turkey pot pie
Turkey Pot Pie
The warm embrace of a turkey pot pie symbolizes the comfort of home-cooked meals after a bustling holiday. You might find yourself reminiscing about family gatherings as you think about how this dish transforms leftover turkey into something truly special. Its flaky crust holds a treasure trove of flavors, but there’s more to it than just taste. As you consider the history and evolution of this classic dish, you may wonder how it became a staple in kitchens across the globe. What makes it so beloved, and how can you make it your own?
Why You’ll Love This Recipe
Savoring a hearty turkey pot pie is one of the best ways to enjoy leftovers while treating yourself to a comforting meal. This recipe is simple and quick, making it perfect for busy days. You’ll love how versatile it is, allowing you to use whatever veggies and spices you have on hand. This means you can customize it to fit your taste!
One reason you’ll enjoy this recipe is its rich, creamy filling. By combining turkey with a mix of vegetables, like peas and carrots, you create a delicious medley. The flaky crust adds a satisfying crunch that contrasts beautifully with the soft filling inside.
Another reason to love it is how easily it comes together. You can prepare the filling in just one pot, which saves you time on cleanup. Plus, it’s a great way to reduce food waste by using leftover turkey from your holiday meals.
Finally, the aroma that fills your kitchen as it bakes is simply irresistible. You’ll find that this comforting dish warms not only your stomach but also your spirit, making it a favorite for family dinners or cozy nights in.
History
Have you ever wondered where the comforting tradition of turkey pot pie originated? This dish has roots that trace back to the early 18th century in England. Originally, pot pies were made with various meats, including chicken and beef, wrapped in a thick pastry crust.
These hearty meals were created to preserve leftovers, making them practical and delicious. As settlers moved to North America, they brought their culinary traditions with them. Turkey, a staple in early American diets, quickly became a popular filling for pot pies, especially during the harvest season.
The dish gained popularity during Thanksgiving, as families looked for creative ways to use their leftover turkey. In the 19th century, turkey pot pie started appearing in American cookbooks, solidifying its place in home kitchens.
It became a comforting meal during colder months, cherished for its warmth and flavor. Today, turkey pot pie continues to be a favorite in many households, often passed down through generations.
As you savor every bite, you’re not just enjoying a meal; you’re participating in a long-standing tradition that connects you to history and family.
Recipe
Turkey pot pie is a comforting and hearty dish that’s perfect for using up leftover turkey, especially after a festive holiday meal. This savory pie is filled with tender turkey and a medley of vegetables, all enveloped in a creamy sauce, and topped with a flaky crust. The combination of flavors and textures makes it a favorite among family and friends, providing warmth and satisfaction on a chilly day.
Making turkey pot pie is a simple process that can be completed in about an hour, making it a great weeknight dinner option. Whether you choose to use a store-bought pie crust or make your own from scratch, the result will be a delicious and satisfying meal that everyone will enjoy. This recipe not only showcases the delightful taste of turkey but also incorporates wholesome vegetables that enhance the dish’s nutrition and flavor profile.
Ingredients:
- 2 cups cooked turkey, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
Cooking Instructions:
- Preheat your oven to 425°F (220°C). Prepare a 9-inch pie dish by placing one pie crust in the bottom of the dish, allowing any excess to hang over the edges.
- In a large saucepan over medium heat, melt the butter. Once melted, stir in the flour, garlic powder, onion powder, and dried thyme, cooking for about 2 minutes until smooth and bubbly.
- Gradually whisk in the chicken broth and milk, continuing to cook until the mixture thickens, approximately 5-7 minutes. Season with salt and pepper to taste.
- Stir in the cooked turkey and frozen mixed vegetables, ensuring they’re well coated with the sauce. Remove from heat and let cool slightly.
- Pour the turkey mixture into the prepared pie crust. Cover with the second pie crust, sealing the edges by crimping with your fingers or a fork. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg to give it a golden color. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pot pie to cool for about 10 minutes before slicing and serving.
For the best results, consider making your own pie crust for a fresher taste, or use leftover turkey from a previous meal to enhance the flavor of the dish. Additionally, feel free to customize the filling with your favorite vegetables or herbs for a personal touch.
Leftover pot pie can be stored in the refrigerator for up to three days, making it a perfect meal for meal prep or quick lunches. Enjoy!
Final Thoughts
Preparing a turkey pot pie isn’t only a practical way to use up leftovers, but it also brings warmth and comfort to the table. When you make this dish, you create a satisfying meal that can feed your family and friends.
Plus, it’s easy to customize based on what you have on hand. You can swap out vegetables, adjust seasonings, or even use a different protein if you prefer.
As you gather your ingredients and start cooking, remember that the process is just as enjoyable as the final product. Taking your time to sauté the vegetables and season the filling properly will enhance the flavor.
Don’t forget to let your pie cool slightly before serving; this will help the filling set and make it easier to slice.
FAQ
Frequently, people have questions about making turkey pot pie, from ingredient substitutions to cooking times. One common question is whether you can use leftover turkey. Absolutely! Leftover turkey works great and adds flavor. Just make sure to chop it into bite-sized pieces.
Another question is about the crust. Can you use store-bought crust? Yes, you can! Pre-made crusts save time and still taste delicious. If you prefer homemade, just roll out your dough and fit it into your pie dish.
Cooking time is also a concern. Typically, turkey pot pie takes about 30 to 40 minutes in the oven at 375°F. You’ll know it’s done when the crust is golden brown and the filling is bubbling.
People often ask about freezing pot pie. You can freeze it before baking, but it’s best to bake it first for the best texture. If you choose to freeze it, wrap it tightly in plastic wrap and foil.
Lastly, for a vegetarian version, substitute turkey with mushrooms or lentils. These alternatives still provide a hearty filling that everyone will enjoy. Don’t hesitate to experiment and find your favorite combination!
Turkey Pot Pie
Ingredients
- Ingredients:
- 2 cups cooked turkey shredded or diced
- 1 cup frozen mixed vegetables peas, carrots, corn, and green beans
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts or homemade
- 1 egg beaten (for egg wash)
Instructions
- Cooking Instructions:
- Preheat your oven to 425°F (220°C). Prepare a 9-inch pie dish by placing one pie crust in the bottom of the dish, allowing any excess to hang over the edges.
- In a large saucepan over medium heat, melt the butter. Once melted, stir in the flour, garlic powder, onion powder, and dried thyme, cooking for about 2 minutes until smooth and bubbly.
- Gradually whisk in the chicken broth and milk, continuing to cook until the mixture thickens, approximately 5-7 minutes. Season with salt and pepper to taste.
- Stir in the cooked turkey and frozen mixed vegetables, ensuring they're well coated with the sauce. Remove from heat and let cool slightly.
- Pour the turkey mixture into the prepared pie crust. Cover with the second pie crust, sealing the edges by crimping with your fingers or a fork. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg to give it a golden color. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pot pie to cool for about 10 minutes before slicing and serving.
- For the best results, consider making your own pie crust for a fresher taste, or use leftover turkey from a previous meal to enhance the flavor of the dish. Additionally, feel free to customize the filling with your favorite vegetables or herbs for a personal touch.
- Leftover pot pie can be stored in the refrigerator for up to three days, making it a perfect meal for meal prep or quick lunches. Enjoy!