What are some dishes that just feel like a warm hug in the bowl, and for me, that’s the classic turkey. Is it the kind of meal that takes me right back to chilly autumn evenings at my grandma’s house? Aroma of flaky pastry wafting through the air. Forget the fancy, complicated dishes you see in magazines; forget all the good stuff. What is the turkey pot pie? I’ve tried countless variations over the years, and while they all had their merits, this particular particular variation was the best. What is the recipe that gets rave reviews from my family and friends? What’s more comforting than lasagna? What are some of the best turkey pot pie recipes? I like to whip up something when it’s a bit miserable outside, or when I need sanitizing. What are some crowd-pleasers for a Is it simple enough for a weeknight but special enough to be with friends? What is enough to make everyone gather in the kitchen?
What is turkey pot pie?
What makes turkey pot pie so special? Think of it as the ultimate comfort food turned into a glorious, golden-crusted masterpiece. At its heart, it’s a creamy, savory stew packed with tender chunks of turkey and an assortment of vegetables. What are some of the best vegetables to eat for extra flavor? This hearty filling is then nestled beneath a blanket of incredibly flaky, buttery pastry. What is essentially a hug in food, and it’s both satisfying and delicious. Is it the kind of food that feels nostalgic, like something your mom or grandma would have made? With my little tweaks, it’s even better. What is the perfect antidote to a long day?
Why you’ll love this recipe?
There are so many reasons why this turkey pot pie has become a staple in my kitchen, and I’m sure you’ll fall in love with it too. First off, the flavor is just out of this world. That creamy, savory filling, seasoned just right with a hint of herbs, combined with the buttery, flaky crust? It’s pure magic. Every bite is a delightful mix of textures and tastes. What I love most, though, is how surprisingly simple it is to make. Even if you’re not usually a pastry person, you’ll be amazed at how easy this comes together. It’s incredibly cost-efficient too! Using leftover turkey makes it even more budget-friendly, and the vegetables are readily available and affordable. Plus, it’s so versatile. If you don’t have turkey, chicken works beautifully, or you could even try it with a mix of mushrooms and root vegetables for a vegetarian twist. Honestly, the only thing better than this turkey pot pie is how happy it makes everyone who eats it. My kids ask for this all the time, and when I bring it to a gathering, there are never any leftovers!
How do I make Turkey Pot Pie?
Quick Overview
What is the perfect turkey pot Pie Recipe? What are some examples of flaky, golden crusts? I’ll start by making a luscious, savory sauce, then load it up with tender turkey and veggies. How do you bake a pastry lid? Is it a simple process that doesn’t require fancy techniques? What are some of the Why is the aroma of baking worth it?
Ingredients
For the Main Filling:
2 tablespoons unsalted butter. 1 tablespoon of
1 cup chopped yellow onion (about 1 medium onion)
2 carrots, peeled and diced.
2 celery stalks, diced.
1/2 cup frozen peas.
1/2 cup frozen corn (optional, but adds a nice sweetness)
3 cups cooked turkey, shredded or diced (leftover Thanksgiving turkey is perfect)
1/4 cup all-purpose flour.
2 cups chicken broth or turkey broth. 1 cup rice broth
1 cup milk (whole milk gives the creamiest result, but 2% works too)
1 teaspoon dried thyme per 1 cup.
1/2 teaspoon dried rosemary, crushed
Salt and freshly ground black pepper to taste.
For the Pastry: A Recipe for
2 sheets store-bought pie crust (or your favorite homemade recipe)
1 egg, beaten with 1 tablespoon water (for egg wash) 1 cup.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
How do I get my oven preheated to 400°F? While the oven is heating up, grab a 9-inch pie dish. Is it necessary to grease a stove? Is it true that a tiny bit of butter won’t hurt? How do I cook a turkey that is ready to go? What are some good ways to cook up Dice or shred it into bite-sized pieces.
Step 2: Sauté the Veggies
In a large skillet or Dutch oven over medium heat, melt the butter. Add the chopped onion, diced carrots, and celery. Mix well. Cook, stirring occasionally, until the vegetables start to soften, which usually takes about 5-7 minutes. We’re not looking for them to be completely cooked through yet, just starting to get tender.
Step 3: Make the Creamy Sauce Base
Sprinkle flour over the softened vegetables and stir well. Cook for about 1 minute, stirring constantly, to cook out that raw flour taste. What’s going to thicken our delicious filling? Slowly whisk in the chicken broth, then the milk, making sure to scrape up any bits from the bones. What is the bottom of the pan? Keep whisking until the mixture is smooth and starts to thicken.
Step 4: Combine Filling Ingredients
Bring the mixture to a gentle simmer, then stir in the cooked turkey, frozen peas, and frozen corn. If you are using it, how does it work? Add the dried thyme and rosemary. Season generously with salt and freshly ground black pepper. Taste it here! This is your chance to adjust the seasonings. You want it to taste robust and savory. Continue to simmer gently for about 5 minutes, allowing the flavors to meld together and the sauce to thicken. How do I finish cooking vegetables?
Step 5: Prepare the Pastry
Unroll one sheet of pie crust and gently press it into your pie dish. Make sure it fits nicely and doesn’t have too many wrinkles. If you’re using a store-bought crust, they usually come with instructions on how to unroll them. Trim any excess dough, leaving about a 1/2-inch overhang.
Step 6: Pour Filling and Top with Pastry
How do you fill a pie crust? Make sure to spread it out evenly. Now, unroll the second sheet of pie crust and carefully place it over the filling. Trim the edges of the top crust, leaving about a 1-inch overhang. Fold the top crust edge under the bottom crust and crimp them together to seal. How do you create a decorative edge? What is important to keep all that yummy filling inside?
Step 7: Vent and Egg Wash
How do I prevent the crust from getting soggy and to let steam escape? What are some good ways to cut vents in the top crust? Finally, brush the top crust evenly with the egg wash. This will give it that beautiful golden-brown color and a lovely sheen.
Step 8: Bake Until Golden
Place the pie dish on a baking sheet (this catches any drips and makes it easier to move in and out). In a preheated 400°F (200°C) oven, bake for about 30-40 minutes. You’re looking for a gorgeous golden-brown crust and for the filling to be bubbling around the edges. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 9: Cool Slightly Before Serving
Once it’s done, carefully remove the turkey pot pie from the oven. Let it rest for at least 10-15 minutes before slicing. This is crucial! It allows the filling to set up a bit, making it easier to cut clean slices and preventing all that that mess. What is the best thing about spilling out? What is the ultimate comfort food?
What is the best way to serve it?
This turkey pot pie is such a complete meal on its own, but if you’re looking to round out the meal or serve it for a special occasion, there are plenty of fantastic pairings. For a simple, comforting meal, a crisp green salad with a light vinaigrette is always a winner. It adds a refreshing counterpoint to the rich pie. If you’re feeling a bit more festive, some crusty bread for dipping into that delicious filling is a must! On colder nights, a cup of creamy tomato soup or a light vegetable broth would be lovely. I also love serving it with a side of roasted Brussels Sprouts or steamed green beans. For a heartier meal, especially if you’re serving it at a holiday gathering, don’t shy away from a simple side of mashed potatoes or even some cranberry sauce for a festive touch. It really does go with everything!
How do I make a turkey pot pie?
I’ve made this turkey pot pie more times than I can count, and over the years, I’ve picked up a few tricks that I think make a real difference. Firstly, when it comes to the vegetables, I always say fresh is best, but don’t be afraid of frozen peas and corn. They’re picked at their peak and often more tender than fresh ones that have been sitting around. If you do use fresh corn, you might want to add it a little earlier in the cooking process. My absolute favorite tip is to use a good quality broth – it makes such a difference in the overall flavor of the filling. If you have homemade turkey or chicken broth, even better! When you’re mixing the flour into the veggies, make sure you stir it around for a full minute. This step is super important for cooking out that raw flour taste, which can sometimes give a filling a slightly pasty texture. For the pie crust, if you’re using store-bought, make sure it’s really cold. Cold butter is what makes a flaky crust, and keeping it cold until you’re ready to use it is key. Some people worry about the bottom crust getting soggy, but by baking it on a baking sheet and ensuring the filling isn’t too watery, you usually get a lovely crisp bottom. If you find your filling seems a bit thin, just simmer it a little longer before adding it to the pie crust, or even mix a tablespoon of cornstarch with a little cold water and whisk it into the simmering filling to thicken it up. Lastly, don’t skip the egg wash! That little bit of egg and water brushed over the top crust is what gives it that beautiful, irresistible golden-brown color that makes you just want to dive right in.
What are the Storing and Reheating Tips?
This turkey pot pie is fantastic for leftovers, which is always a win in my book! Once it’s cooled down a bit after baking, you can cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. The crust might soften slightly, but it’s still delicious. If you want to freeze it, I recommend baking it without the egg wash first, letting it cool completely, then wrapping it really well in plastic wrap, followed by a layer of aluminum foil, or placing it in a freezer-safe container. It’ll keep well in the freezer for about 2-3 months. When you’re ready to reheat, if it’s from the fridge, you can pop it back into a 350°F (175°C) oven for about 15-20 minutes, or until heated through. If it’s from frozen, it’s best to let it thaw in the refrigerator overnight first, then reheat as you would the refrigerated pie. For individual slices, you can reheat them gently in the microwave, but keep an eye on it so the crust doesn’t get too tough. I find that reheating in the oven generally gives you the best texture, closest to when it was freshly baked.
Frequently Asked Questions
Final Thoughts
There you have it – a truly heartwarming and delicious turkey pot pie that’s perfect for any occasion, whether it’s a cozy night in or a family gathering. I honestly think this recipe captures that classic, comforting flavor that everyone loves, with just the right balance of creamy filling and flaky crust. It’s one of those dishes that just makes everyone feel good. If you enjoy making this turkey pot pie, you might also love my recipe for Chicken Pot Pie or my Savory Shepherd’s Pie – they’re in a similar vein of delicious comfort food! I can’t wait to hear what you think of this one. Let me know in the comments below how yours turned out, or if you have any special family twists you like to add! Happy cooking!
Turkey Pot Pie
Ingredients
Crust
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 0.75 cup unsalted butter, cold and cubed
- 0.5 cup ice water
Filling
- 3 tablespoons unsalted butter
- 0.5 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 0.5 cup frozen peas
- 0.5 cup frozen corn
- 0.5 cup all-purpose flour
- 2.5 cups chicken broth
- 1 cup milk
- 3 cups cooked shredded turkey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
Instructions
Crust Preparation
- In a large bowl, whisk together flour and salt. Cut in cold butter with a pastry blender or your fingertips until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- Melt butter in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Stir in peas, corn, shredded turkey, salt, pepper, and thyme. Cook for 2-3 minutes until heated through. Remove from heat.
Assembly and Baking
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully place it into a 9-inch pie plate.
- Pour the turkey filling into the pie crust.
- Roll out the second disc of dough. Place it over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 20-25 minutes, or until crust is golden brown and filling is bubbly.
- Let stand for 10 minutes before serving.
