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Classic Turkey Pot Pie Recipe: The Ultimate Comfort Food Dinner

A close-up slice of turkey pot pie recipe showing shredded turkey, carrots, and peas in a creamy sauce under a golden, flaky crust.
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Welcome to my kitchen! This classic turkey pot pie recipe transforms your leftover turkey into the ultimate comfort food dinner. You get a creamy, savory filling packed with vegetables, all tucked under a flaky, buttery crust. It is simple, hearty, and perfect for a cozy family meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/3 cup all-purpose flour
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 cups cooked, shredded turkey (leftover turkey works perfectly)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 box (14.1 ounces) refrigerated pie crusts (or your favorite homemade flaky pie crust recipe)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees F. If you are using a deep-dish pie plate (9-inch), let the bottom crust sit in the plate while you prepare the filling.
  2. Melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens, about 3 minutes.
  5. Stir in the heavy cream, cooked turkey, peas, corn, thyme, salt, and pepper. Heat through for 2 minutes. Taste the filling and adjust seasoning if needed.
  6. Pour the creamy turkey mixture into the prepared pie plate lined with the bottom crust.
  7. Place the second pie crust over the filling. Trim the edges and crimp them together to seal the top and bottom crusts. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg wash for a golden finish.
  9. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let the turkey pot pie cool on a wire rack for at least 15 minutes before slicing and serving. This allows the filling to set up properly.

Notes

  • If you prefer a richer flavor, substitute half of the chicken broth with dry white wine.
  • For an extra flaky crust, use cold butter when making your homemade dough.
  • This recipe is excellent for using up holiday leftover turkey, making it a great post-Thanksgiving meal.

Nutrition

Find it online: https://carlacooking.com/turkey-pot-pie-recipe-classic-comfort-dinner/