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Unbaked turkey pot pie with crimped homemade butter crust in a deep dish pie pan ready for the oven at 425 degrees

Homemade Turkey Pot Pie

A flaky all-butter homemade pie crust filled with a thick and creamy turkey and vegetable filling. The perfect cozy dinner for using up leftover roast turkey.
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Prep Time 50 minutes
Cook Time 35 minutes
Rest Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 517
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour for pie crust
  • 2 tsp granulated sugar for pie crust
  • 1/2 tsp salt for pie crust
  • 1 cup cold unsalted butter 16 tablespoons, cut into small cubes, kept very cold
  • 6-7 tbsp ice-cold water add one tablespoon at a time until dough just comes together
  • 4 tbsp unsalted butter for filling
  • 1 small yellow onion chopped, about 1 1/2 cups
  • 3 medium carrots chopped small
  • 3 ribs celery chopped small
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour for thickening the filling
  • 1 3/4 cups low sodium chicken broth one 14.5 oz can
  • 1/2 cup whole milk whole milk recommended for richest texture
  • 1 tsp dried thyme
  • 1/2 tsp salt for filling
  • 1/4 tsp black pepper
  • 2 cups chopped leftover roast turkey rotisserie chicken works as a 1-to-1 substitute
  • 1/2 cup frozen peas no need to thaw before adding
  • 1 large egg for egg wash
  • 1 tbsp milk or water for egg wash

Equipment

  • Food processor
  • Large Dutch oven or heavy pot
  • 9-inch deep dish pie dish
  • Rolling Pin
  • Plastic wrap
  • Pastry brush
  • Small mixing bowl

Method
 

  1. Combine flour, sugar, and salt in a food processor. Pulse a few times to mix. Add cold butter cubes and pulse 8 to 10 times until the largest pieces are about the size of small peas. Do not over-process.
  2. Add 6 tablespoons of ice-cold water and pulse just until the dough starts to come together. It will look crumbly but should hold when pressed. Add the seventh tablespoon only if needed.
  3. Turn dough onto a lightly floured surface. Bring it together, cut in half, and shape each half into a flat round disk about an inch thick. Wrap in plastic wrap and refrigerate for at least 20 minutes while you prepare the filling.
  4. Preheat oven to 425 degrees F. In a large Dutch oven or heavy pot, melt 4 tablespoons of butter over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened and onion is translucent, about 5 minutes.
  5. Stir in the minced garlic and flour. Cook, stirring constantly, for 1 minute to eliminate the raw flour taste.
  6. Pour in the chicken broth and milk. Add the thyme, salt, and pepper. Cook, stirring often, until the mixture bubbles and thickens to a gravy-like consistency that coats the back of a spoon, about 2 minutes. Remove from heat and stir in the chopped turkey and frozen peas.
  7. Whisk together the egg and 1 tablespoon of milk or water in a small bowl for the egg wash. Set aside.
  8. Roll one chilled disk of dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch deep-dish pie dish by rolling it loosely around the rolling pin and unrolling it over the dish. Lightly fit it in without pressing down or stretching the dough.
  9. Pour the turkey filling into the bottom crust and spread evenly. Roll the second disk into a 12-inch circle and lay it over the top. Trim overhang to no more than half an inch past the rim. Fold the edge under itself and crimp with fingers or a fork to seal.
  10. Cut 4 to 5 small slits in the top crust to allow steam to escape. Brush the egg wash evenly over the entire top surface.
  11. Bake for 30 to 35 minutes until the crust is deep golden brown and the filling is bubbling through the slits. Cover the edges loosely with foil if they start browning too quickly before the center is done.
  12. Remove from the oven and let rest for 10 to 15 minutes before slicing. This allows the filling to thicken so slices hold their shape.

Notes

Store leftovers covered in the refrigerator for up to 3 to 4 days. Reheat slices in a 350 degree F oven for 15 to 20 minutes to keep the crust crisp. To freeze unbaked, assemble in a metal or foil pie pan without the egg wash, wrap tightly, and freeze for up to 3 months. Bake from frozen at 425 degrees F covered with foil for 30 minutes, then brush on egg wash and bake uncovered for 35 more minutes. Rotisserie chicken can substitute for turkey as a direct 1-to-1 swap.