Steam curls up from the valve and your stomach starts talking back. You notice that warm, cozy feeling start to creep in. Its like your kitchen is giving you a big, soft hug.
You got the aroma of onions and herbs dancing through the air. Thats when you start thinking about how quick release made your pot pie filling so tender. The broth depth? Oh, its just right, so its not too runny or thick.
Now you sense the pressure build and you remember the natural release waiting to happen. The anticipation kinda makes you more hungry. This aint just any pot pie, its a speedy, hearty one made just for you!
Why This Recipe Works Every Single Time
- The quick release of pressure keeps turkey juicy and tender pull perfect.
- Combination of poultry seasoning and thyme adds that homey flavor you crave.
- Butter and flour create a creamy base that thickens just right without clumps.
- Using chicken broth and milk balances broth depth so it feels like a warm hug.
- Frozen veggies thaw fast in pot cooker giving a fresh, bright taste.
- Double crust seals in all that goodness while baking to golden brown.
The Complete Shopping Rundown
- 1 egg beaten to give the crust that beautiful shiny finish.
- ⅓ cup butter for that rich base and smooth texture.
- 1 onion diced to bring sweetness and depth to the filling.
- ⅓ cup all-purpose flour which thickens the sauce as it cooks.
- ½ teaspoon poultry seasoning adds that classic pot pie flavor you know and love.
- ¼ teaspoon dried thyme leaves for a little herbal kiss.
- 1 cup chicken broth helps with that perfect broth depth.
- ⅔ cup milk or cream to keep the filling creamy and smooth.
- 1 potato diced and cooked so you get those tender pieces in your pie.
- 1 ½ cups frozen vegetables thawed brings in freshness and color.
- 2 cups cooked chopped turkey the star protein, all tender and ready.
- 1 double pie crust to wrap it all up nice and golden.
You wont believe how these simple ingredients come together in your pressure cooker to make this cozy dish, no fuss or fancy stuff needed!
The Full Pressure Cooker Journey
- First, preheat your oven to 400F. Gotta get that heat ready while you work on the filling.
- Melt the butter in a skillet over medium heat. Toss in your diced onion and cook until you see them turn translucent and soft.
- Stir in the flour, poultry seasoning, and thyme leaves. Cook this mix for 1-2 minutes. You want it lightly browned but careful not to burn it.
- Gradually pour in chicken broth and milk or cream, stirring nonstop. Keep at it till it thickens, looking like a creamy dream.
- Add your cooked potato and thawed frozen veggies now. Mix everything well so all the flavors marry up nice.
- Pour this yummy filling into one half of the pie crust. Sprinkle chopped turkey evenly over the top.
- Cover with second crust, pinch edges to seal, then brush with beaten egg. Slide your pie into the oven and bake for about 25 to 30 minutes till golden brown. That crust gonna be crispy and inviting.
Quick Tricks That Save Your Time
- You can use pre-cooked potatoes in the fridge instead of cooking fresh ones. Saves a chunk of time!
- Frozen onion cubes work just as good if youre in a rush. No chopping needed.
- Thaw frozen veggies in warm water while you prep other stuff. Makes the filling faster to whip up.
- Use leftover turkey from last nights dinner to skip cooking time. Tender pull and flavor locked in already.
Your First Taste After the Wait
When your crust crackles and you scoop up that first forkful, you feel the creamy, savory filling embrace your taste buds. The butter and herbs blend so well you almost close your eyes to savor it.
The turkey is tender pull kind, juicy and just right with every bite. The veggies add a subtle sweetness that balances all that richness in the sauce.
You notice the potatos soft texture holding up well, kinda like little pillows nestled in the mix. The flaky crust snaps and melts on your tongue like its got a story to tell.
Every bite makes you feel cozy and full of that happy warmth you hoped for. Heck, its just the kind of comfort food you needed on a busy day!
Making It Last All Week Long
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, use gentle heat to keep that tender pull texture.
- Freeze: Slice pie pieces, wrap in foil, and freeze for up to 2 months. Thaw overnight in the fridge before warming up in the oven for crispy crust.
- Quick Reheat: Use your microwave's medium power setting to warm smaller portions. Cover with a damp paper towel so filling stays creamy without drying out.
Everything Else You Wondered About
- Q How do I know when to quick release vs natural release?
A Quick release works well right after cooking to stop pressure fast. Use natural release if you want meat extra tender, like turkey in this pot pie. - Q Can I swap turkey for chicken?
A Heck yes! Chicken cooks similarly and tastes great too in this recipe. - Q What if I dont have a double pie crust?
A You can use store-bought or make one crust and top with biscuit dough for a different texture. - Q Can I make this pot pie dairy-free?
A Substitute milk or cream with coconut milk or almond milk, but expect slight changes in flavor and texture. - Q Is it okay if filling looks runny before baking?
A Totally. Itll thicken up as you bake. That broth depth works its charm once crust crisps. - Q Can I prep filling ahead of time?
A Sure thing! Keep filling covered in fridge and assemble pie right before baking to keep crust nice and crisp.
For a tasty starter or side, try classic deviled eggs or dive into our caramel coffee cinnamon rolls for a sweet touch alongside your meal.
Want something hearty and comforting? Check out the Guinness beef stew recipe, perfect for chilly evenings.
Pressure Cooker Turkey Pot Pie You Gonna Love
Equipment
- 1 Skillet
- 1 Oven Preheated to 400°F
Ingredients
Main ingredients
- 1 egg beaten
- ⅓ cup butter
- 1 onion diced
- ⅓ cup all-purpose flour
- ½ teaspoon poultry seasoning
- ¼ teaspoon dried thyme leaves
- 1 cup chicken broth
- ⅔ cup milk or cream
- 1 potato diced and cooked
- 1 ½ cups frozen vegetables thawed
- 2 cups cooked chopped turkey
- 1 double pie crust
Instructions
Instructions
- Preheat your oven to 400°F. Gotta get that heat ready while you work on the filling.
- Melt the butter in a skillet over medium heat. Toss in your diced onion and cook until you see them turn translucent and soft.
- Stir in the flour, poultry seasoning, and thyme leaves. Cook this mix for 1-2 minutes. You want it lightly browned but careful not to burn it.
- Gradually pour in chicken broth and milk or cream, stirring nonstop. Keep at it till it thickens, looking like a creamy dream.
- Add your cooked potato and thawed frozen veggies now. Mix everything well so all the flavors marry up nice.
- Pour this yummy filling into one half of the pie crust. Sprinkle chopped turkey evenly over the top.
- Cover with second crust, pinch edges to seal, then brush with beaten egg. Slide your pie into the oven and bake for about 25 to 30 minutes till golden brown. That crust gonna be crispy and inviting.
