Grandma Carlson’s Turkey Pot Pie: A Timeless Comfort Food Recipe

There’s something undeniably comforting about a warm, homemade pot pie. It evokes memories of cozy kitchens, family gatherings, and the kind of love only found in a home-cooked meal. This recipe for Grandma Carlson’s Turkey Pot Pie isn’t just a dish; it’s a legacy, passed down through generations and perfected over time. It’s a celebration of simple ingredients transformed into a masterpiece of flavor and texture. If you’re looking for a recipe that will not only feed your family but also warm their hearts, look no further. This is it.

## Why This Recipe is Special

Grandma Carlson’s Turkey Pot Pie stands out because it’s more than just throwing ingredients together. It’s about the process, the layering of flavors, and the attention to detail that elevates it from ordinary to extraordinary. Here’s what makes it so special:

* **The Crust:** A flaky, buttery crust is essential. This recipe offers options for both homemade and store-bought crusts, ensuring accessibility for all skill levels. The key is to handle the dough gently and avoid overworking it, which will result in a tough crust.
* **The Filling:** The heart of the pot pie lies in its rich and savory filling. Using leftover turkey (or roasted chicken) provides a depth of flavor that’s hard to beat. The addition of vegetables like carrots, peas, and potatoes adds texture and nutrition. The creamy sauce, made with a roux of butter and flour, perfectly binds everything together.
* **The Love:** Perhaps the most important ingredient is the love that goes into making it. Taking the time to carefully prepare each element of the pot pie, from chopping the vegetables to stirring the sauce, infuses it with a special quality that store-bought versions simply can’t replicate.

## Ingredients You’ll Need

Before you begin, gather all your ingredients. This will streamline the cooking process and prevent any last-minute scrambling.

### For the Crust:

* **2 ½ cups all-purpose flour:** Provides the structure for the crust. Use a good quality flour for best results.
* **1 teaspoon salt:** Enhances the flavor of the crust.
* **1 cup (2 sticks) cold unsalted butter, cut into cubes:** The key to a flaky crust. Make sure the butter is very cold.
* **½ cup ice water:** Binds the dough together. Use ice water to keep the butter cold.
* **1 egg, beaten (for egg wash):** Adds shine and color to the crust.

*Optional: You can substitute this with two store-bought pie crusts to save time*

### For the Filling:

* **4 tablespoons unsalted butter:** Used to sauté the vegetables and create the roux.
* **1 medium onion, chopped:** Adds a savory base flavor to the filling.
* **2 carrots, peeled and diced:** Provides sweetness and texture.
* **2 celery stalks, diced:** Adds a subtle herbaceous flavor.
* **½ cup all-purpose flour:** Used to thicken the sauce.
* **4 cups chicken or turkey broth:** Provides the liquid base for the sauce. Use low-sodium broth to control the salt content.
* **1 cup heavy cream:** Adds richness and creaminess to the sauce.
* **2 cups cooked turkey or chicken, shredded:** The star of the pot pie. Leftover turkey or roasted chicken works perfectly.
* **1 cup frozen peas:** Adds sweetness and color.
* **1 cup frozen corn:** Adds sweetness and texture.
* **1 cup diced potatoes, cooked:** Adds body and heartiness to the filling.
* **1 teaspoon dried thyme:** Adds an earthy, herbaceous flavor.
* **½ teaspoon dried rosemary:** Complements the thyme and adds a fragrant note.
* **Salt and pepper to taste:** Season to your liking. Be sure to taste the filling as you go and adjust the seasonings accordingly.

## Step-by-Step Instructions

Now that you have all your ingredients, let’s get cooking! Follow these step-by-step instructions to create Grandma Carlson’s Turkey Pot Pie.

### Part 1: Making the Crust (or Using Store-Bought)

**If Making Homemade Crust:**

1. **Combine dry ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the butter:** Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small, visible pieces.
3. **Add ice water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. **Form into disks:** Divide the dough in half and form each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, resulting in a more tender crust.
5. **Roll out the dough:** On a lightly floured surface, roll out one disk of dough into a circle that is slightly larger than your pie dish. Carefully transfer the dough to the pie dish and trim any excess dough. Crimp the edges of the crust to create a decorative border.
6. **Roll out the top crust:** Roll out the second disk of dough to cover the pie. Use cookie cutters to make designs on the crust, or cut slits to vent the steam.

**If Using Store-Bought Crust:**

1. Thaw the store-bought pie crusts according to the package directions.
2. Carefully unfold one crust and place it in your pie dish. Crimp the edges.
3. Unfold the second crust to cover the pie. Use cookie cutters to make designs on the crust, or cut slits to vent the steam.

### Part 2: Preparing the Filling

1. **Sauté the vegetables:** In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent burning.
2. **Make the roux:** Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce.
3. **Add the broth:** Gradually whisk in the chicken or turkey broth, making sure to break up any lumps of flour. Bring the mixture to a simmer, stirring constantly, until the sauce has thickened slightly.
4. **Stir in the cream:** Reduce the heat to low and stir in the heavy cream. Simmer for another 2-3 minutes, stirring occasionally.
5. **Add the turkey and vegetables:** Stir in the shredded turkey or chicken, frozen peas, frozen corn, and cooked potatoes. Season with dried thyme, dried rosemary, salt, and pepper. Taste and adjust the seasonings as needed.
6. **Simmer:** Let the filling simmer for about 5 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking.

### Part 3: Assembling and Baking the Pot Pie

1. **Preheat the oven:** Preheat your oven to 375°F (190°C).
2. **Pour in the filling:** Pour the turkey and vegetable filling into the prepared pie crust.
3. **Cover with the top crust:** Carefully place the top crust over the filling. Trim any excess dough and crimp the edges to seal the pie. If desired, brush the top crust with the beaten egg to create a golden-brown finish.
4. **Bake:** Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover it loosely with aluminum foil.
5. **Cool:** Let the pot pie cool for at least 10-15 minutes before serving. This will allow the filling to set slightly and prevent it from being too runny.

## Tips for Success

* **Use cold butter:** When making the crust, it’s crucial to use cold butter. This will create steam as the pie bakes, resulting in a flaky crust. If the butter gets too warm, the crust will be tough.
* **Don’t overmix the dough:** Overmixing the dough will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
* **Use good quality broth:** The flavor of the broth will significantly impact the overall flavor of the pot pie. Use a good quality broth, preferably homemade or low-sodium.
* **Adjust the seasonings:** Taste the filling as you go and adjust the seasonings to your liking. Don’t be afraid to add more salt, pepper, or herbs.
* **Vent the crust:** Make sure to vent the top crust by cutting slits or using cookie cutters. This will allow steam to escape and prevent the crust from becoming soggy.
* **Protect the crust:** If the crust starts to brown too quickly, cover it loosely with aluminum foil.
* **Let it cool:** Let the pot pie cool for at least 10-15 minutes before serving. This will allow the filling to set slightly and prevent it from being too runny.

## Variations and Substitutions

* **Chicken Pot Pie:** Substitute the turkey with cooked chicken. Roasted chicken works particularly well.
* **Vegetarian Pot Pie:** Omit the turkey or chicken and add more vegetables, such as mushrooms, sweet potatoes, or spinach.
* **Biscuit Topping:** Instead of a pie crust, top the pot pie with homemade or store-bought biscuits.
* **Different Herbs:** Experiment with different herbs, such as sage, oregano, or marjoram.
* **Cheese:** Add shredded cheese, such as cheddar or Gruyere, to the filling for extra flavor and richness.
* **Spice:** Add a pinch of red pepper flakes to the filling for a touch of heat.
* **Wine:** Add a splash of dry white wine to the filling while it’s simmering for an extra layer of flavor.

## Serving Suggestions

Grandma Carlson’s Turkey Pot Pie is a complete meal in itself, but it can also be served with a simple side dish. Here are a few suggestions:

* **Green Salad:** A crisp green salad with a light vinaigrette dressing provides a refreshing contrast to the rich pot pie.
* **Steamed Vegetables:** Steamed green beans, broccoli, or asparagus are healthy and delicious accompaniments.
* **Cranberry Sauce:** A dollop of cranberry sauce adds a touch of sweetness and tartness.
* **Mashed Potatoes:** For an extra comforting meal, serve the pot pie with a side of creamy mashed potatoes.
* **Rolls or Biscuits:** Serve with warm dinner rolls or biscuits for soaking up the delicious sauce.

## Make-Ahead Instructions

Grandma Carlson’s Turkey Pot Pie can be made ahead of time, which is perfect for busy weeknights or holiday gatherings. Here are a few make-ahead options:

* **Prepare the crust:** The crust can be made up to 2 days in advance and stored in the refrigerator. Wrap it tightly in plastic wrap to prevent it from drying out.
* **Prepare the filling:** The filling can be made up to 2 days in advance and stored in the refrigerator. Store it in an airtight container.
* **Assemble the pot pie:** The entire pot pie can be assembled (but not baked) up to 24 hours in advance and stored in the refrigerator. Cover it tightly with plastic wrap.

When you’re ready to bake the pot pie, preheat the oven to 375°F (190°C) and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover it loosely with aluminum foil.

## Storage Instructions

Leftover Turkey Pot Pie can be stored in the refrigerator for up to 3 days. Store it in an airtight container.

To reheat, preheat the oven to 350°F (175°C) and bake for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.

## Recipe Card

**Grandma Carlson’s Turkey Pot Pie**

**Prep Time:** 30 minutes

**Cook Time:** 50 minutes

**Total Time:** 1 hour 20 minutes

**Servings:** 6-8

**Ingredients:**

* **Crust:**
* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* ½ cup ice water
* 1 egg, beaten (for egg wash) *or two store-bought crusts*
* **Filling:**
* 4 tablespoons unsalted butter
* 1 medium onion, chopped
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* ½ cup all-purpose flour
* 4 cups chicken or turkey broth
* 1 cup heavy cream
* 2 cups cooked turkey or chicken, shredded
* 1 cup frozen peas
* 1 cup frozen corn
* 1 cup diced potatoes, cooked
* 1 teaspoon dried thyme
* ½ teaspoon dried rosemary
* Salt and pepper to taste

**Instructions:**

1. **Make the crust:**
* *Homemade*: Combine flour and salt. Cut in butter until coarse crumbs form. Add ice water until dough comes together. Divide, flatten into disks, refrigerate 30 min. Roll out one disc for bottom crust. Roll out second disc for top.
* *Store-bought*: Unfold and use as directed.
2. **Prepare the filling:** Melt butter in a large saucepan. Add onion, carrots, and celery; cook until softened. Sprinkle in flour; cook for 1 minute. Gradually whisk in broth until thickened. Stir in cream. Add turkey, peas, corn, potatoes, thyme, rosemary, salt, and pepper. Simmer for 5 minutes.
3. **Assemble and bake:** Preheat oven to 375°F (190°C). Pour filling into bottom crust. Cover with top crust; crimp edges. Cut slits in the crust, or use designs. Brush with egg wash (if using). Bake for 45-50 minutes, or until golden brown. Let cool for 10-15 minutes before serving.

Enjoy your delicious and comforting Grandma Carlson’s Turkey Pot Pie!