turkey pot pie recipe
The Best turkey pot pie recipe
What I love most about this recipe is how versatile it is. You can use leftover turkey from Thanksgiving or Christmas, or just pick up a rotisserie chicken from the store if you’re in a hurry. The veggies add a nice crunch and nutrition, and the whole thing comes together in about an hour. Plus, it’s a great way to get my family to eat their vegetables without any complaints. The crust is buttery and golden, and the filling is rich without being heavy. It’s one of those meals that feels like a hug on a plate, and I always feel good knowing it’s a balanced, satisfying dinner.
Classic Turkey Pot Pie
A comforting and hearty turkey pot pie filled with tender turkey, vegetables, and a creamy sauce, all encased in a flaky golden crust. Perfect for using leftover turkey or making a fresh batch.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, cold and cubed
- 4-5 tbsp ice water
- 3 tbsp unsalted butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- ⅓ cup all-purpose flour
- 1 ½ cups chicken or turkey broth
- ½ cup whole milk
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
- 3 cups cooked turkey, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 egg
- 1 tbsp water
👨🍳Directions
-
1
Preheat your oven to 400°F (200°C). -
2
Prepare the crust: In a mixing bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for 15 minutes. -
3
Make the filling: In a large skillet, melt butter over medium heat. Add onion, carrots, and celery, cooking until softened (about 5 minutes). Stir in garlic and cook for 30 seconds until fragrant. -
4
Sprinkle flour over the vegetables and stir to coat. Gradually pour in the broth and milk, whisking constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens (about 3-4 minutes). -
5
Stir in thyme, rosemary, salt, pepper, turkey, peas, and corn. Remove from heat and let cool slightly. -
6
Roll out the chilled dough on a floured surface to fit the top of your pie dish. Transfer the filling to the dish and cover with the rolled-out dough. Trim and crimp the edges, then cut a few slits in the top to allow steam to escape. -
7
Optional: Whisk the egg with water and brush over the top crust for a golden finish. -
8
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
🔧Equipment
- Mixing bowl
- Rolling pin
- 9-inch pie dish or deep baking dish
- Large skillet
- Whisk
- Pastry brush
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Turkey Pot Pie Works
❓ Frequently Asked Questions About Turkey Pot Pie
1. Can I make turkey pot pie ahead of time?
Yes! You can assemble the turkey pot pie ahead of time and refrigerate it (unbaked) for up to 24 hours. When ready to bake, add 5–10 extra minutes to the cooking time since it will start cold. Alternatively, you can freeze the unbaked pie for up to 3 months—thaw it in the fridge overnight before baking.
2. What can I use instead of turkey in this recipe?
Chicken works perfectly as a substitute—use the same amount of cooked, shredded chicken. For a vegetarian version, swap the turkey for mushrooms, chickpeas, or a mix of hearty vegetables like carrots, peas, and potatoes. Adjust seasoning as needed.
3. How do I prevent a soggy bottom crust?
To avoid a soggy crust, ensure your filling isn’t too watery before assembling the pie. If using leftover turkey or vegetables, drain excess liquid. You can also blind-bake the bottom crust for 10 minutes before adding the filling. Using a metal pie dish (instead of glass) helps conduct heat better.
4. Can I use store-bought pie crust instead of homemade?
Absolutely! Store-bought pie crust works great and saves time. Use two crusts (one for the bottom, one for the top) or a single crust for a pot pie with a biscuit or puff pastry topping. Thaw frozen crusts according to package instructions before using.
5. How do I reheat leftover turkey pot pie?
For best results, reheat individual slices in the oven at 350°F (175°C) for 15–20 minutes until warmed through. Cover with foil to prevent over-browning. Microwaving works in a pinch but may make the crust soggy—heat in 30-second intervals and let it sit for a minute before eating.
