Description
This classic Turkey Pot Pie recipe is a comforting, hearty dish perfect for using up leftover turkey. It features a creamy, flavorful filling loaded with turkey, vegetables, and herbs, all encased in a golden flaky pie crust. Easy to follow and ideal for cozy family dinners or holiday leftovers, this pot pie bakes up with a rich, savory taste and a crisp, buttery top.
Ingredients
Scale
Filling
- 2 cups cooked turkey, chopped
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 cup frozen peas (optional)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1/2 cup milk
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme or mixed herbs
Crust
- 1 prepared pie crust (top only, or puff pastry)
- 1 egg, beaten (for brushing, optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). It doesn’t have to be exact, but this temperature ensures a nicely browned crust and properly cooked filling.
- Cook vegetables: In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, chopped carrots, and celery. Sauté for about 5 minutes until the vegetables soften, adding a little extra butter if desired for richness.
- Make the roux: Stir in the all-purpose flour. It will initially look messy, but cook it while stirring for about one minute to eliminate the raw flour taste.
- Add liquids: Gradually pour in the chicken stock while stirring constantly. Then add the milk, continuing to stir until the mixture thickens and becomes creamy, about 4–5 minutes. Don’t worry if lumps form—they usually smooth out.
- Add turkey and peas: Stir in the chopped turkey, frozen peas (if using), and dried thyme or mixed herbs. Season with salt and black pepper to taste. Let the filling simmer gently for a couple of minutes to blend flavors.
- Prepare pie dish: Transfer the hot filling into a deep pie dish, baking dish, or even a lasagna pan if needed.
- Add the crust: Place the prepared pie crust or puff pastry on top, trimming or crimping the edges with a fork or fingers to seal. Cut one or two slits in the crust to allow steam to escape—optional decorative shapes can be made here for extra charm.
- Brush with egg wash (optional): Brush the top of the crust lightly with beaten egg for a shiny, golden finish. Skip this step if you’re short on time.
- Bake: Bake for 25 to 30 minutes until the crust is golden brown and filling bubbles at the edges. If the crust starts browning too quickly, tent it loosely with foil to prevent burning.
- Cool and serve: Let the pot pie cool for 10 to 15 minutes before serving to avoid burns and allow the filling to set slightly. Enjoy the comforting flavors!
Notes
- You can customize vegetables based on what you have on hand; potatoes or mushrooms are great additions.
- Leftover turkey works perfectly for this dish, making it a fantastic way to use up holiday meat.
- If you prefer a double crust, add a bottom crust before filling the pie dish.
- For a dairy-free version, substitute milk and butter with coconut milk and a non-dairy alternative for butter.
- Freezing before baking can be done; just add a few extra minutes to the baking time.
