Print

Classic Turkey Pot Pie Recipe with Flaky Crust for Leftover Turkey

A close-up slice of turkey pot pie recipe showing creamy filling with shredded turkey, carrots, and peas under a golden, flaky crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create the ultimate comfort food dinner using your leftover turkey. This recipe delivers a creamy, savory filling encased in a buttery, flaky crust, perfect for cozy family meals.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/3 cup all-purpose flour
  • 1 3/4 cups turkey or chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded or cubed turkey (leftover holiday turkey works well)
  • 1 cup frozen peas and corn mixture
  • 1 box (14.1 ounces) refrigerated pie crusts (or homemade crust for a truly flaky pie)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. If using a single crust recipe, place one pie crust into a 9-inch pie plate and set aside. If making a double crust, prepare both crusts according to package directions or your favorite recipe.
  2. Melt the butter in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the turkey broth until the mixture is smooth. Bring the mixture to a simmer, stirring until the sauce thickens.
  5. Stir in the heavy cream, thyme, salt, and pepper. Continue to cook for 2 minutes until the sauce is creamy.
  6. Remove the saucepan from the heat. Gently fold in the cooked turkey and the frozen peas and corn mixture.
  7. Pour the turkey and vegetable filling evenly into the prepared pie plate lined with the bottom crust.
  8. Place the second pie crust over the filling. Trim the edges and crimp them together to seal the top and bottom crusts. Cut several slits in the top crust to allow steam to escape during baking.
  9. Brush the top crust lightly with the beaten egg wash for a golden finish.
  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 this hearty savory pie.

Notes

  • For a quicker weeknight pot pie, substitute rotisserie chicken for the leftover turkey.
  • If you prefer a single-crust pie, use a baking dish instead of a pie plate and top with a biscuit topping instead of a full top crust.
  • To make the crust extra flaky, use very cold butter when preparing a homemade crust.

Nutrition

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