Category: main
Yield: 8 servings
Calories/serving: 650
Preparation time: 120 minutes
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Ingredients
- 2 cups whole turkey, cooked and diced
- 4 cups butternut squash, peeled and cubed
- 1 cup onions, diced
- 3 tablespoons butter
- 1/4 cup white flour
- 2 cups chicken broth
- 1/2 cup 2% milk
- 1/2 cup sour cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 2 cups white flour, for dough
- 1/2 teaspoon baking powder
- 1 cup butter, cold and cubed
- 1/2 cup sour cream, for dough
- 1 eggs, beaten
- 1 tablespoon water
- 1/2 cup corn flakes cereal, crushed
Directions
Preheat the oven to 400 degrees F.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes.
Stir in the 1/4 cup of flour and cook for 2 minutes to remove the raw flour taste, stirring constantly.
Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Bring to a simmer, and cook until thickened, about 5 minutes.
Add in the cooked turkey, cubed butternut squash, dried thyme, dried rosemary, black pepper, and salt. Stir well to combine.
Remove from heat and stir in 1/2 cup sour cream until well mixed. Set aside.
In a separate bowl, combine 2 cups of flour, baking powder, and 1 teaspoon of salt.
Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until it resembles coarse crumbs.
Stir in 1/2 cup of sour cream and mix until a dough forms. If the dough is too dry, add water one tablespoon at a time until it comes together.
Turn the dough out onto a lightly floured surface and knead briefly.
Roll the dough out to fit the top of a baking dish, with enough overhang to seal the edges.
Pour the turkey and squash mixture into a baking dish.
Lay the rolled dough over the top of the baking dish, crimp the edges to seal, and cut small slits in the top to allow steam to escape.
Brush the top of the dough with the beaten egg.
Sprinkle the crushed corn flakes cereal over the egg-washed dough for added texture.
Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and the filling is bubbly.
Allow the pot pie to cool for 10 minutes before serving.
Ingredients
- 2 cups whole turkey, cooked and diced
- 4 cups butternut squash, peeled and cubed
- 1 cup onions, diced
- 3 tablespoons butter
- 1/4 cup white flour
- 2 cups chicken broth
- 1/2 cup 2% milk
- 1/2 cup sour cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 2 cups white flour, for dough
- 1/2 teaspoon baking powder
- 1 cup butter, cold and cubed
- 1/2 cup sour cream, for dough
- 1 eggs, beaten
- 1 tablespoon water
- 1/2 cup corn flakes cereal, crushed
Category: main
Yield: 8 servings
Calories/serving: 650
Preparation time: 120 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 400 degrees F.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes.
Stir in the 1/4 cup of flour and cook for 2 minutes to remove the raw flour taste, stirring constantly.
Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Bring to a simmer, and cook until thickened, about 5 minutes.
Add in the cooked turkey, cubed butternut squash, dried thyme, dried rosemary, black pepper, and salt. Stir well to combine.
Remove from heat and stir in 1/2 cup sour cream until well mixed. Set aside.
In a separate bowl, combine 2 cups of flour, baking powder, and 1 teaspoon of salt.
Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until it resembles coarse crumbs.
Stir in 1/2 cup of sour cream and mix until a dough forms. If the dough is too dry, add water one tablespoon at a time until it comes together.
Turn the dough out onto a lightly floured surface and knead briefly.
Roll the dough out to fit the top of a baking dish, with enough overhang to seal the edges.
Pour the turkey and squash mixture into a baking dish.
Lay the rolled dough over the top of the baking dish, crimp the edges to seal, and cut small slits in the top to allow steam to escape.
Brush the top of the dough with the beaten egg.
Sprinkle the crushed corn flakes cereal over the egg-washed dough for added texture.
Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and the filling is bubbly.
Allow the pot pie to cool for 10 minutes before serving.
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