Healthier Turkey Pot Pie with Whole Wheat Crust
A comforting turkey pot pie featuring tender vegetables in a rich, thickened broth topped with a golden pie crust. This version uses whole wheat flour for added nutrition and incorporates plenty of fresh vegetables like carrots, celery, and peas. The filling combines leftover turkey breast with a flavorful base of chicken broth and milk, creating a satisfying one-dish meal perfect for family dinners or using up holiday turkey leftovers.
Ingredients
- 2 cups russet potatoes, diced
- 3 cups carrots, diced
- 5 cups chicken broth
- 2 tablespoons extra virgin olive oil
- 1 cup onion, diced
- 3 tablespoons whole wheat flour
- ⅓ cup milk (1%)
- 1 ½ cups celery, diced
- 3 cups turkey breast, cooked, choppedchicken breast1:1protein
similar texture and flavor
- 1 cup frozen peas
- ½ cup fresh parsley, chopped
- salt and pepper, to taste
- 1 prepared pie crust
- 1 egg white(optional)
Instructions
- 1
Preheat oven to 425 degrees
- 2
Pour broth into large pot, add potatoes and carrots and bring to a boil
- 3
Cover and simmer over medium heat until vegetables are tender, keep warm
- 4
Heat oil in large saute pan and cook onion until soft
- 5
Sprinkle flour over onion and stir until toasted
- 6
Add milk, celery, carrots, potatoes and broth
- 7
Simmer until mixture thickens
- 8
Remove from heat and stir in turkey, peas and parsley
- 9
Season with salt and pepper
- 10
Transfer filling to casserole dish
- 11
Lay prepared pie crust over filling
- 12
Brush egg white over crust if desired and season crust with salt and pepper
- 13
Bake until crust is golden brown
Tips
Use leftover turkey from holidays or rotisserie turkey breast for convenience and flavor
Keep the vegetable broth mixture warm while preparing the roux to prevent lumps when combining
Brush egg white on crust for extra golden color and crispy texture
Good to Know
Refrigerate leftovers up to 3 days. Cover tightly to prevent crust from becoming soggy.
Filling can be prepared 1 day ahead and refrigerated. Add crust and bake when ready to serve.
Serve hot directly from casserole dish. Let cool 5 minutes before serving to allow filling to set slightly.
Common Mistakes
Don't skip toasting the flour to avoid raw flour taste
Keep broth warm when adding to roux to prevent lumps
Don't overfill casserole dish or filling may bubble over
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Yes, prepare the filling up to 1 day ahead and refrigerate. Add the crust and bake when ready to serve for best texture.
What if I don't have leftover turkey?
Use rotisserie chicken, cooked chicken breast, or even leftover roast chicken. Cook raw turkey breast and dice before adding to filling.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave or oven until heated through.