Summer Succotash Turkey Pot Pie
Summer Vegetable | Succotash Turkey Pot Pie recipe. The ultimate comfort food in the summertime! With the bounty of summer vegetables this is a must make recipe.
Summer Succotash Turkey Pot Pie
What You Will Love about Summer Succotash Turkey Pot Pie
Succotash Turkey Pot Pie recipe Main Ingredients
a few ingredients
What is Succotash
The word “succotash” evolved from the Narragansett Indian word “msickquatash” a simmering pot of corn cooked over a fire with other ingredients like shelled beans. Native Americans taught colonists how to make this dish.
Today Succotash is primarily a mixture of corn and lima beans. We are going to to add a little protein, toss in other colorful things to create a delightfully delicious summer meal.
Occasions to Serve Summer Vegetable Turkey Pot Pie
- Summer Potluck
- Summer Dinner
- Move Night
- Dinner Party
Summer Succotash Turkey Pot Pie Recipe
Ingredients
- 2 large turkey breast, cut into bite sized pieces
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter
- 3/4 cup yellow onions, peeled and diced
- 1/2 cup carrots, peeled and diced
- 1 tablespoon salt
- 3 tablespoons flour
- 2 1/4 cups whole milk
- 3/4 cup heavy cream (Use whole cream. This is what makes a rich smooth cream in the Turkey Pot Pie Filling..)
- 1 chicken bouillon cube, dissolved into 1/3 cup of water
- 2 ears fresh corn, cut off the cob = 1 3/4 cups
- 1 cup fresh green peas
- 1 zucchini, washed and cubed
- 1 tablespoon fresh, thyme
- 15 small cherry tomatoes, washed
- 3 green onions, washed and chopped
- 2 cans croissant sheets
- 1 egg, cold and beaten
Turkey Pot Pie Instructions
MAKE THE FILLING
Sauté the turkey over medium heat in 1 tablespoon of olive oil until cooked through. Set aside.
In a large pot, melt the butter over medium heat. Keep your eye on it! ?
Toss in the carrots, onions, and salt into the butter. Sauté until the onions become translucent and the carrots become tender. This takes about three minutes.
Sprinkle the flour into the pot and cook for 2 minutes stirring constantly. Drop heat to medium low.
Slowly stir in the chicken bouillon, milk, and the heavy cream. Turn the heat back to medium and bring to a slow boil. Stir the mixture constantly until it thickens. Turn the heat back to low and gently stir in the turkey, corn, green peas, zucchini, and thyme.
PREP THE OVEN & BAKE THE SUCCOTASH TURKEY POT PIE
Preheat the oven to 400° F.
Pour the mixture into a 9 X 13 baking dish. Sprinkle on the cherry tomatoes and green onions.
Carefully unroll the croissant dough and slice into 1 inch strips with a sharp knife.
Arrange the croissant dough across the top of the pot pie filling. I chose to weave the dough into a lattice pattern. Have FUN!
Brush the egg mixture onto the croissant dough.
IF YOU WOULD LIKE TO FREEZE Summer Succotash Turkey Pot Pie FOR A LATER DATE. COVER TIGHTLY AND FREEZE FOR UP TO 1 MONTH. Follow baking instructions and increase time to 60 to 70 minutes.
Bake the turkey pot pie for 30 to 40 minutes. The crust will become golden brown.
Remove from the oven and serve your Turkey Pot Pie recipe Hot! ENJOY!
Turkey Pot Pie Recipe Notes
- Keep an eye on the turkey pot pie pastry topping. If your oven cooks slowly, lay a piece of aluminum foil shiny side up across the top of the pan. Avoid pressing it around pan. Steam is not a good thing.
Summer Succotash Turkey Pot Pie
Ingredients
- 2 large turkey breast cut into bite sized pieces
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter
- 3/4 cup yellow onions peeled and diced
- 1/2 cup carrots peeled and diced
- 1 tablespoon salt
- 3 tablespoons flour
- 2 1/4 cups whole milk
- 3/4 cup heavy cream
- 1 chicken bouillon cube dissolved into 1/3 cup of water
- 2 ears fresh corn cut off the cob = 1 3/4 cups
- 1 cup fresh green peas
- 1 zucchini washed and cubed
- 1 tablespoon fresh thyme
- 15 small cherry tomatoes washed
- 3 green onions washed and chopped
- 2 cans croissant sheets
- 1 egg cold and beaten
Instructions
MAKE THE FILLING
- Sauté the turkey over medium heat in 1 tablespoon of olive oil until cooked through. Set aside.
- In a large pot, melt the butter over medium heat. Keep your eye on it! ?
- Toss in the carrots, onions, and salt into the butter. Sauté until the onions become translucent and the carrots become tender. This takes about three minutes.
- Sprinkle the flour into the pot and cook for 2 minutes stirring constantly. Drop heat to medium low.
- Slowly stir in the chicken bouillon, milk, and the heavy cream. Turn the heat back to medium and bring to a slow boil. Stir the mixture constantly until it thickens. Turn the heat back to low and gently stir in the turkey, corn, green peas, zucchini, and thyme.
PREP THE OVEN AND BAKE
- Preheat the oven to 400° F.
- Pour the mixture into a 9 X 13 baking dish. Sprinkle on the cherry tomatoes and green onions.
- Carefully unroll the croissant dough and slice into 1 inch strips with a sharp knife.
- Arrange the croissant dough across the top of the pot pie filling. I chose to weave the dough into a lattice pattern. Have FUN!
- Brush the egg mixture onto the croissant dough.
- Bake the turkey pot pie for 30 to 40 minutes. The crust will become golden brown.
- Remove from the oven and serve your Turkey Pot Pie recipe Hot! ENJOY!
Notes
- Keep an eye on the turkey pot pie pastry topping. If your oven cooks slowly, lay a piece of aluminum foil shiny side up across the top of the pan. Avoid pressing it around pan. Steam is not a good thing.
- IF YOU WOULD LIKE TO FREEZE Summer Succotash Turkey Pot Pie FOR A LATER DATE. COVER TIGHTLY AND FREEZE FOR UP TO 1 MONTH. Follow baking instructions and increase time to 60 to 70 minutes.
Nutrition
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