Turkey Pot Pie Recipe

Introduction

Turkey pot pie is a comforting classic that turns leftover turkey into a warm, satisfying meal. This hearty dish combines tender turkey, vegetables, and a creamy sauce baked under a flaky pie crust. Perfect for cozy dinners any time of year.

Ingredients

• 1 egg (beaten)
• ⅓ cup butter
• 1 onion (diced)
• ⅓ cup all-purpose flour
• ½ teaspoon poultry seasoning
• ¼ teaspoon dried thyme leaves
• 1 cup chicken broth
• ⅔ cup milk (or cream)
• 1 potato (diced and cooked)
• 1 ½ cups frozen vegetables (thawed)
• 2 cups cooked chopped turkey
• 1 double pie crust

Instructions

1. Step 1: Preheat the oven to 400°F. Whisk the beaten egg with 1 tablespoon of water and set aside for brushing later.
2. Step 2: In a medium saucepan, cook the diced onion in butter over medium-low heat until tender, about 5 minutes. Stir in the flour, poultry seasoning, thyme, salt, and pepper and cook for 2 more minutes to form a roux.
3. Step 3: Gradually whisk in the chicken broth and milk a little at a time, stirring well after each addition. The mixture will be thick at first but will smooth out. Bring to a boil over medium heat, then simmer for 1 minute. Remove from heat and stir in the cooked turkey, vegetables, and potatoes.
4. Step 4: Line a 9-inch pie plate with one pie crust. Pour the turkey filling into the crust. Brush the edges of the crust with the egg wash and cover with the second crust. Pinch the edges to seal and cut a few slits on top to vent. Brush the top crust with egg wash.
5. Step 5: Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbly.
6. Step 6: Let the pot pie cool for 10-15 minutes before cutting to allow the filling to set.

Tips & Variations

• For extra flavor, add a splash of white wine or a teaspoon of Dijon mustard to the sauce.
• Use fresh herbs like rosemary or sage instead of dried thyme for a brighter taste.
• Substitute turkey with cooked chicken if preferred.
• Make mini pot pies using muffin tins for individual servings.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to keep the crust crisp. The filling can be frozen separately for up to 2 months, then thawed and baked as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover turkey for this pot pie?

Yes, leftover cooked turkey works perfectly and adds great flavor. Just chop it into bite-sized pieces before adding to the filling.

Can I make the filling ahead of time?

Absolutely. Prepare the filling and refrigerate it overnight, then assemble and bake the pie when ready. This can save time on busy days.