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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/turkey-pot-pie-recipe/