Turkey Butternut Squash Pot Pie
Loaded with tender butternut squash and turkey, this turkey butternut squash pot pie is the perfect way to transform turkey leftovers into a homey, comforting dinner!
Servings 6 servings
Calories 427kcal
Ingredients
Pastry Top
- 1-1/4 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, shredded on large holes of box grater and frozen
- 4-6 tablespoons ice water
Turkey Butternut Squash Filling
- 3 cups butternut squash, cubed into 1/2-in 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 shredded or diced cooked turkey
- 1/2 cup frozen peas
- Salt and pepper to taste
- 1 large egg white, mixed with 1 tablespoon water
Instructions
Pastry Top
- Place flour, sugar, and salt in a large bowl. Use your fingers or a pastry cutter to work butter into flour until butter is in pea-sized clumps. Drizzle 4 tablespoons ice water over flour and gently toss until dough comes together into a shaggy mass. (if dough seems too dry, drizzle in extra tablespoon or two)
- Turn dough onto a surface and very gently knead several times until dough comes together. Form dough into a smooth disc and wrap in plastic wrap. Chill dough in fridge 30 minutes while you prepare the filling.
Turkey Butternut Squash Filling
- Preheat oven to 400F. Line a medium sheet pan with parchment paper and arrange butternut squash in a single layer. Roast squash at 400F 15-20 minutes until just barely tender. Keep oven on.
- In a medium skillet, heat olive oil over medium-high heat. Add onion and saute several minutes until tender. Add garlic, thyme, sage, and flour and cook an additional 1-2 minutes.
- Reduce heat to medium and gradually begin to drizzle in chicken broth, whisking constantly until smooth. Add milk and heavy cream to skillet and bring to a low simmer over medium heat, stirring occasionally until sauce is thickened.
- Remove sauce from heat and stir in turkey, peas, and roasted butternut squash. Season with salt and pepper to taste and pour into the bottom of an 8x8 baking dish. Set aside for a moment.
- Remove pastry from fridge and turn onto a floured surface. Roll pastry out into a 8x8 square and cut into 9 pieces.
- Place dough squares on a large parchment paper-lined sheet pan and brush with egg white-water mixture. Bake squares at 400F 15-20 minutes until a very light golden brown.
- Carefully transfer dough squares to baking dish and arrange on top of filling. Bake pot pie at 400F an additional 25-30 minutes until filling is bubbly and pastry is golden brown.
- Allow pot pie to cool several minutes then serve warm. Enjoy!
Notes
Storing Instructions
Store pot pie in refrigerator up to 6 days. Pot pie may also be frozen up to 2 months.
Nutrition
Serving: 8oz | Calories: 427kcal | Carbohydrates: 35.5g | Protein: 20.6g | Fat: 23g | Saturated Fat: 12.3g | Cholesterol: 85mg | Sodium: 494mg | Potassium: 526mg | Fiber: 3.4g | Sugar: 4.8g | Calcium: 87mg | Iron: 7mg