There is something incredibly comforting about a warm, flaky crust filled with tender turkey and savory vegetables, which is exactly why this Turkey Pot Pie Recipe has a special place in my heart. This classic dish brings together simple, wholesome ingredients in a creamy filling that’s perfectly encased in a buttery crust. Whether you’re using leftover turkey or cooking fresh, this pot pie combines rich flavors and delightful textures that make every bite a cozy, satisfying experience. Trust me, once you try this Turkey Pot Pie Recipe, it will quickly become a go-to family favorite.
Ingredients You’ll Need
Gathering straightforward ingredients that pack a delicious punch is the key here. Each one plays a vital role—from the butter that creates a silky roux to the thyme that adds a lovely herbal note, and the mixed vegetables bringing color and crunch. Having these staples handy means you’re just a few steps away from comfort food paradise.
- 2 tablespoons unsalted butter: Melts beautifully for the perfect base flavor and roux texture.
- 1 small onion, diced: Adds a sweet, aromatic foundation that deepens the filling’s taste.
- 2 cloves garlic, minced: Gives a punch of savory depth without overpowering the other flavors.
- 2 tablespoons all-purpose flour: Essential for thickening the filling into that luscious gravy-like consistency.
- 1 1/2 cups low-sodium chicken or turkey broth: Provides rich, savory liquid that blends the filling together.
- 1/2 cup whole milk or heavy cream: Adds creaminess and smooth texture to the filling.
- 2 cups cooked turkey, shredded or diced: The star protein, tender and satisfying in every bite.
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn): Offers vibrant color and sweet crunch with minimal effort.
- 1/2 teaspoon salt: Balances and enhances all the flavors.
- 1/4 teaspoon black pepper: A light peppery warmth that’s subtle yet important.
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme: Brings a fragrant herbal note that lifts the entire dish.
- 1 sheet puff pastry or pie crust: Provides that irresistibly flaky topping to seal in all the goodness.
- 1 egg, beaten (for egg wash): Creates a gorgeous golden shine on the crust for a picture-perfect finish.
How to Make Turkey Pot Pie Recipe
Step 1: Prepare the Flavor Base
Begin by melting the butter in a large skillet over medium heat. Once melted, toss in the diced onion and sauté until it turns translucent and soft, about 3 to 4 minutes. Then add the minced garlic and cook just for 30 seconds to release its aroma. This simple start builds the savory backbone of your pot pie filling.
Step 2: Make the Roux
Next, sprinkle the all-purpose flour over the cooked onions and garlic. Stir constantly to combine and cook for about a minute. This roux works magic by thickening the filling later, so don’t skip this step—it ensures your filling isn’t runny but silky and decadent.
Step 3: Add the Liquids
Slowly whisk in the chicken or turkey broth followed by the milk or cream. Keep stirring continuously until the mixture thickens, which should take around 5 to 7 minutes. Patience here pays off with that creamy gravy texture that makes this dish so irresistible.
Step 4: Combine Turkey and Veggies
Gently stir in your cooked turkey and frozen mixed vegetables, then season with salt, black pepper, and thyme. Let everything simmer briefly to marry the flavors, then remove the pan from heat. At this point, your filling is ready and bursting with both color and flavor.
Step 5: Assemble the Pot Pie
Preheat your oven to 400°F (200°C). Pour the warm filling into a pie dish. Lay the puff pastry or pie crust over the top, trimming excess dough and crimping the edges to seal. Don’t forget to cut a few slits in the crust—this allows steam to escape and keeps your crust from getting soggy.
Step 6: Add Egg Wash and Bake
Brush the crust generously with beaten egg for that gorgeous golden finish. Place the pie on a baking sheet (to catch any drips) and bake for 30 to 35 minutes until the pastry is puffed and beautifully browned. Let it rest for about 10 minutes before slicing to let the filling set.
How to Serve Turkey Pot Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves on top just before serving adds a bright, fresh touch that complements the rich filling. You could also add a small dollop of sour cream or a swirl of cream for extra indulgence.
Side Dishes
This Turkey Pot Pie stands proudly as a complete meal, but pairing it with a crisp green salad or roasted Brussels sprouts can add a refreshing counterpoint. A simple side of cranberry sauce also cuts through the richness nicely with a touch of sweet tartness.
Creative Ways to Present
For a personal touch, try making mini pot pies using ramekins or muffin tins. They’re perfect for individual servings at dinner parties or cozy nights in, and guests love the rustic, homemade charm. You can also top your pie with different shaped crust cutouts for a bit of whimsical fun!
Make Ahead and Storage
Storing Leftovers
Once cooled, turkey pot pie leftovers should be stored in an airtight container or covered tightly with foil in the refrigerator. It will keep well for about 3 to 4 days, making it an excellent choice for meal prep or quick dinners later in the week.
Freezing
This Turkey Pot Pie Recipe also freezes beautifully. Bake the pie fully, cool it completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. It should keep well for up to 2 months. Alternatively, you can freeze the assembled but unbaked pie—just thaw overnight before baking.
Reheating
To reheat, place leftover pot pie in a preheated oven at 350°F (175°C) for 20 to 25 minutes or until warmed through and the crust is crispy again. Avoid microwaving if you want to keep the crust flaky and delicious.
FAQs
Can I use leftover turkey for this Turkey Pot Pie Recipe?
Absolutely! Leftover turkey is perfect for this recipe and can add even more flavor since it’s often cooked and seasoned already. Just shred or dice it and add it right into the filling in Step 4.
What can I substitute for puff pastry if I don’t have any?
You can easily use a store-bought pie crust or even make a simple biscuit topping if you’re in a pinch. Each option gives a slightly different texture but is equally delicious.
Can I make this Turkey Pot Pie Recipe vegetarian?
Yes! Simply swap the turkey for a hearty vegetable medley or use a plant-based protein like mushrooms or tofu. Use vegetable broth instead of chicken or turkey broth for a fully vegetarian dish.
How do I make sure the crust doesn’t get soggy?
Cutting steam slits in the crust and letting the pie rest a bit after baking helps keep the crust from becoming soggy. Also, baking the pie on a rack or baking sheet allows heat to circulate evenly.
Is it okay to use frozen vegetables?
Frozen mixed vegetables are a fantastic, convenient choice that works perfectly in this recipe. They add color and texture without extra prep, making your Turkey Pot Pie Recipe even easier to pull together.
Final Thoughts
There’s truly nothing like a homemade Turkey Pot Pie Recipe to bring warmth and comfort to any table. Its flaky crust wrapped around a creamy, savory filling is a hug from the inside out. I encourage you to try this recipe soon—whether you have turkey you’re looking to use up or simply want a cozy dish that pleases everyone, this pot pie is sure to become a cherished favorite.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting and classic Turkey Pot Pie recipe combining tender cooked turkey and mixed vegetables in a creamy sauce, all encased in a flaky puff pastry crust. Perfect for a hearty family meal that comes together in under an hour.
Ingredients
Filling
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken or turkey broth
- 1/2 cup whole milk or heavy cream
- 2 cups cooked turkey, shredded or diced
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
Pie Crust
- 1 sheet puff pastry or pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds, until fragrant.
- Make Roux: Sprinkle the flour into the pan and stir continuously to combine with the butter and vegetables, cooking for about 1 minute to form a roux. This helps thicken the filling.
- Add Liquids: Slowly whisk in the low-sodium chicken or turkey broth followed by the milk or cream. Stir constantly and cook the mixture until it thickens, about 5 to 7 minutes.
- Add Turkey and Veggies: Stir in the cooked turkey and frozen mixed vegetables. Season the filling with salt, black pepper, and thyme. Let it simmer briefly to blend the flavors, then remove from heat.
- Prepare Oven and Pie: Preheat the oven to 400°F (200°C). Pour the turkey filling into a prepared pie dish. Top with the puff pastry or pie crust, trimming any excess dough, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the beaten egg over the surface of the crust to promote browning and give a shiny finish. Place the pie dish on a baking sheet to catch any drips.
- Bake and Rest: Bake the pot pie in the preheated oven for 30 to 35 minutes until the crust is golden brown and the filling is bubbly. Let it rest for 10 minutes before serving to allow the filling to set.
Notes
- You can substitute the mixed vegetables based on your preference or what you have on hand.
- For a richer filling, use heavy cream instead of milk.
- If using frozen turkey, thaw it fully before adding to the filling.
- Make sure to cut slits in the crust to avoid sogginess from steam buildup.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
