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Classic Turkey Pot Pie Recipe with Flaky Crust

A close-up of a slice of turkey pot pie recipe showing shredded turkey, carrots, peas, and creamy filling under a golden crust.
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This recipe shows you how to make a hearty, creamy turkey pot pie, perfect for using up leftover turkey. You get a rich filling wrapped in a buttery, flaky crust for the ultimate comfort food dinner.

Ingredients

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  • 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 chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded turkey (leftover turkey works well)
  • 1 cup frozen peas and corn mixture
  • 1 box (14.1 ounces) refrigerated pie crusts (or your homemade flaky pie crust recipe)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch pie dish.
  2. In a large saucepan over medium heat, melt the butter. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the chicken 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. Cook for 1 more minute until heated through.
  6. Remove the saucepan from the heat. Gently fold in the cooked turkey and the frozen peas and corn mixture.
  7. Place one pie crust into the bottom of your prepared pie dish. Pour the turkey filling evenly over the bottom crust.
  8. Place the second pie crust over the filling. Trim and crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
  9. Brush the top crust lightly with the beaten egg wash.
  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 allows the creamy filling to set.

Notes

  • If you prefer a richer flavor, substitute half of the chicken broth with turkey broth.
  • For a crispier top crust, bake the pie on the lowest rack in your oven for the first 15 minutes.
  • You can use store-bought puff pastry for a different texture, but ensure it is fully thawed before use.

Nutrition

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

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