Recipes and Cooking Turkey Pot Pies Be the first to rate & review! Purchased piecrust makes Gina's lightened up pot pie weeknight easy, but pressing herb leaving into the crust adds visual appeal and herb flavor. By Gina Homolka Gina Homolka Facebook Instagram Website Gina is a recipe developer and founder of the award-winning blog Skinnytaste and the No. 1 New York Times bestselling author of The Skinnytaste Cookbook, Skinnytaste Fast and Slow, Skinnytaste One and Done, The Skinnytaste Air Fryer Cookbook, and Skinnytaste Meal Prep and Skinnytaste Air Fryer Dinners. Her work has been featured in Fitness Magazine, Better Homes & Gardens, Glamour.com, Oprah.com, and more. Learn about BHG's Editorial Process Published on February 6, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 40 mins Total Time: 1 hrs 30 mins Servings: 4 Jump to Nutrition Facts Ingredients ½ tablespoon olive oil 1 large shallot, chopped 3 tablespoon chopped fresh parsley 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage ¾ cup chopped celery 1 cup frozen mixed vegetables 2 ¼ cup turkey or chicken broth ½ teaspoon chicken or turkey bouillon ½ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 3 cup diced cooked turkey or chicken breast, skin removed 2 ½ tablespoon cornstarch ½ package refrigerated piecrust (about 7 oz.) 1 large egg, beaten Directions In an extra-large nonstick skillet heat 1 1/2 teaspoons olive oil over medium. Add shallot, parsley, thyme, and sage; cook until fragrant and shallot is almost soft, 2 to 3 minutes. Add celery and cook until soft, 3 to 5 minutes. Add frozen vegetables, 2 cups of the broth, the bouillon, 1/2 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper; bring to a boil. Simmer 5 minutes, stirring frequently. Add turkey. Meanwhile, combine the remaining 1/4 cup broth with the cornstarch in a bowl and mix well to dissolve. Add to mixture in skillet and cook over medium-low, stirring until thickened, about 2 minutes. Remove from heat and transfer to four 4- to 5-inch individual baking dishes.* Place on a sheet pan and let filling cool completely. Preheat oven to 400°F. Roll out piecrust and cut out four rounds slightly larger than each baking dish, about 6 inches, rerolling and piecing scraps together as necessary. Place each piece over the filling. Crimp or fold the edges and poke holes in the dough with a knife. Brush with egg and immediately bake about 35 minutes, or until the crust is golden. Makes 4 mini pies. Tips For a full-size pie, pour the filling into a pie plate or a 1 1/2-quart casserole dish, and don't cut piecrust into rounds. Vent and bake as directed. Tips To level up your piecrust, sprinkle rolled out pastry with fresh herbs, such as sage or thyme leaves, and gently roll over the herbs with a rolling pin to press them into the pastry. Rate it Print Nutrition Facts (per serving) 505 Calories 20g Fat 44g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 505 % Daily Value * Total Fat 20g 26% Saturated Fat 7g 35% Cholesterol 121mg 40% Sodium 876mg 38% Total Carbohydrate 44g 16% Total Sugars 2g Protein 38g Vitamin C 11.4mg 57% Calcium 74mg 6% Iron 2.8mg 16% Potassium 625mg 13% Folate, total 71.8mcg Vitamin B-12 2mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.