Introduction

Turkey Pot Pie is a comforting classic that transforms leftover turkey into a warm, savory meal. With a flaky crust and a creamy filling loaded with vegetables, it’s perfect for cozy dinners any time of year.

Ingredients

1 egg (beaten)
⅓ cup butter
1 onion (diced)
⅓ cup all-purpose flour
½ teaspoon poultry seasoning
¼ teaspoon dried thyme leaves
1 cup chicken broth
⅔ cup milk (or cream)
1 potato (diced and cooked)
1 ½ cups frozen vegetables (thawed)
2 cups cooked chopped turkey
1 double pie crust

Instructions

Step 1: Preheat oven to 400°F. Whisk the egg with 1 tablespoon of water and set aside for brushing the crust.
Step 2: In a medium saucepan, melt butter over medium-low heat. Add diced onion and cook until tender, about 5 minutes.
Step 3: Stir in flour, poultry seasoning, thyme, salt, and pepper. Cook for 2 more minutes to form a roux.
Step 4: Gradually whisk in chicken broth and milk, adding a little at a time and stirring constantly. The mixture will thicken and then smooth out.
Step 5: Bring the sauce to a boil over medium heat, then reduce to a simmer for 1 minute. Remove from heat and stir in turkey, vegetables, and cooked potatoes.
Step 6: Place one pie crust in a 9″ pie plate. Pour the turkey filling into the crust.
Step 7: Brush the edges of the bottom crust with the egg wash. Cover with the second crust, pinch edges to seal, and cut slits on top for steam to escape. Brush the top crust with egg wash.
Step 8: Bake for 35-40 minutes until the crust is golden and the filling is bubbly.
Step 9: Let the pie cool for 10-15 minutes before slicing and serving.

Tips & Variations

Use cream instead of milk for a richer filling.
Substitute leftover chicken or turkey sausage for turkey.
Add a handful of fresh herbs like parsley or rosemary for extra flavor.
Use homemade pie crust or store-bought for convenience.
Include a mix of vegetables such as peas, carrots, and corn for variety.

Storage

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F until warmed through to maintain the crust’s crispness. You can also freeze the pie before baking; thaw overnight in the refrigerator and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables like carrots, peas, and green beans can be used. Cook them until just tender before adding to the filling to avoid excess moisture.

How do I prevent the crust from getting soggy?

Brushing the bottom crust with egg wash and preheating the filling helps reduce sogginess. Letting the pie cool slightly before cutting also helps the filling set and prevents a soggy crust.

Turkey Pot Pie Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

This classic Turkey Pot Pie recipe is a comforting and hearty dish featuring a flaky double pie crust filled with a creamy mixture of cooked turkey, vegetables, and potatoes. Perfect for using leftover turkey, this savory pot pie is seasoned with poultry spices and baked to golden perfection, making it an ideal family meal for any occasion.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Filling

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

Pie Crust & Topping

1 double pie crust
1 egg, beaten
1 tablespoon water (for egg wash)

Instructions

Preheat Oven and Prepare Egg Wash: Preheat your oven to 400°F. In a small bowl, whisk the beaten egg with 1 tablespoon of water to create an egg wash. Set this aside to use later for brushing the crust.
Cook Onion and Make Roux: In a medium saucepan over medium-low heat, melt the butter and cook the diced onion until tender, about 5 minutes. Add the flour, poultry seasoning, dried thyme leaves, salt, and pepper. Cook the mixture for 2 more minutes to create a roux.
Add Liquids and Thicken Sauce: Gradually whisk in the chicken broth and milk or cream, adding a little at a time and stirring well after each addition. The sauce will initially be very thick but will smooth out as you continue to whisk. Bring the mixture to a boil over medium heat, then reduce heat and simmer for 1 minute. Remove from heat.
Combine Filling Ingredients: Stir the cooked chopped turkey, thawed vegetables, and cooked diced potatoes into the sauce until everything is well combined.
Assemble the Pie: Line a 9-inch pie plate with one of the pie crusts. Pour the turkey filling into the crust. Brush the edges of the crust with the prepared egg wash to help seal. Place the second pie crust on top, pinch the edges together to seal, and cut a few small slits in the top crust to allow steam to escape. Brush the top crust with more egg wash for a golden finish.
Bake: Bake the pot pie in the preheated oven for 35 to 40 minutes, or until the crust is lightly browned and the filling is bubbly.
Cool and Serve: Remove the pot pie from the oven and allow it to cool for 10 to 15 minutes before cutting and serving. This helps the filling set and prevents burning your mouth.

Notes

Use leftover cooked turkey or rotisserie turkey for convenience.
Frozen mixed vegetables such as peas, carrots, and corn work beautifully in this recipe.
For a richer filling, substitute the milk with cream.
You can make the pie ahead of time and refrigerate before baking; just add a few extra minutes to baking time if baking cold.
Ensure to cut slits on top crust to prevent pie bursting during baking.

Keywords: turkey pot pie, leftover turkey recipe, comfort food, savory pie, chicken broth, creamy filling, flaky crust