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
