Warm, flaky crust meets creamy, savory filling in this beloved Turkey Pot Pie, the perfect cozy comfort food for chilly evenings or whenever you’re looking to put delicious leftovers to good use. It brings together tender turkey, colorful veggies, and a luscious sauce all wrapped in golden pastry for a meal that’s just as festive as it is satisfying. If you’ve never made a pot pie from scratch, don’t worry – it’s wonderfully straightforward, and every bite is deeply rewarding. Trust me, Turkey Pot Pie is destined to become a family favorite you’ll crave as much as I do!
Ingredients You’ll Need
Making Turkey Pot Pie is all about celebrating simple, honest ingredients that come together to create something magical. Each item in this recipe brings its own special quality to the table, lending flavor, texture, and a vibrant pop of color to every slice.
- Cooked turkey (2 cups, diced): A fantastic way to use up leftovers, turkey is the heart and soul of this dish, adding lean protein and rich flavor.
- Frozen peas and carrots (1 cup): These classic veggies deliver sweetness and a beautiful burst of color that perks up each slice.
- Frozen corn (1/2 cup): Corn brings a gentle natural sweetness and some fun texture to the creamy mix.
- Diced celery (1/2 cup): Celery adds a lovely crunch and earthy depth that balances the richness of the filling.
- Diced onion (1/2 cup): A must for that subtle savory base; onions mellow and sweeten as they cook.
- Unsalted butter (4 tablespoons): Essential for sautéing and creating the velvety roux that thickens the filling.
- All-purpose flour (1/3 cup): Flour helps transform the buttery base into a creamy sauce that holds everything together.
- Chicken or turkey broth (2 cups): Choose a good quality broth for a savory boost and rich body in the sauce.
- Whole milk (1 cup): Milk makes the filling extra luxurious and smooth – you won’t want to skimp on this!
- Garlic powder (1/2 teaspoon): For a touch of gentle warmth and extra savory flavor without overpowering the dish.
- Dried thyme (1/2 teaspoon): Just the right amount of this classic herb gives a distinctly “homey” feel.
- Salt and black pepper to taste: Simple seasonings that let all the other flavors shine but are absolutely essential.
- Refrigerated pie crusts (2 crusts): These make things super easy and guarantee a golden, flaky finish—no fussing with homemade pastry required!
- Egg (1, beaten): Brushing the top with egg wash gives your pie that irresistible bakery-worthy shine and color.
How to Make Turkey Pot Pie
Step 1: Prep Your Oven and Pie Dish
Start by preheating your oven to 400°F (200°C). Take out your favorite 9-inch pie dish and set aside one of the refrigerated pie crusts. Unroll it gently and fit it into the bottom of your pie dish, pressing lightly to smooth out any wrinkles. You’re officially on your way to Turkey Pot Pie greatness!
Step 2: Sauté the Aromatics
In a large skillet over medium heat, melt the unsalted butter. Once it’s melted and bubbling, add the diced onion and celery. Sauté, stirring often, until the veggies are softened and the kitchen smells impossibly good—about 5 minutes should do it.
Step 3: Make the Roux
Sprinkle the flour over your sautéed veggies and cook, stirring constantly, for 1 to 2 minutes. This forms the base of your creamy filling (and helps thicken it later), so don’t skip it! The flour should lose its raw smell but don’t let it brown.
Step 4: Whisk in Broth and Milk
Slowly pour in the chicken or turkey broth while whisking continuously to avoid lumps, then add in the whole milk. Continue to whisk and bring everything to a gentle simmer. Watch as your filling thickens into a luscious, silky sauce—about 5 minutes of simmering usually does the trick.
Step 5: Add the Turkey and Veggies
Now’s the moment for your diced turkey, peas and carrots, and corn to join the party! Toss them in along with garlic powder, dried thyme, and season generously with salt and pepper. Give everything a good stir to make sure every bite will be packed with flavor. Remove the skillet from the heat.
Step 6: Assemble the Pie
Pour your warm, creamy filling into the pie crust waiting in your dish. Gently spread it out to fill every corner. Unroll the second pie crust and lay it over the top. Trim any extra dough hanging off, then crimp the edges firmly to seal. Cut a few small slits in the top crust to allow steam to escape—this keeps the pie from bubbling over!
Step 7: Bake to Golden Perfection
Brush the top crust with the beaten egg. This magic step gives your Turkey Pot Pie that glossy, golden glow you see in bakeries. Slide the pie into your preheated oven and bake for 30 to 35 minutes, until the crust is beautifully golden and the filling is bubbling at the edges.
Step 8: Rest and Serve
The hardest part! Remove the pie from the oven and let it rest for at least 10 minutes before slicing in. This helps the filling set up so each piece is neat and perfect on the plate—not to mention, it’ll be the ideal temperature to enjoy.
How to Serve Turkey Pot Pie
Garnishes
A sprig of fresh thyme or a parsley sprinkle instantly brightens up your Turkey Pot Pie and adds a delicate herbal aroma. For a little flair, crack some fresh black pepper over each slice, or finish with a pat of butter that melts into the golden crust.
Side Dishes
Pair your Turkey Pot Pie with a crisp green salad tossed in a light vinaigrette, or go classic with creamy mashed potatoes and steamed green beans. Warm dinner rolls are another crowd pleaser—perfect for soaking up every drop of that rich, savory sauce!
Creative Ways to Present
If you’re hosting or want to dazzle, try baking individual pies in ramekins for personalized Turkey Pot Pie servings. You could even use fun pastry cutouts (leaf or turkey shapes, anyone?) on top for a festive touch, or serve with a side of cranberry sauce for a sweet-tart pop of flavor.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Turkey Pot Pie into an airtight container and refrigerate; it stays perfectly delicious for up to three days. The flavors meld beautifully as it sits, so leftovers are a real treat.
Freezing
For longer storage, wrap your fully baked and completely cooled pie tightly in plastic wrap and foil, then freeze for up to two months. You can also freeze unbaked pies; just assemble, cover tightly, and freeze—bake straight from frozen, adding a few extra minutes to the cook time.
Reheating
To reheat, cover slices with foil and warm in a 350°F oven until heated through and bubbling again. For best results, avoid microwaving, as the crust stays crispier when reheated in the oven.
FAQs
Can I use rotisserie chicken instead of turkey?
Absolutely! Rotisserie chicken works perfectly and gives you the same comforting effect. Feel free to swap in cooked chicken for an easy, no-fuss weeknight pot pie.
What vegetables can I add or substitute?
The beauty of Turkey Pot Pie is its flexibility. Swap in diced potatoes, green beans, mushrooms, or bell peppers—whatever you have on hand or love best. Just keep the ratios similar to achieve the perfect creamy filling.
Can I make this recipe dairy-free?
Yes, you can substitute dairy-free butter and unsweetened non-dairy milk, such as oat or almond milk. Just keep in mind that the sauce may not be quite as rich but will still be deliciously comforting!
How do I keep the bottom crust from getting soggy?
To prevent a soggy bottom, you can blind bake the lower crust for 7-8 minutes before adding the filling, or place your pie dish on a preheated baking sheet—both tricks help crisp up the crust and ensure a flaky bite.
Can I make Turkey Pot Pie ahead of time?
Definitely! Prepare and assemble the entire pie, then refrigerate it unbaked, tightly covered, for up to a day in advance. Bake just before serving for ultimate convenience and freshness.
Final Thoughts
There’s something truly magical about sharing a homemade Turkey Pot Pie at your table. It’s cozy, crowd-pleasing, and endlessly versatile—whether you’re clearing out leftovers or making it fresh for a family gathering. I hope this recipe brings warmth, comfort, and a happy clatter of forks to your home, just as it has to mine. Give it a try—you’ll quickly see why Turkey Pot Pie holds such a special place in my heart!
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Turkey Pot Pie Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This comforting Turkey Pot Pie is a delicious way to use up leftover turkey. A creamy, savory filling loaded with vegetables is baked between flaky pie crusts until golden brown and bubbly.
Ingredients
Filling:
- 2 cups cooked turkey, diced
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 cup diced celery
- 1/2 cup diced onion
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Crust:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Sauté vegetables: In a large skillet, melt butter and sauté onion and celery until softened. Stir in flour and cook briefly.
- Make the filling: Whisk in broth and milk until smooth. Simmer until thickened. Add turkey, peas, carrots, corn, garlic powder, thyme, salt, and pepper. Remove from heat.
- Assemble the pie: Fit one pie crust into a 9-inch dish, pour in the filling, and top with the second crust. Crimp edges, vent the top, and brush with egg wash.
- Bake: Bake for 30-35 minutes until golden and bubbly. Rest before serving.
Notes
- For extra flavor, consider adding diced cooked potatoes or mushrooms.
- Use leftover holiday turkey or substitute with cooked chicken.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 5g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 95mg
