Turkey Pot Pie
Turkey Pot Pie is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMelt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat.
Add chopped onion and sauté until golden, 7 to 8 minutes.
Add sliced mushrooms; sprinkle with salt and pepper.
Sauté until browned and tender, about 4 minutes.
Add sliced carrots; cover and cook until carrots soften slightly, about 2 minutes.
Add leftover vegetables, if desired.
Add diced turkey, gravy, and chopped fresh thyme.
Bring filling mixture to boil; reduce heat to low and simmer to thicken if necessary.
Season to taste with salt and pepper.
Mix in peas and chopped parsley.
Pour filling into 9-inch-diameter glass pie dish and refrigerate until cool, about 30 minutes.
Lightly brush rim (both top and underside) of filled pie dish with egg glaze.
Place crust atop filling and fold edge of dough over edge of pie dish.
Pinch dough rim to seal crust all around.
Press down on top edge of crust with fork tines to seal decoratively.
Chill 10 minutes.
Preheat oven to 400°F.
Lightly brush top of pie with glaze.
Make three to four 1/4-inch slits in center of pie to allow steam to escape.
Press some fresh parsley leaves onto crust.
Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes.
Remove from oven and let cool 10 minutes.
Serve with cranberry sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.