Veggie-Loaded Turkey Pot Pie with Pinot Grigio
Veggie-Loaded Turkey Pot Pie is made with a creamy Pinot Grigio sauce full of carrots, celery, corn, peas, potatoes, and of course, turkey. It’s then baked in a flaky, buttery, whole wheat pie crust.
What do I need to make Veggie-Loaded Turkey Pot Pie?
Here’s a list of everything you’ll need to make an amazing Veggie-Loaded Turkey Pot Pie:
- Whole wheat pastry flour
- Organic Valley salted butter (cold)
- Celtic sea salt
- Ice cold water
- Yellow onion
- Red potatoes
- Frozen peas
- Frozen sweet corn
- Whole wheat flour
- Rubbed sage
- Dried rosemary
- Tellicherry pepper
- Bone broth
- Pinot Grigio (or other dry white wine)
- Organic Valley whole milk
- Turkey breast (cooked and shredded)
The Spice House
Using high quality ingredients is at the root of the most delicious food. Although spices might seem like a trivial ingredient because of the small quantity, the quality and freshness of spices and herbs is paramount. The creamy sauce for this Veggie-Loaded Turkey Pot Pie contains rubbed sage, dried rosemary, and freshly ground tellicherry pepper from The Spice House for maximum flavour. I definitely recommend checking out they’re vast array of herbs and spices for all your culinary needs!
How to Make a Pie Crust from Scratch
Making a pie crust from scratch only takes a few minutes and is so much more flavourful and delicious than anything store-bought. To make the crust, all you need is flour, cold butter, salt, and ice cold water. For this recipe, I chose whole wheat pastry flour instead of all purpose. Not only is it healthier with more fibre and nutrients, but it adds an extra bit of heartiness to the pie.
Combine the flour and salt in a large bowl. Then, use a cheese grater to grate the butter into the bowl. Use your hands to mix it in and break it up further. When all the butter is spread throughout in pea-sized pieces, add the ice-cold water, one or two tablespoons at a time until it all comes together.
Divide the dough in half. Place one half on a lightly floured surface and roll it out in a circle until it is about 1/4 inch thick. Transfer the crust to a deep, nine-inch pie plate and press it into the bottom. Cut off any excess crust hanging over the side of the plate before crimping the edges with your fingers. Wrap up the extra crust and refrigerate it along with the pie plate.
A deep pie plate is essential for this recipe due to the volume of filling. However, even with a deep dish, you may have filling leftover. It can be stored in the refrigerator or freezer to use with a future pot pie. If you have an extra, small pie plate, use any leftover crust to make a mini pot pie or two.
How to Make Veggie-Loaded Turkey Pot Pie Filling
Melt the butter in a large pot on medium-low heat. Add the onion and cook until it softens and turns translucent. Then add the garlic and cook for one more minute. Be sure to stir often to prevent it from burning.
Add the carrots , celery, and potato and cook until they begin to soften. Then stir in the flour, sage, rosemary, salt, and pepper. Cook for two minutes stirring often. Meanwhile mix the broth, wine, and milk in a separate bowl.
While continuing to stir, gradually pour the broth mixture into the pot. Then add the frozen peas and corn. Bring to a boil on medium heat. Reduce heat to medium-low and simmer until the sauce thickens and the veggies are tender. Stir in the cooked, shredded turkey. Remove from heat and adjust salt and pepper to taste.
Preheat oven to 425°F. Remove the pie crusts from the refrigerator. Place the leftover crust on a lightly floured surface and roll it out about a quarter inch thick. Transfer the filling to the pie plate and drape the upper crust over the top. Working around the edges of the pie, crimp the upper crust into the lower until the edges are sealed. Use a sharp knife to cut a small X in the center of the crust.
If time allows, let the filling cool before assembling the pie. (You could even make the filling the day before and refrigerate it until you’re ready to bake the pie.) When the hot filling is placed in the pie crust, the butter begins to melt, making it difficult to add the upper crust. It can be done, especially if you’re short on time, but you need to work quickly and the pie may not look as neat.
Place the pie plate on a baking sheet to catch any drips and bake for 25-30 minutes until the crust is golden brown. Remove from oven and let cool for at least ten minutes before slicing.
I hope you enjoy this Veggie-Loaded Turkey Pot Pie with Pinot Grigio! Be sure to leave a rating below and let me know what you think in the comments. Happy baking!
1 thought on “Veggie-Loaded Turkey Pot Pie with Pinot Grigio”