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Classic Turkey Pot Pie Recipe

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This classic Turkey Pot Pie recipe features a flaky, buttery pie crust filled with tender, shredded turkey and a savory vegetable gravy. Loaded with carrots, celery, mushrooms, and peas, this comforting dish is perfect for using leftover turkey or chicken and makes a hearty family meal.

Ingredients

Pie Crust

  • 1 unbaked pie crust (or all-butter pie crust)

Filling

  • 3 Tablespoons (43g) unsalted butter
  • 1/2 cup (65g) chopped yellow onion (about 1/2 medium onion)
  • 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
  • 1 cup (120g) sliced or diced celery (2–3 stalks)
  • 1 cup (120g) roughly chopped mushrooms
  • 3 garlic cloves, minced
  • 1/4 cup (31g) all-purpose flour (spooned & leveled)
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon finely chopped dried rosemary (or more thyme, or dried sage)
  • 2 cups (480ml) chicken broth or turkey broth/stock
  • 1/2 cup (120ml) whole milk
  • 1 cup frozen peas (or other vegetable add-in)
  • 3 cups (370g) chopped or shredded cooked turkey or chicken

Egg Wash

  • 1 large egg beaten with 1 Tablespoon milk

Instructions

  1. Prepare the Pie Dough: At least 2 hours ahead, make the pie dough and chill in the refrigerator. This step is essential as it allows the dough to firm up for easier rolling and a flakier crust.
  2. Cook the Vegetable Filling: Melt butter in a large skillet or pot over medium heat. Add onion, carrots, celery, mushrooms, and garlic. Cook for about 5 minutes, stirring occasionally, until vegetables soften and release liquid.
  3. Thicken the Gravy: Stir in flour, salt, pepper, thyme, and rosemary into the vegetables until the flour absorbs all liquid. Gradually add broth and milk, stir frequently, and simmer for 7–8 minutes until the mixture thickens to a gravy-like consistency.
  4. Add Turkey and Peas: Stir frozen peas and chopped turkey into the gravy. Remove from heat and let cool for 10 minutes at room temperature. Adjust seasoning with extra salt, pepper, or herbs as desired. You can refrigerate the filling up to one day before assembling the pie.
  5. Assemble the Pie: Transfer the cooled filling into a 9-inch pie dish. Roll out chilled pie crust on a lightly floured surface into an 11- to 12-inch circle. Carefully lay the crust over the filling. Trim the edges leaving about an inch of overhang, fold it under, and crimp edges with a fork or fingers to seal.
  6. Vent and Glaze: Cut slits in the top crust to allow steam to escape while baking. Brush the crust with egg wash made from beaten egg and milk for a glossy, golden finish.
  7. Bake the Pie: Preheat oven to 375°F (191°C). Bake the pie for 35–40 minutes until the crust is golden brown. After 20 minutes of baking, cover the edges with aluminum foil or a pie crust shield to prevent over-browning.
  8. Cool and Serve: Remove the pie from the oven and allow it to cool for 5 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat as desired.

Notes

  • You can make the pie dough up to 2 days ahead and keep it refrigerated or freeze the dough for longer storage.
  • Substitute the turkey with cooked chicken if desired.
  • Feel free to add other vegetables like green beans or corn instead of peas.
  • Using a pie crust shield or foil to protect the edges ensures an evenly baked pie crust without burning.
  • Let filling cool before assembling to avoid a soggy crust.

Find it online: https://cozyplatter.com/classic-turkey-pot-pie-recipe/