Turkey Pot Pie Recipe
Give your leftover turkey a second life with this Turkey Pot Pie recipe. Made with a creamy turkey and veggie filling and a flaky pie crust, it is comforting and delicious! Use any combination of shredded or cubed white or dark turkey meat and homemade or store-bought pie crust.
Servings 6 servings / 1 (9-inch) pie
Calories 630kcal
Equipment
- 9 inch pie dish
- Rolling Pin
Ingredients
- ¼ cup unsalted butter (56g)
- ½ sweet onion diced
- 2 small potatoes diced
- ⅓ cup all-purpose flour (40g)
- 1¾ cup chicken broth warm (420ml)
- ½ cup heavy cream warm (120ml)
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup frozen mixed vegetables (corn, carrots, peas) (about 130g)
- 2½ cups leftover turkey (about 340g)
- 1 large egg
- 2 pie crusts
Instructions
- In a large skillet, melt butter over medium heat. Add the onion and potatoes, and cook for 10 minutes, stirring frequently.
- Stir in the flour. Cook, stirring constantly, for 2 minutes. While stirring, slowly pour in the broth and heavy cream. Add the poultry seasoning, salt, and pepper. Reduce the heat to low.
- Stir in the frozen vegetables and turkey, and cook for 5 minutes. Pour the filling into a bowl to cool.
- Preheat the oven to 425°F. Beat the egg with 1 teaspoon of water.
- On a lightly floured surface, roll one pie crust to a 12-inch circle. Transfer to a deep 9-inch pie plate. Pour in the cooled filling.
- Roll out the remaining pie crust and place on top of the filling. Trim the excess crust within 1 inch of the edge of the pie plate. Tuck the edges under and crimp as desired. Brush the pie crust with the beaten egg. Cut a few slits in the top of the crust to vent steam. Place on a rimmed baking sheet.
- Bake for 20 minutes.
- Reduce the heat to 350°F and continue baking until the crust is a deep golden brown and the filling is bubbling, about 30 minutes.
- Let the pie cool for 10 to 15 minutes before serving. Sprinkle with flaked salt and pepper.
Notes
- Cool the filling before assembling. The filling needs to be cool to prevent the fat in the pie crust from melting prematurely, resulting in a dry or tough crust. You can even make the filling the night before and chill it overnight.
- Add extra flavor. If desired, add extra flavor by swapping ½ cup of the chicken broth for dry white wine (such as chardonnay or sauvignon blanc) and add the zest of 1 lemon to the sauce with the other seasonings.
- Vegetable swaps. To use fresh veggies instead of frozen, cook ½ cup each of diced celery and carrots with the onions and potatoes in step 1. If you like green beans, swap them for frozen corn and cut them into 1-inch pieces.
Nutrition
Calories: 630kcal | Carbohydrates: 53g | Protein: 26g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 139mg | Sodium: 973mg | Potassium: 647mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2149IU | Vitamin C: 19mg | Calcium: 69mg | Iron: 4mg