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Turkey Pot Pie – Oh Sweet Basil

Turkey pot pie is all the comfort you could imagine bundled in the most perfectly golden crust. It is creamy, full of veggies and perfect for leftover turkey.

Our chicken pot pie was one of our biggest posts last year. We had so many emails around Thanksgiving about using leftover turkey instead of chicken that we decided a turkey pot pie needed it’s own place on the blog.

We are making everything from scratch. From the flaky crust to the turkey and vegetable filling, it’s all homemade and we are going to walk you through each step.

It took me a while to figure out the perfect crust for a savory pie that was hardy enough to hold up under the filling but still fall apart flaky delicious. Once I figured that out and the consistency of the filling, the best pot recipe ever came to be. Now we are doing a turkey version and you’re going to love it!

Ingredients for Turkey Pot Pie

The ingredients list for this recipe might look long at first glance, but you will probably have most them on hand already. Make a stop in the produce section and grab a few fresh veggies and herbs, and you’ll be all set! And don’t forget the turkey! I love to use the leftovers from our oven roasted turkey, but you could use whatever cooked turkey you like best.

 

Here is your ingredient list:

Crust

  • Flour
  • Butter
  • Salt
  • Sugar
  • Ice Water

Filling

  • Turkey
  • Carrots
  • Corn
  • Peas
  • Onion
  • Mushrooms
  • Celery
  • Garlic
  • Savory
  • Flour
  • Salt
  • Pepper
  • Nutmeg
  • Thyme
  • Chicken Broth
  • Whole Milk

Egg Wash

The measurements for each ingredient can be found in the recipe card below.

A slice of turkey pot pie on a small plate. The crust is golden brown and the filling is creamy and contains carrots and pies.

How to Make Turkey Pot Pie

Step 1: Make the Turkey Pot Pie Crust

Like I mentioned, the crust for a pot pie has to be special, and this crust is the best of the best. We have a whole post on it, so head to our favorite pie crust recipe post for all the details and answers to all your pie crust questions.

Here are the basic steps:

  1. Place all the dry ingredients in a bowl and mix well.
  2. Add the butter and mix together using a pastry blender.
  3. Add the water a few spoonfuls at a time and stir until it comes together.
    • PRO TIP: It will look crumbly but will hold together when you squeeze it.
  4. Separate the dough into two balls.
  5. Wrap each in plastic wrap and let it rest in the fridge.
  6. Pull out one of dough balls from the fridge and let it sit for a few minutes.
  7. Roll it out and place in the pie plate.
  8. Preheat the oven.

A overhead picture of a turkey pot pie. The crust is golden brown.

Step 2: Prep the Turkey Pot Pie Filling 

This is pot pie filling perfection, and I’m going to walk you through each step for making it.

  1. Place the carrots, corn and peas in a sauce pan and cover them with water. Cook them over medium heat until soft. Drain them and add them to a large bowl with the turkey.
  2. Add the butter to a dutch oven or large pot over medium high heat and add the onions, celery and garlic and cook until translucent.
  3. Add the mushrooms.
  4. Stir in the flour, seasonings and herbs.
  5. Add the broth and milk and stir constantly until thick. Remove from the heat.
  6. Add the turkey and cooked vegetables (from step 1) and mix together.

Step 3: Assemble the Turkey Pot Pie

  1. Pour the filling into the bottom pie crust in the pie dish.
  2. Roll out the second ball of dough for the top crust and place on top of the filling.
  3. Pinch the edges shut and cut slits in the top of the pie crust.
    • PRO TIP: Cutting slits in the top allows the pie to vent and cook properly.
  4. Make the egg wash and brush all over the top crust.
    • PRO TIP: This gives the top crust that beautiful golden color.

Step 4: Bake the Pot Pie

  1. Place the pie in the oven and bake for 30 minutes.
  2. Pull the pie out of the oven when done and allow it to sit for a few minutes before slicing and serving.

A baked turkey pot pie that has a slice removed showing the creamy filling with turkey, peas and carrots.

Can Turkey Pot Pie Be Frozen Before Baking?

Turkey pot pie can be prepared and frozen before or after baking. Freezing unbaked turkey pot pies is more desirable because the crust will bake up crisp and flaky, whereas a baked pie that has been frozen may result in a soggy crust.

How Long Can An Unbaked Turkey Pot Pie Keep In The Freezer?

A frozen turkey pot pie will keep for about 1 month.

How Do You Bake A Frozen Turkey Pot Pie?

You should bake the pie without thawing first. Brush the top with an egg wash or cream and bake at 375 degrees until browned and bubbly, about 45 minutes.

A baked turkey pot pie. The crust is golden brown and there are forks next to the pie and small containers of ingredients sitting next to the pie.

How to Reheat Turkey Pot Pie

To reheat, bake in a preheated oven at 300º.  Cover edges with foil and let it warm up for 15-20 minutes or until hot.

How Long Will Turkey Pot Pie Last?

Freshly baked pot pie will keep for 3-5 days in the refrigerator.

 

Can you use turkey instead of chicken in a pot pie? Why, yes you can and you better! It’s one of the my favorite ways to use up leftover turkey. Turkey pot pie brings you all the homemade comfort food warm fuzzies!

 

More Leftover Turkey Recipes:

A baked turkey pot pie with a slice removed. The crust is a golden brown and you can see the creamy filling with peas, carrots and turkey. Two forks are next to the pie.

Prep Time: 20 minutes

Cook Time: 50 minutes

chilling time: 1 hour

Total Time: 2 hours 10 minutes

Servings: 8

Crust

  • 2 1/2 Cups Flour
  • 1 Cup Butter unsalted
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 8-12 Tablespoons Ice Water

Filling

  • 4 Cups Turkey cooked, meat removed from bones and cubed
  • 1 Cup Carrots chopped
  • 1 Cup Corn frozen
  • 1 Cup Peas frozen
  • 1/2 Onion yellow, minced
  • 1/4 Cup Mushrooms minced
  • 1 Stick Celery sliced
  • 2 Cloves Garlic minced
  • 1 teaspoon Savory fresh, chopped
  • 1/3 Cup Flour
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 pinch Nutmeg
  • 1 teaspoon Thyme fresh
  • 1 3/4 Cup Chicken Broth
  • 2/3 Cup Whole Milk (or heavy cream for an extra creamy pot pie)

For the Crust:

  • Place the flour, sugar and salt into a bowl and mix well. 

  • Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.

  • Add the water, just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.

  • Smash the dough together and separate into two balls.

  • Wrap in plastic wrap and rest in the fridge for 1 hour. Allow to sit out for a few minutes and then roll out dough. 

  • Preheat the oven to 425 degrees F.

  • Roll out half of the dough into the pie plate. Set pie plate and remaining dough in plastic wrap in the fridge.

For the Filling:

  • Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.

  • Stir together the turkey and veggies in a bowl. Set aside.

  • In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.

  • Add mushrooms and continue to cook about 1 minute.

  • Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.

  • Slowly add the broth and milk, stirring frequently until thick. Remove from heat.

  • Stir in the turkey and veggies and pour into a pie dish.

  • Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.

  • Whisk together the egg and the water and brush it all over the top crust.

  • Bake for 30 minutes at 425 degrees F, or until golden brown.

  • Allow to cool slightly and serve!

To reheat: Preheat oven to 300º.  Cover edges of Pot Pie with foil. Heat 15-20 minutes, or until hot.

Nutrition Facts

Turkey Pot Pie

Amount Per Serving (1 slice)

Calories 506
Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 16g100%

Cholesterol 119mg40%

Sodium 990mg43%

Potassium 411mg12%

Carbohydrates 45g15%

Fiber 3g13%

Sugar 5g6%

Protein 19g38%

Vitamin A 3696IU74%

Vitamin C 14mg17%

Calcium 62mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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