Turkey Pot Pie Recipe (with Video)

Turkey Pot Pie Recipe: Turkey pot pie is the epitome of comfort food. It’s warm, hearty, and filled with a rich blend of turkey, vegetables, and creamy sauce, all encased in a buttery crust. If you’re looking for a creative way to use up leftover turkey, this recipe is your answer.

Whether it’s post-Thanksgiving or just a cozy family dinner, this dish will be a crowd-pleaser.

Ingredients for Turkey Pot Pie

Essential Ingredients

To make the perfect turkey pot pie, you’ll need the following:

• 2 cups cooked turkey, shredded or cubed
• 1 cup frozen peas
• 1 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup chopped onion
• 3 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 cups chicken or turkey stock
• 1/2 cup whole milk or heavy cream
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 2 pre-made pie crusts or homemade pie dough

Optional Ingredients

Want to elevate your pot pie? Consider these extras:

• 1/4 cup chopped fresh parsley
• 1/2 teaspoon paprika for added flavor
• 1/2 cup sliced mushrooms for an earthy touch
• Dash of hot sauce for a subtle kick

Tools You’ll Need

• A large skillet or saucepan for preparing the filling.
• A pie dish (9-inch is standard).
• A rolling pin (if using homemade crust).
• A whisk for the sauce.
• A sharp knife and cutting board.
• Measuring cups and spoons for accuracy.
• A pastry brush for the egg wash.

Preparing the Ingredients

Prepping the Turkey

If you’re using leftover turkey, shred or dice it into bite-sized pieces. If starting from raw, cook it thoroughly by roasting or boiling, then let it cool before chopping.

Preparing the Vegetables

Dice carrots, celery, and onions uniformly for even cooking. If using frozen peas, no need to thaw; they’ll cook perfectly during baking.

Making the Pie Crust

If you’re making your own crust, prepare it ahead of time. Combine 2 1/2 cups of flour, 1 cup of butter, and 1/2 teaspoon of salt. Add 6-8 tablespoons of ice water until the dough comes together. Divide into two discs and chill for at least 30 minutes.

How to Make the Filling

1. Melt butter in a large skillet over medium heat.
2. Add diced onions, carrots, and celery. Sauté until softened, about 5-7 minutes.
3. Sprinkle in flour and stir for 1-2 minutes to cook out the raw flavor.
4. Slowly pour in the chicken stock, whisking continuously to avoid lumps.
5. Add milk or cream, stirring until the mixture thickens.
6. Season with thyme, garlic powder, salt, and pepper.
7. Stir in cooked turkey and peas. Remove from heat and let the filling cool slightly.

Assembling the Turkey Pot Pie

Lining the Crust

1. Preheat your oven to 375°F (190°C).
2. Roll out one pie crust (if using homemade) or use a store-bought crust and gently press it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
3. Use a fork to lightly prick the bottom of the crust. This helps prevent it from puffing up while baking.

Adding the Filling

1. Spoon the prepared turkey filling into the crust-lined pie dish. Spread it out evenly with a spatula or spoon.
2. Avoid overfilling to prevent leaks during baking. The filling should sit just below the rim of the dish.

Covering with the Top Crust

1. Roll out the second pie crust and carefully place it over the filling.
2. Pinch the edges of the top and bottom crusts together to seal them. You can use a fork or your fingers to create a decorative edge.
3. Cut a few small slits in the top crust to allow steam to escape while baking.
4. (Optional) Brush the top crust with an egg wash (1 beaten egg mixed with 1 tablespoon of water) for a golden, shiny finish.

Baking the Turkey Pot Pie

1. Place the assembled pie on a baking sheet to catch any drips.
2. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
3. Check the pie halfway through baking. If the edges are browning too quickly, cover them with strips of aluminum foil.
4. Remove the pie from the oven and let it rest for at least 10 minutes before serving. This helps the filling set and makes slicing easier.

Serving Suggestions

Turkey pot pie pairs wonderfully with simple side dishes that complement its rich flavors. Here are some ideas:

• Fresh Salad: A crisp green salad with a tangy vinaigrette adds a refreshing contrast.
• Mashed Potatoes: Creamy potatoes are always a comforting sidekick to pot pie.
• Steamed Vegetables: Lightly steamed broccoli, green beans, or asparagus balance out the meal.
• Cranberry Sauce: A sweet and tangy sauce is a delightful nod to Thanksgiving flavors.

Variations of Turkey Pot Pie

Healthier Version

• Swap out heavy cream for a lighter option, such as unsweetened almond milk or low-fat milk.
• Use a whole-wheat crust or reduce the crust to just a top layer to cut calories.
• Add extra veggies like spinach or kale for more fiber.

Gluten-Free Option

• Replace the pie crust with a gluten-free alternative, or use mashed potatoes as a topping for a shepherd’s pie-style dish.
• Use cornstarch or a gluten-free flour blend to thicken the filling instead of all-purpose flour.

Vegan Adaptation

• Substitute turkey with plant-based protein like tofu or chickpeas.
• Use plant-based butter and milk, and opt for a vegan pie crust.
• Load up on vegetables for a hearty and satisfying vegan pot pie.

Tips for Storing and Reheating

Storing Leftovers:

• Cover the pot pie with plastic wrap or foil and refrigerate for up to 3-4 days.
• For longer storage, slice the pie into portions, wrap each piece in plastic wrap, and freeze for up to 3 months.

Reheating:

• For refrigerated leftovers, preheat your oven to 350°F (175°C) and bake for 15-20 minutes.
• If reheating from frozen, cover the pie with foil and bake at 375°F (190°C) for 40-50 minutes, removing the foil in the last 10 minutes to crisp the crust.

Common Mistakes to Avoid

1. Runny Filling: Be sure to cook the filling until it thickens. A watery filling can ruin the consistency of your pot pie.
2. Soggy Bottom Crust: Avoid overfilling the pie and ensure your oven is fully preheated before baking.
3. Underseasoning: Taste the filling before assembling to make sure the flavors are balanced.
4. Burnt Edges: Check the pie halfway through baking and cover the edges with foil if they’re browning too quickly.

Nutritional Information

Here’s an approximate nutritional breakdown per serving (based on 6 servings):

Sodium: 680mg

Calories: 420

Protein: 20g

Fat: 22g

Carbohydrates: 35g

Fiber: 4g

FAQs about Turkey Pot Pie Recipe

What is Turkey Pot Pie?

Turkey Pot Pie is a comforting, savory pie made with cooked turkey, vegetables like carrots and peas, and a creamy gravy, all encased in a flaky pie crust. It’s a perfect way to use up leftover turkey!

How do I make Turkey Pot Pie from scratch?

To make Turkey Pot Pie from scratch, start by preparing a pie crust or using store-bought. Cook the filling by sautéing vegetables, adding shredded turkey, and mixing in a creamy sauce. Pour the filling into the crust, cover with the top crust, and bake until golden brown.

What can I substitute for turkey in the recipe?

You can substitute turkey with chicken, beef, or even plant-based protein for a vegetarian version. The key is to match the meat or alternative with a creamy sauce for the classic pot pie flavor.

Can I make Turkey Pot Pie ahead of time?

Yes! You can assemble the pot pie and store it in the refrigerator for up to 24 hours before baking. Alternatively, bake it, cool completely, and freeze for up to 3 months.

What are the best vegetables for Turkey Pot Pie?

The best vegetables for Turkey Pot Pie include peas, carrots, celery, and green beans. You can also add mushrooms or potatoes for extra heartiness.

How do I store leftover Turkey Pot Pie?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crust’s flakiness.

What makes a great Turkey Pot Pie?

The secret to a great Turkey Pot Pie is a rich, flavorful filling and a perfectly golden, flaky crust. Be sure to season your filling well and use high-quality pie crust.