Turkey Pot Pie

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!

Course Dinner

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 595kcal

Author Sam Merritt

Equipment

1 10” skillet

Ingredients

For the Pie Crust

1 cup (125 g) all-purpose flour
½ teaspoon table salt
6 Tablespoons (85 g) very cold unsalted butter cubed
¼ cup (57 g) sour cream
1 large egg well-beaten (to brush over the pie crust before baking)

For the Turkey Pot Pie Filling

6 Tablespoons (85 g) unsalted butter
½ cup (79 g) diced onion
6 Tablespoons (47 g) flour
2 teaspoons chopped fresh rosemary may substitute ½ teaspoon dried rosemary
1 teaspoon smoked paprika
1 teaspoon table salt
1 teaspoon ground black pepper
2 cups (473 ml) chicken broth
½ cup (118 ml) heavy cream
1 ½ cups (315 g) sweet potatoes peeled and diced into pieces smaller than 1"
1 cup (215g) russet potatoes peeled and diced into pieces smaller than 1"
½ cup chopped carrots (about 2 carrots)
3 cups (445 g) shredded turkey
1 cup (140 g) frozen sweet corn
1 cup (110 g) 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.
6 Tablespoons flour, 2 teaspoons chopped fresh rosemary, 1 teaspoon smoked paprika, 1 teaspoon table salt, 1 teaspoon ground black pepper
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.

Nutrition