Description
This classic Turkey Pot Pie recipe is a comforting and hearty dish perfect for using up leftover cooked turkey. Filled with tender turkey, a medley of vegetables, and a creamy sauce encased in a flaky pie crust, it makes a wholesome meal that is satisfying and delicious.
Ingredients
Scale
Filling
- 2 cups cooked shredded turkey
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup corn kernels
- 1 cup green beans, chopped
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken or turkey broth
- 3/4 cup milk or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Crust
- 2 pie crusts (homemade or store-bought)
Instructions
- Make the roux: In a large skillet, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1–2 minutes until the mixture turns golden, creating a smooth roux base for the sauce.
- Prepare the sauce: Slowly whisk in the chicken or turkey broth to avoid lumps, then stir in the milk or heavy cream. Allow the mixture to simmer for about 5 minutes until it thickens. Season the sauce with salt, black pepper, garlic powder, and dried thyme to enhance the flavor.
- Add turkey and vegetables: Stir in the cooked shredded turkey along with the frozen peas, diced carrots, corn kernels, and chopped green beans until everything is evenly combined. Remove the skillet from heat.
- Assemble the pie: Preheat your oven to 400°F (200°C). Line a 9-inch pie dish with one pie crust. Pour the turkey and vegetable filling evenly into the crust. Cover with the second pie crust, seal the edges firmly, and cut slits on the top crust to allow steam to escape while baking.
- Bake the pie: Place the pie on a baking sheet to catch any drips and bake for 30 to 35 minutes or until the crust is golden brown. If the edges brown too quickly, cover them with foil to prevent burning.
- Cool and serve: Let the turkey pot pie cool for 10 to 15 minutes before slicing. Serve warm for a comforting meal experience.
Notes
- You can substitute frozen vegetables with fresh ones, but adjust cooking time accordingly.
- Use homemade or store-bought pie crusts based on preference and convenience.
- Cover pie edges with foil midway through baking to prevent over-browning.
- For a richer filling, use heavy cream instead of milk.
- Leftover turkey can be replaced with chicken if desired.
