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Classic Turkey Pot Pie with Flaky Crust

A close-up of a thick slice of turkey pot pie recipe showing shredded turkey, carrots, and peas in a creamy sauce under a golden, flaky crust.
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Make a comforting and savory pot pie using leftover turkey, featuring tender meat, mixed vegetables, and a rich, creamy sauce under a flaky homemade crust.

Ingredients

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  • 2 cups cooked, shredded turkey
  • 1 cup all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1/2 cup ice water
  • 1 teaspoon salt (for crust)
  • 1/2 teaspoon black pepper (for crust)
  • 1/2 cup cold water (for filling)
  • 1/2 cup heavy cream
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the crust: Combine flour, salt, and pepper in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms. Divide the dough in half, flatten into discs, wrap, and chill for at least 30 minutes.
  2. Sauté vegetables: In a large saucepan, melt 2 tablespoons of butter over medium heat. Add onion, celery, and chopped carrot. Cook until softened, about 5 minutes.
  3. Make the roux: Sprinkle 1/4 cup of flour over the vegetables and cook for 1 minute, stirring constantly.
  4. Create the sauce: Slowly whisk in the chicken broth and white wine (if using). Bring to a simmer, then stir in the heavy cream. Cook until the sauce thickens slightly.
  5. Assemble the filling: Remove the pan from the heat. Stir in the cooked turkey, frozen mixed vegetables, and parsley. Season with salt and pepper to taste. Let the filling cool slightly.
  6. Assemble the pie: Preheat your oven to 400 degrees F (200 degrees C). Roll out one dough disc and place it in the bottom of a 9-inch pie dish. Pour the cooled turkey filling into the crust.
  7. Top the pie: Roll out the second dough disc and place it over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg wash.
  8. Bake: Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly.
  9. Cool: Let the pot pie cool for 10 minutes before slicing and serving.

Notes

  • If you skip making the homemade crust, use two store-bought refrigerated pie crusts instead.
  • For a richer flavor in the filling, use turkey broth instead of chicken broth.
  • If you do not have leftover turkey, use 2 cups of cooked chicken breast instead.

Nutrition

Find it online: https://afripaket.com/turkey-pot-pie-recipe/