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
Scale
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.
