Turkey Pot Pie

Here is a recipe for a classic and comforting Turkey Pot Pie, perfect for using up leftover holiday turkey!

Classic Turkey Pot Pie

This recipe features tender turkey and vegetables in a creamy, savory sauce, all tucked inside a flaky, golden pie crust.¹

Yields: 6-8 servings

Prep Time: 25 minutes

Cook Time: 45-55 minutes

Ingredients:

For the Filling:

• 4 tablespoons unsalted butter (1/2 stick)
• 1 medium yellow onion, chopped (about 1 cup)
• 1 cup chopped carrots (about 2 medium)
• 1 cup chopped celery (about 2 stalks)
• 3/4 cup frozen peas⁶
• 1/2 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage (or poultry seasoning)
• Salt and freshly ground black pepper to taste
• 2 1/2 cups turkey or chicken broth
• 1/2 cup milk (whole or 2%)
• 3 cups cooked turkey, diced or shredded

For the Crust & Topping:

• 1 package (2 sheets) refrigerated pie crusts, or your favorite homemade double crust recipe
• 1 large egg, beaten with 1 tablespoon water (for egg wash, optional)

Equipment:

9-inch deep-dish pie plate

Instructions:

1. Preheat Oven & Prepare Crust: Preheat your oven to 425 
2.  Unroll one pie crust and gently place it into the 9-inch pie plate. Set the second crust aside.
3. Sauté Vegetables: Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften (about 5-7 minutes).
4. Make the Roux: Sprinkle the flour, dried thyme, dried sage (or poultry seasoning), salt, and pepper over the vegetables. Stir continuously for 1-2 minutes to cook the flour, creating a roux.
5. Add Liquid: Gradually whisk in the turkey or chicken broth until the mixture is smooth. Next, slowly stir in the milk. Bring the mixture to a simmer and cook, stirring frequently, until the sauce thickens (about 2-3 minutes).
6. Finish Filling: Remove the skillet from the heat. Stir in the diced turkey and the frozen peas. Taste the filling and adjust the salt and pepper as needed.
7. Assemble Pie: Pour the turkey mixture into the prepared bottom pie crust.
8. Add Top Crust: Place the second pie crust over the filling. Trim the edges and crimp them together with the bottom crust to seal. Cut several slits in the top crust to allow steam to escape while baking.
9. Bake: Brush the top crust with the egg wash (if using) for a golden brown shine.
10. Bake for 15 minutes at 425
11. Reduce Heat and Continue Baking: Reduce the oven temperature to 375 and continue to bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start browning too quickly, you can loosely cover them with aluminum foil.
12. Cool and Serve: Let the pot pie cool for at least 10-15 minutes before slicing and serving. This allows the filling to set.

Enjoy your homemade Turkey Pot Pie!