There’s something magical about a golden, flaky crust filled with hearty, savory goodness. Turkey pot pie is the ultimate comfort food—warm, filling, and perfect for everything from weeknight dinners to holiday leftovers. This recipe brings that homestyle flavor to life, combining tender turkey, fresh vegetables, and a rich, creamy sauce beneath a buttery crust. It’s satisfying, customizable, and oh-so-delicious.
Whether you're looking to repurpose leftover turkey or just craving a cozy meal, this turkey pot pie is sure to become a family favorite.
Ingredients
For the Filling:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup milk (whole milk or 2%)
- 2 cups cooked turkey, shredded or diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
For the Crust:
- 1 pre-made pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Note: If you'd like a fully enclosed pie, you can double up on the crust for a top layer.
Instructions
Step 1: Prep Your Ingredients
Before you start cooking, gather everything you need. Dice the onions, carrots, celery, and turkey. Measure out your liquids, and have your pie crust ready. This will make the cooking process smoother and quicker.
Step 2: Cook the Vegetables
Melt the butter in a large skillet or pot over medium heat. Add the diced onion, carrots, and celery, cooking until softened (about 5–7 minutes). Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Make the Sauce
Sprinkle the flour over the vegetables and stir, cooking for 1–2 minutes to eliminate the raw flour taste. Gradually pour in the chicken or turkey broth, whisking constantly to avoid lumps. Add the milk and continue whisking as the mixture thickens into a smooth, creamy sauce (about 3–5 minutes).
Step 4: Add the Turkey and Peas
Stir in the cooked turkey, frozen peas, thyme, salt, and pepper. Taste the filling and adjust the seasoning as needed. Remove the skillet from heat and set aside to cool slightly while you prepare the crust.
Step 5: Assemble the Pot Pie
Preheat your oven to 400°F (200°C). Roll out the pie crust, if needed, and carefully fit it into a 9-inch pie dish. Pour the turkey and vegetable filling into the crust, spreading it evenly.
If you’re using a second crust for the top, place it over the filling and crimp the edges to seal. Cut a few small slits in the top crust to vent steam. Brush the crust with the beaten egg for a glossy finish.
Step 6: Bake to Golden Perfection
Place the pie on a baking sheet to catch any drips and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with foil partway through baking.
Step 7: Cool and Serve
Once the turkey pot pie is out of the oven, allow it to cool for 10 minutes before slicing. This will help the filling set and make serving easier.
Tips for Customization
- Swap the Veggies: Feel free to use what you have on hand—potatoes, green beans, or mushrooms work wonderfully.
- Try a Puff Pastry Crust: For an extra flaky top, use puff pastry instead of pie crust.
- Make It Dairy-Free: Substituting plant-based milk or broth works just as well.
- Add Herbs and Spices: Sage or rosemary can give the pie a deeper, more savory flavor.
Storage and Reheating
Leftovers? No problem. Store the turkey pot pie in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 3 months. To reheat, pop it in a low oven (300°F) until warm and crispy, or zap it in the microwave for a quick meal.
Turkey pot pie is the kind of dish that makes a house feel like home. Try this recipe for your next cozy evening or family dinner, and don’t be surprised when everyone comes back for seconds!
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