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–+ servings

Turkey Pot Pie

A hearty turkey pot pie full of healthy vegetables and savoury, comforting flavours.
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Prep Time 40 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American/Canadian
Servings 4
Calories 966 kcal

Ingredients
  

Filling Ingredients

  • 4 Tablespoons olive oil
  • 4 shallots peeled and cut in quarters
  • 1/4 cup chopped onion
  • 1/2 cup sliced button mushrooms
  • 2 garlic cloves minced
  • 1/2 medium sweet potato peeled and diced
  • 1/2 medium russet potato peeled and finely diced
  • 1 celery stalk finely diced
  • 2 large carrots peeled and finely diced
  • 1/2 cup baby Brussels sprouts
  • 1 small fennel bulb diced (or 1/2 teaspoon of fennel seeds)
  • 1/2 cup frozen peas
  • 1 1/2 cups dry white wine
  • 1 1/2 cups milk
  • 2 Tablespoons butter
  • 2 Tablespoons unbleached white flour
  • 1 Tablespoon chopped fresh tarragon
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 pound cooked turkey cut in one-inch cubes

Herbed Crust Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached flour
  • 1/2 cup canola oil or Crisco or another vegetable shortening
  • 1 teaspoon finely chopped fresh basil
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • Pinch salt about 1/8 teaspoon
  • 1/2 cup water

Instructions
 

Filling Directions

  • In a large sauté pan, cook the onion, shallots and sliced mushrooms in the olive oil until the onions are transparent and the mushrooms are slightly browned.
  • Add the potatoes, carrots, celery, fennel, Brussels sprouts, and peas and cook for about 5 minutes.
  • Add the wine and the butter.
  • Mix the flour in the milk and pour it into the vegetables, stirring until the sauce is smooth and thickened and the vegetables are crisp tender, about 15 minutes.
  • Add the herbs, turkey, salt and pepper and stir.
  • Remove the bay leaf and discard it.

Crust Directions

  • To prepare the crust, mix the whole wheat pastry flour and unbleached flour together in a food processor using the dough blade.
  • Add the oil (or shortening), herbs and salt and mix well to form a dough.
  • Add up to 1/2 cup water (a little at a time) if the dough seems too dry.
  • Cut the dough in half and roll into a 13-inch circle.
  • If using a bottom crust (we didn't use a bottom crust), fit the dough into a 1-quart, oiled, baking dish and trim the edges, leaving a 1/2-inch overhang.

Put It Together & Bake

  • Spoon the filling into the bottom crust.
  • Roll out the second half of the dough into a 12-inch circle.
  • Place it over the filling and trim the edges of the dough.
  • Make 4 incisions in the top crust with a knife to serve as vents.
  • Bake the potpie at 350°F degrees for 45 minutes, or until the top crust is golden brown.
  • Let stand for 5 minutes before serving.

Nutrition

Calories: 966kcalCarbohydrates: 83gProtein: 25gFat: 55gSaturated Fat: 10gTrans Fat: 1gCholesterol: 53mgSodium: 802mgPotassium: 1264mgFiber: 11gSugar: 12gVitamin A: 9900IUVitamin C: 34mgCalcium: 238mgIron: 5mg
Keyword savory pie
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