Turkey Pot Pie Recipe
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Sally's Baking Addiction · by Sally★ 5.0

Turkey Pot Pie Recipe

NUTRITION · PER SERVING200M COOK
CAL 10%·PRO 35%
CARBS 11G23% OF CAL
2G FIBER5G OTHER4G TOTAL SUGAR
FAT 9G40% OF CAL
4G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty pot pie with turkey, vegetables, and a creamy gravy topped with a pie crust. It's a filling, classic comfort meal for dinner.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 unbaked pie crust (what I used) or all butter pie crust*
  • 3 Tablespoons (43g) unsalted butter
  • 1/2 cup (65g) chopped yellow onion (1/2 of a medium onion)
  • 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
  • 1 cup (120g) sliced or diced celery (2–3 stalks)
  • 1 cup (120g) roughly chopped mushrooms
  • 3 garlic cloves, minced
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon finely chopped dried rosemary (or more thyme, or dried sage)
  • 2 cups (480ml) chicken broth/stock or turkey broth/stock
  • 1/2 cup (120ml) whole milk
  • 1 cup frozen peas (or other vegetable add-in, see Note)
  • 3 cups (370g) chopped or shredded cooked turkey (or chicken)
  • egg wash: 1 large egg beaten with 1 Tablespoon milk
PREP
160M
SODIUM
644MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.