Print

Easy Leftover Turkey Pot Pie with Flaky Double Crust

A serving spoon lifts a piece of flaky crust revealing the creamy filling of a turkey pot pie with carrots and peas.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe uses leftover turkey to create a hearty, creamy comfort food dinner with a buttery, flaky homemade crust. It is ready in just over an hour and makes a family-friendly meal.

Ingredients

Scale
  • 2 cups cooked, shredded turkey (leftover holiday turkey works well)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup frozen peas
  • 1/2 cup chopped onion
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 2 cups chicken broth
  • 1 cup whole milk
  • For the Crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold, unsalted butter, cut into cubes
  • 1/2 cup ice water (or as needed)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Prepare the pie crust dough: In a large bowl, whisk together the flour and salt for the crust. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, mixing until the dough just comes together. Divide the dough in half, form into two discs, wrap in plastic, and chill for at least 30 minutes.
  2. Sauté vegetables: Melt the butter in a large saucepan or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Make the roux: Sprinkle the flour over the vegetables and stir constantly for 1 minute. This cooks out the raw flour taste.
  4. Create the creamy filling: Gradually whisk in the chicken broth until smooth. Then, whisk in the milk. Bring the mixture to a simmer, stirring often, until the sauce thickens enough to coat the back of a spoon.
  5. Season and add turkey: Stir in the salt, pepper, thyme, and sage. Add the shredded turkey and frozen peas. Remove the filling from the heat.
  6. Assemble the pot pie: Preheat your oven to 400 degrees Fahrenheit. Roll out one disc of chilled dough and carefully place it into a 9-inch pie dish. Trim the edges. Pour the turkey filling into the crust.
  7. Top the pie: Roll out the second disc of dough for the top crust. Place it over the filling. Trim and crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
  8. Bake: Brush the top crust lightly with the egg wash. Place the pie dish on a baking sheet to catch any drips. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly.
  9. Cool and serve: Let the **classic comfort food** cool for at least 15 minutes before slicing and serving your **hearty dinner recipe**.

Notes

  • If you are short on time, you can substitute the homemade double crust with one sheet of store-bought puff pastry for a quicker assembly.
  • For a richer flavor in your **creamy pot pie filling**, substitute 1/2 cup of the milk with heavy cream.
  • If you do not have leftover turkey, you can substitute it with 2 cups of cooked chicken.

Nutrition

Find it online: https://cutcooktaste.com/turkey-pot-pie-easy-comfort-recipe/