Easy Turkey Pot Pie

Name: Easy Turkey Pot Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving
Ingredients: ¾ cup potatoes; 1 tablespoon water; ⅓ cup butter; ½ cup carrots; ⅓ cup white or yellow onion; ⅓ cup celery; 2 to 4 cloves garlic; ⅓ cup all-purpose flour; 1 cup turkey or chicken broth; ½ teaspoon thyme**; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 1 cup milk; ½ cup peas; ½ cup corn; 1 refrigerated double crust pie crust; 2 cups cooked turkey

User Reviews

4.9

60 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8
Course
Others

Easy Turkey Pot Pie

Jade Rice

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Hearty, creamy, comforting, perfect for chilly weather, and EASY to make! Use leftover shredded TURKEY OR CHICKEN in this homemade pot pie recipe loaded with potatoes, carrots, celery, peas, and juicy chunks of meat. Use store bought refrigerated pie crust and a shredded rotisserie chicken to save even more time! 💚🧡💛

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Ingredients

Servings

¾ cup potatoes peeled and diced in 1/2-inch cubes* (See Notes)
1 tablespoon water
⅓ cup butter salted or unsalted
½ cup carrots peeled and diced small
⅓ cup white or yellow onion diced
⅓ cup celery diced small
2 to 4 cloves garlic finely minced
⅓ cup all-purpose flour
1 cup turkey or chicken broth I use low-salt or no-salt added versions, may need to increase the salt quantity
½ teaspoon thyme** See Notes
½ teaspoon salt or to taste
½ teaspoon freshly ground black pepper or to taste
1 cup milk 2% or whole recommended*** (See Notes)
½ cup peas frozen or canned**** (See Notes)
½ cup corn frozen or canned**** (See Notes)
1 refrigerated double crust pie crust (or homemade pie crust)
2 cups cooked turkey shredded (chicken may be substituted)

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Instructions

Preheat oven to 425F and spray a 9-inch pie plate with cooking spray; set aside.
Peel and cube the potatoes, place them in a microwave-safe bowl, cover with 1 tablespoon water, cover the bowl with plastic wrap, and microwave on high for 5 minutes. Tip - This allows the potatoes to head start on cooking before placing them in the pie with the other ingredients which are faster cooking.
While the potatoes are microwaving, to a large skillet, add the butter, carrots, onion, celery, and sauté over medium-high heat for about 4 to 5 minutes, or until vegetables begin to soften; stir frequently.
Add the garlic, stir to combine, and sauté for 1 minute or until fragrant; stir constantly.
Evenly sprinkle the flour and cook for about 3 minutes, or until the flour is well toasted since it will combine with the butter to give a foundational level of flavor to the pot pie, meaning you want it browned a bit.
Add the broth, microwaved potatoes (drain any excess water before adding them), thyme, salt, pepper, stir to combine, and allow the mixture to simmer over medium heat for about 10 minutes, or until the potatoes and carrots are tender.
Add the milk, peas, corn, and simmer over medium-low heat until the gravy thickens while you prepare the crust.
Roll out the store bought or homemade pie crust to fit your 9-inch pie pan.
To place the crust in the pie pan use a lightly floured rolling pin and roll the pie crust onto the rolling pin, place over the 9 inch pie pan and unroll the rolling pin so that the crust is centered over the pie pan; set aside.
Remove the skillet that's been simmering from the heat and add the shredded leftover turkey, chicken, rotisserie chicken, etc. Stir to combine.
Taste the mixture and if you think it needs more salt, pepper, thyme, etc. add it now, to taste.
Gently spoon the mixture into the pie plate on top of the pie crust.
Now you will prepare to place the top pie crust over the top but first cut out 4 to 5 small slits into the top of the pie dough with a sharp knife so the steam can be released as the pie cooks. A star-shape is what I did for this pot pie.
Place the top pie crust over the top and crimp the edges of the pie dough by pinching the top and bottom of the dough together between your fingers, and repeat all along the edges of the pie to seal. Tip - For good measure as a steam valve, prick the very center 5 or 8 times with the very tip of a sharp paring or small knife.
Place the pie dish on a baking sheet, and put the whole thing in the oven. Tip - The baking sheet will catch any bubble-overs that occur as the pie bakes so it doesn't burn on the bottom of your oven (less potential cleanup for you).
Bake for 35 to 40 minutes, or until the crust is golden brown, and the filling is bubbling (you will be able to see it because of the slits you made in the top crust). Check pie at 25 minutes and if it seems that the crust is browning too quickly, either drape a sheet of foil loosely over the top (tenting the pan) or carefully apply strips of foil around the edges of the crust only to shield it from browning.
Serve immediately. Pie will keep airtight in the fridge for up to 5 days and in the freezer for up to 3 months, noting that the crust of the leftovers will not be as flaky and light.

Notes

*Potatoes: Almost any kind of potato is fine including Russet, Yukon Gold, baby Yukon gold, red, baby red, etc.
**Thyme: I used 1/2 teaspoon fresh. Dried may be substituted and normally you use half the amount of dried as you do fresh, so 1/4 teaspoon although a bit more if you'd like is fine, to taste.
***Milk: I recommend 2% or whole milk for the recipe. I don't recommend skim (too thin) nor cream (too thick) although half-and-half is probably fine. I've never used a plant-based milk but if trying one, I would look for something thicker like a cashew or oat milk rather than a rice milk.
****Vegetables: I prefer frozen to canned vegetables. If using frozen, they don't have to be totally thawed before adding them to the mixture. If using canned, be sure to drain well, and rinse if desired. Chances are if you're making a pot pie, it's the fall or winter, and fresh corn and peas are not in season. However, fresh is great, although likely hard and impractical to source.