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Easy Homemade Turkey Pot Pie with Flaky Crust

A close-up of a slice of turkey pot pie showing flaky golden crust and creamy filling with shredded turkey and vegetables.
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Make this comforting, savory turkey pot pie using your leftover turkey. It features tender vegetables in a creamy sauce beneath a flaky, all-butter crust. This recipe is simple enough for a weeknight but special enough for company.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken or turkey broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded turkey
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 recipe for double-crust pie dough (or 2 store-bought pie crusts)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Prepare a 9-inch pie dish.
  2. Make the crust: If using homemade dough, roll out half the dough and fit it into the bottom of the pie dish. Chill while you prepare the filling. If using store-bought, line the dish with one crust.
  3. Make the filling base: Melt the butter in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Create the roux: Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute. This cooks out the raw flour taste.
  5. Whisk in the broth slowly until the mixture is smooth. Bring the mixture to a simmer, stirring until it thickens, about 3 to 5 minutes.
  6. Stir in the heavy cream, thyme, salt, and pepper. Remove the pan from the heat.
  7. Add the turkey, peas, and corn to the creamy sauce. Stir gently to combine all ingredients.
  8. Pour the filling into the prepared pie crust in the dish.
  9. Top the pie: Roll out the second crust. Place it over the filling. Trim the excess dough and crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
  10. Brush the top crust lightly with the beaten egg wash for a golden finish.
  11. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling hot.
  12. Let the turkey pot pie cool on a wire rack for at least 15 minutes before slicing and serving. This allows the filling to set.

Notes

  • For a quicker option, substitute the homemade double crust with one sheet of store-bought puff pastry. Place the puff pastry on top and bake as directed.
  • If you do not have leftover turkey, you can substitute it with 2 cups of cooked, shredded chicken breast.
  • To make the filling extra rich, substitute half of the chicken broth with half-and-half.

Nutrition

Find it online: https://tastethisplate.com/turkey-pot-pie-easy-homemade-flaky-crust/