Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
For the Filling:
- 2 cups cooked turkey, shredded or cubed
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 cup frozen peas
- ¼ cup all-purpose flour
- 2 cups chicken or turkey stock
- ½ cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
For the Crust:
- 1 store-bought pie crust (or homemade, if you’re feeling fancy!)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Your Oven:
- Set your oven to 400°F (200°C). Grease a 9-inch pie dish or baking dish.
- Cook the Vegetables:
- In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
- Make the Sauce:
- Sprinkle the flour over the vegetables and stir until it forms a paste. Cook for 1–2 minutes to get rid of the raw flour taste.
- Slowly whisk in the chicken or turkey stock, making sure no lumps form. Add the heavy cream, thyme, and rosemary. Simmer for 3–5 minutes, stirring often, until the sauce thickens.
- Stir in the turkey and peas. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- Assemble the Pot Pie:
- Roll out the pie crust and place it over the filling. Tuck the edges of the crust into the dish and crimp them with a fork or your fingers.
- Cut a few small slits in the crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.
- Bake:
- Place the pot pie on a baking sheet (to catch any drips) and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 5–10 minutes before serving to avoid scalding your tongue on molten pot pie lava.
Do’s and Don’ts
DO:
- Use leftover roasted turkey—it adds extra flavor to the dish.
- Taste the filling before adding it to the crust to adjust seasoning.
- Let the filling cool slightly before adding the crust to prevent it from getting soggy.
DON’T:
- Skip the egg wash—it’s what makes the crust beautifully golden and shiny.
- Overfill the dish—leave some space for the filling to bubble up without spilling over.
- Forget the slits in the crust. Your pot pie might explode!
Optional Add-Ins and Variations:
- Cheesy Pot Pie: Stir in 1 cup shredded cheddar cheese into the filling for a cheesy twist.
- Herby Delight: Add fresh parsley or sage for extra flavor.
- Vegetarian Version: Swap the turkey for diced potatoes, mushrooms, or your favorite veggies.
This Turkey Pot Pie transforms your holiday leftovers into a flaky, hearty dish that tastes even better than the original feast. It’s comfort food at its finest, wrapped up in a buttery crust and packed with creamy, savory goodness. 🥧🍗✨
