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Turkey Pot Pie Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Filling Ingredients: Stir the cooked chopped turkey, thawed vegetables, and cooked diced potatoes into the sauce until everything is well combined.
  5. 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.
  6. 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.
  7. 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

Find it online: https://dinewithdylan.com/turkey-pot-pie-recipe/