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
Scale
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.
