Turkey Wild Rice Pot Pie
This turkey wild rice pot pie features a creamy filling of wild rice and turkey with flaky homemade pastry squares baked on top. It's the perfect use for leftover turkey!
Servings 6 servings
Calories 453kcal
Ingredients
Pastry Topping
- 1-1/4 cups all-purpose flour (spooned and leveled)
- 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 Wild Rice Filling
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 medium carrots, diced into 1/4-inch cubes
- 1 cup sliced mushrooms
- 2 medium cloves garlic, minced
- 1 tablespoon minced fresh thyme
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 3/4 cup 2% or skim milk
- 1/4 cup heavy whipping cream
- 2 cups diced or shredded cooked turkey
- 1-1/2 cups cooked wild rice
- Salt and pepper to taste
- 1 large egg white, mixed 1 tablespoon
Instructions
Pastry Topping
- 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 Wild Rice Filling
- In a medium skillet, heat olive oil over medium-high heat. Add onion, carrot, and mushroom, and sauté several minutes until tender. Add garlic, thyme, and flour and cook an additional 1-2 minutes.
- Reduce heat to medium and gradually begin to drizzle in chicken broth, stirring 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 and wild rice. Season with salt and pepper to taste and pour into the bottom of an 9-inch cast iron skillet or baking dish. Set aside for a moment.
- Preheat oven to 400F. Remove pastry from fridge and turn onto a floured surface. Roll pastry out into a 9-inch 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 10-15 minutes until a very light golden brown.
- Carefully transfer dough squares to skillet and arrange on top of filling. Bake pot pie at 400F an additional 20-25 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 4 days.
Nutrition
Serving: 12 oz pot pie | Calories: 453kcal | Carbohydrates: 39.8g | Protein: 21.5g | Fat: 23.3g | Saturated Fat: 12.5g | Cholesterol: 85mg | Sodium: 497mg | Potassium: 411mg | Fiber: 2.8g | Sugar: 4.6g | Calcium: 74mg | Iron: 7mg