Low Sodium Classic Turkey Pot Pie

Total time1 hr 45 min

Prep time35 min

Cook time55 min

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Ingredients

6 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup (2 sticks) unsalted butter, cold, cut into ½-inch cubes
6–8 tbsp ice water

For the filling

4 tbsp unsalted butter
1 medium yellow onion, finely diced
3 medium carrots, peeled and cut into ½-inch pieces
3 stalks celery, cut into ½-inch pieces
3 cloves garlic, minced
⅓ cup all-purpose flour
2 cups low-sodium chicken broth
¾ cup whole milk
3 cups cooked turkey, cut into ¾-inch pieces
1 cup frozen peas
1 tsp fresh thyme leaves
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste

For the egg wash

1 egg, beaten
1 tbsp whole milk

Instructions

1
Make the crust: Whisk together the flour and salt in a large bowl. Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be wet or sticky. Divide the dough in half, flatten each half into a disk, wrap tightly, and refrigerate for at least 15 minutes.
2
Preheat the oven to 400°F (205°C).

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