Emeril's Turkey Pot Pie Recipe
Description
Emeril's turkey pot pie recipe is a classic comfort food. This dish is perfect for a cozy family dinner or a special occasion. The creamy and flavorful filling is made with hearty chunks of turkey, vegetables, and herbs. The flaky, buttery crust gives the dish a delicious crunch. This dish is sure to become a family favorite!
Prep Time
This recipe requires about 20 minutes of preparation time. You will need to cook the turkey, prepare the vegetables and assemble the pot pie. This dish can be prepared ahead of time, making it perfect for busy weeknights.
Cook Time
Once the pot pie is assembled, it needs to bake for about 40 minutes. The crust should be golden brown and the filling should be bubbly. This dish can be served hot or at room temperature.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves of garlic, minced
- 2 tablespoons of all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked turkey, cubed
- 1 cup frozen peas and carrots
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup half and half
- 2 tablespoons butter
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
Instructions
Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, celery, and garlic and cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Add the flour, thyme, oregano, sage, paprika, salt and pepper and cook for 1 minute. Add the turkey, peas and carrots, chicken broth, heavy cream and half and half. Bring the mixture to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally.
Transfer the mixture to a 9-inch pie plate. Dot the top of the mixture with the butter. Place the thawed puff pastry sheet over the top of the pie plate and tuck the edges of the pastry into the sides of the pie plate. Brush the pastry with the beaten egg. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
Equipment
- Large skillet
- 9-inch pie plate
- Basting brush
Notes
This dish can be made ahead of time and reheated when ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition: Per Serving
Calories: 454, Fat: 25.7g, Carbohydrates: 27.1g, Protein: 25.7g, Sodium: 695.7mg, Fiber: 4.5g
Recipe Tips
- Be sure to thaw the puff pastry before using.
- If the filling is too thick, add a bit more chicken broth.
- For a lighter version, substitute 1/2 cup of milk for the heavy cream and half and half.
- For a vegetarian version, use cubed, cooked tofu instead of turkey.
- For a gluten-free version, use a gluten-free puff pastry.
- This dish can also be made in individual oven-safe dishes.
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