This is essentially a basic turkey pot pie recipe, but I like to think that I’ve particularly made it mine by emphasizing the thyme, salt, and pepper. This savoury pie could probably handle a little sage, too, but have a light hand – the thyme really makes it irresistible. And don’t be stingy with the salt and pepper. I find too that no matter how badly I think I’ve screwed up the homemade pastry, it always tastes delicious and a million times better than any store-bought pie shell could ever taste. It’s not that much work, either, and then you get to tell people you made the pastry, and they get all impressed. Seriously, it’s almost embarrassingly easy, especially once you’ve made a few. My Nana Cynthia, who of late is a notoriously picky eater (a fusspot, she would say), once called this pie ‘the best she’d ever had,’ and I couldn’t ask for higher praise.
My Private Note
Units: US | Metric
- 1 raw turkey breast
- 2 tablespoons olive oil
- 2 tablespoons dried thyme
- salt and pepper
- pie pastry (enough for a top and bottom crust)
- 4 tablespoons butter (approx, for frying)
- 1 small onion, minced
- 2 stalks celery, chopped
- 2 carrots, diced
- 1 tablespoon fresh thyme
- salt and pepper
- 2 1/4 cups chicken broth
- 2 -3 potatoes, peeled and cubed
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- 1Preheat oven to 350°F.
- 2Place raw turkey in a baking dish; pour oil over turkey, generously cover with dried thyme, salt, and pepper.
- 3Bake for 1 hour or until thoroughly cooked.
- 4Allow turkey to cool; cut into bite-sized cubes.
- 5Preheat oven to 425°F.
- 6Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, half the fresh thyme, salt and pepper.
- 7Cook and stir until the vegetables are soft.
- 8Stir in the broth.
- 9Bring mixture to a boil.
- 10Stir in the potatoes, and cook until tender but still firm.
- 11In a large saucepan, melt the remaining 2 tablespoons butter.
- 12Stir in the turkey and flour.
- 13Add the milk, and heat through.
- 14Stir the vegetable mixture into the turkey mixture, and cook until thickened.
- 15Cool slightly, then pour mixture into 1 unbaked pie shell.
- 16Cover with remaining crust.
- 17Make 4 slits in the top crust to let out steam.
- 18Bake in the preheated oven for 15 minutes.
- 19Reduce oven temperature to 350°F, and continue baking for 20 minutes, or until crust is golden brown and the gravy is bubbling.
Browse Our Top Pot Pie Recipes
Nutritional Facts for Turkey Pot Pie
Serving Size: 1 (351 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 389.5
- Calories from Fat 182
- Total Fat 20.2 g
- Saturated Fat 7.3 g
- Cholesterol 109.3 mg
- Sodium 374.4 mg
- Total Carbohydrate 15.7 g
- Dietary Fiber 2.4 g
- Sugars 1.9 g
- Protein 34.7 g