stretch pie crust generously over the baking dish, crimping edges with gentle finger press to create a rustic, inviting presentation that promises deliciousness inside.
- Prep Time: 18 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg