Turkey Pot Pie
Turkey pot pie recipe made with tons of veggies and a super easy crispy crust! Healthy, super flavorful and easy!
Servings 6 people
Calories 343kcal
Ingredients
- 150 gr bacon or pancetta , cut in small cubes
- 1 large onion , diced
- 3 carrots , diced
- 3 celery stocks , diced
- 1 leek , chopped (about 1 cup)
- 2-4 cloves garlic , minced
- 2 tsp thyme
- 2 cups peas
- 2-3 cups broccoli florets
- 3 cups cooked turkey meat
- salt and pepper to taste
- 3 cups chicken broth
- 1/3 cup whipping cream or coconut cream
- 2 tbsps cornstarch or you can use 1/4 cup flour
- box of puff pastry (or homemade pastry if you rather)
Instructions
- Heat a frying pan on medium heat. Saute bacon or pancetta till nice a crispy. Remove it from the pan and place in bowl.
- Add the onions, leeks, garlic, carrots, celery and thyme to the same pan. Saute till carrots and celery are tender.
- Add the peas, broccoli, turkey and bacon to the pan. Give it a good stir.
- Add the chicken broth and cream to a bowl. Scoop out a few tablespoons of the liquid into a small bowl. Add the cornstarch or arrowroot powder and whisk with a fork until you have a smooth mixture. This is called a slurry. Add your slurry back into the rest of the liquid and then add to the pan. Cook until it comes to a simmer and starts to thicken.
- Heat your oven to 350 degrees.
- Place the turkey filling mixture in individuals dishes or in one big dish.
- Roll out the puff pastry and place on top of the turkey mixture.
- Bake at 350 for 30-40 mins until pastry is nicely browned.
Nutrition
Serving: 0.16recipe | Calories: 343kcal | Carbohydrates: 22g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 341mg | Potassium: 763mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6248IU | Vitamin C: 54mg | Calcium: 86mg | Iron: 3mg