Name: Turkey Pot Pie with Savory Crumble Topping
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 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

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

Scale

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

Preheat oven to 450 degrees and line a rimmed baking sheet with parchment paper or a silicone mat.
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.
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.
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.
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.
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.
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.
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.

Find it online: https://www.framedcooks.com/turkey-pot-pie-with-savory-crumble/