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Turkey Pot Pie Recipe

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4.1 from 13 reviews

This classic Turkey Pot Pie recipe features a rich, creamy filling loaded with shredded cooked turkey, peas, carrots, and herbs, all encased in a flaky double pie crust. It's a comforting, hearty dish perfect for using leftover turkey and warming up on cooler days.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Filling Ingredients

  • 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

Pie Crust and Finishing

  • 1 double pie crust
  • 1 egg, beaten

Instructions

  1. Preheat Oven: Preheat the oven to 400°F with a rack in the center position to ensure even cooking of the pot pie.
  2. Sauté Vegetables: Melt the butter in a large skillet over medium heat. Add chopped onion, diced carrots, and diced celery. Cook until onions are tender and translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant, stirring frequently.
  3. Create Roux: Stir in flour, kosher salt, freshly cracked black pepper, celery seed, and fresh thyme leaves into the vegetable mixture. Cook while stirring continuously until a thick paste forms, approximately 2 minutes. This step thickens the filling.
  4. Add Liquids: Gradually stir in the whole milk until fully incorporated and smooth. Then slowly add the chicken or turkey stock while stirring continuously. Simmer the mixture until it thickens, about 3 minutes, forming a creamy sauce.
  5. Combine Filling: Stir in frozen peas, chopped Italian parsley (if using), and shredded cooked turkey until the filling is evenly combined. Remove the skillet from heat.
  6. Assemble Pie: Line a 9-inch pie pan with one rolled-out pie crust. Spoon the turkey filling into the crust, mounding slightly in the center. Brush the edge of the crust with beaten egg. Cover with the second rolled-out pie crust and crimp the edges together using a fork or fingers. Cut two 2-inch slits in the top crust for steam to escape. Brush the top crust with the remaining beaten egg for a golden finish.
  7. Bake: Place the assembled pot pie on a rimmed baking sheet. Bake in the preheated oven for 45-50 minutes or until the crust is lightly browned and the filling is bubbling through the slits.
  8. Cool and Serve: Remove the pot pie from the oven and allow it to cool on a baking rack for 10-15 minutes to set the filling before serving.

Notes

  • Using cooked turkey is perfect for leftover roasted turkey or turkey from your holiday meal.
  • Feel free to substitute frozen mixed vegetables for peas and carrots based on preference.
  • To prevent sogginess, baking on a rimmed baking sheet helps catch any spills and keeps oven clean.
  • Egg wash on crust edges and top creates a beautiful golden brown and helps seal the pie.
  • Make sure to let the pie cool before cutting to ensure the filling sets and doesn’t run out.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/turkey-pot-pie-recipe/