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Turkey Pot Pie
5 from 2 votes

Turkey Pot Pie

This turkey pot pie is a hearty and classic dinner! It has a flakey crust and a creamy, vegetable and turkey filling that your entire family will go crazy over! 

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 8 slices
Calories: 377 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 package pie crust refrigerated pie crust, or puff pastry at room temperature, homemade
  • 2 Tablespoon butter
  • 1/2 onion diced
  • 2 talks celery chopped
  • 2 medium carrot chopped
  • 2 teaspoon garlic minced
  • 1/2 teaspoon thyme dried
  • 1 teaspoon parsley dried
  • 3 cups turkey cooked, shredded
  • 1/2 cup peas added last, frozen
Sauce
  • 4 Tablespoons butter
  • 1/2 cup flour
  • 2 cups chicken broth
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 cup heavy cream or half & half

Instructions

Vegetable and Turkey mixture
    Cup of Yum
  1. Preheat oven to 375°F. Line a 9 or 10-inch pie dish with one of the packaged pie crusts. Set aside. The other crust will be saved for the top.
  2. Melt the butter in a large skillet over medium-high heat. Add the onion, celery, and carrots. Cook until vegetables are tender, about 5 minutes.
  3. Add the garlic and cook for 1 minute. Add the cooked shredded turkey. Stir all the ingredients together and cook for an additional minute. You can add a splash of chicken broth if the mixture seems a little dry.
  4. Stir in the frozen peas. Remove from heat and prepare the sauce.
Sauce
  1. In a large saucepan, melt the butter over medium-high heat. Gradually add the flour and stir into a paste.
  2. Add the chicken broth and whisk together until the sauce starts to thicken. Add the parsley, thyme, nutmeg, salt, and pepper. Stir until all the ingredients are incorporated.
  3. Stir in the heavy cream. Cook over medium heat, and stir constantly until the sauce thickens.
  4. Pour the sauce over the vegetable/turkey mixture. Stir to combine.
  5. Fill the pie crust in the prepared pan. Top with the second pie crust and form pie edges. Cut and X in the middle of the crust with a knife.
  6. Bake for 1 hour or until fully baked. Remove from oven and let the pie sit for 10 minutes before serving.

Nutrition Information

Serving 1slice Calories 377kcal (19%) Carbohydrates 37g (12%) Protein 5g (10%) Fat 23g (35%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Trans Fat 1g (50%) Cholesterol 23mg (8%) Sodium 535mg (22%) Potassium 222mg (5%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 2929IU (59%) Vitamin C 10mg (11%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 377

% Daily Value*

Serving 1slice
Calories 377kcal 19%
Carbohydrates 37g 12%
Protein 5g 10%
Fat 23g 35%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 23mg 8%
Sodium 535mg 22%
Potassium 222mg 5%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 2929IU 59%
Vitamin C 10mg 11%
Calcium 33mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.