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Classic Creamy Turkey Pot Pie with Flaky Homemade Crust (Perfect for Leftovers)

Close-up of a slice of turkey pot pie recipe showing flaky crust and creamy filling with shredded turkey, carrots, peas, and corn.
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Create the ultimate comfort food dinner using this recipe for classic creamy turkey pot pie. You will make a rich, savory filling packed with tender turkey and mixed vegetables, all topped with a buttery, flaky homemade crust. This is the best turkey pot pie recipe for using up holiday leftovers.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups turkey broth (low sodium preferred)
  • 1 cup heavy cream
  • 2 cups cooked, shredded turkey (leftover turkey works well)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 recipe for flaky pie crust (for double crust)

Instructions

  1. Prepare your flaky pie crust dough according to your preferred recipe. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch deep-dish pie plate.
  3. Melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Sprinkle the flour, thyme, salt, and pepper over the vegetables. Stir constantly and cook for 1 minute to cook out the raw flour taste.
  5. Gradually whisk in the turkey broth until the mixture is smooth. Bring the mixture to a simmer, stirring often, until the sauce thickens.
  6. Stir in the heavy cream. Reduce the heat to low and let it warm through, but do not boil.
  7. Fold in the shredded turkey, frozen peas, and frozen corn. Taste the filling and adjust salt and pepper if needed.
  8. Roll out one disk of pie dough and carefully place it into the bottom of the prepared pie plate. Trim the edges.
  9. Pour the creamy turkey filling evenly into the bottom crust.
  10. Roll out the second disk of dough for the top 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.
  11. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling hot. If the edges brown too quickly, cover them loosely with aluminum foil.
  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

  • If you are short on time, you can substitute one homemade crust with a store-bought refrigerated pie crust or puff pastry for the top layer.
  • For the creamiest filling, use good quality, low-sodium turkey broth.
  • If you do not have leftover turkey, you can poach or bake 1 pound of turkey breast and shred it before starting the recipe.

Nutrition

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