Description
Bobby Flay’s turkey pot pie combines hearty ingredients from classic American comfort cooking. Herb-infused pastry and rich turkey blend create a satisfying meal that brings warmth to home dinner tables.
Ingredients
Scale
- 2 cups turkey (leftover)
- 1 potato (diced and cooked)
- 1 ½ cups vegetables (frozen, defrosted)
- 1 double pie crust
- 1 cup chicken broth
- ⅔ cup milk or cream
- 1 egg (beaten)
- ⅓ cup butter
- 1 onion (diced)
- ⅓ cup flour
- ½ tsp poultry seasoning
- ¼ tsp thyme
Instructions
- Preparation: Preheat oven to 400°F (204°C) and create egg wash by whisking egg with water.
- Onion Base: Melt butter in a medium pot over medium-low heat, sautéing onions until translucent and soft, approximately 5 minutes.
- Seasoning Blend: Introduce flour, thyme, chicken seasoning, salt, and pepper to the onion mixture, stirring thoroughly and cooking for 2 minutes to develop robust flavors.
- Liquid Integration: Gradually pour chicken broth and milk while continuously whisking to create a smooth, velvety sauce. Simmer gently for one minute, stirring constantly to prevent scorching.
- Filling Composition: Remove from heat and fold in turkey, vegetables, and potatoes, ensuring uniform ingredient distribution throughout the mixture.
- Crust Assembly: Line a 9-inch pie plate with first pastry crust, allowing slight overhang. Pour turkey filling evenly into the prepared crust.
- Sealing and Decorating: Brush crust edges with egg wash, cover with second pastry crust. Crimp and seal edges by pinching together, then create small steam vents on top crust.
- Finishing Touch: Apply a final layer of egg wash over entire top crust for a rich, golden appearance.
- Baking Process: Bake in preheated oven for 35-40 minutes until crust turns light golden brown and filling bubbles around edges.
- Resting Period: Remove from oven and allow pie to rest 10-15 minutes, enabling filling to set and flavors to meld before serving.
Notes
- Prevent Lumpy Sauce: Whisk continuously while adding broth and milk to ensure a smooth, creamy filling without unwanted clumps.
- Seal Crust Edges Properly: Pinch and crimp the pastry edges tightly to prevent filling from leaking and maintain a beautiful presentation.
- Steam Vents Matter: Create small slits on the top crust to allow steam to escape, preventing a soggy bottom and ensuring a crisp, flaky texture.
- Resting Time Is Crucial: Let the pot pie rest 10-15 minutes after baking, allowing the filling to set and making it easier to slice and serve without falling apart.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 85 mg