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Classic Turkey Pot Pie Recipe with Flaky Crust

A close-up of a generous slice of turkey pot pie recipe showing flaky golden crust and creamy filling with shredded turkey and vegetables.
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Make this comforting turkey pot pie using your leftover roasted turkey. You get a rich, creamy vegetable filling tucked under a buttery, flaky crust. This is the ultimate homemade comfort food dinner.

Ingredients

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  • 2 cups cooked, shredded turkey
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 2 cups chicken broth
  • 1 cup heavy cream or whole milk
  • 1 box (14.1 ounces) refrigerated pie crusts (or homemade)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. If using two crusts, place one crust into a 9-inch pie dish and set the second crust aside.
  2. In a large saucepan, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk in the flour, salt, pepper, thyme, and sage. Cook this mixture, stirring constantly, for 1 minute. This creates the roux base.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens.
  5. Stir in the heavy cream and the shredded turkey. Cook until the filling is heated through, about 2 minutes. Remove from heat.
  6. Pour the creamy turkey and vegetable filling into the prepared pie dish containing the bottom crust.
  7. Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg wash.
  9. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let the turkey pot pie cool for at least 15 minutes before slicing and serving.

Notes

  • For a richer flavor, substitute half of the chicken broth with dry white wine when making the sauce.
  • If you prefer a biscuit topping over a full top crust, prepare 6 large biscuits and arrange them over the filling instead of the second pie sheet.
  • This recipe is excellent for using up Thanksgiving leftover turkey.

Nutrition

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