Turkey Pot Pie with Savory Crumble Topping

This easy recipe for turkey pot pie with savory crumble topping is so good, you MUST be sure you get your fair share of leftover Thanksgiving turkey!

Okay, for those of you who might have some turkey hanging around the house, this one’s for you.  But first, a few words about pot pie.

Whenever I go to a restaurant and see pot pie on the menu, I get a pang of longing.  There is something about the words “pot” and “pie” together that just makes me feel all cozy inside. 

But then it arrives, and I always find that there is a little too much piecrust and not enough of the wonderful insides.  Now don’t get me wrong, I always end up eating all the piecrust part anyway…but it’s not the perfect image that was dancing in my head.

This easy recipe for turkey pot pie with savory crumble topping is so good, you MUST be sure you get your fair share of leftover Thanksgiving turkey! Click to Tweet Until now.  This recipe is a close cousin to the Chicken Cobbler that I made a while back, but instead of a cobbler topping it uses savory crumbles of what is basically a biscuit dough flavored with parmesan cheese that you pre-bake and then scatter on top of the turkey/vegetable mixture for the final baking.  

Your leftovers have turned into a juicy and delicious dish that has just the right amount of crunchy topping.  Not too much, not too little, just perfect.

Happy leftovers, everyone!

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Turkey Pot Pie with Savory Crumble Topping

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This easy recipe for turkey pot pie with savory crumble topping is so good, you MUST be sure you get your fair share of leftover Thanksgiving turkey!

• Author: Kate Morgan Jackson
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop and Oven
• Cuisine: American

Ingredients

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Filling

• 1  1/2 pounds cooked turkey
• 3 cups chicken broth
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 3 medium carrots, peeled and cut 1/2 -inch-thick slices
• 2 celery ribs, chopped
• Sea salt and ground black pepper
• 1 teaspoon tomato paste
• 4 tablespoons butter
• 1/2 cup flour
• 1 cup milk
• 3 tablespoons minced fresh parsley leaves
• 3/4 cup frozen baby peas

Crumble Topping

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 tablespoons cold butter, cut into 1/2-inch cubes
• 1/2 cup grated Parmesan cheese
• 3/4 cup  heavy cream

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Instructions

1. Preheat oven to 450 degrees and line a rimmed baking sheet with parchment paper or a silicone mat.
2. Make crumble topping: Combine flour, baking powder, salt, and pepper in large bowl. Add butter and mix until it looks like sand (this is best done with clean hands). Stir in cheese.
3. Add cream and stir until just combined. Crumble mixture into small pieces onto your prepared baking sheet and bake starting to brown, about 12 minutes.  Remove from oven.
4. Heat 1 tablespoon oil in a large deep skillet over medium heat until shimmering. Add onion, carrots, celery, and a pinch each of salt and pepper. Cook and stir until just tender, 5 to 7 minutes.
5. While vegetables are cooking, tear the turkey into small bite-size pieces. Add to the cooked veggies and transfer all to to a 13 x 9 inch casserole dish.
6. Heat remaining tablespoon oil in the skillet over medium heat. Stir tomato paste and 4 tablespoons of butter and when the butter is melted stir in flour and cook 1 minute.
7. Slowly whisk in chicken broth and milk. Simmer until sauce is nice and thick, which should only take a couple of minutes. Season to taste with salt and pepper.
8. Pour the sauce into the casserole with chicken-vegetable mixture and stir in peas.  Scatter crumble topping evenly over filling and bake until filling is bubbling and topping is browned, about 15 minutes. Sprinkle with parsley and serve.