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+ servings

Turkey Pot Pies


Pastry Crust

  • 1 ¼ cups all purpose flour
  • ¼ tsp salt
  • ½ cup butter, chilled and diced
  • ¼ cup ice water


  • 1 medium yellow onion, chopped
  • 1 cup baby carrots, chopped
  • 1 cup rutabaga, peeled and diced
  • 1 cup parsnips, peeled and chopped
  • ½ cup butter
  • cup all-purpose flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Herbes de Provence
  • 2 cups plain Greek yogurt
  • 2 cups chicken broth
  • 1 ½ cup peas
  • 1 ½ cup corn
  • 3 cups cooked turkey (It's nice to use a combination of shredded and ground turkey, but really, any will work great)


Pastry Crust

  • In a large bowl or food processor, combine flour and salt.
  • Cut in butter until mixture is in coarse crumbs.
  • Slowly stir in enough water until mixture forms a ball.
  • Wrap in plastic and refrigerate overnight

Pot Pies

  • Preheat oven to 375° F
  • In a saucepan, sauté onions, carrots, rutabaga and parsnips in butter until tender. This can easily take 20 minutes to soften nicely.
  • Blend in flour and seasonings; add broth. Bring to a boil and simmer for 2-3 minutes, to thicken.
  • Stir in turkey, peas, corn, and Greek yogurt.
  • While this simmers, roll out the dough to fit your containers, either individual small pie foils or the cups of a muffin pan.
  • Fill the pie crusts with a ladle of the filling. Cover with more dough to make little covered pies. Bake at 375 degrees F for ~25 minutes or until pastry is golden brown
  • Bake for 20-25 minutes, or until the pastry is golden brown