Turkey Pot Pie

Name: Turkey Pot Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 people
Ingredients: ¼ cup (½ stick / 57 g) unsalted butter; 1 large yellow onion; 2 teaspoons garlic; 3 cups (420 g) leftover cooked turkey; 1 ½ cups (234 g) frozen diced potatoes; 1 package (12 ounces) frozen peas and carrots; 1 can (15.25 ounces) corn kernels; ½ cup (62.5 g) all-purpose flour; 2 cups (480 g) turkey broth; ½ cup (122.5 g) whole milk; 1 teaspoon kosher salt; ½ teaspoon black pepper; ¼ teaspoon dried thyme; ¼ teaspoon dried oregano; 2 pie crusts; 1 large egg

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
8 people
Calories
651 kcal
Course
Main Course, Dinner

Turkey Pot Pie

Iris Hanson

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Turkey Pot Pie is a delicious, hearty, and comforting meal made with a creamy filling of diced turkey, mixed vegetables, and a flaky pie crust. It is perfect for a cozy dinner or for using up leftover turkey from your Thanksgiving feast!

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Ingredients

Servings

¼ cup (½ stick / 57 g) unsalted butter
1 large yellow onion, diced (about 1 1/2 cups)
2 teaspoons garlic minced
3 cups (420 g) leftover cooked turkey, diced
1 ½ cups (234 g) frozen diced potatoes
1 package (12 ounces) frozen peas and carrots
1 can (15.25 ounces) corn kernels, drained
½ cup (62.5 g) all-purpose flour
2 cups (480 g) turkey broth, or chicken broth
½ cup (122.5 g) whole milk
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon dried thyme
¼ teaspoon dried oregano
2 pie crusts, storebought or homemade
1 large egg, beaten

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Instructions

Preheat oven to 375°F.
To a large pot or Dutch oven over medium heat, add butter. Once melted, add onions and cook until softened, 3-5 minutes. Add garlic and cook for 1 more minute.
Add turkey, potatoes, frozen peas and carrots, and corn. Mix well.
Sprinkle flour evenly over mixture, stirring to coat everything.
Add turkey broth and milk. Simmer, stirring often, until thickened (about 7 minutes).
Add salt, pepper, thyme, and oregano. Stir to combine.
Onto a lightly floured surface, roll out one of the pie crusts into a 12-inch circle. Place into a 9-inch deep dish pie pan, overlapping the sides.
Pour the turkey filling into crust.
Roll out the second pie crust into a 12-inch circle and place it over the filled pie. Seal the edges and trim excess dough. Crimp the edges with your fingers or a fork.
Brush the top crust with the beaten egg.
Using a sharp knife, cut 4-6 small slits into the pie crust for venting.
Bake for 50-55 minutes, or until the top crust is golden brown. Use a pie shield* if the crust is getting too brown around the edges before the pie is done. Let the pot pie rest for 5-10 minutes before serving.

Notes

*How to make a Pie Foil Shield
If the crust is browning too quickly, create an aluminum foil barrier around the edge of the crust. You don’t have to put it on right away, just when you notice the edges are starting to brown. Tear off a square of foil large enough to cover your pie and fold it twice to make a square. Using scissors, cut a pie-shaped circle out of the middle. When you unfold the foil, you should have a foil ring. Place shield over pie and crimp lightly to hold it in place before returning the pie to the oven.