Print Recipe
Pin Recipe
[btn-google-source]
Servings: 8
Calories: 329kcal
Equipment
Ingredients
- 1 pie crusts refrigerated
- 3 tablespoons unsalted butter
- ½ cup chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup mushrooms chopped
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves
- ½ teaspoon finely chopped dried rosemary
- 2 cups chicken broth
- ½ cup whole milk
- 1 cup frozen peas
- 3 cups turkey chopped
- 1 large egg beaten with 1 tbsp milk for the egg wash
Instructions
- Melt the butter in a large skillet or pot over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables soften and release their liquid.3 tablespoons unsalted butter, ½ cup chopped yellow onion, 1 cup diced carrots, 1 cup diced celery, 1 cup mushrooms, 3 garlic cloves
- Stir in the flour, salt, pepper, thyme, and rosemary, and cook until the flour absorbs the liquid.¼ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon fresh ground pepper, 1 teaspoon dried thyme leaves, ½ teaspoon finely chopped dried rosemary
- Add the broth and milk, and simmer for 7-8 minutes until the mixture thickens into a gravy.2 cups chicken broth, ½ cup whole milk
- Stir in the frozen peas and turkey, then remove from heat. Taste and adjust seasoning with more salt, pepper, thyme, or rosemary if needed. Let the filling cool for 10 minutes.1 cup frozen peas, 3 cups turkey
- Transfer the cooled filling to a 9-inch pie dish.
- Carefully place the dough over the filling. Trim the dough edges and fold the overhang to the inside to form a thick crust edge and crimp with a fork or flute with your fingers. Cut slits in the top for steam vents and lightly brush with egg wash (we did a slight square pattern).1 pie crusts, 1 large egg beaten with 1 tbsp milk
- Bake in the air fryer at 320°F (160ºC) for 20 minutes, or until the crust is golden brown. After 10 minutes, cover the edges with aluminum foil or a pie crust shield to prevent over-browning. Remove from the air fryer and cool for 5 minutes before serving.
- Serve hot and enjoy!
Notes
Here are my best tips for perfect turkey pot pie every time:
- Cool the filling completely: Let your filling sit for at least 10 minutes before adding the crust so the heat doesn't make the dough soggy or cause it to shrink.
- Use cold pie dough: Keep your refrigerated pie crust cold until you're ready to use it so it's easier to handle and creates a flakier texture when baked.
- Cut proper vents: Make 4-5 slits in the top crust so steam can escape during cooking, which prevents the crust from getting soggy and lets the filling bubble properly.
- Don't skip the egg wash: Brushing the crust with beaten egg gives you the beautiful golden color and creates a slight barrier that keeps the crust crispy even with the moist filling underneath.
- Watch the crust edges: Check at the 10-minute mark and cover the edges with foil if they're browning too fast, since air fryers can have hot spots that cook unevenly.
- Flash freeze for storage: If freezing individual slices, place them uncovered on a baking sheet for 1 hour before wrapping so they hold their shape and don't stick together in the freezer.
Nutrition
Calories: 329kcal | Carbohydrates: 21g | Protein: 22g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 699mg | Potassium: 498mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3071IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 3mg
Tried this recipe?Let us know how it was!