Southern Style Turkey Pot Pie
Dive into the warm, comforting flavors of a Southern classic with this Southern-Style Turkey Pot Pie. Perfect for cozy family dinners or an elegant holiday leftover makeover, this pot pie combines tender shredded turkey and hearty vegetables like carrots, celery, and peas, all enveloped in a rich, creamy sauce infused with garlic and thyme. Encased in a golden, flaky pie crust, this dish delivers the perfect balance of indulgence and nostalgia. Ready in just over an hour, this recipe is a show-stopping, all-in-one meal ideal for feeding a crowd. Whether you're looking to use up Thanksgiving leftovers or elevate a weeknight dinner, this Southern-style delight is guaranteed to become a new household favorite!
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Recipe Information
Ingredients
- 6 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 2 medium Carrots, diced
- 3 cloves Garlic, minced
- 0.33 cup All-purpose flour
- 2 cups Chicken or turkey broth
- 1 cup Heavy cream
- 3 cups Cooked turkey, shredded
- 1 cup Frozen peas
- 1 teaspoon Thyme, fresh or dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 crusts Refrigerated pie crusts
- 1 large Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat.
Add the diced onion, celery, and carrots to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1–2 minutes to eliminate the raw flour taste.
Slowly whisk in the chicken or turkey broth, ensuring the mixture does not form lumps.
Add the heavy cream and continue to stir until the sauce thickens and coats the back of a spoon, about 2–3 minutes.
Stir in the shredded turkey, frozen peas, thyme, salt, and black pepper. Mix well and remove from heat.
Roll out one of the refrigerated pie crusts and fit it into the bottom of a 9-inch pie dish, letting the edges overhang slightly.
Pour the turkey and vegetable mixture into the pie crust, spreading it out evenly.
Roll out the second pie crust and lay it over the filling. Trim and crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top of the pie crust with the beaten egg for a beautiful golden finish.
Place the pie on a baking sheet to catch any spills, then bake in the preheated oven for 30–40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pot pie from the oven and let it cool for at least 10 minutes before serving. Enjoy the comforting flavors of this Southern-style dish!
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
