Turkey Pot Pie Recipe

Introduction

Turkey pot pie is a comforting and hearty dish perfect for using up leftover turkey. This savory pie combines tender turkey, vegetables, and a creamy sauce all baked beneath a flaky pie crust. It’s a satisfying meal that feels like a warm, homemade hug.

Ingredients

• 1 package homemade pie crust (refrigerated pie crust or puff pastry at room temperature)
• 2 tablespoons butter
• 1/2 onion, diced
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 2 teaspoons garlic, minced
• 1/2 teaspoon dried thyme
• 1 teaspoon dried parsley
• 3 cups cooked turkey, shredded
• 1/2 cup frozen peas
• 4 tablespoons butter (for the sauce)
• 1/2 cup flour
• 2 cups chicken broth
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1 cup heavy cream or half & half

Instructions

1. Step 1: Preheat your oven to 375°F. Line a 9 or 10-inch pie dish with one pie crust and set aside the second crust for the top.
2. Step 2: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add diced onion, celery, and carrots, cooking until tender, about 5 minutes.
3. Step 3: Stir in the minced garlic and cook for 1 more minute. Add shredded turkey and stir to combine. If the mixture feels dry, add a splash of chicken broth. Then fold in the frozen peas and remove from heat.
4. Step 4: In a large saucepan, melt 4 tablespoons of butter over medium-high heat. Gradually whisk in the flour to form a smooth paste.
5. Step 5: Slowly add the chicken broth while whisking continuously until the sauce thickens. Add dried parsley, thyme, nutmeg, salt, and pepper, stirring to mix well.
6. Step 6: Stir in the heavy cream and continue cooking over medium heat, stirring constantly until the sauce is thick and creamy.
7. Step 7: Pour the sauce over the turkey and vegetable mixture and stir until everything is evenly combined.
8. Step 8: Transfer the filling into the prepared pie crust. Cover with the second crust, seal the edges, and cut an “X” in the center to vent.
9. Step 9: Bake for 1 hour or until the crust is golden brown and the filling is bubbly. Let the pie sit for 10 minutes before serving.

Tips & Variations

• Use puff pastry for an extra flaky top or make your own pie crust for a homemade touch.
• Substitute leftover cooked chicken for turkey if needed.
• Add mushrooms or diced potatoes for extra vegetables.
• Freeze unbaked pies for up to 3 months; bake directly from frozen, adding extra baking time.

Storage

Store leftover turkey pot pie tightly covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain a crisp crust. For longer storage, freeze the cooled pie for up to 3 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen vegetables?

Yes, you can use canned or frozen vegetables if fresh aren’t available. Just drain canned vegetables well and adjust cooking times to avoid overcooking.

Is there a way to make this recipe dairy-free?

To make it dairy-free, substitute butter with a plant-based alternative and use coconut milk or another non-dairy cream instead of heavy cream. Be sure to use a dairy-free pie crust as well.

Turkey Pot Pie Recipe

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4.8 from 106 reviews

This homemade Turkey Pot Pie is a comforting and hearty dish perfect for using leftover turkey. Encased in a flaky pie crust, it features a savory mixture of tender turkey, sautéed vegetables, and a creamy herb-infused sauce, baked to golden perfection for a satisfying meal.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 package homemade pie crust (refrigerated pie crust or puff pastry at room temperature)

Vegetable and Turkey Mixture

• 2 Tablespoons butter
• 1/2 onion, diced
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 2 teaspoons garlic, minced
• 1/2 teaspoon dried thyme
• 1 teaspoon dried parsley
• 3 cups cooked turkey, shredded
• 1/2 cup frozen peas

Sauce

• 4 Tablespoons butter
• 1/2 cup flour
• 2 cups chicken broth
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1 cup heavy cream or half & half

Instructions

1. Prepare the pie dish. Preheat the oven to 375°F. Line a 9 or 10-inch pie dish with one of the pie crusts and set it aside. The second crust will be used for the top of the pie.
2. Sauté vegetables. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced onion, chopped celery, and carrots. Cook these vegetables, stirring occasionally, until they become tender, approximately 5 minutes.
3. Add garlic and turkey. Stir in the minced garlic and cook for an additional 1 minute until fragrant. Add the shredded cooked turkey, mixing well and cooking for another minute to combine the flavors. If the mixture appears dry, add a small splash of chicken broth to moisten it.
4. Incorporate peas and remove from heat. Stir in the frozen peas, then remove the skillet from the heat. Set aside while you prepare the sauce.
5. Make the sauce base. In a large saucepan, melt 4 tablespoons of butter over medium-high heat. Gradually add the flour while whisking continuously to form a smooth paste without lumps.
6. Add broth and seasonings. Slowly pour in the chicken broth, whisking consistently until the mixture thickens into a smooth gravy-like sauce. Add the dried parsley, thyme, nutmeg, salt, and pepper, stirring well to blend all the flavors.
7. Finish the sauce. Stir in the heavy cream or half & half. Continue cooking over medium heat, stirring constantly, until the sauce thickens to a creamy consistency suitable for pot pie filling.
8. Combine sauce with turkey mixture. Pour the thickened sauce over the vegetable and turkey mixture in the skillet. Stir thoroughly to ensure everything is evenly coated and combined.
9. Assemble the pie. Spoon the filling into the prepared pie crust-lined dish. Cover with the second pie crust and seal the edges by pinching or pressing. Using a knife, cut an ‘X’ in the center of the top crust to allow steam to escape during baking.
10. Bake the pot pie. Place the assembled pie in the preheated oven and bake for about 1 hour or until the crust is golden brown and fully cooked.
11. Rest and serve. Remove the pot pie from the oven and let it sit for 10 minutes before slicing. This resting period helps the filling set for easier serving.

Notes

• You can substitute leftover cooked chicken for turkey if desired.
• Adding a splash of chicken broth while cooking the turkey mixture prevents dryness.
• For a lighter option, use half & half instead of heavy cream.
• To ensure a flaky crust, keep the pie dough chilled until ready to bake.
• Leftover pot pie keeps well refrigerated for 3 days and reheats nicely in the oven.

Keywords: Turkey pot pie, homemade pot pie, turkey leftovers recipe, comfort food, savory pie