Turkey Pot Pie Recipe
American · Main course · 60 min total
A comforting classic made with leftover turkey, tender vegetables, and a flaky pie crust. This hearty pot pie is perfect for using up holiday leftovers or any night you crave cozy comfort food.
20
min prep
min prep
40
min cook
min cook
6
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1/2 cup unsalted butter
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken or turkey broth
- 2/3 cup milk
- 3 cups cooked turkey, shredded or diced
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 package (14.1 oz) refrigerated pie crusts (2 crusts)
Instructions
- Preheat oven to 425°F (220°C).
- In a large skillet over medium heat, melt butter. Add onion, carrots, and celery; cook until tender, about 5 minutes.
- Stir in flour until well blended. Gradually stir in broth and milk; cook, stirring constantly, until thickened and bubbly.
- Add turkey, peas, thyme, salt, and pepper; stir to combine. Remove from heat.
- Line a 9-inch pie plate with one pie crust. Pour turkey mixture into crust.
- Top with second crust; seal edges and cut slits in top for steam to escape.
- Bake for 30-40 minutes, until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.
Tips
- For a golden crust, brush top with an egg wash (1 egg beaten with 1 tablespoon water) before baking.
- Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven.
- Substitute rotisserie chicken for turkey if desired.
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