This Whole Wheat Turkey Pot Pie recipe has got it all: crispy, buttery pie crust, tender juicy meat, and brightly colored vegetables swimming in a creamy sauce. We included this in our holiday line-up, but you’ll want to favorite this recipe and make it year round.
- 2 1/2 cups 100% whole wheat pastry flour plus extra
- 1 tsp salt
- 1/2 cup unsalted butter melted
- 1/2 cup milk dairy free milk is fine
- 1 tsp extra virgin olive oil
- 1 3/4 lb turkey breast diced
- 2 tsp Fresh Thyme
- 1 tsp salt
- 1/2 tsp pepper
- 1 lb frozen peas and carrots
- 1 cup unsalted butter
- 1 cup 100% whole wheat pastry flour
- 2 cups Chicken broth no sugar listed in ingredients
- Combine flour and salt. Stir in melted butter. Stir until mixture resembles coarse crumbs. (A pastry blender or an electric mixer work well here.) Stir in milk. Stir until mixture is well combined. (It will be crumbly, but it should stick together when pressed with your hands.)
- Using your hands, form the mixture into a ball. Divide into fourths (if making individual pies). Working with one fourth at a time, roll into a circle 1 inch larger than the top of your dish.
- Preheat oven to 375.
- Heat oil in a large skillet. Add turkey, salt, pepper, and thyme. Cook, stirring occasionally, until turkey is cooked and no longer pink in center. Add peas and carrots and heat until vegetables are hot. Remove turkey mixture from pan; keep warm.
- In same pan, melt 1/2 cup butter. Add 1/2 cup flour and stir until smooth. Slowly stir in broth, and continue stirring until smooth. Return turkey mixture to pan; stir well to combine. Add turkey mixture to each of 4 greased individual pie plates or oven-safe bowls (5-6 inch).
- Carefully place the pie crusts over the filling in dishes. Press and flute the edges, to seal. Vent the top in several places.
- Bake at 375 for 25-30 minutes, or until the filling is bubbling up and out of the vent(s) and crust is browned.
This Post Has 3 Comments
Looking forward to trying this around Thanksgiving time.
Easy way to use leftovers