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Classic Turkey Pot Pie Recipe with Flaky Crust

Close-up of a thick slice of turkey pot pie recipe showing flaky crust and creamy filling with chunks of turkey, carrots, and peas.
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This recipe transforms your leftover turkey into the ultimate comfort food: a creamy, savory filling tucked inside a buttery, flaky crust. It is a satisfying homemade main dish perfect for family dinners.

Ingredients

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  • 2 cups cooked, shredded turkey
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 refrigerated pie crusts (or homemade pastry)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). If using homemade pastry, prepare it now.
  2. In a large saucepan, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens.
  5. Stir in the heavy cream, dried thyme, salt, and pepper. Reduce the heat to low.
  6. Fold in the cooked turkey, peas, and any other desired vegetables. Heat through for 2 minutes. This is your creamy pot pie filling.
  7. Place one pie crust into the bottom of a 9-inch pie dish. Pour the turkey filling evenly into the crust.
  8. Top the filling with the second pie crust. Crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
  9. Brush the top crust lightly with the beaten egg wash.
  10. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
  11. Let the turkey pot pie cool for at least 10 minutes before slicing and serving.

Notes

  • For an extra flaky crust, chill the assembled pie in the refrigerator for 15 minutes before baking.
  • You can substitute leftover chicken for turkey if needed.
  • If you prefer a richer flavor, use half-and-half instead of heavy cream.

Nutrition

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