Turkey POT PIE WITH A Twist
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A quick and easy turkey pot pie topped with sliced baguettes instead of traditional pie crust. The creamy filling with turkey and vegetables is ready in about 30 minutes.
Ingredients
- 59.1 ml unsalted butter
- 2 large carrots diced
- 2 medium ribs celery diced
- 1 small yellow onion finely chopped
- 3 medium cloves garlic minced
- Kosher salt and freshly ground black pepper
- 59.1 ml all-purpose flour
- 355 ml chicken broth
- 237 ml whole milk or half-and-half
- 227 g cooked and shredded turkey
- 237 ml frozen peas thawed
- baguette slices
- Nonstick cooking spray
- 118 ml shredded Parmesan cheese
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 782 mg
- Iron: 3.4 mg
- Magnesium: 83.7 mg
- Phosphorus: 671 mg
- Potassium: 1055 mg
- Zinc: 3.64 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml unsalted butter
- Kosher salt and freshly ground black pepper
- 59.1 ml all-purpose flour
- 355 ml chicken broth
- 237 ml whole milk or half-and-half
- 227 g cooked and shredded turkey
- baguette slices
- Nonstick cooking spray
- 118 ml shredded Parmesan cheese
Prepare
- Dice 2 large carrots
- Dice 2 medium ribs celery
- 1 small yellow onion, finely chopped
- Mince 3 medium cloves garlic
- Thaw 237 ml frozen peas
Let's Cook
-
Step 1.
Melt 4 tablespoons unsalted butter in a 10-inch skillet over medium heat. Add 2 diced large carrots, 2 diced medium ribs celery, and 1 finely chopped small yellow onion. Cook, stirring occasionally, until the vegetables are soft, 5 to 7 minutes. Stir in 3 minced medium cloves garlic and cook for 1 minute. Season with kosher salt and freshly ground black pepper to taste.
-
Step 2.
Sprinkle 4 tablespoons all-purpose flour over the vegetables and stir constantly for 1 minute. Slowly pour in 1½ cups chicken broth and 1 cup whole milk or half-and-half, stirring continuously to scrape up any browned bits from the bottom of the skillet and smooth out lumps. Bring the mixture to a simmer and cook, stirring often, for 5 minutes.
-
Step 3.
Stir in ½ pound cooked and shredded turkey and 1 cup thawed frozen peas. Continue to gently simmer, stirring often, until the sauce thickens and the flavors meld, about 5 minutes more. Season with additional salt and pepper to taste. Remove the skillet from the heat.
-
Step 4.
Preheat the broiler with the oven rack positioned 8 inches from the heating element.
-
Step 5.
Arrange 16 to 20 baguette slices (each about ½-inch thick) on top of the turkey filling, slightly overlapping. Lightly spray the bread slices with nonstick cooking spray, then sprinkle ½ cup (about 1½ ounces) shredded Parmesan cheese evenly over the top. Broil until the cheese is melted and the bread is browned, about 2 minutes. Carefully remove the hot skillet from the oven and let it cool for 5 minutes before serving.