Turkey Pot Pie

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Golden, flaky, and brimming with creamy comfort, Turkey Pot Pie is the kind of dish that turns leftovers into pure magic. Tucked beneath a buttery crust, tender pieces of turkey mingle with colorful vegetables like peas, carrots, and sweet corn, all blanketed in a rich, savory gravy. Every bite is cozy, satisfying, and feels like a warm hug on a chilly evening.

Whether you’re repurposing holiday turkey or simply craving a hearty, oven-baked meal, this pot pie delivers both ease and flavor. It’s one of those family favorites that feels rustic and homemade, yet elegant enough to serve at a gathering. Plus, with the flaky pastry and creamy filling, it’s a crowd-pleaser that never disappoints.

Why You’ll Love This Turkey Pot Pie

• Perfect way to use leftover turkey
• Rich, creamy filling with colorful veggies
• Flaky golden crust that’s buttery and crisp
• Easy to make with store-bought or homemade dough
• Comfort food at its finest — cozy, hearty, and deeply satisfying

Preparation Phase & Tools to Use

To make this turkey pot pie, you’ll need a few kitchen essentials:

• Large skillet or saucepan – for cooking the creamy filling and sautéing vegetables.
• Wooden spoon or spatula – for stirring the mixture without damaging your cookware.
• Baking dish or pie pan – to assemble and bake your pot pie.
• Rolling pin (if using homemade crust) – to evenly roll out your pastry dough.
• Pastry brush – to brush the crust with egg wash for that golden finish.
• Sharp knife or fork – to cut slits or decorate the crust for proper steam release.

Each tool ensures smooth preparation and baking. A good skillet is crucial for evenly cooked fillings, while the right baking dish helps the pie cook consistently and look appealing when served.

Preparation Tips

Make sure your turkey is fully cooked and shredded or diced into bite-sized pieces before starting. Using frozen mixed vegetables is a great time-saver, but if you prefer fresh, make sure to sauté them until slightly tender before combining with the sauce. If you’re using store-bought pie dough, let it come to room temperature so it’s easier to work with and won’t tear. For a glossy, bakery-style crust, don’t skip the egg wash — it adds color and shine. And finally, allow the pot pie to rest for a few minutes after baking so the filling can thicken slightly and won’t spill out when sliced.

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Ingredients for this Turkey Pot Pie

• 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 (adjust to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
• 1 sheet puff pastry or pie crust (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Step 1: Prepare the Filling

In a large skillet over medium heat, melt the butter. Add the diced onions and sauté until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the mixture and stir well to form a roux.

Step 2: Create the Creamy Sauce

Gradually pour in the broth while whisking to avoid lumps. Add the milk or cream and continue stirring until the sauce thickens, about 5–7 minutes. The mixture should coat the back of a spoon.

Step 3: Add Turkey and Vegetables

Stir in the shredded turkey and frozen vegetables. Season with salt, pepper, and thyme. Let the filling simmer for a few more minutes to blend the flavors. Once done, remove from heat and let it cool slightly.

Step 4: Assemble the Pot Pie

Preheat the oven to 400°F (200°C). Spoon the filling into a greased pie dish or baking dish. Roll out your pie crust or puff pastry to fit over the top, then lay it over the filling. Trim any excess and crimp the edges to seal. Cut a few small slits in the center to allow steam to escape.

Step 5: Add the Finishing Touches

Brush the top of the crust with beaten egg to get a golden-brown finish when baked. This step enhances both the appearance and texture of the final dish.

Step 6: Bake to Perfection

Place the pie on a baking sheet to catch any overflow and bake in the preheated oven for 30–35 minutes, or until the crust is golden and crisp. Let it rest for 10 minutes before serving to allow the filling to set.

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Notes

For a richer flavor, you can use turkey stock instead of chicken broth if available. Don’t hesitate to mix in leftover roasted vegetables for added depth. If you’re short on time, rotisserie chicken can substitute the turkey. And for those who love extra crust, feel free to line the bottom of the dish with pastry as well — just blind bake it first to prevent sogginess.

Watch Out for These Mistakes While Cooking

• Not letting the filling cool slightly before adding the crust: A hot filling can cause the pastry to melt before baking, resulting in a soggy top.
• Skipping the egg wash: This simple step gives your pot pie a golden, bakery-quality look.
• Overloading with filling: Avoid overfilling the pie dish as it can bubble over during baking.
• Not venting the crust: Always cut small slits in the top to allow steam to escape — this prevents the crust from becoming soggy or puffing unevenly.
• Undercooking the vegetables: If using fresh vegetables, sauté them before adding to the filling to ensure they’re tender once baked.

Storage Instructions

Allow the turkey pot pie to cool completely before storing. Cover with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, freeze the fully baked (and cooled) pie for up to 2 months. Reheat in a 350°F (175°C) oven until heated through and the crust is crisp again — no need to thaw if reheating from frozen, just extend baking time slightly.

Estimated Nutrition

• Calories: ~420 per serving
• Protein: 24g
• Carbohydrates: 28g
• Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 540mg
• Fiber: 3g
• Sugar: 4g

Note: These values are approximate and may vary depending on specific ingredients and portion sizes.

Frequently Asked Questions

Can I use chicken instead of turkey?

Absolutely. Cooked chicken works perfectly and makes this dish versatile for any time of year.

Can I freeze turkey pot pie?

Yes! Once baked and cooled, wrap it tightly and freeze for up to 2 months. Bake directly from frozen until heated through.

What vegetables work best?

Peas, carrots, corn, and green beans are all excellent choices. You can use frozen, fresh, or even canned.

Can I make it dairy-free?

Yes, use a plant-based milk and dairy-free butter. The flavor may vary slightly but it still turns out delicious.

How do I keep the crust from getting soggy?

Cool the filling slightly before adding the crust and always cut slits in the pastry to vent steam.

Do I have to use puff pastry?

Not at all — pie crust, biscuit dough, or even phyllo pastry can be used depending on your texture preference.

What size dish should I use?

A 9-inch pie dish or a medium baking dish (about 8×8 inches) works well for this recipe.

Can I make it ahead of time?

Definitely! Assemble the pot pie, cover tightly, and refrigerate up to 24 hours before baking.

Conclusion

Turkey Pot Pie is the ultimate comfort meal — creamy, savory, and layered with buttery crust. Whether you’re working through leftovers or preparing a cozy weekend dinner, this dish delivers every time. Easy to customize, freezer-friendly, and absolutely satisfying, it’s bound to become a favorite in your recipe rotation.

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