Pot pies are up there for one of my favorite meals. It’s so comforting and cozy with that flaky, buttery crust. It always feels like such a treat to have. I wanted to make a pot pie that had a unique array of winter vegetables. Butternut squash is one of my favorite vegetables and combined well with the fennel, onion, and turkey to make a beautiful dish.
There are so many ways to customize this turkey pot pie
- Use leftover turkey from Thanksgiving.
- Use leftover chicken or beef.
- Use any vegetables you have on hand. I do recommend having a starchy vegetable like carrots, squash or potatoes for a more filling meal.
- If you’re short on time, use a store-bought pie crust or use a store-bought mix.
Kitchen essentials
- A peeler
- A cutting board + knife
- Measuring cups/spoons
- A large, deep skillet pan
- A small cup or bowl
- A 9″ pie pan or similar-sized casserole dish
For the homemade pie crust:
- A rolling pin
- A mixing bowl
- A whisk
Substitutions
- Turkey breasts: can be replaced with chicken breasts or leftover turkey.
- Dry white wine: can be replaced with extra chicken broth.
- AP einkorn flour (in the filling): can be replaced with traditional AP flour. I have not attempted to make the pie crust with traditional AP flour, so I cannot attest to how it would work.
- Homemade pie crust: can be replaced with a store-bought pie crust or a box mix.
Some more of my favorite Winter meals





Nutrition Facts
6 servings per container
Serving Size1 servings
Calories723
- Amount Per Serving% Daily Value *
- Total Fat
37.0g
57%
- Saturated Fat 19.1g 96%
- Trans Fat 1.1g
- Cholesterol 169.1mg 57%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
46.2g
16%
- Dietary Fiber 12.2g 49%
- Sugars 4.6g
- Protein 45.5g 91%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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