Go Back
Print

Turkey Butternut Squash Pot Pie

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 450
A comforting and hearty pot pie combining tender turkey and sweet butternut squash in a flaky crust.

Ingredients

Dough

  • 1-1/4 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 8 tablespoons unsalted butter (shredded and frozen)
  • 4-6 tablespoons ice water

Filling

  • 3 cups butternut squash (cubed into 1/2-inch cubes)
  • 1 tablespoon olive oil
  • 1 medium onion (finely diced)
  • 2 medium cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dry sage
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup 2% or skim milk
  • 1/4 cup heavy whipping cream
  • 2 cups cooked turkey (shredded or diced)
  • 1/2 cup frozen peas
  • 1 large egg white (mixed with 1 tablespoon water)

Instructions 

  • Prepare the crust by mixing flour, sugar, salt, and cold butter until crumbly, then add ice water to form dough. Chill for 30 minutes.
  • Sauté onion and garlic in olive oil until translucent. Add butternut squash, thyme, and sage; cook until tender.
  • Stir in flour, then gradually add chicken broth, milk, and cream; cook until thickened. Mix in turkey and peas.
  • Roll out dough, fill with filling, and cover with top crust. Brush with egg white mixture and bake at 375°F (190°C) for 40 minutes.

Notes

Use leftover turkey for best flavor. Chill dough thoroughly for flaky crust.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: pot pie, Turkey