Turkey Pot Pie
Transform your leftover turkey into the ultimate comfort food with this hearty Turkey Pot Pie recipe—perfect for family dinners or holiday leftovers made delicious. Featuring a golden, flaky pie crust that encases a rich filling of tender turkey, vibrant carrots, celery, peas, and fragrant herbs like thyme and sage, this dish is bursting with flavor in every bite. A creamy base of chicken or turkey broth and whole milk lends the filling its luscious texture, while a touch of fresh parsley brightens each mouthful. Ready in just over an hour and serving up to six, this homemade pot pie combines wholesome ingredients and timeless appeal. Whether it's a crisp winter evening or a casual Sunday dinner, this classic Turkey Pot Pie is the perfect savory treat to warm both heart and home.
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Recipe Information
Ingredients
- 5 tbsp unsalted butter
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 0.333 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk
- 1 tsp dried thyme
- 0.5 tsp dried sage
- 1 tsp salt
- 0.5 tsp black pepper
- 3 cups cooked turkey, shredded or diced
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten (for egg wash)
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, and sauté until softened, about 5 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the chicken or turkey broth, ensuring no lumps form. Then add the milk, stirring until the mixture begins to thicken, about 3-5 minutes.
Stir in the dried thyme, sage, salt, and black pepper. Taste and adjust seasoning if needed.
Fold in the cooked turkey, frozen peas, and chopped parsley, cooking for an additional 2-3 minutes. Remove from heat and set aside.
Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the turkey filling into the prepared pie crust, spreading it out evenly.
Place the second pie crust over the top. Trim, seal, and crimp the edges to create a decorative border. Cut small slits in the top crust to allow steam to escape.
Brush the top crust with beaten egg to create a golden, glossy finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the turkey pot pie to cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 4682 mg | 204% | |
| Total Carbohydrate | 144.1 g | 52% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 42.4 g | ||
| Protein | 251.2 g | 502% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 777 mg | 60% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4992 mg | 106% | |
*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.
