Turkey Pot Pie

Has anyone else seen those KFC pot pie commercials? Or should I say, “Pat pay.” (That guy drives Zach crazy.) Well, it did one thing successfully–after the third round of this commercial, we really wanted a turkey pot pie. But no way am I getting them at KFC. So I tried my hand at one of my own!

Turkey Pot Pie // Budget Girl --- A savory turkey filling topped with a flaky, butter crust. Delicious!

Turkey Pot Pie

For crust:

  • 1/2 cup cold butter, cut into small pieces
  • 1 1/4 cups flour
  • 1 tsp sugar
  • 1/4 salt
  • 4 tbsps ice water

For filling:

  • 2 tbsps butter
  • 3 carrots
  • 2 cups frozen mixed vegetables
  • 4 tbsps flour
  • 2 potatoes, peeled and diced
  • 4 cups broth (chicken or turkey)
  • 3 cups shredded turkey
  • 1/4 cup dry parsley
  • 2 tbsps onion powder
  • 1 tbsp  garlic powder
  • 1/2 tsp ground sage
  • 1/2 tsp dry basil
  • 1/4 tsp ground black pepper
  • 1/2 tsp celery salt
  • 1 egg

Step 01: Make the crust first, because you’ll need to refrigerate the dough. I actually used Martha Stewart’s crust recipe. It’s very butter and has a nice, soft texture, so I recommend not straying from that recipe. While the dough is chilling, move on to the next step.

(I based my filling on a recipe from the Food Network. I added a bunch of stuff to it, though, and changed some measurements.)

Step 02: Preheat your the oven to 350°F. In a small saucepan, melt the butter. Add the carrots and cook for 2 minutes, or until tender. Add flour, cook for 2 minutes, and add broth. Bring the pan to a simmer and add the potatoes. Simmer the potatoes until tender. Stir in the turkey, spices, and frozen vegetables. Simmer until thickened. Pour the filling into a 2-qt casserole dish.

Turkey Pot Pie // Budget Girl --- A savory turkey filling topped with a flaky, butter crust. Delicious!

Turkey Pot Pie // Budget Girl --- A savory turkey filling topped with a flaky, butter crust. Delicious!

Step 03: Once the crust is done chilling, roll it out flat, place it over the casserole dish (tucking in ends), and cut some ventilation in the center. Bake for about 45 minutes, or until crust is golden and the filling is bubbling.

FYI, according to Martha’s website you can make this ahead of time (the crust will stay intact), freeze it for up to 4 months, and bake it at 425°F for 1 1/2 hours. Yay, freezer meals!

Turkey Pot Pie // Budget Girl --- A savory turkey filling topped with a flaky, butter crust. Delicious!

Turkey Pot Pie // Budget Girl --- A savory turkey filling topped with a flaky, butter crust. Delicious!

I’m obviously not very good at making pie crusts pretty. :P

Turkey Pot Pie // Budget Girl --- A savory turkey filling topped with a flaky, butter crust. Delicious!

Turkey Pot Pie // Budget Girl --- A savory turkey filling topped with a flaky, butter crust. Delicious!

This was actually relatively simple to make (no more difficult than my tuna casserole). If you don’t like making crusts–and I don’t blame you–a pre-made crust can be used instead. I do recommend giving this one a try, though, because it was perfect. Exactly what I was looking for in a crust.

Enjoy!

Turkey Pot Pie
Serves 8
A savory turkey filling topped with a flaky, butter crust. Delicious!
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Prep Time
1 hr 30 min
Cook Time
45 min
Total Time
2 hr 15 min
Prep Time
1 hr 30 min
Cook Time
45 min
Total Time
2 hr 15 min
625 calories
47 g
154 g
39 g
24 g
23 g
498 g
533 g
2 g
1 g
13 g
Nutrition Facts
Serving Size
498g
Servings
8
Amount Per Serving
Calories 625
Calories from Fat 340
% Daily Value *
Total Fat 39g
59%
Saturated Fat 23g
115%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 154mg
51%
Sodium 533mg
22%
Total Carbohydrates 47g
16%
Dietary Fiber 4g
17%
Sugars 2g
Protein 24g
Vitamin A
148%
Vitamin C
33%
Calcium
8%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For crust
  1. 1/2 cup cold butter, cut into small pieces
  2. 1 1/4 cups flour
  3. 1 tsp sugar
  4. 1/4 salt
  5. 4 tbsps ice water
For filling
  1. 2 tbsps butter
  2. 3 carrots
  3. 2 cups frozen mixed vegetables
  4. 4 tbsps flour
  5. 2 potatoes, peeled and diced
  6. 4 cups broth (chicken or turkey)
  7. 3 cups shredded turkey
  8. 1/4 cup dry parsley
  9. 2 tbsps onion powder
  10. 1 tbsp garlic powder
  11. 1/2 tsp ground sage
  12. 1/2 tsp dry basil
  13. 1/4 tsp ground black pepper
  14. 1/2 tsp celery salt
  15. 1 egg
Instructions
  1. Make the crust first, because you'll need to refrigerate the dough. This crust is very butter-y and has a nice, soft texture, so I recommend not straying from that recipe. While the dough is chilling, move on to the next step.
  2. Preheat your the oven to 350°F. In a small saucepan, melt the butter. Add the carrots and cook for 2 minutes, or until tender. Add flour, cook for 2 minutes, and add broth. Bring the pan to a simmer and add the potatoes. Simmer the potatoes until tender. Stir in the turkey, spices, and frozen vegetables. Simmer until thickened. Pour the filling into a 2-qt casserole dish.
  3. Once the crust is done chilling, roll it out flat, place it over the casserole dish (tucking in ends), and cut some ventilation in the center. Bake for about 45 minutes, or until crust is golden and the filling is bubbling.
Adapted from Martha Stewart
beta
calories
625
fat
39g
protein
24g
carbs
47g
more
Adapted from Martha Stewart
Budget Girl http://www.diybudgetgirl.com/
 
chelsey2
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One comment

  1. Pam says:

    Wow! Your pot pie makes me hungry! I love pot pies but don’t usually make them because they take a long time & I’m the only one in my family who likes them.

    Your recipe looks very appealing, though!

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