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
Scale
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.
