Turkey Pot Pie Recipe

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Turn leftover turkey into household favorite with this turkey pot pie recipe with a buttery pie crust. It can be customized to your liking with ingredients you have on hand– use turkey or chicken, and frozen vegetables to save time.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American

Keyword: homemade turkey pot pie, turkey pot pie, turkey pot pie recipe

Servings: servings

Calories: 229kcal

Ingredients

2 unbaked pie crust homemade or store-bought
4 Tablespoons unsalted butter
1 cup russet potato about 1 potato
10 ounces carrots sliced or diced
1 cup celery sliced or diced (about 2-3 stalks)
1/2 cup onion diced
3/4 cup all-purpose flour
3/4 cup dry white wine or chicken stock
2 cups chicken stock
1 cup half-and-half
3 cups turkey chopped or shredded
1/2 cup frozen peas
1/2 cup frozen corn
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 bay leaves
1/2 teaspoon thyme about 1-2 sprigs
egg wash: 1 large egg beaten with 1 Tablespoon milk

Instructions

At least 2 hours ahead, make the pie dough as it needs to chill in the refrigerator for 1 hour. This recipe makes 2 crusts which is perfect for this recipe. (You can also use store-bought pie dough). Place the rolled pie dough into a 9-inch pie dish, making sure to gently press the dough into the bottom and sides. Trim the dough edges so there is only about an inch of overhang. Set in the refrigerator while you make the filling.
Start with the filling: Melt the butter in a large skillet over medium heat. Add the potatoes, celery, carrots, and onion. Cook, stirring occasionally, for 6-8 minutes or until the vegetables have softened and release some liquid. Stir in the flour, salt, pepper, garlic powder, thyme, and bay leaves until the flour has absorbed the liquid. Stir in the wine (or chicken stock), followed by the chicken stock and half-and-half. Simmer for 7-8 minutes or until thickened into a gravy consistency. Then, add the frozen peas, corn, and turkey. Allow the filling to cool for 5-10 minutes before transferring into the prepared pie dish.
Preheat the oven to 375ºF.
Place the second pie crust on top of the filling, trimming the dough edges so there is only about a half-inch of overhand. Crimp the edges with a fork or flute with your fingers. Cut slits in the top to make steam vents. Lightly brush the top of the pie crust with the egg wash.
Bake for 40-45 minutes or until the top of the crust is golden brown. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or a pie crust shield to prevent the edges from browning too much.
Remove from the oven and allow to cool for 5 minutes before serving. Leftovers stay fresh in the refrigerator for up to 5 days.

Video

Notes

Make Ahead Instructions: The pie crust can be made up to 3 days in advance, wrapped tightly, and stored in the refrigerator. The filling can be made up to 2 days in advance, cool completely before wrapping tightly and refrigerating.
Freezing Instructions: The pie crust can be frozen for up to 3 months, wrapped tightly. You can freeze a turkey pot pie unbaked or baked. For unbaked, tightly wrap and allow to thaw overnight in the refrigerator before baking. For baked, allow it to cool completely before tightly wrapping and thaw overnight in the refrigerator.
Pie Crust: You need enough pie dough for 2 pie crusts. You can use store-bought or homemade.
Wine: You can substitute the white wine with more chicken stock.

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