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)

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Instructions

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.
Thicken filling: Stir in flour, salt, pepper, thyme, and rosemary. Cook until flour is absorbed and mixture thickens slightly.
Make gravy: Slowly pour in chicken broth and milk, stirring constantly. Simmer for 7–8 minutes until thick and creamy.
Add turkey and peas: Stir in frozen peas and turkey. Remove from heat, adjust seasoning, and let cool for 10 minutes.
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.
Bake: Bake for 30–35 minutes until crust is golden. Cover edges after 20 minutes to prevent over-browning.
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