If you’re craving a comforting, hearty dish that wraps up all the warmth of homemade cooking in a flaky crust, this Turkey Pot Pie Recipe is exactly what you need. Packed with tender turkey, vibrant vegetables, and a silky, savory sauce encased in golden pastry, it’s the ultimate way to use up leftover turkey or simply indulge in classic comfort food. Each bite delivers a perfect balance of creamy filling and buttery crust that feels like a warm hug on a plate—a dish you’ll want to make again and again.
Ingredients You’ll Need
This Turkey Pot Pie Recipe keeps things straightforward yet flavorful, with ingredients that create layers of taste and texture. From the richness of butter and cream to the freshness of thyme and wholesome veggies, every component plays a vital role in building this dish’s comforting character.
- Unsalted butter (2 tablespoons): Provides a rich base for sautéing and adds a velvety depth to the filling.
- Small onion, diced (1): Brings a subtle sweetness and aromatic foundation.
- Garlic cloves, minced (2): Adds a touch of pungency and warmth.
- All-purpose flour (2 tablespoons): Essential for thickening the sauce into that perfect creamy consistency.
- Low-sodium chicken or turkey broth (1 1/2 cups): Builds a savory, flavorful base without overpowering the other ingredients.
- Whole milk or heavy cream (1/2 cup): Creates a luscious, silky texture in the filling.
- Cooked turkey, shredded or diced (2 cups): The star ingredient, lending heartiness and protein.
- Frozen mixed vegetables (1 1/2 cups – peas, carrots, corn): Adds colorful pops and tender bites with natural sweetness.
- Salt (1/2 teaspoon): Enhances all the flavors beautifully.
- Black pepper (1/4 teaspoon): Gives a mild, balancing heat.
- Dried thyme (1/2 teaspoon) or fresh thyme (1 teaspoon): Infuses the filling with an earthy, fragrant herbaceous note.
- Puff pastry or pie crust (1 sheet): The golden, flaky topper that seals in all the goodness.
- Egg, beaten (1): For brushing the crust to a glossy, inviting finish.
How to Make Turkey Pot Pie Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large skillet over medium heat. Toss in the diced onion and cook until it turns translucent and fragrant, about 3 to 4 minutes. Then, stir in the minced garlic just long enough to release its aroma, about 30 seconds. This combination sets the savory foundation for your filling.
Step 2: Form the Roux
Sprinkle the flour into the skillet and stir vigorously to combine with the butter and onions. This creates a roux, a classic technique that thickens the pie’s creamy sauce elegantly. Cook it for about a minute to remove the raw flour taste, but keep it light in color for a smooth sauce.
Step 3: Whisk in Broth and Milk
Next, pour in the chicken or turkey broth slowly while whisking constantly to prevent lumps. Follow with the milk or cream, continuing to stir as the sauce thickens over 5 to 7 minutes. You’re aiming for a velvety gravy-like consistency that cradles every bit of turkey and vegetable perfectly.
Step 4: Add Turkey and Vegetables
Fold the cooked turkey and frozen mixed veggies into the luscious sauce. Season everything with salt, pepper, and thyme to bring out a balanced, savory flavor profile. Let this mixture simmer briefly so all the ingredients meld, then remove the skillet from heat. This filling is the heart of your Turkey Pot Pie Recipe.
Step 5: Assemble the Pie
Preheat your oven to 400°F (200°C). Pour the turkey filling into a pie dish, smoothing it evenly. Layer the puff pastry or pie crust over the top, trimming any extra dough. Press and crimp the edges to seal that golden pocket of goodness. Don’t forget to cut a few small slits in the crust to allow steam to escape as it bakes.
Step 6: Brush and Bake
Brush the surface of the crust with the beaten egg. This vital step ensures a shiny, golden finish that makes your pie irresistible. Place the pie dish on a baking sheet to catch any drips, then bake in the preheated oven for 30 to 35 minutes or until the crust is beautifully puffed and golden brown.
Step 7: Rest and Serve
Once baked, allow the Turkey Pot Pie Recipe to rest for about 10 minutes before serving. This lets the filling settle, so every spoonful stays rich and creamy, making it easier to slice and enjoy the full comforting experience.
How to Serve Turkey Pot Pie Recipe
Garnishes
Adding fresh herbs like chopped parsley or thyme leaves on top not only enhances the visual appeal but injects a burst of fresh flavor that complements the richness of the filling. A light sprinkle of flaky sea salt can also add an unexpected and delightful crunch with every bite.
Side Dishes
Since the pot pie is quite hearty, pairing it with crisp, refreshing sides works perfectly. Think simple green salads with tangy vinaigrettes or steamed green beans with a squeeze of lemon. Roasted brussels sprouts or a light coleslaw are fantastic options that add texture and balance.
Creative Ways to Present
Want to switch things up? Try making individual mini turkey pot pies using ramekins or muffin tins. These personal pies are charming and perfect for entertaining. Alternatively, serving it alongside warm bread rolls and a small cup of cranberry sauce can bring in complementary flavors and add a festive twist to your meal.
Make Ahead and Storage
Storing Leftovers
Leftover Turkey Pot Pie Recipe keeps wonderfully in the fridge for up to 3 days. Cover the pie tightly with plastic wrap or foil to preserve moisture and avoid drying out the crust. It’s perfect for next-day lunches or a quick dinner.
Freezing
This recipe freezes beautifully, making it a great make-ahead meal. Wrap the entire pie or individual slices securely in plastic wrap followed by foil, then place in the freezer for up to 2 months. When you’re ready to indulge, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, bake the pie at 350°F (175°C) until warmed through and the crust regains its crispiness, about 20 to 30 minutes. Avoid microwaving if possible, as it tends to make the crust soggy. A conventional oven or toaster oven gives the best results.
FAQs
Can I use leftover turkey for this pot pie?
Absolutely! This Turkey Pot Pie Recipe is actually a fantastic way to use leftover turkey, turning it into a whole new comforting meal with minimal effort.
What if I don’t have puff pastry? Can I use pie crust instead?
Yes, you can substitute puff pastry with a traditional pie crust. It may be less flaky but will still provide a delicious, buttery cover to your pie.
Can I make the filling ahead of time?
Yes, preparing the filling in advance and refrigerating it overnight can save time. Just assemble and bake the pie just before serving for the freshest crust.
Is it possible to make this recipe gluten-free?
You can make it gluten-free by using a gluten-free flour blend for the roux and selecting gluten-free pie crust or pastry. The texture will be slightly different but equally tasty.
Can I add other vegetables to the filling?
Definitely! Feel free to mix in your favorites like mushrooms, green beans, or diced potatoes to customize the pie to your liking.
Final Thoughts
This Turkey Pot Pie Recipe is one of those timeless comfort dishes that never fails to bring smiles and full hearts around the table. Whether it’s a cozy weeknight dinner or a way to celebrate your holiday leftovers, making and sharing this pie is pure joy. So grab your ingredients, roll up your sleeves, and dive into baking a dish that feels like a warm, delicious hug from the inside out.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic Turkey Pot Pie recipe features a creamy, savory filling of tender turkey, mixed vegetables, and herbs enveloped in a flaky puff pastry crust. Perfect for using up leftover turkey, this comforting dish is easy to prepare and baked to golden perfection, making it a hearty meal for family dinners.
Ingredients
Filling
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken or turkey broth
- 1/2 cup whole milk or heavy cream
- 2 cups cooked turkey, shredded or diced
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
Crust and Topping
- 1 sheet puff pastry or pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Sauté Onion and Garlic: In a large skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds to release its aroma.
- Make Roux: Sprinkle the flour evenly over the onions and garlic, stirring constantly to create a roux. Cook for 1 minute to eliminate raw flour taste.
- Add Broth and Milk: Gradually whisk in the low-sodium chicken or turkey broth followed by the milk or heavy cream. Continue stirring until the mixture thickens into a creamy sauce, about 5–7 minutes.
- Incorporate Turkey and Vegetables: Stir in the cooked turkey and frozen mixed vegetables. Season with salt, black pepper, and thyme. Let it simmer briefly, then remove the skillet from heat.
- Prepare for Baking: Preheat the oven to 400°F (200°C). Pour the turkey filling into a pie dish. Roll out the puff pastry or pie crust over the filling, trimming any excess and crimping the edges to seal. Cut small slits on top to allow steam to escape during baking.
- Apply Egg Wash: Brush the beaten egg over the crust to promote a golden, shiny finish.
- Bake: Place the pie dish on a baking sheet and bake for 30–35 minutes, or until the crust is golden brown and crisp. Remove from oven and let rest for 10 minutes before serving.
Notes
- Use leftover cooked turkey or rotisserie chicken to save time.
- Frozen mixed vegetables can be substituted with fresh peas, carrots, and corn if available.
- Ensure the filling is thickened well to prevent a soggy crust.
- Allow the pie to rest before serving to let the filling set and avoid burns.
- For a lighter option, substitute heavy cream with whole milk or a milk alternative.
