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
Fennel, Butternut Squash & Turkey Pot Pie
Course: Main DishesDifficulty: Moderate6
10
45
minutes55
Ingredients
1 1/2 lbs. turkey breasts or tenderloins, 1″ thick
olive oil or avocado oil
1 1/2 lbs. butternut squash, peeled and cut to 1″ cubes
1 1/2 cups fennel, diced
1 yellow onion, diced
2 tsp Italian seasoning
1 tsp salt
1 tsp black pepper
3/4 cup dry white wine
3 cups chicken stock
1/2 cup heavy cream
1/2 cup all purpose einkorn flour
1 egg, whisked
- For the pie crust:
2 3/4 cups all purpose einkorn flour
1/2 tsp salt
11 tbsp butter, cut into small slices
2 tsp apple cider vinegar
12 tbsp ice water
Directions
- Make the pie crust first. In a large mixing bowl, whisk the flour and salt together. Add the butter and use a pastry cutter or your fingers to break the butter into pea-sized pieces. Add the apple cider vinegar and the water. Use your hands to knead until a ball of dough forms. Add more water if the dough feels dry or crumbly. Cover and place it in the fridge for at least 30 minutes.
- Set the mise en place. Have your veggies peeled and prepped. Lightly salt both sides of the turkey breasts.
- Sear the turkey. On medium high heat in a large, deep skillet, add enough oil to lightly coat the bottom of the pan. Add the turkey breasts to the pan and sear on both sides, about 4-5 minutes per side. Remove the turkey from the pan and set aside.
- Sauté the veggies. Add the butternut squash, fennel, and onion to the same pan along with the Italian seasoning, salt and pepper. Sauté for about 5 minutes, stirring occasionally. Use the wine to deglaze the pan.
- Bring it all together. Add the turkey breasts back to the pan along with the chicken stock and heavy cream. Give it a good stir. Cover the pot and bring it to a simmer for 10 minutes.
- Make the thickening agent. As everything simmers, add the flour to a small cup or bowl with about 1/4 cup hot water or liquid from the pan. Mix this with a fork so no lumps are remaining.
- Preheat the oven to 425 F.
- Remove the turkey from the pan and transfer to a cutting board. The turkey should be fully cooked at this point. Add the thickening agent to the pan, stir and allow to simmer for 5 minutes. Use two forks to shred the turkey, then add it back to the pan. Give it all one last stir.
- Assemble. Grab the dough from the fridge and cut it in half. Roll out both halves to be big enough to have at least a 1″ inch border around the pie pan. Gently place one sheet of dough into a lightly greased 9″ pie pan, then add the filling. Place the second sheet of dough over top. Tuck the dough back under itself to seal the edges. Brush the crust with the whisked egg and cut 4 slits into the dough to allow the steam to release.
- Bake! Place the pie pan on a baking sheet to catch any drippings. Bake for 30-35 minutes on the middle rack. The crust should be golden and the filling bubbly. Enjoy!
Notes
- *Prep time and total time do NOT include making the pie crust.
- To reheat: place the pot pie back in the oven on 400 F, but this time cover the top to prevent the crust from burning. I use tin foil. Bake for 30-40 minutes or until the filling is bubbling. Remove the cover and bake for another 5 minutes to brown the crust again.
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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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