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’s 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.Directions
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Preheat oven to 425°F (220°C).
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In a 2-quart saucepan, heat the margarine over medium-high heat. Add the 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 broth, the skim milk, the salt, and the 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 turkey and the 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 the flour, baking powder, and the remaining salt.
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Cut in the 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 the lowfat sour cream and the remaining 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 cups
- Amount Per Serving
- Calories 264kcal
- % Daily Value *
- Total Fat 8.4g13%
- Saturated Fat 2.6g13%
- Cholesterol 40mg14%
- Sodium 314mg14%
- Total Carbohydrate 24.5g9%
- Dietary Fiber 1.8g8%
- Sugars 2.3g
- Protein 17.5g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
