Description
This turkey pot pie recipe offers a comforting and hearty meal featuring a flaky buttery crust filled with tender turkey, a medley of vegetables, and a creamy savory sauce made from scratch. Perfect for a cozy family dinner, this classic pot pie brings together fresh ingredients and simple techniques to deliver a crowd-pleasing dish.
Ingredients
For the Filling
- ½ cup (1 stick) salted butter
- 1 cup chopped onion
- 1 cup diced carrots
- ½ cup diced celery
- 3 garlic cloves, minced
- ½ cup flour
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon celery seed
- 1 teaspoon fresh thyme leaves
- 1 cup whole milk
- 2 cups chicken stock or turkey stock
- 2 cups frozen peas
- 1/3 cup Italian parsley leaves, finely chopped (optional)
- 3 cups shredded cooked turkey
For the Crust
- 1 double pie crust
- 1 egg, beaten
Instructions
- Preheat oven: Preheat your oven to 400°F and position a rack in the center to ensure even baking.
- Sauté vegetables: In a large skillet, melt the butter over medium heat. Add chopped onion, diced carrots, and celery. Cook, stirring occasionally, until onions are tender and translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Make roux: Sprinkle the flour, kosher salt, black pepper, celery seed, and fresh thyme into the skillet. Cook this mixture, stirring constantly, until it forms a thick paste and turns lightly golden, approximately 2 minutes.
- Add liquids: Slowly pour in the whole milk while stirring continuously until fully incorporated. Then gradually add the chicken or turkey stock, continuing to stir. Bring the mixture to a simmer and allow it to thicken for about 3 minutes, stirring frequently to prevent lumps.
- Combine filling: Stir in the frozen peas, chopped Italian parsley (if using), and shredded cooked turkey. Mix well to evenly distribute all ingredients. Remove the skillet from heat.
- Prepare pie crust: Place one rolled-out pie crust into a 9-inch pie pan, pressing gently to fit. Spoon the filling into the crust, forming a slight mound in the center.
- Seal pie: Brush the edges of the bottom crust with beaten egg. Place the second pie crust over the filling. Crimp the edges together using the tines of a fork or your fingers to seal the pie.
- Vent and glaze: Cut two 2-inch slits into the top crust to allow steam to escape while baking. Brush the entire top crust with the remaining beaten egg to achieve a golden finish.
- Bake: Place the pie on a rimmed baking sheet to catch any spills. Bake in the preheated oven for 45-50 minutes, or until the crust is lightly browned and the filling is bubbling.
- Cool and serve: Remove the pot pie from the oven and let it cool on a wire rack for 10-15 minutes before slicing and serving to allow the filling to set.
Notes
- For extra flavor, consider using homemade turkey or chicken stock.
- If pie crust is not homemade, opt for high-quality store-bought crust for the best texture.
- Leftover turkey or rotisserie chicken can be used as a convenient shortcut.
- To make ahead, assemble the pie without baking, cover tightly, and refrigerate up to 24 hours before baking.
- Allow pie to cool before cutting to prevent the filling from spilling out.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
