This one pan turkey pot pie is made with seasonal sweet potatoes, fresh rosemary and a hint of smoked paprika. It's the perfect way to use up the last of your Thanksgiving turkey leftovers!
2teaspoonschopped fresh rosemarymay substitute ½ teaspoon dried rosemary
1teaspoonsmoked paprika
1teaspoontable salt
1teaspoonground black pepper
2cups(473ml)chicken broth
½cup(118ml)heavy cream
1 ½cups(315g)sweet potatoespeeled and diced into pieces smaller than 1"
1cup(215g)russet potatoespeeled and diced into pieces smaller than 1"
½cupchopped carrots(about 2 carrots)
3cups(445g)shredded turkey
1cup(140g)frozen sweet corn
1cup(110g)frozen green beans
Instructions
Preheat oven to 400F (200C).
To prepare the crust, pulse together flour and salt in food processor.
1 cup all-purpose flour, ½ teaspoon table salt
Sprinkle butter pieces over-top the flour mixture and pulse until coarse crumbs begin to form.
6 Tablespoons very cold unsalted butter
Add sour cream and pulse until dough just begins to clump together.
¼ cup sour cream
Remove dough from food processor and form into a smooth disk. Wrap in plastic wrap or parchment and place in refrigerator while you prepare the pot pie.
For the turkey pot pie filling
Melt butter in a deep, oven-safe 10" skillet (or large pot, see note).
6 Tablespoons unsalted butter
Once melted, add onion and cook, stirring frequently, until softened and translucent.
½ cup diced onion
Add flour, rosemary, paprika, salt, and black pepper and whisk until smooth. Cook another 30 seconds longer, while stirring, to lightly toast the flour.
While stirring, gradually stir in chicken broth and heavy cream.
2 cups chicken broth, ½ cup heavy cream
Add sweet potatoes, potatoes, and carrots. Cook, stirring frequently, and bring to a boil. Boil until potatoes and carrots are tender when pierced with a fork.
1 ½ cups sweet potatoes, 1 cup russet potatoes, ½ cup chopped carrots
Reduce heat to low and add turkey, corn, and green beans and stir until well-combined.
3 cups shredded turkey, 1 cup frozen sweet corn, 1 cup frozen green beans
Remove from heat and roll out pie dough to an even 12" circle. Carefully lay the crust over the top of the pot pie contents (it does not have to drape over the sides, rather push the crust up against the inside of the pan).
Cut several slits in the crust and lightly brush with your beaten egg. Transfer to center rack of oven and bake in the oven on 400F for 30 minutes or until crust is golden brown. To minimize any spilling, place a foil lined baking sheet beneath the skillet while baking. Enjoy!
1 large egg
Notes
Crust
You may use any unbaked pie crust for this recipe, I prefer to use my homemade version.
Baking dish
I like to prep everything in a deep 10" skillet then simply bake in that skillet. However, alternatively you can prepare the pot pie filling in any dish that is large enough then transfer to a deep 10" pie plate to cover with the pie dough and bake in the oven. If you're worried about your dish being deep enough, place it on a foil lined baking sheet before putting it in the oven to catch any possible spills!
Storing
Once cooled, cover leftovers (or transfer to an airtight container) and store in the refrigerator for up to 5 days.