If you’re craving a warm, comforting dish that wraps up holiday flavors in every bite, you have to try this Turkey Pot Pie with Vegetables and Flaky Pie Crust Recipe. Imagine tender chunks of turkey mingling with vibrant carrots, celery, peas, and mushrooms, all swimming in a creamy, herb-kissed gravy, then topped with a perfectly golden, buttery pie crust. This recipe feels like a big, cozy hug on a plate, and once you make it, your kitchen will smell so inviting that everyone will want seconds!
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making this recipe sing. Each element plays a special role, whether it’s the tender turkey providing hearty protein or the flaky crust adding that irresistible texture contrast.
- Pie crust: Use one unbaked, all-butter pie crust for the flakiest, most melt-in-your-mouth topping.
- Unsalted butter (3 Tablespoons): Adds a rich base to soften and flavor the vegetables perfectly.
- Yellow onion (1/2 cup chopped): Brings a subtle sweetness and depth to the filling.
- Carrots (1 cup sliced or diced): Adds a pop of color and natural sweetness that balances savory flavors.
- Celery (1 cup sliced): Provides a pleasant crunch and classic pot pie texture.
- Mushrooms (1 cup roughly chopped): Earthy notes that round out the vegetable mix.
- Garlic (3 cloves minced): Infuses a warm, aromatic lift to the filling.
- All-purpose flour (1/4 cup): Essential for thickening the creamy gravy to just the right consistency.
- Salt (1 teaspoon) & black pepper (1/2 teaspoon): The salt enhances all flavors, pepper adds a gentle punch.
- Dried thyme (1 teaspoon): Offers herby, floral hints that complement turkey beautifully.
- Dried rosemary (1/2 teaspoon): Adds a piney, fragrant layer—feel free to swap with sage for a twist.
- Chicken or turkey broth (2 cups): Forms the flavorful, savory base of the gravy.
- Whole milk (1/2 cup): Brings creaminess without overpowering the other flavors.
- Frozen peas (1 cup): Little bursts of freshness and bright green color.
- Cooked turkey (3 cups chopped or shredded): The star protein that gives the pot pie its hearty appeal.
- Egg wash (1 large egg beaten with 1 Tablespoon milk): Creates that gloriously shiny, golden crust.
How to Make Turkey Pot Pie with Vegetables and Flaky Pie Crust Recipe
Step 1: Prepare the Pie Dough in Advance
This recipe shines when you give your pie dough plenty of chill time—at least two hours before rolling. Making the dough ahead allows it to firm up, which means you’ll get that wonderful flaky texture baking in the oven. You can either make your own all-butter pie crust or use a high-quality store-bought version; just be sure it’s well chilled before you roll it out.
Step 2: Make the Flavorful Filling
Start by melting unsalted butter in a large skillet on medium heat. When it’s melted and shimmering, toss in the onions, carrots, celery, mushrooms, and garlic. Sauté these vibrant veggies for about 5 minutes until they soften and start releasing their natural juices. Next, sprinkle in the flour and your dried herbs—salt, pepper, thyme, and rosemary—and stir until the flour has soaked up all the buttery goodness. Gradually pour in chicken or turkey broth along with milk, stirring as the mixture simmers until it thickens into a luscious gravy. Stir in peas and tender turkey chunks, tasting to adjust seasoning. Let the filling cool for 10 minutes at room temperature, which helps it settle before filling your pie dish.
Step 3: Assemble the Pie
Preheat your oven to 375°F (191°C). On a lightly floured surface, roll out your chilled pie dough until it’s about 11 to 12 inches in diameter, turning it frequently to keep the thickness even. Carefully lay the dough over the turkey and vegetable filling that you’ve spooned into your pie dish. Trim the edges, leaving about an inch of overhang, then fold under and crimp to create a thick, inviting crust edge. Cut small slits on top to release steam, and brush liberally with your egg wash to ensure a golden, glossy finish.
Step 4: Bake to Golden Perfection
Pop your pie into the oven and bake for 35 to 40 minutes. After about 20 minutes, shield the edges of your crust with foil or a pie crust protector to prevent over-browning. When the crust is beautifully golden and the filling is bubbling at the edges, your pot pie is ready to come out. Let it rest for five minutes before serving to let the filling set just a bit.
How to Serve Turkey Pot Pie with Vegetables and Flaky Pie Crust Recipe
Garnishes
A simple sprinkle of fresh herbs like chopped parsley or thyme over your Turkey Pot Pie with Vegetables and Flaky Pie Crust Recipe can brighten its appearance and add just the right fresh note. If you want to get fancy, a dollop of sour cream or a drizzle of garlic herb butter adds an extra touch of indulgence.
Side Dishes
This pot pie is a versatile dish, but pairing it with a crisp green salad or lightly steamed green beans keeps the meal balanced and fresh. A handful of roasted Brussels sprouts or a simple cranberry relish can also bring some complementary tartness and texture that liven up the plate.
Creative Ways to Present
For a fun twist, try making individual hand pies or mini pot pies using ramekins or muffin tins. They’re perfect for sharing and look adorable on any holiday or family dinner table. You can also experiment by adding different veggies like sweet corn or swapping in some sharp cheddar cheese in the filling for a new flavor vibe.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store them in an airtight container in the refrigerator. The flavors actually deepen after a day, and your Turkey Pot Pie with Vegetables and Flaky Pie Crust Recipe will stay fresh and delicious for up to five days.
Freezing
This pot pie freezes beautifully! Wrap the whole pie tightly in plastic wrap and aluminum foil before popping it in the freezer. It will keep well for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating to maintain that flaky crust texture and flavorful filling.
Reheating
To reheat, place the pot pie in a preheated 350°F oven for about 20 minutes or until warmed through. You can cover the crust edges with foil so the pastry doesn’t over-brown during reheating. This way, your leftovers taste just as inviting as when freshly baked.
FAQs
Can I use leftover turkey instead of freshly cooked?
Absolutely! Leftover turkey is perfect for this recipe and saves you time. Just make sure it’s chopped or shredded into bite-sized pieces before adding to the filling.
What vegetables can I substitute or add?
Feel free to get creative with your veggies — green beans, sweet corn, or even diced potatoes work wonderfully in this pot pie. Just adjust cooking times so everything is tender before baking.
Is it possible to make this recipe gluten-free?
Yes! Use a gluten-free pie crust and substitute all-purpose flour with a gluten-free flour blend suitable for thickening. Just keep an eye on the gravy thickness when simmering.
Why does the pie crust sometimes get soggy?
The key is to cool your filling slightly before topping it with the crust and to bake at a high enough temperature so the crust crisps quickly. Using a butter-based crust and pre-chilled dough helps keep that flakiness.
How can I prevent the edges of the crust from burning?
After about 20 minutes of baking, cover the edges with strips of aluminum foil or use a pie crust shield. This protects the edges while allowing the middle to brown nicely.
Final Thoughts
This Turkey Pot Pie with Vegetables and Flaky Pie Crust Recipe is more than just a meal—it’s a celebration of comfort and seasonal flavors all baked into one magical dish. Whether it’s a cozy weeknight treat or a star at your holiday table, this pot pie is bound to become a cherished favorite. Give it a try and watch smiles grow around your dining table!
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Turkey Pot Pie with Vegetables and Flaky Pie Crust Recipe
- Total Time: 3 hours 20 minutes
- Yield: Serves 8
Description
This hearty turkey pot pie features a flaky single pie crust topping enveloping a luscious filling of cooked turkey, a medley of vegetables, and a creamy, herb-infused gravy. Perfect for using leftover turkey, this comforting dish offers a balanced combination of tender carrots, celery, mushrooms, peas, and flavorful herbs all baked to golden perfection.
Ingredients
Crust
- 1 unbaked pie crust (homemade all-butter crust recommended)
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 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 and leveled)
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon finely chopped dried rosemary (or substitute with extra thyme or dried sage)
- 2 cups (480ml) chicken or turkey broth/stock
- 1/2 cup (120ml) whole milk
- 1 cup frozen peas (or other vegetable add-ins as preferred)
- 3 cups (370g) chopped or shredded cooked turkey (or chicken)
- Egg wash: 1 large egg beaten with 1 tablespoon milk
Instructions
- Make the Pie Dough: At least 2 hours ahead, prepare your pie crust according to your favorite recipe, chilling the dough in the refrigerator for at least 2 hours. This step is crucial for a tender, flaky crust. Use only one crust disc for this pie; reserve the other for future use.
- Prepare the Filling: In a large skillet or pot over medium heat, melt the butter. Add chopped onion, carrots, celery, mushrooms, and minced garlic. Cook for about 5 minutes, stirring occasionally, until vegetables soften and release moisture. Sprinkle the flour, salt, pepper, thyme, and rosemary over the vegetables and stir continuously until the flour absorbs all liquid and forms a paste.
- Add Liquids and Simmer: Gradually whisk in the chicken or turkey broth and milk. Bring to a simmer and cook for 7–8 minutes until the mixture thickens to a gravy-like consistency. Stir in the frozen peas and cooked turkey, mixing thoroughly. Remove from heat and taste to adjust seasoning with additional salt, pepper, or herbs as desired. Let the filling cool for at least 10 minutes at room temperature before assembling.
- Assemble the Pie: Transfer the cooled filling into a 9-inch pie dish. On a lightly floured surface, roll out the chilled pie crust dough into an 11- to 12-inch circle. Carefully place the dough over the filling. Trim edges to leave about an inch of overhang, then fold the dough under itself to create a thick edge. Crimp or flute the edges decoratively with a fork or fingers.
- Vent and Egg Wash: Cut several slits in the top crust to allow steam to escape during baking. Lightly brush the crust with the egg wash mixture of beaten egg and milk to promote a golden, glossy finish.
- Bake the Pie: Preheat your oven to 375°F (191°C). Bake the pot pie for 35 to 40 minutes until the crust is golden brown and cooked through. After 20 minutes of baking, shield the crust edges with aluminum foil or a pie crust protector to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and allow it to cool for 5 minutes before slicing and serving. Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat as desired.
Notes
- Vegetable substitutions: Swap peas for green beans, corn, or mixed frozen vegetables to vary the filling.
- Herb variations: Rosemary can be replaced or supplemented with extra thyme, sage, or poultry seasoning for different aromatic profiles.
- If making filling ahead of time, cool completely and refrigerate for up to 1 day before assembling the pie.
- Use leftover cooked turkey or chicken for convenience and flavor.
- For best results, use a homemade or high-quality all-butter pie crust for flaky texture and richer taste.
- Prep Time: 2 hours 40 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
