The Smoked Turkey Pot Pie recipe. This hearty, soul-warming dish combines the familiarity of a pot pie with the unique, savory taste of smoked turkey. Join us on a journey through this delightful recipe that’s perfect for those cozy family dinners.
When it comes to comfort food, few dishes can match the warm embrace of a pot pie. This is what happens when you infuse that comforting goodness with the rich, smoky flavors of turkey? The result is a culinary masterpiece.
Smoked Turkey Pot Pie Recipe
- 2 cups smoked turkey diced
- 2 cups chicken or turkey broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced potatoes
- 2 cloves garlic minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 tsp dried thyme
- 2 pre-made pie crusts (top and bottom)
- 1 egg (for egg wash)
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion, celery, potatoes, and garlic. Sauté until the vegetables become tender.
- Stir in the flour and cook for a minute until it's well combined with the butter and vegetables.
- Slowly pour in the chicken or turkey broth and milk while stirring constantly. Continue to cook until the mixture thickens.
- Add the diced smoked turkey, frozen mixed vegetables, dried thyme, salt, and pepper. Stir until everything is well incorporated. Remove from heat.
- Place one pie crust in the bottom of a pie dish. Pour the turkey mixture over the crust.
- Cover with the second pie crust and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Beat the egg and brush it over the top crust for a golden finish.
- Bake in the preheated oven for 45-50 minutes or until the crust is golden brown.
- Allow the pot pie to cool for a few minutes before serving.
- Smoked Turkey Selection: You can use store-bought smoked turkey or smoke your own. Leftover smoked turkey from holidays or barbecues works wonderfully in this recipe.
- Pie Crust Options: While this recipe uses pre-made pie crusts for convenience, you can certainly make your own homemade crusts if you prefer. Consider using a flaky, buttery pie crust recipe for added flavor.
- Vegetable Variety: Feel free to customize the vegetable mix to your liking. Peas, carrots, corn, green beans, or any combination of your favorite vegetables work well. You can also use fresh vegetables if preferred.
- Seasoning: The dried thyme adds a lovely flavor, but you can experiment with other herbs and spices like rosemary, sage, or poultry seasoning for a different twist.
- Broth Choice: Opt for chicken or turkey broth, depending on your preference. Low-sodium broth is recommended to control the overall saltiness of the dish.
- Thickening the Filling: If the filling doesn't thicken as much as desired, you can mix a small amount of cold water with cornstarch and stir it into the filling while it's simmering until it reaches your desired consistency.
- Egg Wash Shine: Brushing the top crust with beaten egg not only adds a golden finish but also helps to seal the edges. Ensure the crust is properly crimped to avoid any filling leakage.
- Serving Suggestions: Smoked Turkey Pot Pie is a complete meal on its own, but it pairs wonderfully with a side salad or steamed vegetables for a balanced dinner.
- Leftover Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or reheat the whole pie in the oven.
- Freezing: You can freeze the entire pot pie or individual slices. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before reheating.
- Reheating: To maintain the flakiness of the crust, reheat leftover pot pie in the oven at 350°F (175°C) until heated through. Cover it with foil to prevent excessive browning.
- Creative Variations: Feel free to get creative with this recipe. Add ingredients like mushrooms, leeks, or even a touch of grated cheese for unique flavor combinations.
Why Make Smoked Turkey Pot Pie Recipe?
Unique Flavor: Smoked turkey infuses this pot pie with a distinctive, smoky taste that sets it apart from traditional versions.
Comforting and Filling: Pot pie is the epitome of comfort food, and this recipe is no exception. It’s hearty, satisfying, and perfect for a cozy meal.
Leftover Makeover: This recipe is a fantastic way to repurpose leftover smoked turkey from holiday feasts, making it a practical choice.
How Difficult Is It To Make Smoked Turkey Pot Pie Recipe?
Despite its impressive taste, this recipe is surprisingly easy to prepare. With step-by-step instructions, even beginner cooks can achieve pot pie perfection.
How Does Smoked Turkey Pot Pie Recipe Taste?
Prepare to be delighted by the smoky, savory goodness of this pot pie. The smoked turkey adds depth to the flavor profile, making every bite a comforting delight.
Frequently Asked Questions
Can I use store-bought smoked turkey or should I smoke it myself?
You can use store-bought smoked turkey, which is convenient. However, if you enjoy smoking meat, homemade smoked turkey adds an extra layer of flavor.
Can I make this recipe with chicken instead of turkey?
Absolutely! You can substitute cooked chicken for smoked turkey, and it will still be delicious.
Can I freeze leftover Smoked Turkey Pot Pie?
Yes, you can freeze it. Just be sure to wrap it well in plastic wrap and aluminum foil. Reheat it in the oven for the best results.
What side dishes pair well with this pot pie?
Serve it with a simple green salad, steamed vegetables, or a side of cranberry sauce for a complete meal.
Can I use homemade pie crusts instead of store-bought?
Homemade pie crusts work perfectly if you prefer them. It’s a great way to add a personal touch to the dish.
Try Our Exceptional Smoked Turkey Pot Pie Recipe
In the world of comfort food, where warmth and flavor collide, this Smoked Turkey Pot Pie recipe stands tall as a testament to culinary creativity. With its smoky twist on tradition, it’s a dish that warms the heart and pleases the palate.