Turkey Pot Pie: a symphony of flavors and textures, perfectly encapsulating the essence of comfort food. Imagine a rich, creamy filling, brimming with tender chunks of turkey and vibrant vegetables, all nestled beneath a golden, flaky crust. This dish isn’t just a meal; it’s a warm embrace, especially ideal for giving leftover turkey a glorious second life.
Our classic chicken pot pie recipe garnered immense popularity last year, becoming one of our most celebrated posts. Following a flood of requests around Thanksgiving for a version specifically tailored for turkey leftovers, we knew it was time to dedicate a special spot on our blog to this equally beloved Turkey Pot Pie. This isn’t just a simple swap; it’s a meticulously crafted recipe designed to transform your holiday remnants into an extraordinary culinary experience.
We believe in the unparalleled joy of homemade cooking, which is why this recipe guides you through creating everything from scratch. From the buttery, ethereal flaky crust to the hearty, savory turkey and vegetable filling, every component is made with care, promising a depth of flavor and freshness that store-bought alternatives simply cannot match. We’re here to walk you through each step, ensuring your homemade pot pie is nothing short of perfection.
Developing the ultimate crust for a savory pie presented its own unique challenge. It needed to be robust enough to hold the generous, creamy filling without collapsing, yet delicate enough to shatter into delicious, flaky layers with every forkful. After countless trials, we perfected that delicate balance, alongside achieving the ideal consistency for the filling. The result was a chicken pot pie recipe lauded as the best ever. Now, we’ve adapted that winning formula for turkey, and we’re confident you’ll adore this Turkey Pot Pie recipe even more. It’s a culinary triumph, ready to bring warmth and satisfaction to your table.
Ingredients for the Ultimate Turkey Pot Pie
While the ingredient list for this delightful Turkey Pot Pie might seem extensive at first glance, rest assured that many of these staples are likely already in your pantry. A quick trip to the produce section for a few fresh vegetables and aromatic herbs, and you’ll be perfectly equipped to begin. And of course, the star of our show: the turkey! We highly recommend utilizing the delicious leftovers from our Best Oven Roasted Thanksgiving Turkey, though any cooked turkey you prefer will work beautifully. This recipe is an excellent opportunity to transform holiday remnants into a brand new, equally comforting meal.
Here’s a detailed look at the ingredients you’ll need to create this comforting masterpiece:
For the Flaky Crust
- All-Purpose Flour: The foundation for a tender and flaky crust.
- Cold Butter: Essential for creating those coveted flaky layers.
- Salt: Balances the sweetness and enhances flavor.
- Sugar: A touch of sweetness that complements the savory filling.
- Ice Water: Key to preventing gluten development and keeping the dough tender.
For the Rich & Creamy Filling
- Cooked Turkey: Diced or shredded, perfect for utilizing leftover turkey.
- Carrots: Adds natural sweetness and vibrant color.
- Corn: Offers bursts of sweet flavor and texture.
- Peas: Classic pot pie staple for sweetness and color.
- Onion: Provides a foundational aromatic base.
- Mushrooms: Adds an earthy depth of flavor.
- Celery: Contributes a subtle, fresh crunch and aromatic notes.
- Garlic: Essential for a robust, savory flavor profile.
- Savory (fresh): Aromatic herb that pairs wonderfully with turkey.
- Flour: Used to create a rich, thick roux for the creamy sauce.
- Salt: Seasoning to taste, enhancing all the flavors.
- Pepper: Adds a gentle spice and warmth.
- Nutmeg: A hint of nutmeg elevates the creamy sauce.
- Thyme (fresh): Earthy and aromatic, a perfect complement to turkey.
- Chicken Broth: The liquid base for the savory sauce.
- Whole Milk (or Heavy Cream): For an irresistibly rich and creamy texture.
For the Golden Egg Wash
- Egg: Creates a beautiful, glossy finish.
- Water: Thins the egg slightly for easier brushing.
Precise measurements for each ingredient, along with detailed step-by-step instructions, are conveniently provided in the recipe card below. This ensures you have all the information needed to create an outstanding homemade Turkey Pot Pie.
How to Craft Your Perfect Turkey Pot Pie: A Step-by-Step Guide
Embark on the delightful journey of creating a truly exceptional homemade Turkey Pot Pie. Each step is designed to build layers of flavor and texture, culminating in a dish that will impress and comfort. Follow these instructions carefully for a pot pie that’s both beautiful and incredibly delicious.
Step 1: Mastering the Flaky Pot Pie Crust
As we’ve emphasized, the crust is absolutely paramount for an outstanding pot pie. Our recipe for pie crust is truly in a league of its own, offering that perfect balance of tenderness and flakiness. For an in-depth dive into all the nuances of pie crust making, including troubleshooting and expert tips, please refer to our dedicated post: Our Favorite Pie Crust Recipe. However, for your convenience, here are the essential steps:
- In a large mixing bowl, combine all the dry ingredients (flour, salt, sugar) thoroughly, ensuring they are well-integrated.
- Add the cold, cubed butter to the dry mixture. Using a pastry blender or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flakiness.
- Gradually add the ice water, a few spoonfuls at a time. Gently stir with a fork until the dough just begins to come together.
- PRO TIP: The mixture will appear crumbly, but it should hold together when you firmly squeeze a small portion in your hand. Avoid overmixing to keep the crust tender.
- Gather the dough and divide it into two equal balls.
- Flatten each ball slightly into a disc, then wrap them tightly in plastic wrap. Refrigerate for at least 30-60 minutes to allow the gluten to relax and the butter to firm up.
- When ready to use, remove one dough ball from the fridge and let it sit at room temperature for a few minutes to make it easier to roll.
- On a lightly floured surface, roll out one dough disc into a circular shape large enough to fit your pie plate. Carefully transfer it to the pie plate.
- Preheat your oven to 425°F (220°C) as directed in the recipe card.
Step 2: Preparing the Rich and Flavorful Turkey Pot Pie Filling
This is where the magic of the Turkey Pot Pie filling truly comes to life. We’ll guide you through each step to create a perfectly balanced, creamy, and savory mixture that is the heart of this dish.
- Begin by preparing your vegetables. Place the chopped carrots, corn, and peas in a saucepan. Cover them with just enough water to submerge, then cook over medium heat until they are tender-crisp, typically about 5-7 minutes for carrots. Drain the vegetables thoroughly and transfer them to a large mixing bowl with your cooked, cubed turkey.
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the minced onions, sliced celery, and minced garlic. Sauté these aromatics until the onions become translucent and fragrant, which usually takes about 3-5 minutes. This step builds the foundational flavor of your filling.
- Stir in the mushrooms, cooking for an additional 1-2 minutes, allowing them to soften slightly and release their earthy notes.
- Next, sprinkle in the flour, savory, salt, pepper, nutmeg, and thyme. Stir constantly for about 1 minute, allowing the flour to cook out its raw taste and form a roux with the butter. This will be the thickening agent for your creamy sauce.
- Gradually whisk in the chicken broth and whole milk (or heavy cream for an even richer texture). Continue stirring constantly over medium heat until the sauce thickens to your desired consistency. Remove the pot from the heat as soon as it’s thick enough to coat the back of a spoon.
- Finally, gently fold the cooked turkey and the prepared vegetables (from step 1) into the creamy sauce. Ensure everything is evenly coated and well combined. Taste and adjust seasoning if necessary.
Step 3: Assembling Your Magnificent Turkey Pot Pie
With your crust and filling ready, it’s time to bring your homemade Turkey Pot Pie together. Careful assembly ensures a beautiful presentation and even cooking.
- Pour the prepared turkey and vegetable filling evenly into the bottom pie crust that you’ve already placed in your pie dish. Distribute it so it’s roughly level.
- Retrieve the second ball of dough from the fridge and roll it out into a circular top crust. Carefully place this dough over the filling, aligning it with the bottom crust.
- Seal the edges: Trim any excess dough, then crimp or pinch the edges of the top and bottom crusts together firmly to create a decorative and secure seal. Using a sharp knife, cut several slits (at least 4-5) into the top of the pie crust.
- PRO TIP: These slits are essential! They allow steam to escape during baking, preventing the crust from becoming soggy and ensuring even cooking of the filling.
- Prepare the egg wash by whisking together one egg with one teaspoon of water in a small bowl. Using a pastry brush, gently brush this mixture generously all over the top crust of your pie.
- PRO TIP: The egg wash is key to achieving that irresistible, deep golden-brown color and a beautiful, slightly crispy finish on your crust.
Step 4: Baking Your Golden Pot Pie to Perfection
The final step brings all your hard work to fruition, as your homemade Turkey Pot Pie bakes to a beautiful golden perfection.
- Carefully place the assembled pie into your preheated oven at 425°F (220°C). Bake for approximately 30 minutes, or until the crust is gloriously golden brown and the filling is bubbly and heated through. Keep an eye on the crust to prevent over-browning; if the edges start to get too dark too quickly, you can loosely cover them with aluminum foil.
- Once baked, carefully remove the pie from the oven. It’s crucial to allow the pie to sit and cool for at least 10-15 minutes before slicing and serving. This resting period allows the filling to set properly, ensuring clean slices and preventing a soupy mess. Enjoy your comforting, homemade masterpiece!
Frequently Asked Questions About Turkey Pot Pie
Can Turkey Pot Pie Be Frozen Before Baking?
Absolutely! Turkey pot pie is an excellent candidate for freezing, both before and after baking. However, for the best possible results, we highly recommend freezing unbaked turkey pot pies. When baked from frozen, the crust will emerge beautifully crisp and flaky, just as if it were freshly prepared. In contrast, a pie that has been baked, frozen, and then reheated may sometimes result in a slightly soggier crust, compromising its texture. Freezing unbaked allows for a fresh-baked taste and texture every time.
How Long Can An Unbaked Turkey Pot Pie Keep In The Freezer?
When properly wrapped and stored, an unbaked frozen turkey pot pie can maintain its quality in the freezer for up to about 1 month. To prevent freezer burn, ensure the pie is tightly wrapped in several layers of plastic wrap, followed by a layer of aluminum foil, or stored in an airtight freezer-safe container. Label it with the date of preparation for easy tracking.
How Do You Bake A Frozen Turkey Pot Pie?
Baking a frozen turkey pot pie is straightforward and doesn’t require thawing, which is a major convenience! Simply brush the top crust with an egg wash (or a little cream for richness) while it’s still frozen. Then, place the pie directly into a preheated oven at 375°F (190°C). Bake for approximately 45-60 minutes, or until the crust is beautifully browned and the filling is bubbly and heated through. If the crust begins to brown too quickly, you can loosely tent the pie with aluminum foil to protect it.
How to Reheat Turkey Pot Pie
To reheat a previously baked Turkey Pot Pie, preheat your oven to 300ºF (150°C). For larger portions or whole pies, it’s a good idea to cover the edges of the crust loosely with aluminum foil to prevent them from over-browning. Place the pie in the preheated oven and warm for 15-20 minutes, or until the filling is thoroughly heated and bubbly. Individual slices can be reheated in a microwave, though the crust will lose some of its crispness.
How Long Will Turkey Pot Pie Last?
A freshly baked and properly stored Turkey Pot Pie will keep wonderfully in the refrigerator for 3-5 days. Ensure it’s stored in an airtight container or tightly covered with plastic wrap to maintain its freshness and prevent it from absorbing other odors in the fridge.
So, can you use turkey instead of chicken in a pot pie? The answer is a resounding yes, and we wholeheartedly encourage it! It stands as one of the most delicious and comforting ways to utilize leftover turkey. Our Turkey Pot Pie promises to deliver all those warm, fuzzy feelings associated with the best homemade comfort food, making it an instant family favorite.
More Creative Leftover Turkey Recipes:
Don’t let any precious turkey go to waste! Beyond this incredible pot pie, here are more fantastic ways to transform your holiday leftovers into exciting new meals:
- Hearty Leftover Turkey Soup: A soul-warming soup packed with flavor and nutritious vegetables.
- Creamy Turkey Tetrazzini with Crunchy Honey Dijon Topping: A classic casserole reinvented with a delightful topping.
- The Ultimate Leftover Turkey Club Sandwich: Elevate your sandwich game with layers of delicious turkey and fresh ingredients.
- Flavorful Chicken (or Turkey) Tortilla Soup: A spicy and vibrant soup, easily adaptable with turkey.
- Gourmet Honey Avocado Turkey Bacon Sandwich: A fresh and satisfying sandwich with a sweet and savory kick.
- Comforting Chicken (or Turkey) Wild Rice Soup with Leeks: A sophisticated and creamy soup perfect for chilly days.
- The Best Turkey BLT Wrap: All the classic flavors of a BLT, enhanced with turkey and wrapped for convenience.
- Iconic Triple Decker Club Sandwich: A towering, satisfying sandwich perfect for any time.
Turkey Pot Pie
Ingredients
Crust
- 2 1/2 Cups Flour
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 Cup Butter, unsalted
- 8-12 Tablespoons Ice Water
Filling
- 1 Cup Carrots, chopped
- 1 Cup Corn, frozen
- 1 Cup Peas, frozen
- 4 Cups Turkey, cooked, meat removed from bones and cubed
- 1/2 Onion, yellow, minced
- 1 Stick Celery, sliced
- 2 Cloves Garlic, minced
- 1/4 Cup Mushrooms, minced
- 1/3 Cup Flour
- 3/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 pinch Nutmeg
- 1 teaspoon Savory, fresh, chopped
- 1 teaspoon Thyme, fresh
- 1 3/4 Cup Chicken Broth
- 2/3 Cup Whole Milk, (or heavy cream for an extra creamy pot pie)
Egg Wash
- 1 Egg
- 1 teaspoon Water
Instructions
For the Crust:
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Place the flour, sugar and salt into a bowl and mix well.2 1/2 Cups Flour, 1 teaspoon Sugar, 1 teaspoon Salt
-
Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.1 Cup Butter
-
Add the water, just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.8-12 Tablespoons Ice Water
-
Smash the dough together and separate into two balls.
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Wrap in plastic wrap and rest in the fridge for 1 hour. Allow to sit out for a few minutes and then roll out dough.
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Preheat the oven to 425 degrees F.
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Roll out half of the dough into the pie plate. Set pie plate and remaining dough in plastic wrap in the fridge.
For the Filling:
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Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.1 Cup Carrots, 1 Cup Corn, 1 Cup Peas
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Stir together the turkey and veggies in a bowl. Set aside.4 Cups Turkey
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In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.1/2 Onion, 1 Stick Celery, 2 Cloves Garlic
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Add mushrooms and continue to cook about 1 minute.1/4 Cup Mushrooms
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Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.1 teaspoon Savory, 1/3 Cup Flour, 3/4 teaspoon Salt, 1/4 teaspoon Pepper, 1 pinch Nutmeg, 1 teaspoon Thyme
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Slowly add the broth and milk, stirring frequently until thick. Remove from heat.1 3/4 Cup Chicken Broth, 2/3 Cup Whole Milk
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Stir in the turkey and veggies and pour into a pie dish.
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Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.
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Whisk together the egg and the water and brush it all over the top crust.1 Egg, 1 teaspoon Water
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Bake for 30 minutes at 425 degrees F, or until golden brown.
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Allow to cool slightly and serve!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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