turkey pot pie crust recipe

Written BySheba G Updated On
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The Best turkey pot pie crust recipe

I’m so excited to share this recipe with you all. It’s a classic turkey pot pie crust that’s been a staple in our household for years.

I first discovered it when my sister-in-law brought it to a family gathering, and everyone raved about it. Since then, I’ve made it for every occasion, from casual weeknight dinners to special holiday meals.

My kids love helping me roll out the dough and fill the pies with the savory turkey mixture. And let me tell you, it’s a real crowd-pleaser – everyone asks for seconds (and sometimes even thirds!)

The combination of flaky crust and rich, comforting filling is just perfect for a chilly fall or winter evening. Plus, it’s incredibly easy to make and can be customized with your favorite vegetables or herbs…

Turkey Pot Pie Crust Recipe

4.5 from 1448 votes

This recipe is for a flaky, golden crust perfect for turkey pot pie. It is easy to make and pairs well with the savory filling.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 cup cold unsalted butter, cubed
6-8 tbsp ice-cold water

For the Egg Wash

1 egg
1 tbsp milk

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a large mixing bowl, combine flour, salt, and baking powder.
3Add the cubed cold butter and mix using a pastry blender until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4Gradually add ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
5You may not need all the water or you may need a bit more.
6Form the dough into a ball, wrap in plastic wrap, and refrigerate for 20 minutes.
7On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
8Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
9Trim the excess dough, leaving about 1 inch of overhang.
10Refrigerate the crust while you prepare the filling.
11In a small bowl, whisk together the egg and milk to make an egg wash.
12Brush the egg wash over the chilled pie crust.
13This will give the crust a golden, glossy finish when baked.
14Prick the bottom of the crust with a fork to prevent bubbling.
15Place the pie crust in the preheated oven and bake for 10-12 minutes, or until the crust is lightly golden and the edges are starting to brown.
16Remove from the oven and set aside to cool slightly before adding your turkey pot pie filling.
17Once the filling is added, return the pie to the oven and bake at 425°F (220°C) for an additional 15-18 minutes, or until the filling is bubbly and the crust is golden brown.
18If the crust begins to brown too quickly, cover the edges with aluminum foil.

🔧Equipment

Mixing bowl
Pastry blender
Rolling pin
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 45mg🧂Sodium: 350mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 4g

📝Notes

Tips: Ensure your butter and water are ice-cold for a flaky crust. You can also add a bit of vinegar to the water to enhance the flakiness. For a double crust, double the dough recipe and follow the same steps for the top crust.

Watch Video Of How Turkey Pot Pie Crust Recipe Works

I’m so glad you asked! This recipe is perfect for any occasion – whether you’re hosting a dinner party or just want to treat your family to something special.

The best part? It’s incredibly easy to make ahead of time and freeze for later use.

Simply assemble the pies as instructed, place them on a baking sheet lined with parchment paper, and pop them into the freezer until frozen solid. Then transfer them to an airtight container or freezer bag for long-term storage…

❓ Frequently Asked Questions About Turkey Pot Pie Crust

Q: What type of flour is best for making the crust?

A: You can use all-purpose flour or a combination of all-purpose and pastry flour for a more delicate crust. However, keep in mind that using all-purpose flour will result in a slightly denser crust.

Q: Can I use store-bought pie crust instead of making my own?

A: While store-bought pie crust can be convenient, it won’t have the same homemade taste and texture as making your own from scratch. That being said, if you’re short on time or not feeling up to making your own dough, store-bought will still yield delicious results.

Q: How do I prevent the crust from becoming too brown during baking?

A: To prevent overbrowning, brush the top of the pie with an egg wash (beaten egg mixed with a little water) before baking. This will create a golden glaze without compromising the crust’s texture.

Q: Can I freeze the filled pies before baking?

A: Yes, you can freeze the filled pies before baking. Simply place them on a baking sheet lined with parchment paper and put them in the freezer until frozen solid. Then transfer them to an airtight container or freezer bag for long-term storage.

Q: How do I reheat leftover pies after they’ve been frozen?

A: When reheating leftover pies that have been previously frozen, make sure they’re completely thawed first. Then bake them at 375°F (190°C) for an additional 10-15 minutes or until they’re hot and flaky.

Q: Can I use leftover turkey instead of cooking fresh meat?

A: Absolutely! Using leftover turkey is a great way to reduce food waste and save time in the kitchen. Just make sure to shred or chop it finely so it distributes evenly throughout the filling.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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