Homemade Turkey Pot Pie Recipe

Ingredients for Turkey Pot Pie

I have made this turkey pot pie recipe more times than I can count, and the quality of the butter and the temperature of the water make a real difference in how the crust turns out. Keep everything cold and work quickly.

For the Pie Crust:

• 2 1/4 cups all-purpose flour
• 2 tsp granulated sugar
• 1/2 tsp salt
• 1 cup cold unsalted butter (16 tablespoons), cut into small cubes — I recommend putting the butter in the freezer for 10 minutes before cutting it for the flakiest layers
• 6 to 7 tbsp ice-cold water — add ice cubes to your measuring cup and spoon from there

For the Turkey Pot Pie Filling:

• 4 tbsp unsalted butter
• 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 — in my experience this amount gives the filling a thick, spoonable texture without being gluey
• 1 3/4 cups low sodium chicken broth (one 14.5 oz can)
• 1/2 cup whole milk — my preference is whole milk for the richest, creamiest sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chopped leftover roast turkey — rotisserie chicken works great as a swap
• 1/2 cup frozen peas — no need to thaw before adding

Egg Wash:

• 1 large egg
• 1 tbsp milk or water

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Step-by-Step Instructions

I recommend making the pie crust first so it can chill while you build the filling. In my experience, cold dough rolls out much more easily and the crust holds its shape better in the oven.

Step 1: Combine the flour, sugar, and salt in a food processor fitted with the steel blade. Pulse a few times to mix. Add the cold butter cubes and pulse 8 to 10 times until the largest pieces are roughly the size of small peas. Do not over-process or the crust will turn out tough instead of flaky.

Step 2: Add 6 tablespoons of ice-cold water and pulse just until the dough starts to come together. It will still look crumbly but should hold when pressed between your fingers. Add the seventh tablespoon only if the dough seems too dry. Pro tip: less mixing equals more flake.

Step 3: Turn the dough onto a lightly floured surface. Bring it together into a ball, cut it in half, and flatten each half into a round disk about an inch thick. Wrap both disks tightly in plastic wrap and refrigerate while you make the filling. At least 20 minutes is ideal.

Step 4: Preheat your 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 the vegetables have softened and the onion is translucent, about 5 minutes.

Step 5: Stir in the minced garlic and flour. Cook, stirring constantly, for 1 full minute. This step is important because it cooks out the raw flour taste before you add the liquid.

Step 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, about 2 minutes. It should coat the back of a spoon. Remove from heat and stir in the chopped turkey and frozen peas.

Step 7: Whisk together the egg and 1 tablespoon of milk or water in a small bowl. Set aside.

Step 8: On a lightly floured surface, roll one chilled disk of dough into a 12-inch circle, working from the center outward. Transfer it to a 9-inch deep-dish pie dish by loosely rolling the dough around your rolling pin, then unrolling it over the dish. Lightly fit it in without pressing it down or stretching it.

Step 9: Pour the turkey filling into the bottom crust and spread it evenly. Roll the second disk of dough into a 12-inch circle and lay it over the top. Trim any overhang to no more than half an inch past the rim of the dish. Fold the edge under itself and crimp with your fingers or a fork for a sealed edge.

Step 10: Cut 4 to 5 small slits in the top crust to allow steam to escape during baking. Brush the egg wash evenly over the entire top surface. This gives the crust its deep golden color.

Step 11: Bake for 30 to 35 minutes until the crust is deep golden brown and the filling is visibly bubbling through the slits. If the edges start browning too fast before the center is done, lay a loose strip of foil over just the edges.

Step 12: Remove from the oven and let rest on the counter for 10 to 15 minutes before slicing. This rest time is not optional. It lets the filling thicken up so your slices hold their shape instead of running across the plate.

Best Sides to Round Out Your Turkey Pot Pie Dinner

Turkey pot pie is hearty enough to be the whole meal, but a simple side dish brings balance and makes the dinner feel complete. These are the pairings that work best alongside the creamy, savory filling.

Red Lobster Biscuit Chicken Pot Pie Style Biscuits: Fluffy, buttery drop biscuits are a natural match for any pot pie dinner. If you love pot pie flavors, this Red Lobster biscuit chicken pot pie is another cozy version worth bookmarking for your next batch of leftover turkey.

Chicken Pot Pie Soup: For a lighter spin on the same comfort food flavors, a warm bowl of pot pie soup is a wonderful companion or a great alternative on nights when you want something quicker. This chicken pot pie soup hits all the same cozy notes.

Autumn Wild Rice Soup: The nutty, earthy flavor of wild rice soup pairs beautifully alongside a slice of turkey pot pie for a full fall-inspired dinner spread. This autumn wild rice soup is warm, filling, and simple to make.

Hearty Cheddar Garlic Herb Potato Soup: A creamy potato soup on the side adds extra warmth and a satisfying contrast to the flaky crust. This hearty cheddar garlic herb potato soup is thick, cheesy, and ready in under an hour.

Easy Vegetable Soup: A lighter broth-based vegetable soup balances the richness of the pot pie without competing with it. This easy vegetable soup is a clean, simple side that works well for the whole family.

Garlic Roasted Vegetables: A sheet pan of roasted carrots, broccoli, or Brussels sprouts adds color and crunch alongside the creamy filling. This garlic roasted vegetables recipe is a 30-minute side that pairs with almost everything.

Easy Garlic Bread with Sliced Bread: Warm, buttery garlic bread is perfect for scooping up any filling that escapes onto the plate. This easy garlic bread with sliced bread comes together in minutes and kids always love it.

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How to Store and Reheat Turkey Pot Pie

Leftover turkey pot pie keeps well in the refrigerator for up to 3 to 4 days. I recommend storing it covered directly in the pie dish or transferring individual slices to an airtight container. Storing slices separately makes reheating faster and easier.

To reheat, place a slice on a baking sheet and warm in a 350 degree F oven for 15 to 20 minutes until hot all the way through and the crust crisps back up. Pro tip: avoid the microwave if you want to keep the crust from going soft and soggy. The oven makes a real difference.

You can also freeze an unbaked turkey pot pie for up to 3 months. Assemble the full pie in a metal or foil pie pan, leave off the egg wash, and wrap it tightly with plastic wrap followed by foil. When ready to bake, go straight from frozen at 425 degrees F covered with foil for 30 minutes, then brush on the egg wash and bake uncovered for another 35 minutes until golden and bubbling.

FAQs

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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.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 35 minutes mins

Rest Time 15 minutes mins

Total Time 1 hour hr 40 minutes mins

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.