This turkey pot pie is a hearty and classic dinner! It has a flakey crust and a creamy, vegetable and turkey filling that your entire family will go crazy over!
If you love comforting dinners like this, then you must try out some of my favorite tried and true recipes like this Soup, Shepherds, and Chicken Pot Pie. They are all so delicious, I have a hard time choosing my favorite!
Turkey Pot Pie
I am a turkey love so if I can find any excuse or way to cook it, then I will! This turkey pot pie is easily one of my favorite recipes to make. Especially if I have fresh turkey leftovers from Thanksgiving or Christmas! I mean you can’t beat a pie that is filled with flavorful veggies and cooked turkey! The recipe is so simple and it’s one that my whole family asks for.
Not only do I love that this is easy to make but it’s fast too! It takes less than an hour and that included baking time! While it’s cooking then you should make these mashed sweet potatoes, this asparagus, and this salad to go with it! I love how hearty and filling this pie is. You could even eat it on its own with no other sides and you would get everything that you needed out of just one dish! Try it out this holiday season, it’s a keeper!
Ingredients for Turkey Pot Pie
These ingredients are super simple! You can even leave out the turkey if you want to make this a vegetarian pie! See the recipe card at the bottom of the post for exact measurements.
Vegetable and Turkey Mixture
- Pie crust: You can use a homemade pie crust or a store bought one for this turkey pot pie! Whichever you prefer.
- Butter: The butter will mix up better if it’s at room temperature.
- Onion: Dice up your onion into small pieces.
- Celery: I like to chop up my celery into small, thin pieces.
- Carrots: The carrots are my kids favorite part! They love cooked carrots!
- Garlic: The minced garlic really brings out a fantastic flavor.
- Dried thyme and parsley: I love the combintation of flavors that these two bring.
- Cooked turkey: Shred up your turkey before putting it in the mixture.
- Frozen peas: These will be added in very last!
- Butter: I used unsalted butter.
- Flour: All purpose flour works great in this recipe!
- Chicken broth: Instead of water, chicken broth gives a great added (and needed) flavor to the sauce.
- Nutmeg: A secret ingredient that gives a delicious taste.
- Salt and pepper: Use these as much or as little as you want, whatever amount you prefer!
- Heavy cream: If you don’t have heavy cream then you can use half and half instead.
Let’s Bake a Pie!
This turkey pot pie only takes a few minutes to throw together! The hardest part is waiting for it to bake! But it’s worth it so go ahead and give it a try!
- Preheat oven and line dish with crust: Preheat oven to 375°F. Line a 9 or 10 inch pie dish with one of the packaged pie crusts. Set aside. The other crust will be saved for the top.
- Cook vegetables in butter: Melt the butter in a large skillet over medium high heat. Add the onion, celery, and carrots. Then, cook until vegetables are tender, about 5 minutes.
- Mix in all the ingredients except the peas: Add the garlic and cook for 1 minute. Add the cooked shredded turkey. Then, stir all the ingredients together and cook for an additional minute. You can add a splash of chicken broth if the mixture seems a little dry.
- Stir in peas: Stir in the frozen peas and then remove from heat and prepare the sauce for the turkey pot pie.
- Mix butter and flour: In a large sauce pan, melt the butter over medium high heat. Gradually add the flour and stir into a paste.
- Add chicken broth and seasonings: Add the chicken broth and whisk together until the sauce starts to thicken. Add the parsley, thyme, nutmeg, salt and pepper. Then, stir until all the ingredients are incoporated.
- Stir in cream and thicken: Stir in the heavy cream and then cook it over medium heat. Stir constantly until the sauce thickens.
- Combine with vegetable mixture: Pour the sauce over the vegetable/turkey mixture. Stir to combine.
- Add ingredients to crust, top with another crust: Fill the pie crust in the prepared pan. Top with the second pie crust and form pie edges. Cut and X in the middle of the crust with a knife.
- Bake and serve: Bake for 1 hour or until fully baked. Remove from oven and then let the turkey pot pie sit for 10 minutes before serving.
This turkey pot pie can be switched up to make it exactly how you want! Have leftover string beans? Cut those up and add them in! Whatever you do, it will taste amazing! Here are a few ideas.
- Switch up the meat: This step is easy enough! If you have chicken then go ahead and use that instead of turkey. I do this all year long because chicken is super easy to make and have on hand!
- Add in some potatoes: Dice up some cooked potatoes and add them into this pie! It gives it a delicious texture!
- Use more veggies: Corn, broccoli, or any other vegetables that you love and have on hand can be used in this! Make sure that if they are fresh that you cook them to tender crisp before you add them into your sauce mixture!
How to Make Turkey Pot Pie Ahead of Time
If you are trying to meal prep, this is a fantastic meal to make ahead of time and freeze. Here is how you do it!
- Freeze: Make the pie as directed and let it cool completely. Then, cover it in plastic and then wrap it in some foil. Make sure to label the foil with the date. This can last in your freezer for up to 3 months!
- Reheat: Preheat your oven to 375 degrees. Unwrap your pie and cook it for 75-85 minutes until it is bubbly and golden.
Turkey Pot Pie
- 1 package homemade pie crust refrigerated pie crust, or puff pastry at room temperature
- 2 Tablespoon butter
- 1/2 onion, diced
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 2 teaspoon garlic, minced
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3 cups cooked turkey, shredded
- ½ cup frozen peas (added last)
- 4 Tablespoons butter
- 1/2 cup flour
- 2 cups chicken broth
- ⅛ teaspoon nutmeg
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 cup heavy cream or half & half
Vegetable and Turkey mixture
Preheat oven to 375°F. Line a 9 or 10-inch pie dish with one of the packaged pie crusts. Set aside. The other crust will be saved for the top.
Melt the butter in a large skillet over medium-high heat. Add the onion, celery, and carrots. Cook until vegetables are tender, about 5 minutes.
Add the garlic and cook for 1 minute. Add the cooked shredded turkey. Stir all the ingredients together and cook for an additional minute. You can add a splash of chicken broth if the mixture seems a little dry.
Stir in the frozen peas. Remove from heat and prepare the sauce.
In a large saucepan, melt the butter over medium-high heat. Gradually add the flour and stir into a paste.
Add the chicken broth and whisk together until the sauce starts to thicken. Add the parsley, thyme, nutmeg, salt, and pepper. Stir until all the ingredients are incorporated.
Stir in the heavy cream. Cook over medium heat, and stir constantly until the sauce thickens.
Pour the sauce over the vegetable/turkey mixture. Stir to combine.
Fill the pie crust in the prepared pan. Top with the second pie crust and form pie edges. Cut and X in the middle of the crust with a knife.
Bake for 1 hour or until fully baked. Remove from oven and let the pie sit for 10 minutes before serving.
The Recipe Critic
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