Introduction
Turkey Pot Pie with Flaky Crust is the ultimate comfort food. This hearty dish features tender turkey, fresh vegetables, and a creamy, savory filling all tucked beneath a golden, buttery crust that flakes with every bite. It’s especially popular after the holidays when leftover turkey is plentiful, but it’s so good that you’ll want to make it year-round.
This dish transforms simple ingredients into a warm, wholesome meal that’s both nostalgic and satisfying. It’s like wrapping yourself in a cozy blanket on a chilly evening—comfort food at its very best.
Why I Love This Recipe
I love this recipe because it’s:
- Comforting and nostalgic—it reminds me of family dinners where everyone gathered around the table.
- A great way to use leftovers—instead of reheating turkey the same way, it becomes something brand new.
- Balanced and hearty—protein, veggies, and carbs all in one dish.
- Crowd-pleasing—kids and adults both adore it.
Plus, that flaky golden crust makes the whole dish feel special, like a homemade classic straight from grandma’s kitchen.
Why It’s a Must-Try Dish
- Perfect for leftovers: A fantastic way to use extra turkey after Thanksgiving or Christmas.
- Cozy comfort food: Creamy filling + buttery crust = happiness.
- Customizable: Add your favorite vegetables or switch turkey for chicken.
- Freezer-friendly: Make ahead and enjoy later.
It’s a must-try dish because it delivers comfort, flavor, and practicality all in one.
Recipe Info
- Preparation Time: 25 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
- Calories (per serving): ~430 kcal
- Cuisine: American
- Course: Main Dish
Ingredients
For the Filling:
- 3 cups cooked turkey, diced or shredded
- 2 tbsp butter
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- ¼ cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk or half-and-half
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh parsley, chopped
- Salt and pepper, to taste
For the Crust:
- 1 package refrigerated pie crusts (or homemade pastry, enough for top and bottom)
- 1 egg (beaten, for egg wash)
Quick Directions
- Cook vegetables in butter until tender.
- Add flour, broth, and milk to make a creamy sauce.
- Stir in turkey, peas, and herbs.
- Pour filling into a pie dish, cover with crust, seal edges, and brush with egg wash.
- Bake until golden brown.
Step-by-Step Preparation
Step 1: Prepare the Filling
- Melt butter in a skillet over medium heat.
- Add onion, carrot, and celery. Cook 5–7 minutes until softened.
- Stir in garlic and cook 1 more minute.
- Sprinkle flour over veggies and stir to coat.
- Slowly pour in broth and milk, whisking until thickened into a creamy sauce.
- Stir in turkey, peas, thyme, parsley, salt, and pepper. Remove from heat.
Step 2: Assemble the Pot Pie
- Preheat oven to 400°F (200°C).
- Roll out the bottom pie crust and place into a 9-inch pie dish.
- Pour the turkey filling into the crust.
- Cover with the top crust, sealing edges by crimping with a fork.
- Cut small slits in the top for steam to escape.
- Brush with egg wash.
Step 3: Bake
- Bake for 35–40 minutes, until crust is golden brown.
- Let rest 10 minutes before serving.
How to Serve
- Serve warm with a fresh green salad.
- Pair with roasted veggies for a hearty dinner.
- A cozy bowl of soup on the side makes it even more comforting.
Additional Recipe Tips
- Place the pie dish on a baking sheet to catch drips.
- Let the pie rest before cutting—it helps the filling set.
- Use a mix of light and dark turkey meat for richer flavor.
Variations
- Chicken Pot Pie: Swap turkey for cooked chicken.
- Veggie-Only: Use mushrooms, potatoes, and extra peas for a vegetarian option.
- Biscuit Topping: Replace crust with drop biscuits for a rustic twist.
- Spiced-up Version: Add a pinch of nutmeg or paprika for extra depth.
Freezing & Storage
- Refrigerate: Store leftovers in the fridge for up to 4 days.
- Freeze (unbaked): Assemble pie, wrap tightly, and freeze for up to 2 months. Bake directly from frozen, adding 15–20 minutes.
- Freeze (baked): Freeze cooled baked pie for up to 2 months. Reheat in oven at 350°F until warmed through.
Special Equipment Needed
- 9-inch pie dish
- Rolling pin (if making homemade crust)
- Skillet or saucepan
- Pastry brush (for egg wash)
Conclusion
Turkey Pot Pie with Flaky Crust is the definition of comfort food—warm, creamy, hearty, and satisfying. It’s a beautiful way to reinvent leftover turkey, creating a dish that feels fresh, homemade, and utterly cozy. With its rich filling and golden crust, it’s a meal that brings people together around the table and never fails to please.
Turkey Pot Pie with Flaky Crust
Description
Turkey Pot Pie with Flaky Crust is the ultimate comfort food. This hearty dish features tender turkey, fresh vegetables, and a creamy, savory filling all tucked beneath a golden, buttery crust that flakes with every bite.
Ingredients
For the Filling:
For the Crust:
Instructions
-
Step 1: Prepare the Filling : Melt butter in a skillet over medium heat. Add onion, carrot, and celery. Cook 5–7 minutes until softened. Stir in garlic and cook 1 more minute. Sprinkle flour over veggies and stir to coat. Slowly pour in broth and milk, whisking until thickened into a creamy sauce. Stir in turkey, peas, thyme, parsley, salt, and pepper. Remove from heat.
-
Step 2: Assemble the Pot Pie : Preheat oven to 400°F (200°C). Roll out the bottom pie crust and place into a 9-inch pie dish. Pour the turkey filling into the crust. Cover with the top crust, sealing edges by crimping with a fork. Cut small slits in the top for steam to escape. Brush with egg wash.
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Step 3: Bake : Bake for 35–40 minutes, until crust is golden brown. Let rest 10 minutes before serving.
