Turkey Pot Pie

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.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 264

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

1
Preheat oven to 425°F (220°C).
2
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.
3
In a small bowl, whisk together 1/4 cup of the chicken broth and the cornstarch until smooth.
4
Reduce heat to medium. Stir the cornstarch mixture into the saucepan along with the remaining broth, the skim milk, the salt, and the rosemary.
5
Cook, stirring constantly, until the mixture comes to a boil and thickens. Boil gently for 1 minute while stirring.
6
Remove from heat. Stir in the turkey and the frozen peas and carrots.
7
Pour the filling into an ungreased 8x8-inch baking dish.
8
Prepare the biscuit crust: In a mixing bowl, combine the flour, baking powder, and the remaining salt.
9
Cut in the chilled firm margarine using a pastry cutter or fork until the mixture resembles fine crumbs.
10
In a separate small bowl, mix the lowfat sour cream and the remaining skim milk until smooth.
11
Stir the sour cream mixture into the flour mixture just until the dough comes together and leaves the sides of the bowl.
12
Turn dough onto a lightly floured surface. Knead gently about 10 times, then pat or roll into an 8-inch square.
13
Place the biscuit dough on top of the turkey filling in the baking dish.
14
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.

Keywords: turkey, pot pie, comfort food, biscuit crust, creamy sauce, peas and carrots, rosemary, dinner, leftovers, easy, family meal

Read it online: https://www.chefs-mate.com/recipe/turkey-pot-pie/