Turkey Pot Pie
This Homemade Turkey Pot Pie Recipe is deliciously buttery with a flaky crust and the most luscious Turkey and vegetable filling!
This Pot Pie is a huge hit with the family. My hubby always wants seconds or thirds! I make it with chicken or turkey depending on what I have at hand.
Using store-bought pie crust instead of homemade might seem like cheating, but rest assured it’s for the best, it’ll save you time plus still tastes delicious!
Ingredients
All you need are simple ingredients:
- butter
- sliced celery
- chopped onion
- all-purpose flour
- kosher salt & pepper
- black pepper
- chicken broth
- milk
- A bag of frozen peas & carrots mix
- cooked turkey. I like turkey breast but it can also be made with rotisserie from Costco or any quality chicken will do!
- store bought pie crusts
- 1 egg + 1 tablespoon of milk. Mix to make egg wash optional
How To Make Turkey Pot Pie
Start by preheating the oven to 375°F (190°C). Allow the pie crust to reach room temperature, this ensures a more pliable and workable dough when rolling it out on the pie pan.
- In a medium to large saucepan over medium heat, add the butter, onions and celery and cook until soft and translucent.
- Stir in flour, salt and pepper.
- Add the chicken broth, milk frozen carrots & peas, and cubed turkey. Simmer over medium-low heat until thick. About 5 to 10 minutes. Taste for flavor and add more pepper and/or salt if needed.
- Remove from heat and set aside to cool off and continue to thicken. Let it rest for at least 30 minutes.
- Line the bottom of a 9″ pie pan with one of the pie crust.
- Pour the turkey mixture over the bottom pie crust. Cover with top crust and seal edges, Make several small slits in the top to allow steam to escape.
- Place the pie pan on a baking tray so that it’s easy to remove from the oven once it’s baked. Bake for about 40 to 45 minutes or until pastry is golden brown.
- Cool for at least 10 minutes before serving.
Making the turkey pot pie filling a day in advance not only enhances the flavors as they meld together but also allows for a convenient and time-saving approach when assembling the pie the next day.
Tips & Notes
- Pre-bake the bottom crust for a few minutes to prevent sogginess.
- Add the cooled filling into the crust, then cover with the top crust.
- Seal the edges well and cut slits on the top for steam to escape. Then brush the top crust with an egg wash for a golden, shiny finish.
- Allow the pot pie to cool for at least 15 minutes before serving. This helps the filling set and makes slicing easier.
Storing
- Fridge: Store leftovers in the refrigerator; reheating in the oven helps maintain the crust texture.
- Reheating: If frozen, thaw overnight in the fridge. Reheat in the oven or microwave until heated to your preference.
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe
Turkey Pot Pie
Equipment
- 1 9" pie pan
Ingredients
- 6 Tablespoons butter
- ½ cup celery - chopped into small pieces
- ⅓ cup white or yellow onion - chopped into small pieces⅓
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 ¼ cups chicken broth
- 1 cup milk
- 12 ounce peas & carrots mix frozen bag
- 1 cup cooked turkey - chopped into small cubes
- 2 9 inch store bought pie crusts
- 1 egg + 1 tablespoon of milk - optional egg wash
Instructions
- Preheat oven to 375°F (190°C).
- In a medium to large saucepan over medium heat, add the butter, onions and celery and cook until soft and translucent.6 Tablespoons butter, ½ cup celery, ⅓ cup white or yellow onion
- Stir in flour, salt and pepper.½ cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Add the chicken broth, milk frozen carrots & peas, and cubed turkey. Simmer over medium-low heat until thick. About 5 to 10 minutes. Taste for flavor and add more pepper and/or salt if needed.2 ¼ cups chicken broth, 1 cup milk, 12 ounce peas & carrots mix frozen bag, 1 cup cooked turkey
- Remove from heat and set aside to cool off and continue to thicken. Let it rest for at least 30 minutes.
- Line the bottom of a 9" pie pan with one of the pie crust. See note.2 9 inch store bought pie crusts
- Pour the turkey mixture over the bottom pie crust. Cover with top crust and seal edges, Make several small slits in the top to allow steam to escape. Optional: Brush the top with egg wash.1 egg + 1 tablespoon of milk
- Place the pie pan on a baking tray so that it's easy to remove from the oven once it's baked. Bake for about 40 to 45 minutes or until pastry is golden brown.
- Cool for at least 10 minutes before serving.
