If you’re craving a comforting, hearty dish that wraps up all the best flavors of a classic home-cooked meal, this Turkey Pot Pie Recipe is a must-try. Imagine tender shredded turkey nestled among vibrant vegetables, all bathed in a rich, creamy sauce, and encased in a flaky, buttery crust that bakes to golden perfection. Whether it’s a cozy weeknight dinner or a way to celebrate leftover turkey, this recipe promises warm, satisfying bites that feel like a comforting hug from the inside out.
Ingredients You’ll Need
These ingredients are simple but essential—they balance freshness, creaminess, and texture to make your Turkey Pot Pie Recipe truly special. Each one plays a key role in building layers of flavor and creating that award-winning flaky crust that everyone loves.
- 2 cups cooked shredded turkey: The heart of this dish, providing tender, savory protein.
- 1 cup frozen peas: Adds a pop of sweetness and vibrant green color.
- 1 cup diced carrots: Offers a slight crunch and natural sweetness that brightens the filling.
- 1 cup corn kernels: Brings a juicy burst that pairs beautifully with the creamy sauce.
- 1 cup green beans, chopped: Adds freshness and an earthy undertone.
- 4 tablespoons unsalted butter: Essential for that silky roux and flaky crust.
- 1/3 cup all-purpose flour: Thickens the filling perfectly to hold everything together.
- 2 cups chicken or turkey broth: Infuses the pie with hearty depth and savory warmth.
- 3/4 cup milk or heavy cream: Creates the luscious, creamy texture that makes every bite melt in your mouth.
- 1 teaspoon salt: Enhances all the natural flavors without overpowering.
- 1/2 teaspoon black pepper: Provides just the right gentle kick.
- 1/2 teaspoon garlic powder: Brings subtle aromatic warmth.
- 1/2 teaspoon dried thyme: Offers an earthy, herby note that complements the turkey beautifully.
- 2 pie crusts (homemade or store-bought): The crispy, flaky vessel that holds all the goodness.
How to Make Turkey Pot Pie Recipe
Step 1: Make the Roux
Start by melting the butter over medium heat in a large skillet. Stir in the flour and whisk constantly for 1 to 2 minutes until the mixture turns a beautiful golden color. This step is crucial for creating the roux, which will thicken your filling and give it that velvety texture we all love in a pot pie.
Step 2: Add the Liquids and Seasonings
Slowly pour in the chicken or turkey broth while whisking to avoid any lumps. Then, add the milk or heavy cream and let the mixture simmer gently until it thickens, which usually takes about 5 minutes. Season it with salt, black pepper, garlic powder, and dried thyme—these simple spices unlock layers of rich, comforting flavor in your filling.
Step 3: Combine Turkey and Vegetables
Once your sauce is thick and flavorful, stir in the shredded turkey along with the peas, carrots, corn, and green beans. Mix everything until well combined and then remove from heat. This filling is loaded with colorful veggies and savory turkey, ready to be encased in that flaky crust.
Step 4: Prepare the Pie Crust
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Roll out one pie crust and place it in your 9-inch pie dish to line the bottom. This crust will soak up some of the savory filling juices during baking, adding extra flavor and texture.
Step 5: Fill and Top the Pie
Spoon the filling into the crust-lined dish, then cover it with the second pie crust. Seal the edges by pinching them together tightly, and cut a few slits in the top crust to allow steam to escape as it bakes. This step is key for preventing an overly soggy crust, while guaranteeing beautiful golden browning.
Step 6: Bake and Cool
Place your pie on a baking sheet to catch any spills and pop it into the oven. Bake for 30 to 35 minutes until the crust is golden brown and crisp. If the edges start to brown too quickly, cover them with foil to keep everything perfectly baked. Let your pie cool for 10 to 15 minutes before slicing—this resting time helps the filling set so each slice is clean and luscious.
How to Serve Turkey Pot Pie Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme on top adds a bright, fresh touch that elevates both the look and the flavor. A dollop of tangy sour cream or crème fraîche can also be a delightful finish, cutting through the richness with a lovely creaminess.
Side Dishes
Turkey Pot Pie Recipe shines as the star of the meal, so keep sides light and complementary—think a crisp green salad with a zingy vinaigrette or roasted Brussels sprouts to add a bit of crunch and subtle bitterness, balancing out the creamy pie filling beautifully.
Creative Ways to Present
For a fun twist, try making individual pot pies in small ramekins or even using puff pastry cups for a bite-sized version perfect for parties. It’s a lovely way to serve up this cozy classic in an unexpected and charming way that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover pot pie tightly with plastic wrap or foil and store in the refrigerator. It will stay fresh for 3 to 4 days, perfect for quick reheats during busy weeknights without sacrificing any flavor or texture.
Freezing
If you want to make this Turkey Pot Pie Recipe well in advance, it freezes wonderfully. Wrap the whole pie securely in plastic and then foil, or freeze individual portions in airtight containers for up to 3 months. Just be sure to thaw overnight in the fridge before reheating for best results.
Reheating
To enjoy leftover pot pie, reheat in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through and the crust revives its crispiness, about 20 to 25 minutes. Avoid microwaving if possible, as this can make the crust soggy and the filling less luscious.
FAQs
Can I use leftover turkey for this recipe?
Absolutely! Leftover turkey works perfectly in this Turkey Pot Pie Recipe, making it a fantastic way to repurpose turkey and minimize waste while still creating a delicious meal.
Can I substitute the vegetables in the filling?
Yes, feel free to mix in your favorite vegetables or whatever you have on hand. Mushrooms, celery, or potatoes all make excellent additions or substitutions to keep the filling fresh and exciting.
Is it possible to make this pie gluten-free?
Definitely. Use a gluten-free flour blend for the roux and opt for gluten-free pie crusts to adapt the recipe while keeping all the cozy flavors intact.
Can I use a different type of milk?
You can substitute milk or cream with plant-based alternatives like almond milk or oat milk, though the filling may be a bit less rich. Adding a touch of vegan butter can help maintain that creamy mouthfeel.
How long does it take to make this Turkey Pot Pie Recipe from start to finish?
This recipe takes about 50 minutes total, including 15 minutes of prep and 35 minutes to bake, making it a manageable yet impressive dish for any occasion.
Final Thoughts
There is something truly special about a homemade pot pie, and this Turkey Pot Pie Recipe captures that magic beautifully. With its comforting blend of tender turkey, colorful veggies, and creamy, flavorful sauce all wrapped in a flaky crust, it’s a dish you’ll want to make again and again. So go ahead, preheat that oven, and treat yourself and your loved ones to this heartwarming classic that feels like home in every bite.
Print
Turkey Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This classic Turkey Pot Pie recipe features a flaky double crust filled with a creamy mixture of shredded turkey and mixed vegetables, perfect for a comforting family meal. Made with a savory roux-based filling, it’s easy to prepare and baked to golden perfection.
Ingredients
Filling Ingredients
- 2 cups cooked shredded turkey
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup corn kernels
- 1 cup green beans, chopped
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken or turkey broth
- 3/4 cup milk or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Pie Crust
- 2 pie crusts (homemade or store-bought)
Instructions
- Prepare the Roux: In a large skillet, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes until the mixture forms a golden roux, which will thicken the filling.
- Add Liquids: Slowly whisk in the chicken or turkey broth to avoid lumps, then stir in the milk or heavy cream. Allow the mixture to simmer for about 5 minutes until it thickens. Season with salt, black pepper, garlic powder, and dried thyme.
- Combine Filling: Stir in the cooked shredded turkey and mixed vegetables (peas, carrots, corn, and green beans). Mix well until everything is fully incorporated, then remove the skillet from heat.
- Assemble the Pie: Preheat your oven to 400°F (200°C). Line a 9-inch pie dish with one pie crust. Pour the turkey and vegetable filling inside. Cover with the second pie crust, seal the edges by crimping, and cut slits on the top crust to release steam during baking.
- Bake: Place the pie on a baking sheet and bake for 30–35 minutes, or until the crust turns golden brown. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Allow the pie to cool for 10–15 minutes before slicing. Serve warm and enjoy this hearty homemade turkey pot pie.
Notes
- You can use leftover turkey or rotisserie chicken for convenience.
- Feel free to substitute heavy cream with milk for a lighter filling.
- Ensure the filling is not too runny before assembling to prevent soggy crust.
- Cover crust edges with foil if they start browning too fast in the oven.
- Vegetables can be adjusted according to season or preference.
