Description
This classic Turkey Pot Pie is a comforting and hearty dish perfect for using up leftover turkey. Featuring a creamy filling of tender turkey, vegetables, and potatoes, all encased in a flaky double pie crust, this recipe delivers rich flavors and satisfying textures. Ideal for cozy dinners, it’s easy to prepare ahead and customize with your favorite vegetables.
Ingredients
Units
Scale
Pie Crust
- 1 double pie crust
Filling
- 1 egg, beaten
- 1/3 cup butter
- 1 onion, diced
- 1/3 cup all-purpose flour
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon dried thyme leaves
- 1 cup chicken broth
- 2/3 cup milk or cream
- 1 potato, diced and cooked
- 1 1/2 cups frozen vegetables, thawed
- 2 cups cooked chopped turkey
Instructions
- Preheat and Prepare Egg Wash: Preheat the oven to 400°F (204°C). In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash, and set aside for later use.
- Cook Onion and Make Roux: In a medium saucepan, melt the butter over medium-low heat. Add the diced onion and cook until tender, about 5 minutes. Stir in the flour, poultry seasoning, thyme, salt, and pepper, cooking for an additional 2 minutes to form a roux.
- Add Liquids and Thicken Sauce: Gradually whisk in the chicken broth and milk a little at a time, stirring constantly to blend smoothly. The mixture will be thick initially but will smooth out. Bring to a gentle boil over medium heat and then simmer for 1 minute to thicken the filling.
- Incorporate Turkey and Vegetables: Remove the sauce from heat and stir in the chopped turkey, thawed frozen vegetables, and cooked diced potatoes until well combined.
- Assemble Pie: Line a 9-inch pie plate with one crust. Pour the turkey filling into the crust, spreading evenly. Brush the edges of the crust with the prepared egg wash. Cover with the second crust, pinch the edges to seal, and cut a few slits on top to allow steam to escape. Brush the top crust with egg wash for a golden finish.
- Bake the Pie: Place the pie in the oven and bake for 35-40 minutes until the crust is lightly browned and the filling is bubbly. If the crust browns too quickly, loosely cover with foil.
- Cool and Serve: Remove from the oven and let the pie cool for 10 to 15 minutes before slicing and serving to allow the filling to set.
Notes
- Turkey can be substituted with cooked chicken if preferred.
- Leftover or fresh vegetables can replace frozen; fresh vegetables should be cooked to tender-crisp before adding.
- Potatoes can be cooked in the microwave for convenience.
- If the crust browns too fast during baking, tent the pie loosely with foil to prevent burning.
- To make ahead, assemble the pie and refrigerate for up to 48 hours or freeze before baking.
- If baking the pie from refrigerated, add approximately 10 extra minutes to the baking time.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 95mg
