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Classic Turkey Pot Pie Recipe with Flaky Butter Crust

A close-up of a creamy slice of turkey pot pie recipe showing flaky golden crust, carrots, and peas.
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Make this classic turkey pot pie recipe, perfect for using leftover turkey. It features tender turkey and vegetables in a creamy savory sauce, all topped with a buttery, flaky crust. This is a hearty comfort food dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/3 cup all-purpose flour
  • 2 cups turkey broth (low sodium)
  • 1 cup heavy cream
  • 2 cups cooked, shredded or cubed turkey (leftover turkey works well)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 box (14.1 ounces) refrigerated pie crusts (or your favorite homemade flaky crust recipe)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch pie dish.
  2. Prepare the crust: Place one pie crust into the bottom of the pie dish. Trim the edges if needed. Set the second crust aside for the top.
  3. Make the filling base: In a large skillet over medium heat, melt the butter. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the flour to the skillet and stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the turkey broth until the mixture is smooth. Bring the mixture to a simmer, stirring until it thickens slightly.
  6. Stir in the heavy cream, cooked turkey, peas, corn, thyme, salt, and pepper. Cook until the filling is heated through, about 3 minutes. Taste and adjust seasoning if necessary.
  7. Pour the creamy turkey filling into the prepared pie dish.
  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.
  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

  • For an extra flaky crust, chill the dough for 15 minutes before placing it in the pie dish.
  • If you do not have leftover turkey, you can substitute it with 2 cups of cooked chicken or ground turkey cooked separately with seasonings.
  • This recipe makes a satisfying one dish dinner that is great for cozy family meals.

Nutrition

Find it online: https://hearthbite.com/turkey-pot-pie-recipe-classic-homemade/