How To Serve Turkey Pot Pie Recipe Without Crust The Best

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This recipe takes all the comforting flavors of a classic turkey pot pie and transforms it into a lighter, one-pot wonder. Perfect for busy weeknights or a cozy weekend meal, this dish is packed with protein-rich turkey, tender vegetables, and a creamy gravy that will have everyone coming back for seconds. Plus, skipping the crust keeps it lower in carbs without sacrificing any of the deliciousness.

Ingredients:

Crustless Chicken Pot Pie
Crustless Chicken Pot Pie

1 tablespoon olive oil

  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 tablespoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh parsley (optional)

  • Instructions:

    1. Heat the oil in a large pot or Dutch oven over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease.

    2. Add the onion, carrots, and celery to the pot. Cook for 5-7 minutes, or until softened. Stir in the garlic and cook for another minute, until fragrant.

    3. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This will help thicken the gravy later.

    4. Whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes.

    5. Stir in the peas, corn, diced tomatoes, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes, or until the vegetables are tender and the gravy has thickened slightly.

    6. Remove from heat and stir in the chopped parsley, if using. Serve hot with crusty bread or rice, if desired.

    Nutrition Facts (per serving)

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 70mg
  • Sodium: 600mg (depending on the sodium content of your broth)
  • Carbohydrates: 25g
  • Fiber: 4g
  • Sugar: 5g
  • Protein: 30g

  • Please note: This is an approximate nutritional value based on the ingredients listed. Actual values may vary depending on the specific brands of ingredients used.

    Conclusion:

    This easy and flavorful turkey pot pie (without the crust) is a fantastic way to enjoy a comforting and satisfying meal without all the extra work. It’s perfect for meal prepping, as leftovers can be stored in the refrigerator for up to 3 days.

    FAQs:

    1. Can I use chicken instead of turkey? Absolutely! You can easily substitute ground chicken for the ground turkey in this recipe.

    2. What vegetables can I add or substitute? Feel free to get creative with the vegetables! You could add chopped broccoli, green beans, or mushrooms. Just be sure to adjust the cooking time based on the hardness of the vegetables you choose.

    3. Can I make this recipe in a slow cooker? Yes, you can! Simply brown the ground turkey and saute the vegetables in a skillet as instructed. Then, transfer everything to your slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or on high for 3-4 hours.

    4. How can I thicken the gravy even more? If you prefer a thicker gravy, you can add a cornstarch slurry. In a small bowl, whisk together 1 tablespoon cornstarch with 1 tablespoon cold water. Slowly whisk the slurry into the simmering pot pie until the desired consistency is reached.