Ultimate Comfort: Homemade Turkey Pot Pie Recipe (From Scratch!)

There’s nothing quite like a warm, comforting pot pie on a chilly evening. And while chicken pot pie is a classic, this Turkey Pot Pie takes things to the next level! Using leftover Thanksgiving turkey (or any cooked turkey), this recipe transforms those holiday scraps into a creamy, flavorful, and utterly satisfying meal. This isn’t just any pot pie; it’s a labor of love, made completely from scratch. From the flaky, buttery crust to the rich, savory filling, every bite is a taste of homemade goodness.

This recipe might seem intimidating at first glance, but I promise it’s totally manageable. We’ll break it down into easy-to-follow steps, giving you all the tips and tricks you need to create the perfect turkey pot pie. Get ready to impress your family and friends with this unforgettable dish!

Why This Turkey Pot Pie Recipe Works

* Uses Leftover Turkey (Brilliantly!): This is the perfect way to use up leftover turkey after Thanksgiving or any holiday feast. It gives your leftovers a delicious new life.
* Homemade Crust for Ultimate Flakiness: Making your own crust allows you to control the ingredients and ensure a perfectly flaky, buttery texture that store-bought crusts just can’t match. Don’t worry, we’ll guide you through it!
* Rich and Creamy Filling: The filling is packed with flavor from the turkey, vegetables, and a creamy sauce made from scratch. We’ll use a combination of butter, flour, broth, and cream (or milk) to create the perfect consistency.
* Customizable Vegetables: Feel free to swap out the vegetables for your favorites or whatever you have on hand. Carrots, peas, potatoes, celery, and corn are all great options.
* Freezable for Future Comfort Food: You can assemble the pot pie ahead of time and freeze it unbaked. This makes it a convenient option for busy weeknights or when you need a comforting meal in a pinch.

Ingredients You’ll Need

Let’s gather our ingredients! We’ll divide them into two categories: the crust and the filling.

For the Crust (Yields enough for a double-crust pie)

* 2 ½ cups all-purpose flour: The base of our flaky crust.
* 1 teaspoon salt: Enhances the flavor of the crust.
* 1 cup (2 sticks) unsalted butter, very cold and cut into cubes: The key to flakiness! Make sure it’s ice-cold.
* ½ cup ice water: Helps bind the dough without overworking the gluten.
* 1 tablespoon apple cider vinegar or lemon juice (optional): The acidity helps tenderize the gluten resulting in a more tender crust.

For the Filling

* 4 tablespoons unsalted butter: Adds richness and flavor to the filling.
* 1 medium yellow onion, chopped: Forms the aromatic base of the filling.
* 2 carrots, peeled and chopped: Adds sweetness and texture.
* 2 celery stalks, chopped: Adds savory depth to the flavor.
* ½ cup all-purpose flour: Thickens the sauce.
* 4 cups turkey or chicken broth: Provides the liquid base for the sauce. Low sodium is preferable so you can control the salt level.
* 1 cup heavy cream or whole milk: Adds richness and creaminess to the sauce. Using heavy cream will result in a richer final product.
* 2 cups cooked turkey, shredded or cubed: The star of the show! Aim for roughly the same size pieces.
* 1 cup frozen peas: Adds a touch of sweetness and color.
* 1 cup frozen corn: Adds sweetness and texture. Canned corn is also acceptable, be sure to drain it well before using.
* 1 teaspoon dried thyme: Adds an earthy, savory flavor.
* ½ teaspoon dried sage: Complements the turkey beautifully.
* Salt and pepper to taste: Season to your preference.
* 1 egg, beaten (for egg wash): Gives the crust a golden-brown shine.
* 1 tablespoon milk or water (for egg wash): To thin out the egg wash slightly for even application.

Equipment You’ll Need

* Large bowl: For mixing the crust ingredients.
* Pastry blender or food processor: To cut the butter into the flour for the crust.
* Plastic wrap: For chilling the dough.
* Large skillet or Dutch oven: For making the filling.
* 9-inch pie dish: The perfect size for our pot pie.
* Rolling pin: For rolling out the crust.
* Baking sheet: To catch any drips from the pie.
* Pastry brush: For applying the egg wash.

Step-by-Step Instructions: Making the Turkey Pot Pie

Now for the fun part! Let’s get cooking. We’ll tackle the crust first, then move on to the filling.

Part 1: Making the Homemade Pie Crust

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips (work quickly to keep the butter cold!) to cut the butter into the flour until the mixture resembles coarse crumbs. You should still see some small pieces of butter throughout. Alternatively, you can use a food processor. Pulse until the mixture resembles coarse crumbs. Be careful not to over-process.
3. Add the liquid: Gradually add the ice water, 1 tablespoon at a time, mixing gently after each addition. Incorporate the vinegar or lemon juice, if using. Mix until the dough just comes together. Do not overmix! Overmixing will develop the gluten and result in a tough crust. The dough should be shaggy and slightly sticky.
4. Form the dough: Divide the dough in half. Gently flatten each half into a disc, about 1-inch thick. Wrap each disc tightly in plastic wrap.
5. Chill the dough: Refrigerate the dough for at least 2 hours, or preferably overnight. This allows the gluten to relax and the butter to solidify, resulting in a flakier crust.

Part 2: Preparing the Turkey Pot Pie Filling

1. Sauté the vegetables: In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add the flour: Stir in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce.
3. Whisk in the broth: Gradually whisk in the turkey or chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Bring to a simmer, stirring constantly.
4. Simmer and thicken: Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
5. Stir in the cream and seasonings: Stir in the heavy cream or milk, thyme, and sage. Season with salt and pepper to taste.
6. Add the turkey and vegetables: Stir in the cooked turkey, peas, and corn. Heat through.
7. Taste and adjust seasonings: Taste the filling and adjust the seasonings as needed. You may want to add more salt, pepper, thyme, or sage to your liking.
8. Cool slightly: Remove the filling from the heat and let it cool slightly while you prepare the crust.

Part 3: Assembling and Baking the Turkey Pot Pie

1. Preheat the oven: Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack to catch any drips.
2. Roll out the first crust: On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle.
3. Transfer to pie dish: Carefully transfer the dough to the 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving a ½-inch overhang.
4. Pour in the filling: Pour the slightly cooled turkey pot pie filling into the prepared pie crust.
5. Roll out the second crust: On a lightly floured surface, roll out the second chilled dough disc into a 12-inch circle.
6. Place the top crust: Carefully place the dough over the filling. Trim any excess dough, leaving a ½-inch overhang.
7. Seal and crimp the edges: Fold the overhang of the top crust under the bottom crust and crimp the edges with a fork or your fingers to seal.
8. Cut vents: Cut several slits in the top crust to allow steam to escape while baking. This will prevent the crust from puffing up too much.
9. Prepare the egg wash: In a small bowl, whisk together the egg and milk or water.
10. Brush with egg wash: Brush the top crust with the egg wash. This will give it a beautiful golden-brown color.
11. Bake: Bake for 45-55 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 foil.
12. Cool slightly: Let the pot pie cool for at least 15-20 minutes before serving. This will allow the filling to set slightly and prevent it from being too runny.

Tips for the Perfect Turkey Pot Pie

* Keep the butter cold! This is the most important tip for a flaky crust. Use ice-cold butter and ice water, and work quickly to prevent the butter from melting. If the butter gets too warm, the crust will be tough.
* Don’t overmix the dough. Overmixing develops the gluten, resulting in a tough crust. Mix just until the dough comes together. It’s okay if it’s a little shaggy.
* Chill the dough thoroughly. Chilling the dough allows the gluten to relax and the butter to solidify, resulting in a flakier crust. Chill for at least 2 hours, or preferably overnight.
* Use store-bought crust for convenience. If you’re short on time, feel free to use store-bought pie crust. Just make sure to buy a good quality brand.
* Customize the vegetables. Feel free to swap out the vegetables for your favorites or whatever you have on hand. Carrots, peas, potatoes, celery, corn, green beans, and mushrooms are all great options.
* Add herbs for extra flavor. In addition to thyme and sage, you can add other herbs like rosemary, parsley, or oregano. Fresh herbs are always a plus, but dried herbs work well too.
* Use different cheeses. Adding a bit of shredded cheddar cheese, Gruyere, or Parmesan to the filling can add another layer of flavor.
* Spice it up! A pinch of red pepper flakes will add some warmth to the flavor profile.
* Freezing Instructions: To freeze the unbaked pot pie, assemble it completely, including the egg wash. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to bake, do not thaw. Bake from frozen at 400°F (200°C) for 60-75 minutes, or until the crust is golden brown and the filling is bubbly. You may need to cover the crust with foil during the last 15-20 minutes of baking to prevent it from browning too much.
* Make Individual Pot Pies: Use smaller ramekins or pie dishes to make individual pot pies. This is a great way to control portion sizes and make sure everyone gets a crispy crust.

Serving Suggestions

Turkey pot pie is a complete meal on its own, but here are a few serving suggestions to elevate your experience:

* Side Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the rich pot pie.
* Cranberry Sauce: A dollop of cranberry sauce adds a touch of sweetness and tartness that complements the savory flavors.
* Mashed Potatoes: For an extra dose of comfort food, serve the pot pie with a side of creamy mashed potatoes.
* Steamed Green Beans: A simple side of steamed green beans adds a healthy and colorful element to the meal.
* A Glass of Wine: A crisp white wine, like Chardonnay or Pinot Grigio, pairs well with the creamy filling and savory flavors of the pot pie.

Variations and Additions

Want to put your own spin on this turkey pot pie recipe? Here are a few variations and additions to get you started:

* Biscuit Topping: Instead of a traditional pie crust, top the filling with homemade or store-bought biscuits. Bake until the biscuits are golden brown and the filling is bubbly.
* Puff Pastry Topping: For a lighter and flakier topping, use puff pastry instead of pie crust. Simply cut the puff pastry to fit the pie dish and bake until golden brown and puffed up.
* Sweet Potato: Add cubed sweet potato to the filling for a touch of sweetness and extra nutrients.
* Mushrooms: Sauté sliced mushrooms with the onions, carrots, and celery for an earthy flavor.
* Potatoes: Add cubed potatoes to the filling for a heartier pot pie.
* Bacon: Cook chopped bacon and add it to the filling for a smoky flavor.
* Different Herbs: Experiment with different herbs like rosemary, parsley, or marjoram.
* Cheese: Add shredded cheddar, Gruyere, or Parmesan cheese to the filling for a cheesy twist.
* Spicy: Add a pinch of red pepper flakes to the filling for a touch of heat.

Turkey Pot Pie FAQs

• Can I make this ahead of time?
  Yes, you can assemble the pot pie ahead of time and refrigerate it for up to 24 hours before baking. You can also freeze the unbaked pot pie for up to 3 months.
• Can I use store-bought pie crust?
  Yes, you can use store-bought pie crust if you’re short on time. Just make sure to buy a good quality brand.
• Can I use chicken instead of turkey?
  Yes, you can substitute cooked chicken for the turkey.
• Can I use frozen vegetables?
  Yes, you can use frozen vegetables in the filling. You don’t need to thaw them before adding them to the pot pie.
• How do I prevent the crust from getting soggy?
  To prevent the crust from getting soggy, make sure to cool the filling slightly before pouring it into the crust. You can also brush the bottom crust with egg wash before adding the filling.

Printable Recipe Card

Enjoy!

This Turkey Pot Pie is a guaranteed crowd-pleaser, perfect for a cozy night in or a special occasion. Give it a try, and let me know what you think in the comments below!