A simple recipe for a classic, comforting turkey pot pie using leftover cooked turkey and a flaky crust.
Author:Alice Carrington
Prep Time:15 min
Cook Time:40 min
Total Time:55 min
Yield:6 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked turkey, diced
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 milk
1 package (14.1 ounces) refrigerated pie crusts or puff pastry
Instructions
Preheat your oven to 400 degrees Fahrenheit. Thaw vegetables if frozen.
Melt the butter in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
Stir in the flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.
Gradually whisk in the chicken broth and milk until the mixture is smooth. Bring the mixture to a simmer, stirring often, until the sauce thickens. This should take about 5 minutes.
Remove the saucepan from the heat. Stir in the diced turkey and frozen peas.
Pour the filling into a 9-inch pie dish.
Place one pie crust over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape. If using puff pastry, follow package directions for placement.
Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pot pie cool for 10 minutes before slicing and serving.
Notes
For a richer flavor, use homemade turkey stock instead of chicken broth.
If you prefer a double crust, use the second pie crust for the top. If you want a crispier top, brush the top crust with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.
If you do not have leftover turkey, you can substitute with 2 cups of cooked, shredded chicken.