
Yields:
6 - 8 serving(s)
Prep Time:
45 mins
Total Time:
3 hrs
Cal/Serv:
903
With a cozy, creamy center and an extra-flaky top, pot pie is classic comfort food. While we love the chicken classic, this turkey pot pie is one of our favorite ways to shake up the staple cozy dinner. Whether you’re looking for a way to use up your leftover Thanksgiving turkey, want to get creative with your turkey main at Thanksgiving dinner, or are just looking for a special fall dinner, this turkey pot pie is one of our go-to easy meals. Keep reading on for all of our top tips on how to make this turkey-based recipe:
The pie crust.
Although our homemade pie crust is a flaky dream (and easier than you may think to make), you can totally use frozen pie dough in a pinch. Just make sure to get the type you can thaw and roll out so you can have a top and bottom crust.
Our top tip for achieving a perfect golden crust? Brushing the crust with heavy cream and sprinkling with flaky sea salt is an absolute must. This will help to get the golden color we look for in a pot pie, and adds a perfect salty finish.
What’s in a turkey pot pie?
Think of a chicken pot pie, but with turkey. We love to make this pie to use up all of our Thanksgiving leftovers, from the turkey to the veggies. We use shredded turkey—feel free to use light or dark meat here. For our veggies, we use a mixture of onions, carrots, and frozen peas, but you really can’t go wrong with your filling here. Green beans, mushrooms, corn or celery would all pair perfectly in this pie. Just make sure your extra veggies have enough room; feel free to omit some of the turkey or other vegetables so the filling isn't too packed together.
We use white wine here, but if you’d rather skip, feel free to use veggie or chicken broth instead.
Storing turkey pot pie:
Cover your pot pie tightly with plastic wrap or store in an airtight container in the fridge for up to five days after baking. If you’d like to make your pot pie ahead of time and freeze it, wrap the whole (baked or unbaked) turkey pot pie tightly in plastic wrap and store in the freezer for up to 2 months.
If you tried making this turkey recipe, let us know how it went in the comments below!
Advertisement - Continue Reading Below
Ingredients
For the crust
- 1 1/2 cups
(3 sticks) butter, cut into small pieces
- 3 3/4 cups
cups all-purpose flour
- 1 1/2 tsp.
kosher salt
- 2 Tbsp.
granulated sugar
- 1 1/2 Tbsp.
apple cider vinegar, chilled
- 6 Tbsp.
ice water, plus more if needed
For the filling
- 3 Tbsp.
butter, plus more for greasing baking dish
- 1
medium onion, finely diced
- 2
medium carrots, peeled and medium diced
- 4
cloves garlic, minced
- 3 Tbsp.
all-purpose flour
- 3/4 cup
white wine
- 1 1/3 cups
heavy cream, plus 2 tablespoons for brushing
- 2 1/2 cups
shredded turkey meat
- 1 1/2 cups
frozen peas
- 3 Tbsp.
freshly chopped parsley
- 3
sprigs thyme, stems removed
Kosher salt
Freshly ground black pepper
Flaky salt
Directions
- Step 1Make crust: Place butter into freezer for 15 minutes before starting crust process. In a large food processor, pulse flour, salt, and sugar until combined. Add butter and pulse until pea-size and some slightly larger pieces form. With the machine running, add vinegar and 4 tablespoons ice water into feed tube, 1 tablespoon at a time, until dough just comes together and is moist but not wet and sticky or too crumbly (test by squeezing some with your fingers). If the dough is too crumbly and not coming together, add ice water, 1 teaspoon at a time, until it does.
- Step 2Turn dough out onto a lightly floured surface and squeeze together. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a smooth disk, cover with plastic wrap, and refrigerate for at least 1 hour.
- Step 3Make filling: Preheat oven to 375°. In a large, deep-sided skillet over medium heat, melt butter. Add onions and carrots and cook until softened, 5 minutes. Add garlic, then stir in flour and cook until golden and beginning to bubble. Gradually whisk in white wine. Bring mixture to a simmer and cook until the smell of alcohol is cooked out, about 3 minutes. Slowly stream in heavy cream and continue to cook, stirring until mixture comes to a boil and thickens slightly, about 5 minutes. Fold in shredded turkey, peas, parsley and thyme. Season mixture with salt and pepper. Let cool until ready to assemble.
- Step 4To assemble: On a lightly floured surface, roll out one disk of dough into a large round about ¼" thick. Place into a greased, shallow 9" pie dish or deep skillet, trim edges to leave a 1" overhang and then add cooled filling. Roll out second disk of dough into a large round about ¼" thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with remaining heavy cream and sprinkle with flaky salt.
- Step 5Bake pie until crust is golden and filling is bubbling, about 1 hour 15 minutes. If the edges of the pie start to darken faster than the rest of the pie, cover edges with foil.
- Step 6Let pie cool for 15 minutes before serving.
Advertisement - Continue Reading Below

Ham Glaze

Honey-Glazed Carrots

How To Microwave A Sweet Potato

These Thanksgiving Recipes Require No Oven Space
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below