Main Dishescoleycooks5.0
Turkey, Butternut Squash and Bacon Pot Pies
Flaky, buttery crust, hearty turkey, smoky bacon, caramelized onions, and tender butternut squash come together in these turkey pot pies. Cozy, savory, and satisfying, they’re perfect for a chilly fall evening or for reinventing Thanksgiving leftovers in the most comforting way.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 45 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- spatula
- pot
- pan
- knife
- oven
📝 Preparation Steps
1
Make the Crust
2
In a medium bowl, combine both flours and salt. Add the butter and shortening, then use a pastry cutter or fork to cut the fat into the flour until the pieces are about the size of peas.
butter (very cold, cut into small cubes)6 tablespoons½ cups roasted butternut squash (diced)2
3
Pour in ¼ cup cold water and gently mix with a rubber spatula until the dough starts to come together in a shaggy mass. If it looks too dry, add more water one tablespoon at a time. Use your hands to press the dough together just until it forms, do not overmix.
4
Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least ⏱️ 30 minutes or up to 2 days. (The dough can also be frozen for up to 6 months.)
5
Make the Filling
6
In a large pot, cook the bacon over medium heat until crisp, about 8–⏱️ 10 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving most of the fat in the pot.
7
Add the onions, turn the heat to high, and stir. Cover and cook until the onions wilt, about ⏱️ 5 minutes. Continue cooking, covered, stirring every ⏱️ 5 minutes or so. If the pan gets dry, add a splash of water to prevent sticking.
onions (large, thinly sliced)2
8
Once the onions are very soft and beginning to darken, add the mushrooms and season with salt and pepper. Cook uncovered, stirring occasionally, and deglazing with a little water if needed. Reduce the heat to medium and cook until the onions and mushrooms are deeply caramelized, about ⏱️ 15 minutes. Add the garlic and sage, then cook for 1–⏱️ 2 minutes.
onions (large, thinly sliced)2garlic (minced)1 clovefresh sage (minced)2 tablespoons
9
Sprinkle the flour over the mixture and stir to combine. Add the stock, increase the heat to high, and stir until the mixture thickens. Simmer for ⏱️ 5 minutes, then remove from the heat.
10
Stir in the reserved bacon, turkey, and heavy cream. Gently fold in the butternut squash, being careful not to mash it. Taste and adjust the seasoning with more salt and pepper as needed. Let the mixture cool completely before assembling.
11
Assemble
12
Preheat the oven to 375°F. Roll out the chilled crust on a piece of parchment paper into a rectangle about 11 x 16 inches. Transfer to a sheet pan and cut into 6 equal squares. Use the tip of a knife to score a small X in the center of each square. Cover loosely with plastic wrap and keep chilled until ready to use.
13
Divide the filling evenly into six 4-ounce ramekins and place them on a sheet pan. Brush the rims of each ramekin with egg wash. Place a dough square on top, centering the X, and gently press the edges to seal. Be careful not to press too hard or the dough may tear. Brush the tops with egg wash and sprinkle lightly with flaky sea salt and black pepper.
egg (beaten with 1 teaspoon water, for brushing the tops)1flaky sea salt (such as Maldon and freshly cracked black pepper, for sprinkling)
14
Bake for 30–⏱️ 45 minutes, or until the crust is a deep golden brown. Let the pot pies rest for 5–⏱️ 10 minutes before serving.
Nutrition Facts
calories
611 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
1191 mg
protein Content
35 g
trans Fat Content
1 g
cholesterol Content
164 mg
carbohydrate Content
38 g
saturated Fat Content
16 g
unsaturated Fat Content
15 g
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