Turkey Pot Pie
This Turkey Pot Pie is the ultimate homemade comfort food—savory turkey, tender veggies, and a flaky pastry crust baked to golden perfection. It's a cozy casserole perfect for utilizing Thanksgiving leftovers.
Ingredients
- 3 cups cooked turkey shredded or cubed (use dark meat for deeper flavor)
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion finely chopped
- 2 carrots diced (about 1 cup)
- 2 celery stalks sliced
- 3 garlic cloves minced
- 1 cup frozen peas (no thawing needed)
- 1 cup sliced mushrooms (optional, removes moisture by sautéing)
- 3 tablespoons all-purpose flour (or gluten-free flour blend)
- 1.5 cups low-sodium turkey or chicken broth
- 0.5 cup milk or half-and-half (dairy-free milk works too)
- 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
- 1 teaspoon fresh chopped parsley
- Salt and freshly ground black pepper to taste
- 1 sheet refrigerated puff pastry or two 9-inch pie crusts (homemade or store-bought)
- 1 large egg beaten (for egg wash)
Instructions
- Preheat oven to 400°F. Lightly grease a 9-inch pie dish or six 8-oz ramekins. Thaw puff pastry on the counter for 20 minutes—just until flexible.
- Heat olive oil (or butter) in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until soft and fragrant. Stir in garlic and mushrooms, cooking another 2 minutes.
- Sprinkle flour over the vegetables, stirring constantly for 1–2 minutes to cook off the raw taste. The mixture should look like a loose paste—no raw flour pockets.
- Gradually whisk in turkey (or chicken) broth and milk. Keep whisking to avoid lumps. The sauce will thicken in about 3–4 minutes.
- Stir in shredded turkey, thyme, parsley, peas, salt, and pepper. Cook for 2 minutes until everything is heated through. Taste and adjust seasoning.
- Pour filling into your dish. Lay puff pastry (or pie crust) over the top, pressing gently at the edges to seal. Trim excess dough and crimp edges. Cut vents in the center for steam.
- Brush the crust with beaten egg. Bake for 25–30 minutes until the crust is golden brown.
- Let cool for 10 minutes. Serve and enjoy!.
Notes
Homemade turkey stock boosts flavor; chill the filling briefly before topping the pastry to prevent sogginess; drain juicy vegetables before cooking; whisk for lump-free gravy; for richer taste, stir in Greek yogurt.
Love this recipe?Follow us at @Recipecs for more