Imagine the aroma of a freshly baked pie, filled with tender turkey and vegetables in a creamy sauce, all wrapped in a flaky, golden crust. That’s exactly what you’ll get with this Turkey Pot Pie recipe! It’s the ultimate comfort food that’s perfect for using up leftover turkey or for when you’re craving a hearty, satisfying meal.
Why You’ll Love This Recipe
- Comforting and Delicious: This pie is like a warm hug on a plate. The combination of tender turkey, vegetables, and creamy sauce is simply irresistible.
- Great for Leftovers: It’s the perfect way to transform leftover turkey into a brand new, exciting meal.
- Customizable: You can easily swap out vegetables or adjust seasonings to suit your taste.
- Make-Ahead Friendly: You can prepare the filling in advance, making it perfect for busy weeknights.
Ingredients You’ll Need
- Butter: The base of our roux, adding richness to the sauce.
- Onion and Potatoes: These provide a hearty base for our filling.
- Flour: This thickens our sauce, creating that perfect pot pie consistency.
- Chicken Broth and Heavy Cream: The liquid components of our sauce, bringing flavor and creaminess.
- Poultry Seasoning: A blend of herbs that complements the turkey beautifully.
- Salt and Pepper: Essential for bringing out all the flavors.
- Frozen Mixed Vegetables: A convenient way to add color and nutrition.
- Leftover Turkey: The star of the show!
- Egg: For that beautiful golden crust.
- Pie Crusts: The flaky vessel for our delicious filling.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Chicken Pot Pie: Swap the turkey for chicken for a classic version.
- Vegetable Medley: Use your favorite fresh or frozen veggie mix.
- Herb it Up: Add fresh herbs like thyme or rosemary for an extra flavor boost.
- Cheesy Twist: Sprinkle some grated cheddar or Gruyère cheese over the filling before adding the top crust.
How to Make Turkey Pot Pie
Step 1: Prepare the Filling
Start by melting butter in a large skillet. Add diced onion and potatoes, cooking them until they’re tender and fragrant. This forms the base of our delicious filling.
Step 2: Create the Sauce
Stir in flour to create a roux, then slowly add warm broth and cream while stirring constantly. This technique ensures a smooth, lump-free sauce. Add seasonings and let it simmer until it thickens.
Step 3: Add Vegetables and Turkey
Stir in the frozen veggies and leftover turkey. Let everything cook together for a few minutes to meld the flavors.
Step 4: Assemble the Pie
Roll out your bottom crust and place it in a deep pie dish. Pour in the cooled filling, then top with the second crust. Don’t forget to cut some vents to let steam escape!
Step 5: Bake to Golden Perfection
Brush the top with beaten egg for a beautiful golden finish. Bake first at a higher temperature to set the crust, then lower the heat to cook the filling through.
Pro Tips for Making the Recipe
- Cool the Filling: This prevents the bottom crust from becoming soggy.
- Don’t Overwork the Crust: Handle it gently for maximum flakiness.
- Use a Pie Shield: If the edges brown too quickly, cover them with foil or a pie shield.
How to Serve
Serve this Turkey Pot Pie piping hot, straight from the oven. It’s a meal in itself, but if you want to round it out:
Side Dishes:
Pair with a crisp green salad or some steamed green beans for a pop of freshness.
Beverage Pairing:
A glass of crisp white wine or a light beer complements the richness of the pie beautifully.
Make Ahead and Storage
Storing Leftovers
Cover tightly with foil and refrigerate for up to 3-4 days.
Freezing
You can freeze the unbaked pie for up to 3 months. Thaw in the refrigerator before baking.
Reheating
Reheat individual slices in the microwave, or warm the whole pie in a 350°F oven until heated through.
FAQs
Can I use store-bought pie crust?
Absolutely! While homemade is delicious, a good quality store-bought crust works perfectly and saves time.
How do I prevent a soggy bottom crust?
Make sure your filling is cooled before adding it to the crust. You can also blind bake the bottom crust for about 10 minutes before adding the filling.
Can I make this vegetarian?
Yes! Simply omit the turkey and double up on the vegetables. You could also add some cubed tofu or tempeh for protein.
What if I don’t have poultry seasoning?
You can make your own by mixing dried thyme, sage, rosemary, and marjoram. Or simply use a blend of your favorite herbs.
This Turkey Pot Pie is more than just a recipe – it’s a comforting ritual that transforms simple ingredients into a meal that will have everyone at the table smiling. Whether you’re using up Thanksgiving leftovers or just craving some home-cooked goodness, this pie delivers in spades. So roll up your sleeves, preheat that oven, and get ready to create some delicious memories!
Print
Turkey Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
Description
This comforting Turkey Pot Pie is the perfect way to use up leftover turkey. Tender chunks of turkey and vegetables are enveloped in a creamy sauce, all encased in a flaky, golden-brown crust. It’s a hearty, satisfying meal that’s ideal for chilly days or when you’re craving a taste of Thanksgiving any time of the year.
Ingredients
- 1/4 cup unsalted butter (56g)
- 1/2 sweet onion, diced
- 2 small potatoes, diced
- 1/3 cup all-purpose flour (40g)
- 1 3/4 cup warm chicken broth (420ml)
- 1/2 cup warm heavy cream (120ml)
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup frozen mixed vegetables (corn, carrots, peas) (about 130g)
- 2 1/2 cups leftover turkey (about 340g)
- 1 large egg
- 2 pie crusts
Instructions
- Prepare the filling: In a large skillet, melt butter over medium heat. Add the onion and potatoes, and cook for 10 minutes, stirring frequently. Stir in the flour. Cook, stirring constantly, for 2 minutes. While stirring, slowly pour in the broth and heavy cream. Add the poultry seasoning, salt, and pepper. Reduce the heat to low.
- Add vegetables and turkey: Stir in the frozen vegetables and turkey, and cook for 5 minutes. Pour the filling into a bowl to cool.
- Preheat and prepare: Preheat the oven to 425°F. Beat the egg with 1 teaspoon of water.
- Assemble the pie: On a lightly floured surface, roll one pie crust to a 12-inch circle. Transfer to a deep 9-inch pie plate. Pour in the cooled filling. Roll out the remaining pie crust and place on top of the filling. Trim the excess crust within 1 inch of the edge of the pie plate. Tuck the edges under and crimp as desired.
- Finish and bake: Brush the pie crust with the beaten egg. Cut a few slits in the top of the crust to vent steam. Place on a rimmed baking sheet. Bake for 20 minutes. Reduce the heat to 350°F and continue baking until the crust is a deep golden brown and the filling is bubbling, about 30 minutes.
- Serve: Let the pie cool for 10 to 15 minutes before serving. Sprinkle with flaked salt and pepper.
Notes
- Cool the filling before assembling to prevent the pie crust from becoming dry or tough.
- For extra flavor, swap ½ cup of the chicken broth for dry white wine and add lemon zest.
- Use fresh vegetables instead of frozen for a different texture and flavor profile.
Nutrition
- Serving Size: 1/6 of pie
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
