Introduction

This comforting Turkey Pot Pie is the perfect way to use up holiday leftovers or transform a simple rotisserie chicken into a cozy family dinner. With a flaky, golden crust and a creamy vegetable filling, it’s a classic comfort food that everyone loves. For another delicious poultry dish, try this Ginger Chicken and Rice Soup with Bok Choy Recipe.

Ingredients

This comforting Turkey Pot Pie combines tender turkey and vegetables in a creamy, savory sauce, all encased in a flaky, golden-brown crust for the ultimate cozy meal.

• 2 cups cooked turkey, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 cup diced onion
• 1/2 cup diced celery
• 2 cups turkey or chicken broth
• 1/2 cup milk or half-and-half
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1 package refrigerated pie crusts (or homemade pastry)

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Turkey Pot Pie recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Filling

In a large skillet or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery, and sauté until softened, about 5–7 minutes.

Stir in flour to create a roux, cooking for 1 minute to remove the raw flour taste. This will help thicken your Turkey Pot Pie filling.

Step 2 — Add Liquids and Turkey

Gradually whisk in chicken broth and milk, stirring constantly to prevent lumps. Bring the mixture to a simmer until it thickens.

Add shredded or cubed cooked turkey, along with frozen peas and seasonings like thyme, salt, and pepper. Stir to combine and remove from heat.

Step 3 — Prepare the Crust

Roll out your pie crust to fit your baking dish. If using a store-bought crust, follow package instructions for thawing if frozen.

For a flaky crust, keep ingredients cold and avoid overworking the dough. A chilled crust will bake up light and crisp.

Step 4 — Assemble the Pot Pie

Pour the turkey filling into a 9-inch pie dish or similar oven-safe dish. Carefully place the rolled-out crust over the top.

Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape during baking.

Step 5 — Apply Egg Wash

Beat one egg with a tablespoon of water or milk. Lightly brush this egg wash over the top crust for a golden, shiny finish.

Sprinkle with a pinch of coarse salt or herbs if desired. This step is optional but enhances both appearance and flavor.

Step 6 — Bake to Perfection

Preheat your oven to 375°F (190°C). Place the assembled Turkey Pot Pie on a baking sheet to catch any potential spills.

Bake for 30–40 minutes, or until the crust is golden brown and the filling is bubbly. An internal temperature of 165°F indicates it’s fully heated.

Step 7 — Rest Before Serving

Remove the Turkey Pot Pie from the oven and let it rest for 10–15 minutes. This allows the filling to set, making it easier to slice and serve.

Scoop portions with a sturdy spoon, ensuring each serving includes plenty of savory turkey and vegetable filling beneath the flaky crust.

Nutritional Information

Calories	420
Protein	28g
Carbohydrates	32g
Fat	19g
Fiber	4g
Sodium	780mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken or Plant-Based Protein — Swap turkey for shredded chicken or lentils for a different protein profile while keeping the comforting texture.
• Cauliflower Crust — Replace traditional pastry with a mashed cauliflower topping for a lower-carb, gluten-free Turkey Pot Pie.
• Coconut Milk Gravy — Use full-fat coconut milk instead of cream for a rich, dairy-free sauce that complements the savory filling.
• Almond Flour Pastry — Opt for an almond flour crust to make your Turkey Pot Pie gluten-free and add a nutty flavor.
• Low-Sodium Broth — Choose a reduced-sodium vegetable or turkey broth to control salt without sacrificing depth of flavor.
• Sweet Potato Topping — Top with mashed sweet potatoes instead of pie crust for extra nutrients and a naturally sweet twist.
• Extra Vegetables — Boost fiber by adding kale, celery, or mushrooms, enhancing both nutrition and heartiness.

Serving Suggestions

• Pair this Turkey Pot Pie with a crisp green salad tossed in a light vinaigrette to balance the rich, savory filling.
• Serve alongside roasted root vegetables like carrots and parsnips for a comforting, autumnal meal.
• Accompany with a side of cranberry sauce for a festive touch, perfect for holiday leftovers.
• Enjoy with a warm, crusty bread roll to soak up every last bit of the delicious gravy.
• For a refreshing contrast, add a side of chilled applesauce or a tangy coleslaw.
• Plate individual portions in shallow bowls to contain the filling and showcase the flaky pastry crust.

This classic Turkey Pot Pie is a versatile centerpiece, ideal for cozy family dinners or casual gatherings where comfort food is the star.

Common Mistakes to Avoid

• Mistake: Using raw turkey directly in the filling. Fix: Always use fully cooked, pre-shredded turkey to ensure food safety and proper texture.
• Mistake: A soggy, undercooked bottom crust. Fix: Pre-bake the bottom crust for 10-12 minutes before adding the filling to create a moisture barrier.
• Mistake: Overfilling the pie dish with too much liquid. Fix: Thicken your gravy or sauce with a cornstarch slurry until it coats the back of a spoon before assembling.
• Mistake: Neglecting to season the filling adequately. Fix: Taste and adjust seasoning with salt, pepper, and herbs like thyme or sage after the filling has cooled slightly.
• Mistake: Rushing the cooling process before slicing. Fix: Let the finished Turkey Pot Pie rest for at least 20-25 minutes to allow the filling to set for clean slices.
• Mistake: Using only breast meat, which can dry out. Fix: Incorporate a mix of dark and white turkey meat for a more flavorful and moist filling.
• Mistake: A pale, unappealing top crust. Fix: Brush the top with an egg wash before baking to achieve a deep golden-brown, flaky finish.
• Mistake: Cutting vegetables into uneven sizes. Fix: Dice carrots, celery, and potatoes into uniform ½-inch pieces so they cook evenly.
• Mistake: Baking at too high a temperature, causing the crust to burn. Fix: Bake at 375°F (190°C) and use a pie shield or foil on the crust edges if they brown too quickly.

Storing Tips

• Fridge: Cool your Turkey Pot Pie completely, then store in an airtight container for up to 3–4 days.
• Freezer: Wrap tightly or store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Bake at 350°F (175°C) until the internal temperature reaches 165°F (74°C), about 20–30 minutes if refrigerated, longer if from frozen.

Always use a food thermometer to ensure your Turkey Pot Pie is reheated to a safe temperature throughout.

Conclusion

This comforting Turkey Pot Pie is the perfect way to use up leftover turkey. With its flaky crust and creamy filling, it’s a family favorite. Give it a try and share your thoughts in the comments! For another great turkey dish, check out Turkey Tetrazzini.

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FAQs

Can I use leftover turkey for this Turkey Pot Pie?

Yes, this recipe is perfect for using leftover turkey. It adds great flavor and texture to your Turkey Pot Pie.

Can I make Turkey Pot Pie ahead of time?

You can assemble the pie ahead and refrigerate it before baking. Add a few extra minutes to the baking time if it goes in cold.

Can I freeze a cooked Turkey Pot Pie?

Yes, you can freeze the baked Turkey Pot Pie. Let it cool completely, wrap it tightly, and freeze for up to 3 months.