Turkey Pot Pie

Turkey Pot Pie is a comforting classic that combines tender turkey, fresh vegetables, and a flaky crust, making it a satisfying meal that's simple to prepare. It's versatile enough for family dinners, casual gatherings, or even game days. You can assemble it ahead of time and store it in the fridge or freezer, offering flexibility for your schedule. Plus, it's a great way to use up leftover turkey, ensuring nothing goes to waste.

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Prep Time: 20

Cook Time: 35

Total Time: 55

Course: Main Course

Cuisine: American

Keyword: Turkey Pot Pie

Servings:

Calories: 329kcal

Author: Mandy Applegate

Equipment

Ingredients

1 pie crusts refrigerated
3 tablespoons unsalted butter
½ cup chopped yellow onion
1 cup diced carrots
1 cup diced celery
1 cup mushrooms chopped
3 garlic cloves minced
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon fresh ground pepper
1 teaspoon dried thyme leaves
½ teaspoon finely chopped dried rosemary
2 cups chicken broth
½ cup whole milk
1 cup frozen peas
3 cups turkey chopped
1 large egg beaten with 1 tablespoon milk for the egg wash

US Customary - Metric

Instructions

Melt the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, and garlic, and cook for 5 minutes, stirring occasionally, until the vegetables soften and release their liquid.
3 tablespoons unsalted butter, ½ cup chopped yellow onion, 1 cup diced carrots, 1 cup diced celery, 1 cup mushrooms, 3 garlic cloves
Stir in the flour, salt, pepper, thyme, and rosemary. Cook the mixture until the flour absorbs the liquid and thickens slightly.
¼ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon fresh ground pepper, 1 teaspoon dried thyme leaves, ½ teaspoon finely chopped dried rosemary
Gradually add the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 7-8 minutes, until it thickens into a creamy gravy.
2 cups chicken broth, ½ cup whole milk
Stir in the frozen peas and turkey, then remove from heat. Taste and adjust seasoning with more salt, pepper, thyme, or rosemary if needed. Let the filling cool for 10 minutes.
1 cup frozen peas, 3 cups turkey
Preheat the oven to 350°F (180°C). Transfer the cooled filling to a 9-inch pie dish. Carefully place the pie crust over the filling, trimming any excess dough and crimping the edges to seal. Cut small slits into the top of the crust for steam vents and brush the surface with the egg wash.
1 pie crusts, 1 large egg beaten with 1 tablespoon milk
Bake for 30-35 minutes, or until the crust is golden brown. Check after 20 minutes and cover the edges with foil or a pie crust shield to prevent over-browning. Let the pie cool for about 5 minutes before serving.

Notes

Golden Crust: Brush the pie crust with egg wash for a beautifully golden and shiny finish.
Prevent Soggy Crust: Let the filling cool before adding it to the pie crust. This step keeps the crust from becoming soggy.
Season to Taste: Adjust the salt, pepper, and herbs after simmering the gravy for the best flavor.
Vegetable Variations: Swap in or add other vegetables like green beans or corn for variety.
Use Leftovers: This recipe is an excellent way to use up leftover turkey or even chicken.
Steam Vents: Don’t skip cutting slits in the pie crust to allow steam to escape and prevent bubbling over.
Freezing Option: Assemble the pie but don’t bake it, then freeze for up to three months. Bake straight from frozen, adding about 10-15 minutes to the baking time.
Reheat Smart: Reheat leftovers in the oven to maintain a crisp crust rather than using the microwave.

Nutrition