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Classic Turkey Pot Pie with Flaky, Buttery Crust

A cross-section of a flaky, golden-brown turkey pot pie recipe slice showing shredded turkey, carrots, and celery in a creamy sauce.
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This recipe transforms your leftover turkey into the ultimate comfort food dinner. You get a creamy, savory filling packed with vegetables, all sealed under a flaky, golden-brown homemade crust. It is a hearty, satisfying family meal.

Ingredients

Scale
  • 2 cups cooked, shredded turkey (leftover turkey works best)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup frozen peas
  • 1/2 cup chopped yellow onion
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 refrigerated pie crusts (or homemade pastry dough)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Place one pie crust into a 9-inch pie dish. Trim the edges.
  2. In a large saucepan, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk in the flour until a thick paste forms. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring the sauce to a simmer and cook until it thickens, about 3 minutes.
  5. Stir in the heavy cream, cooked turkey, frozen peas, thyme, salt, and pepper. Heat through gently. Do not boil.
  6. Pour the creamy turkey filling into the prepared pie crust in the dish.
  7. Place the second pie crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg wash.
  9. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling hot.
  10. Let the pot pie cool for at least 15 minutes before slicing and serving.

Notes

  • For an extra flaky crust, chill your pie dough for 30 minutes before assembling the pie.
  • If you do not have leftover turkey, you can substitute it with 2 cups of cooked, shredded chicken for a classic chicken pot pie variation.
  • If you prefer a richer flavor, substitute half of the chicken broth with dry white wine.

Nutrition

Find it online: https://juliameal.com/turkey-pot-pie-recipe-comfort-food-dinner/