Description
This classic Turkey Pot Pie recipe offers a comforting, savory dish perfect for using leftover turkey. It features a creamy filling of turkey, mixed vegetables, and a rich sauce made from chicken broth and heavy cream, all encased in a flaky, golden pie crust. Easy to prepare and baked to perfection, it’s a hearty meal that serves six.
Ingredients
Scale
Filling
- 2 tbsp unsalted butter
- ½ onion, chopped
- ½ tsp kosher salt
- 2 cloves garlic, minced
- ½ tsp poultry seasoning
- 2 tbsp all-purpose flour
- 1½ cups low-sodium chicken broth
- ½ cup heavy cream, room temperature
- 3 cups leftover cooked turkey, chopped or shredded
- 2 cups frozen mixed vegetables
Pie Crust
- 2 9-inch refrigerated pie crusts (1 package)
- 1 large egg (for egg wash)
- Splash of water (for egg wash)
Instructions
- Preheat Oven. Set your oven to 400°F (200°C) so it’s ready for baking the pot pie.
- Melt Butter. In a Dutch oven over medium heat, melt 2 tablespoons of unsalted butter until bubbling.
- Sauté Onions. Add the chopped onion and ½ teaspoon kosher salt to the melted butter, cooking until the onions soften and turn translucent.
- Add Garlic and Seasoning. Stir in minced garlic and poultry seasoning, cooking for an additional minute to release their flavors.
- Make Roux. Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir to coat; this helps thicken the sauce.
- Add Broth. Slowly whisk in 1½ cups of low-sodium chicken broth, ensuring no lumps form, and bring the mixture to a gentle simmer over medium-high heat.
- Incorporate Cream. Reduce heat and stir in ½ cup of room-temperature heavy cream until the sauce is smooth and creamy.
- Add Turkey and Veggies. Mix in 3 cups of leftover chopped turkey and 2 cups of frozen mixed vegetables, allowing the filling to simmer until thickened, about a few minutes.
- Season to Taste. Adjust salt as necessary to balance the flavors of the filling.
- Prepare Pie Crust. Lay one pie crust in the bottom of a pie dish, trimming any excess dough around the edges.
- Fill Pie. Pour the turkey filling evenly into the pie crust, leaving enough space at the edges to avoid leaks during baking.
- Cover with Top Crust. Place the second pie crust over the filling, trim excess dough and firmly pinch the edges of the top and bottom crusts together to seal.
- Apply Egg Wash. Beat one large egg with a splash of water, then brush this egg wash over the top crust to achieve a golden-brown finish when baked.
- Vent Pie. Use a knife to cut several slits in the top crust to allow steam to escape during baking.
- Bake. Place the pot pie in the oven and bake for 30-35 minutes. Check halfway through; if the crust is browning too quickly, cover loosely with aluminum foil.
- Cool and Serve. Remove the pot pie from the oven and let it cool for a few minutes so the filling sets, making it easier to cut and serve. Enjoy!
Notes
- Using leftover turkey is ideal for this recipe, but cooked chicken can be a good substitute.
- Feel free to swap frozen mixed vegetables with fresh veggies like peas, carrots, and corn if available.
- Room temperature heavy cream helps the sauce thicken smoothly without curdling.
- Egg wash promotes a shiny, golden crust—don’t skip it!
- Make sure slits are cut in the top crust to prevent bubbling over and soggy crust.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to preserve crust crispness.
