This homemade turkey pot pie is the ultimate comfort food for a chilly evening. It features tender chunks of leftover turkey simmered with sweet peas and carrots in a rich, velvety broth thickened with cornstarch and infused with aromatic rosemary. The star of the dish is the quick-baking biscuit crust, which puffs up golden brown over the savory filling, offering a perfect contrast of textures. It&# 226;ÂÂs a hearty, satisfying meal that feels indulgent yet comes together surprisingly fast. Ideal for using up holiday leftovers or for a cozy weeknight dinner, this dish brings rustic, home-style warmth to your table without the fuss of traditional pastry.
Turkey Pot Pie
Description
This homemade turkey pot pie is the ultimate comfort food for a chilly evening. It features tender chunks of leftover turkey simmered with sweet peas and carrots in a rich, velvety broth thickened with cornstarch and infused with aromatic rosemary. The star of the dish is the quick-baking biscuit crust, which puffs up golden brown over the savory filling, offering a perfect contrast of textures. It&# 226;ÂÂs a hearty, satisfying meal that feels indulgent yet comes together surprisingly fast. Ideal for using up holiday leftovers or for a cozy weeknight dinner, this dish brings rustic, home-style warmth to your table without the fuss of traditional pastry.Ingredients
Directions
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Preheat oven to 425ðF (220ðC).
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In a 2-quart saucepan, heat 1 tablespoon of margarine over medium-high heat. Add chopped onion and sauté until softened and translucent, about 3-4 minutes.
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In a small bowl, whisk together 1/4 cup of the chicken broth and the cornstarch until smooth.
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Reduce heat to medium. Stir the cornstarch mixture into the saucepan along with the remaining 1 cup broth, 1/2 cup skim milk, salt, and crumbled rosemary.
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Cook, stirring constantly, until the mixture comes to a boil and thickens. Boil gently for 1 minute while stirring.
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Remove from heat. Stir in the cut-up cooked turkey and frozen peas and carrots.
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Pour the filling into an ungreased 8x8-inch baking dish.
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Prepare the biscuit crust: In a mixing bowl, combine 1 cup all-purpose flour, 1 1/4 teaspoons baking powder, and 1/8 teaspoon salt.
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Cut in 1 tablespoon of chilled firm margarine using a pastry cutter or fork until the mixture resembles fine crumbs.
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In a separate small bowl, mix 1/3 cup lowfat sour cream and 3 tablespoons skim milk until smooth.
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Stir the sour cream mixture into the flour mixture just until the dough comes together and leaves the sides of the bowl.
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Turn dough onto a lightly floured surface. Knead gently about 10 times, then pat or roll into an 8-inch square.
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Place the biscuit dough on top of the turkey filling in the baking dish.
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Bake uncovered for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1056.3kcal
- % Daily Value *
- Total Fat 33.5g52%
- Saturated Fat 10.3g52%
- Cholesterol 160.2mg54%
- Sodium 1255.7mg53%
- Total Carbohydrate 98.1g33%
- Dietary Fiber 7.2g29%
- Sugars 9.0g
- Protein 69.8g140%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to use firm margarine for the crust to ensure it cuts in properly and creates a flaky texture.
If you don't have cut-up turkey, you can shred leftover roasted turkey breast or thigh meat.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
