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Classic Turkey Pot Pie with Flaky Golden Crust

Close-up of a slice of turkey pot pie recipe showing shredded turkey, carrots, and creamy filling under a golden, flaky crust.
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Make this classic turkey pot pie, the ultimate comfort food, perfect for using leftover turkey. It features tender turkey and vegetables in a creamy, savory sauce, all topped with a buttery, flaky crust.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/3 cup all-purpose flour
  • 1 3/4 cups turkey broth (low sodium)
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded turkey (leftover turkey is perfect)
  • 1 cup frozen peas and corn mixture
  • 2 refrigerated pie crusts (or your favorite homemade crust)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch pie dish.
  2. In a large saucepan over medium heat, melt the butter. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute. This cooks out the raw flour taste.
  4. Gradually whisk in the turkey broth until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens.
  5. Stir in the heavy cream, thyme, salt, and pepper. Remove the saucepan from the heat.
  6. Gently fold in the cooked turkey and the frozen peas and corn mixture. Taste the filling and adjust salt and pepper if needed.
  7. Place one pie crust into the bottom of the prepared pie dish. Pour the creamy turkey filling evenly over the bottom crust.
  8. 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 during baking.
  9. Brush the top crust lightly with the beaten egg wash for a golden finish.
  10. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
  11. Let the turkey pot pie cool on a wire rack for at least 15 minutes before slicing and serving. This allows the filling to set.

Notes

  • If you do not have leftover turkey, you can use cooked chicken or bake 1 pound of raw turkey breast, shred it, and use it in the recipe.
  • For an extra flaky crust, chill the assembled pie in the refrigerator for 15 minutes before baking.
  • This recipe makes a hearty family meal, perfect for using up Thanksgiving leftovers.

Nutrition

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