The Best Turkey Pot Pie Recipe
This Turkey Pot Pie is the ideal cozy recipe to reinvent leftover turkey, or swap in rotisserie chicken! The turkey/veggie filling is swaddled in an adeptly seasoned creamy, herb-infused gravy (no watery/bland filling here!), crowned with a golden, flaky, buttery, homemade pie crust – OR use store-bought for those busy nights. This turkey pot pie recipe is completely customizable (use any veggies, frozen veggies, etc.), is 100% make ahead friendly and freezes great too!
Servings 8 servings
Ingredients
Pie Crust
- 1 recipe pie crust (or store-bought pie crust)
- Egg wash: 1 large egg beaten with 1 TBS milk or heavy cream
FILLING
- 2 ½ cups shredded or chopped turkey
- salt and pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 1/2 cups Yukon gold potatoes, peeled and chopped into 1/2-inch cubes
- 1 medium yellow onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 cup milk
- 1 teaspoon chicken bouillon (granulated, crushed cube or base)
- 1 teaspoon dried parsley
- 1/2 tsp EACH dried thyme, minced dried rosemary
- 1/4 teaspoon ground rubbed sage
- 1 cup frozen peas (do not thaw)
Instructions
Pie Dough
- Make pie dough: The pie dough needs to chill for at least 2 hours, so plan accordingly. Make the pie dough recipe (click here) through step 6 (making dough into a disc and chilling).
Filling
- Preheat the oven: Preheat to 375°F.
- Microwave potatoes: Add chopped potatoes to a microwave safe bowl with a lid. Add ¼ cup water. Cover and microwave for 5-6 minutes, until fork tender; drain and set aside until Step 6.
- Cook veggies: Melt butter with olive oil in a large braiser (pictured), or large saucepan over medium-high heat. Add the onions, carrots and celery and sauté until the onions are softened, about 5-7 minutes. Add garlic and sauté 30 seconds.
- Add broth: Sprinkle flour over the vegetables and cook while stirring for 2 minutes. Reduce heat to low and stir in the chicken broth, followed by the milk. Add the chicken bouillon and all seasonings.
- Thicken sauce: Bring to a simmer, stirring constantly, and continue to simmer until thickened to desired consistency (it starts very thin but will thicken the longer you simmer). The sauce will thicken slightly in the next step when the potatoes are added, but in general, the consistency now will be the same as when it comes out of the oven, so adjust as desired. For a thinner consistency, stir in additional chicken broth or milk; for a thicker consistency, simmer longer.
- Add turkey, etc.: Stir in the turkey, cooked potatoes and peas and heat through for about 1 minute over medium heat. Season to taste with salt and pepper (I add ½ teaspoon salt, ¼ teaspoon pepper). Adjust consistency again as needed.
PIE CRUST
- Roll out the chilled pie crust: Using a rolling pin on a lightly floured surface, roll the chilled dough out into an 11- or 12-inch circle. Carefully transfer the dough over the filling (I roll the dough onto the rolling pin, then back over the top of the filling (see video).
- Form edges: Trim the edges of the dough leaving about a 1-inch of overhang. Fold the overhanging dough up back over itself to form a thick edge crust (see photos in post). Flute the edges (pictured) or crimp with a fork. Cut 6-8 slits in the top to allow steam to escape. Lightly brush egg wash all over the crust.
Bake
- Bake: Bake the pot pie for 35–40 minutes at 375 degrees F, or until the top of the crust is golden brown. Watch closely, and cover the edges of the crust with foil or a pie crust shield, if needed, to prevent them from burning.
- Cool: Let the pie cool for 5-10 minutes before serving.
Video
Notes
Make Ahead
- 100% make ahead. Bake the pie, chill and refrigerate. Reheat per below.
- Filling: The filling can be made and stored in an airtight container in the refrigerator 48 hours ahead of time. Warm in a skillet, adding a splash of milk, as needed, to thin to desired consistency. Assemble and bake as instructed.
- Make pie dough: The dough can be made in advanced and stored in the refrigerator for 5 days or frozen for up to three months. Thaw in the fridge overnight before using.