Turkey Pot Pie is a classic comfort food that warms the heart and soul. This dish is perfect for using up leftover turkey, especially during the holidays. With its flaky crust and hearty filling, Turkey Pot Pie is a crowd-pleaser that brings everyone together around the dinner table.
Why Make This Recipe
Making Turkey Pot Pie is a great way to enjoy the deliciousness of turkey while mixing in fresh vegetables and a creamy sauce. It is hearty, tasty, and filling. Plus, it’s an excellent way to use leftover turkey, making it both economical and practical. When you bake this pie, the flavors meld together beautifully, creating a dish that is sure to be a family favorite.
How to Make Turkey Pot Pie
To create this delightful Turkey Pot Pie, follow these simple steps:
Ingredients
- 1 package homemade pie crust (refrigerated pie crust or puff pastry at room temperature)
- 2 Tablespoon butter
- 1/2 onion, diced
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 2 teaspoon garlic, minced
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3 cups cooked turkey, shredded
- 1/2 cup frozen peas (added last)
- 4 Tablespoons butter
- 1/2 cup flour
- 2 cups chicken broth
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 cup heavy cream or half & half
Directions
- Make the Vegetable and Turkey Mixture:
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the diced onion, chopped celery, and chopped carrots. Sauté until the vegetables are tender.
- Stir in the minced garlic, dried thyme, and dried parsley. Cook for another minute.
- Add the shredded turkey and frozen peas. Mix and set aside.
- Prepare the Sauce:
- In a separate saucepan, melt 4 tablespoons of butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes.
- Slowly add the chicken broth while whisking to prevent lumps.
- Cook until the sauce thickens. Stir in the nutmeg, salt, pepper, and heavy cream.
- Combine:
- Pour the sauce over the turkey and vegetable mixture. Stir well to combine.
- Assemble the Pie:
- Preheat your oven to 425°F (220°C).
- Roll out the pie crust and place it in a pie dish. Fill with the turkey mixture.
- Cover with another layer of pie crust. Cut slits in the top crust to allow steam to escape.
- Bake:
- Bake for about 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
How to Serve Turkey Pot Pie
Serve Turkey Pot Pie warm, straight from the oven. It pairs wonderfully with a simple green salad or steamed vegetables. Feel free to garnish it with fresh herbs like parsley for an added touch.
How to Store Turkey Pot Pie
Leftover Turkey Pot Pie can be stored in the refrigerator for up to 3-4 days. Make sure it is covered tightly with plastic wrap or in an airtight container. You can also freeze it for up to 2-3 months. To reheat, simply place it in the oven at 350°F (175°C) until heated through.
Tips to Make Turkey Pot Pie
- For a crispier crust, brush the top with an egg wash (beaten egg with a splash of water) before baking.
- Experiment with different vegetables like green beans, corn, or mushrooms to suit your taste.
- Using leftover gravy in place of the sauce can enhance the flavor.
Variation
If you prefer a lighter version, you can substitute the heavy cream with low-fat milk or use a dairy-free alternative. You can also add spices like paprika or cayenne for a kick.
FAQs
1. Can I use store-bought pie crust for Turkey Pot Pie?
Yes, store-bought pie crust is a convenient option! Simply follow the package directions for use.
2. What can I use if I don’t have cooked turkey?
You can replace cooked turkey with rotisserie chicken or any other cooked poultry.
3. Can I freeze Turkey Pot Pie?
Yes, you can freeze it before baking or after it’s cooked. Make sure it’s well-wrapped to prevent freezer burn.
Turkey Pot Pie
Ingredients
For the Filling
- 1 package homemade pie crust (refrigerated pie crust or puff pastry at room temperature) You may use pre-made or homemade crust.
- 2 Tablespoons butter For sautéing the vegetables.
- 1/2 cup onion, diced
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 2 teaspoons garlic, minced
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3 cups cooked turkey, shredded Use leftover turkey if available.
- 1/2 cup frozen peas Add this last.
For the Sauce
- 4 Tablespoons butter For the sauce.
- 1/2 cup flour For thickening the sauce.
- 2 cups chicken broth Low sodium recommended.
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt Or to taste.
- 1/2 teaspoon pepper Or to taste.
- 1 cup heavy cream or half & half Can substitute with low-fat milk.
Instructions
Make the Vegetable and Turkey Mixture
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the diced onion, chopped celery, and chopped carrots. Sauté until the vegetables are tender.
- Stir in the minced garlic, dried thyme, and dried parsley. Cook for another minute.
- Add the shredded turkey and frozen peas. Mix and set aside.
Prepare the Sauce
- In a separate saucepan, melt 4 tablespoons of butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes.
- Slowly add the chicken broth while whisking to prevent lumps.
- Cook until the sauce thickens. Stir in the nutmeg, salt, pepper, and heavy cream.
Combine
- Pour the sauce over the turkey and vegetable mixture. Stir well to combine.
Assemble the Pie
- Preheat your oven to 425°F (220°C).
- Roll out the pie crust and place it in a pie dish. Fill with the turkey mixture.
- Cover with another layer of pie crust. Cut slits in the top crust to allow steam to escape.
Bake
- Bake for about 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
