A comforting classic that combines flaky crust, creamy filling, and hearty turkey—perfect for cozy dinners or using up leftovers.

Why You’ll Love This Recipe

  • Homestyle comfort: Creamy turkey and veggies in a rich gravy under a buttery, flaky crust.
  • Great leftover rescue: Makes delicious use of leftover turkey—or swap with chicken.
  • Make‑ahead friendly: Assemble in advance or freeze unbaked for easy meals later.
  • Customizable filling: Swap veggies or tweak herbs to suit your pantry and taste preferences.

Turkey Pot Pie

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 refrigerated pie crust (for top; bottom only if desired)
  • 3 Tbsp unsalted butter
  • ½ cup chopped yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup chopped mushrooms
  • 3 garlic cloves, minced
  • ¼ cup all‑purpose flour
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp dried thyme leaves
  • ½ tsp finely chopped dried rosemary
  • 2 cups chicken broth
  • ½ cup whole milk
  • 1 cup frozen peas
  • 3 cups chopped turkey
  • 1 large egg beaten with 1 Tbsp milk (for egg wash)

Directions

  1. Cook vegetables
    Melt butter in a large skillet over medium heat. Add onion, carrots, celery, mushrooms, and garlic. Cook 5 minutes, stirring until vegetables soften and release their juices.
  2. Thicken filling
    Stir in flour, salt, pepper, thyme, and rosemary. Cook until flour is absorbed and mixture thickens slightly.
  3. Make gravy
    Slowly pour in chicken broth and milk, stirring constantly to prevent lumps. Bring to a simmer and cook 7–8 minutes until gravy is creamy and thick.
  4. Add turkey and peas
    Stir in frozen peas and chopped turkey. Remove from heat and taste. Adjust seasoning if needed. Allow filling to cool for about 10 minutes—this prevents a soggy crust.
  5. Assemble pie
    Preheat oven to 350 °F (180 °C). Transfer cooled filling to a 9‑inch pie dish. Top with pie crust, trim excess, and crimp edges to seal. Cut a few slits in the crust for steam vents. Brush with egg wash.
  6. Bake
    Bake 30–35 minutes until crust is golden brown. After 20 minutes, cover edges with foil or a crust shield to prevent over-browning.
  7. Rest and serve
    Let cool about 5 minutes before slicing and serving.

Servings and Timing

  • Yields: 6–8 servings
  • Prep time: 15 minutes
  • Cook time: 15 minutes (filling) + 30–35 minutes (baking)
  • Total time: Approximately 1 hour

Variations

  • Veggie swaps: Add or substitute green beans, corn, or diced potato.
  • Herb changes: Use thyme, sage, or oregano to vary flavor.
  • Crust options: Use a bottom crust, full double crust, or top-only crust.
  • Freeze‑ahead: Assemble unbaked pie and freeze up to 3 months. Bake from frozen, adding 10–15 minutes to baking time.

Storage/Reheating

  • Store leftover pie covered in the refrigerator for up to 3 days.
  • Reheat in the oven at 350 °F for about 15 minutes to preserve a crisp crust—microwaving may make it soggy.

Turkey Pot Pie

FAQs

1. Can I use chicken instead of turkey?

Yes—chopped cooked chicken works just as well, or use shredded rotisserie chicken for convenience.

2. Can I make this gluten-free?

Yes. Use a gluten-free flour blend and a gluten-free pie crust to adapt the recipe.

3. Do I need both herbs?

Thyme and rosemary add depth, but you can use one or swap with sage or oregano if preferred.

4. Can I add a bottom crust?

Absolutely—just line the pie dish with crust before adding filling for a fully enclosed pie.

5. What if the filling is too runny?

Allow it to simmer longer to thicken, or whisk in a teaspoon of cornstarch mixed with water.

6. Can I prep filling ahead of time?

Yes—make the filling, cool, refrigerate up to 2 days, then assemble and bake when ready.

7. How can I avoid a soggy crust?

Ensure filling cools before adding crust and use egg wash to seal edges; vent slits allow steam to escape.

8. Can I double this recipe?

Yes. Use two pies or a larger casserole dish; adjust baking time if needed.

9. Is homemade better than store-bought crust?

Homemade crust can be flakier, but refrigerated crust is perfectly convenient and tasty.

10. How do I store a frozen assembled pie?

Wrap well and freeze for up to 3 months. To cook, bake from frozen—add about 10–15 minutes to baking time, and cover edges if browning too fast.

Conclusion

This Turkey Pot Pie is a cozy, satisfying dish that brings together creamy filling and flaky crust in every bite. Whether using leftover turkey or chicken, it’s easy to customize, freezer-friendly, and ideal for family meals. Enjoy slices warm from the oven and savor the comforting flavors of a homemade classic.

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Turkey Pot Pie

Turkey Pot Pie


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  • Author: Ezabella
  • Total Time: 1 hour
  • Yield: 6–8 servings
  • Diet: Halal

Description

This classic Turkey Pot Pie features a buttery, flaky crust filled with creamy turkey and vegetable filling, making it the perfect comfort food for cozy nights or a delicious way to use up leftover holiday turkey.


Ingredients

1 refrigerated pie crust

3 Tbsp unsalted butter

½ cup chopped yellow onion

1 cup diced carrots

1 cup diced celery

1 cup chopped mushrooms

3 garlic cloves, minced

¼ cup all-purpose flour

1 tsp salt

½ tsp freshly ground black pepper

1 tsp dried thyme leaves

½ tsp finely chopped dried rosemary

2 cups chicken broth

½ cup whole milk

1 cup frozen peas

3 cups chopped turkey

1 large egg beaten with 1 Tbsp milk (for egg wash)


Instructions

  1. Cook vegetables: In a large skillet, melt butter over medium heat. Add onion, carrots, celery, mushrooms, and garlic. Cook for 5 minutes until vegetables soften.
  2. Thicken filling: Stir in flour, salt, pepper, thyme, and rosemary. Cook until flour is absorbed and mixture thickens slightly.
  3. Make gravy: Slowly pour in chicken broth and milk, stirring constantly. Simmer for 7–8 minutes until thick and creamy.
  4. Add turkey and peas: Stir in frozen peas and turkey. Remove from heat, adjust seasoning, and let cool for 10 minutes.
  5. Assemble pie: Preheat oven to 350°F (180°C). Transfer filling to a 9-inch pie dish. Top with pie crust, crimp edges, cut slits for steam, and brush with egg wash.
  6. Bake: Bake for 30–35 minutes until crust is golden. Cover edges after 20 minutes to prevent over-browning.
  7. Rest and serve: Let cool 5 minutes before slicing and serving.

Notes

  • Let filling cool before topping to avoid a soggy crust.
  • Adjust seasoning after adding turkey and peas to taste.
  • Freeze unbaked pie for up to 3 months; bake from frozen.
  • Use chicken instead of turkey if preferred.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of pie
  • Calories: 410
  • Sugar: 5g
  • Sodium: 580mg
  • Fat: 24g
  • Saturated Fat: 11g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 21g
  • Cholesterol: 95mg

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