Holiday Recipe: Turkey Pot Pie by Hilton Head’s Chef Karla Williams

If you’re looking for the perfect recipe for leftovers, look no further than Karla Williams’ Turkey Pot Pie. Comfort food never has tasted so yummy or ever been as healthy. Williams is a talented chef at the world-renowned Hilton Head resort in South Carolina.

We hope you’ll enjoy this one as much as we do!


Butter 2 T.
Carrot, diced 1 cup
Onion, diced ½ cup
Celery, diced 1 cup
Thyme, fresh, chopped 1 tsp.
Low-sodium chicken stock 3 cups
Red bliss potato, cubed 2 cups
Flour ⅓ cup
Water ⅓ cup
Turkey, diced 2 cups
Green peas 1 cup
Salt ½ tsp.
Black pepper ¼ tsp.
Puff pastry dough ½ sheet

Preparation Instructions

1. Preheat oven to 400°.
2. To prepare filling, melt 2 teaspoons butter in a large soup pot over medium-high heat. Add carrot, onion, celery, turkey, and thyme; cook 8 minutes or until vegetables are soft.
3. Add broth and potato; bring to a boil. Cover and simmer 10 minutes. Combine flour and 1/3 cup water in a small bowl; stir with a whisk until smooth. Return potato mixture to a boil. Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook 1 minute or until mixture thickens.
4. Add peas, 1/2 teaspoon salt, and pepper. Spoon chicken mixture into a large ramekin or ceramic baking dish coated with cooking spray.
5. Place dough on top of chicken mixture, pressing to edge of dish. Cut 2 slits in top of crust to allow steam to escape.
6. Bake at 400° for 50 minutes or until golden and bubbly. Let stand 10 minutes