Nothing says comfort food quite like a warm, flaky turkey pot pie that wraps you in memories of home and hearty meals shared with loved ones. This Turkey Pot Pie Recipe is a delicious way to use up leftover turkey or to create a fresh, satisfying dinner from scratch. Its golden crust, tender vegetables, creamy filling, and fragrant herbs come together to create a dish that’s both simple and spectacular. If you’ve been searching for a soul-warming dinner that’s easy to prepare yet impressively comforting, this recipe is exactly what you need.
Ingredients You’ll Need
Gathering just the right ingredients is the secret to this Turkey Pot Pie Recipe’s rich flavors and perfect texture. Each item plays a vital role, from the buttery crust that encases the filling to the fresh vegetables adding color and crunch. Here’s what you’ll want on hand:
- Unsalted butter (2 tbsp): Provides the rich base for sautéing your vegetables and adds depth to the filling.
- Medium onion, diced (1): Brings sweetness and aromatic flavor to energize the dish.
- Carrots, peeled and diced (2): Add natural sweetness and beautiful vibrant color.
- Celery stalks, diced (2): Offer subtle earthiness and a satisfying crunch.
- Frozen peas (1/2 cup): Bursts of bright green and gentle sweetness for visual appeal and taste.
- Garlic cloves, minced (2): Infuse a warm, savory undertone without overpowering the other flavors.
- Cooked turkey, shredded or cubed (4 cups): The star protein that delivers hearty texture and comforting familiarity.
- All-purpose flour (4 tbsp): Thickens the luscious filling to the perfect gravy-like consistency.
- Turkey or chicken broth (4 cups): Builds the savory, rich base of the filling’s sauce.
- Half-and-half or cream (1 cup): Adds silkiness and creaminess to balance the savory ingredients.
- Fresh thyme leaves (1 tsp) or dried (½ tsp): Imparts a subtle herbal aroma that brings everything together.
- Salt and freshly ground black pepper: Essential seasonings that awaken all flavors.
- Refrigerated pie crusts or puff pastry (2, 9-inch): A flaky golden casing that makes every bite irresistible.
- Large egg, beaten (1): Used as an egg wash to give the crust a beautiful, glossy finish.
How to Make Turkey Pot Pie Recipe
Step 1: Preheat and Prepare
Before diving into the delicious filling, preheat your oven to 400°F (200°C). Grease two 9-inch pie pans or dishes to ensure your pies won’t stick—this prep step lays the groundwork for perfect crust release later on.
Step 2: Sauté the Vegetables
In a large saucepan or skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, cooking them for about 5 to 7 minutes until they are tender and soft. This classic mirepoix base brings a wonderful depth of flavor. Then stir in the minced garlic and peas, cooking for just another minute to keep the peas firm and the garlic aromatic without burning.
Step 3: Create the Silky Filling
Sprinkle in the flour and stir vigorously, cooking for about 1 minute to get rid of the raw taste. Gradually whisk in the broth followed by the half-and-half or cream to avoid lumps. Let this mixture simmer and thicken into a luscious gravy-like consistency. When thickened, fold in the tender turkey pieces and fresh thyme leaves. Season generously with salt and freshly ground black pepper to taste, then remove from heat. Your filling is the heart of this Turkey Pot Pie Recipe, rich and comforting with every spoonful.
Step 4: Assemble Your Pies
Roll out one pie crust into each prepared pan, pressing it snugly against the bottom and sides. Divide the turkey and vegetable filling evenly between the two pans—don’t be shy here, you want each pie packed with goodness. Place the remaining crusts on top, pinch the edges to seal them beautifully, and cut a few slits in the tops to allow steam to escape during baking. Brush each pie top with the beaten egg to lock in that gorgeous golden glow.
Step 5: Bake to Golden Perfection
Place your pies on a baking sheet and pop them into the oven, baking for 25 to 30 minutes. Watch as the crust turns a stunning golden brown and the filling bubbles invitingly beneath. If you notice the crust browning too quickly, cover loosely with foil to prevent burning while allowing the inside to continue cooking evenly.
Step 6: Rest and Serve
Once baked, let your Turkey Pot Pie Recipe rest for about 10 minutes before slicing. This brief wait allows the filling to set, making your slices neat and ensuring you get that perfect combination of flaky crust and snug, savory filling with every delicious bite.
How to Serve Turkey Pot Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves over the steaming pie not only adds a lovely pop of green but also freshens the earthy flavors. For a little extra zing, a light drizzle of warmed gravy or a dollop of sour cream can elevate the richness beautifully.
Side Dishes
Because this pie is already a complete meal, complement it with lighter sides like a crisp green salad tossed in a tangy vinaigrette or roasted seasonal vegetables. These sides bring freshness that balances the comforting warmth of the Turkey Pot Pie Recipe perfectly.
Creative Ways to Present
Put a fun twist on tradition by making individual turkey pot pies in ramekins—perfect for a cozy dinner for two or a charming potluck dish. You can also use puff pastry instead of pie crust for extra flakiness that will wow your guests at holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover your leftover pot pie tightly with plastic wrap or foil and store it in the refrigerator. It stays fresh for 3 to 4 days, making it a convenient and tasty option for quick meals during your busy week.
Freezing
This Turkey Pot Pie Recipe also freezes beautifully. Assemble the pies but don’t bake; wrap them securely in plastic wrap followed by foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as directed for a fresh-from-the-oven experience anytime you crave comfort food.
Reheating
To reheat, place slices or whole pies on a baking sheet and warm them in a preheated 350°F (175°C) oven for about 20 minutes or until heated through and the crust regains its crispness. Avoid microwaving to keep the crust flaky and avoid sogginess.
FAQs
Can I use leftover turkey for this Turkey Pot Pie Recipe?
Absolutely! Using leftover turkey is a perfect way to enjoy this dish, making it both economical and delicious. Just shred or cube your turkey and follow the recipe as usual.
Is it possible to make this pot pie gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free blend and using gluten-free pie crusts, you can easily adapt the recipe to be gluten-free without sacrificing flavor or texture.
Can I prepare the filling ahead of time?
Definitely. You can make the filling a day in advance and refrigerate it. When ready to bake, assemble the pies and follow the baking instructions as normal for ultimate convenience.
What if I don’t have half-and-half or cream?
You can substitute with whole milk or a mixture of milk and a little butter, but the filling may be slightly less creamy. Alternatively, coconut cream can add a unique twist if you’re open to experimenting.
How can I tell when the pot pie is done baking?
Look for a crust that is golden brown and bubbling filling through the vent slits. If the top browns too fast, use foil to prevent burning while allowing the filling to cook thoroughly.
Final Thoughts
There’s truly something magical about the warmth and heartiness of this Turkey Pot Pie Recipe that makes you feel right at home. Whether you’re making it with fresh turkey or leftovers, it’s a comforting dish that’s easy to prepare and guaranteed to bring smiles around the dinner table. Don’t wait for a special occasion—give this recipe a try and enjoy the cozy joy it brings to every bite.
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Turkey Pot Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This classic Turkey Pot Pie recipe transforms leftover turkey into a comforting and hearty meal perfect for family dinners. Featuring a flaky golden crust encasing a creamy filling of turkey, vegetables, and herbs, it’s a delicious way to enjoy a traditional favorite with rich, savory flavors and a satisfying texture.
Ingredients
Pie Filling
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 4 cups cooked turkey, shredded or cubed (rotisserie, roasted, or leftover)
- 4 tbsp all-purpose flour
- 4 cups turkey or chicken broth
- 1 cup half-and-half or cream
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Salt and freshly ground black pepper, to taste
Pie Crust & Topping
- 2 (9-inch) refrigerated pie crusts or puff pastry
- 1 large egg, beaten for egg wash
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease two 9-inch pie pans or dishes lightly to prevent sticking and set aside.
- Sauté Vegetables: In a large saucepan or skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook for 5–7 minutes until the vegetables soften. Stir in the minced garlic and frozen peas, cooking for an additional minute to blend the flavors.
- Make the Filling: Sprinkle the flour over the vegetables and cook for 1 minute to eliminate the raw flour taste. Gradually whisk in the turkey or chicken broth followed by the half-and-half or cream. Allow the mixture to simmer until it thickens to a gravy-like consistency. Stir in the cooked turkey and fresh thyme leaves. Season the filling generously with salt and freshly ground black pepper. Remove from heat once combined.
- Assemble Pies: Roll out one pie crust and line each prepared pie pan with it. Evenly divide the turkey filling between the two pans. Cover each with the second pie crust, crimping the edges to seal thoroughly. Cut slits into the top crusts to allow steam to escape during baking. Brush the tops with the beaten egg wash for a beautiful golden finish.
- Bake: Place both pies on a baking sheet to catch any drips and bake in the preheated oven for 25–30 minutes. Bake until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, loosely tent with foil to prevent over-browning.
- Rest & Serve: Remove the pies from the oven and let them rest for 10 minutes to allow the filling to set. Slice and serve warm for the best flavors and texture.
Notes
- Use leftover roasted turkey or store-bought rotisserie turkey for convenience.
- For a richer crust, brush with the egg wash twice before baking.
- Vegetables can be adjusted based on preference; mushrooms or corn can be great additions.
- If you prefer a thicker filling, let the filling simmer longer until desired thickness is reached before assembling.
- Leftover pie can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
