Print

Ultimate Comfort Turkey Pot Pie with Flaky Crust

A generous slice of turkey pot pie with flaky crust and creamy filling, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic turkey pot pie using leftover turkey for a hearty, comforting dinner. It features tender turkey and vegetables in a rich, creamy sauce, topped with a buttery, flaky crust.

Ingredients

Scale
  • 2 cups cooked, shredded turkey
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 box (14.1 ounces) refrigerated pie crusts (or puff pastry)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees F. If using two crusts, place one crust in the bottom of a 9-inch pie dish and set aside.
  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. Whisk in the flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
  5. Stir in the heavy cream and the cooked turkey. Remove the pan from the heat. Stir in the frozen peas.
  6. Pour the filling into the prepared pie dish.
  7. Place the second pie crust over the filling. Crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg.
  9. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let the turkey pot pie cool for at least 10 minutes before slicing and serving.

Notes

  • For an easier option, substitute the refrigerated pie crusts with one sheet of thawed puff pastry for a lighter, flaky topping.
  • This recipe works well with any cooked poultry, making it a great holiday leftover makeover.
  • If you do not have leftover turkey, you can substitute it with 2 cups of cooked, diced chicken breast.

Nutrition

Find it online: https://delicerecipe.com/turkey-pot-pie-comfort-recipe/