Turkey Pot Pie Recipe
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Turkey Pot Pie Recipe
This Turkey Pot Pie Recipe is the perfect way to turn leftover turkey into a comforting and hearty meal. With a creamy, flavorful filling packed with vegetables and tender chunks of turkey, all encased in a golden, flaky pie crust, this dish is sure to be a family favorite. Whether you’re using Thanksgiving leftovers or cooking up a fresh batch, this turkey pot pie is easy to make and will fill your home with warmth and delicious aromas. It’s an ideal dish for a cozy dinner, and with its hearty ingredients, it will satisfy even the biggest appetites.
Description
Turkey Pot Pie Recipe is a classic comfort food that combines a rich, savory filling with a golden, flaky crust. It’s a dish that can be enjoyed year round, but it’s especially perfect for those chilly autumn and winter evenings. This turkey pot pie recipe transforms leftover turkey into a satisfying and hearty meal. The creamy sauce, loaded with vegetables, blends beautifully with the tender turkey, while the crispy pie crust adds texture and flavor.
The beauty of this Turkey Pot Pie Recipe lies in its versatility. You can swap out vegetables based on what you have in your kitchen carrots, peas, and corn are commonly used, but green beans, mushrooms, or even sweet potatoes can be great additions. The sauce is a simple combination of butter, flour, broth, and milk, making it easy to whip up without any complicated steps.
Making Turkey Pot Pie Recipe from scratch is a relatively simple process, and once you’ve made it a few times, you’ll have it down to a science. The key to a perfect turkey pot pie is the balance between a creamy filling and a flaky crust. If you’re in a rush, store bought pie crusts can be a convenient shortcut, but homemade crusts really take the dish to the next level. Whether you’re baking this pot pie for a family dinner or serving it for a gathering, it’s sure to be a hit.
To make your turkey pot pie recipe even more flavorful, try adding herbs like thyme, rosemary, or sage. A splash of white wine in the filling can also enhance the flavor profile. The beauty of Turkey Pot Pie Recipe is that it can be customized based on your personal preferences, yet it always delivers that warm, comforting feeling that everyone loves.
This Turkey Pot Pie Recipe is also perfect for meal prep. You can prepare the filling ahead of time, store it in the refrigerator or freezer, and assemble the pot pie whenever you’re ready to bake. It’s an ideal choice for busy weeknights or when you want to impress guests without spending hours in the kitchen.
Ingredients
- For the filling:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked turkey, shredded or chopped
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, chopped
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth (or turkey broth)
- 1 cup milk (whole or 2%)
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon fresh parsley (optional)
- For the crust:
- 1 package (14 ounces) refrigerated pie crusts (or homemade pie crusts)
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish. Set aside.
- Make the filling:
- In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- Add the garlic, carrots, and celery to the skillet, and cook for an additional 5 minutes, stirring occasionally.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually pour in the chicken broth while stirring, then add the milk. Continue stirring until the mixture thickens, about 5-7 minutes.
- Add the cooked turkey and peas to the skillet, and season with thyme, salt, and pepper. Mix well. Remove from heat.
- Assemble the pot pie:
- Pour the turkey and vegetable filling into the prepared pie crust.
- Roll out the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal the pie.
- Cut a few slits in the top of the pie to allow steam to escape.
- Add the egg wash:
- Beat the egg in a small bowl and brush it over the top of the pie to give it a golden color as it bakes.
- Bake:
- Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Serve:
- Let the pie cool for 5-10 minutes before slicing and serving. Garnish with fresh parsley, if desired.
Notes
- Freezing Instructions: To freeze the turkey pot pie, assemble the pie as directed, but don’t bake it. Wrap the unbaked pie tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to bake, remove it from the freezer, and bake at 400°F for 50-60 minutes, or until golden brown.
- Vegetable Variations: Feel free to swap the peas and carrots for other vegetables you prefer, such as corn, green beans, or mushrooms. If you want a more savory filling, add a splash of white wine or a dash of soy sauce.
- Crust Options: If you prefer a top-only crust, just use one pie crust and place it on top of the filling. You can also make a puff pastry topping for an extra crispy, flaky finish.
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Turkey Pot Pie Recipe
Ingredients
- For the filling:
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups cooked turkey shredded or chopped
- 1 cup carrots diced
- 1 cup frozen peas
- 1/2 cup celery chopped
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth or turkey broth
- 1 cup milk whole or 2%
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon fresh parsley optional
- For the crust:
- 1 package 14 ounces refrigerated pie crusts (or homemade pie crusts)
- 1 egg for egg wash
Instructions
- Preheat the oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish. Set aside.
- Make the filling:
- In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- Add the garlic, carrots, and celery to the skillet, and cook for an additional 5 minutes, stirring occasionally.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually pour in the chicken broth while stirring, then add the milk. Continue stirring until the mixture thickens, about 5-7 minutes.
- Add the cooked turkey and peas to the skillet, and season with thyme, salt, and pepper. Mix well. Remove from heat.
- Assemble the pot pie:
- Pour the turkey and vegetable filling into the prepared pie crust.
- Roll out the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal the pie.
- Cut a few slits in the top of the pie to allow steam to escape.
- Add the egg wash:
- Beat the egg in a small bowl and brush it over the top of the pie to give it a golden color as it bakes.
- Bake:
- Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Serve:
- Let the pie cool for 5-10 minutes before slicing and serving. Garnish with fresh parsley, if desired.
Notes
- Freezing Instructions: To freeze the turkey pot pie, assemble the pie as directed, but don’t bake it. Wrap the unbaked pie tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to bake, remove it from the freezer, and bake at 400°F for 50-60 minutes, or until golden brown.
- Vegetable Variations: Feel free to swap the peas and carrots for other vegetables you prefer, such as corn, green beans, or mushrooms. If you want a more savory filling, add a splash of white wine or a dash of soy sauce.
- Crust Options: If you prefer a top only crust, just use one pie crust and place it on top of the filling. You can also make a puff pastry topping for an extra crispy, flaky finish.
