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Turkey Pot Pie Recipe
5 from 60 votes

Turkey Pot Pie Recipe

Turkey Pot Pie combines diced turkey with vegetables like carrots, celery, potatoes, peas, and hominy in a rich creamy sauce thickened with flour and vermouth. This mixture is enclosed in a buttery pie crust and baked until golden brown. The filling is savory and hearty, perfect for using leftover turkey in a comforting meal.

Prep Time
30 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 16
Calories: 416 kcal
Course: Main Course, Dinner
Cuisine: American

Ingredients

  • 1 pie crust recipe x 4
  • 1 butter unsalted, stick
  • 2 yellow onion peeled and medium diced
  • 2 cups carrot about 4 carrots, peeled and medium diced
  • 1 cup celery about 2 ribs, medium diced
  • 3 garlic finely minced
  • ¼ cup dry vermouth
  • 2/3 cup all-purpose flour
  • 4 cups chicken stock
  • 1 cup heavy cream or milk
  • 1 15 ounce hominy canned, drained
  • 2 cups russet potato about 1 large potato, peeled, medium diced
  • 2 cups pea
  • 6 cups turkey cooked, pulled or small diced
  • ¼ cup parsley finely minced, fresh
  • 1 egg large, whisked
  • sea salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 400°.
  2. Cut the pie dough into 4 even pieces and form them into round balls. Place on a plate and cover, and chill.
  3. Add 1 stick of butter to a large rondeau pot and cook the onions over low to medium heat for 15 to 20 minutes or until browned.
  4. Stir in the carrots, celery, and garlic and sauté over medium heat for 4 to 5 minutes.
  5. Deglaze with vermouth and cook until au sec, or almost gone.
  6. Stir in the flour until combined to make a roux.
  7. Pour in the chicken stock and turn the heat to high and stir until it becomes very thick.
  8. Stir in the heavy whipping cream until combined.
  9. Add the hominy, potatoes, turkey, peas, parsley, salt, and pepper, and mix. Cover with a lid and set aside.
  10. Roll out each pie dough until it easily covers a 9” pie pan.
  11. Take two of the rolled-out pie doughs and place one each into a 9” pan and form it to the sides of it, making sure it’s completely covered. It’s ok if there is quite a bit hanging over.
  12. Evenly distribute the turkey pot pie filling between the two pie pans with pie dough and smooth it out.
  13. Place the other two rolled-out pie doughs over top of each of the pie pans with filling.
  14. Cut or tear off any excess pie dough around the outside and pinch the top and bottom pie dough together. Do this all the way around each pie to form the pie dough. You can also press the dough together using a fork.
  15. Using a pastry brush, brush the top of the pie dough completely with a whisked egg.
  16. Make a couple of slits in the dough using a knife so that air can escape.
  17. Bake at 400° for 40 to 45 minutes or until the crust is golden brown.
  18. Cool the pot pies for 10 minutes before serving.

Notes

  • Make-ahead: Pre-bake the pot pies, cover, and reheat the next day for convenience.
  • Store leftovers covered in the refrigerator for up to five days or freeze for up to six months; thaw in the refrigerator before reheating.
  • To reheat, bake covered at 350°F for 15 to 20 minutes if refrigerated, or 40 to 45 minutes if reheating from frozen.
  • Additional vegetables like sautéed mushrooms, butternut squash, or corn can be added to the filling for variety.
  • This recipe makes two 9-inch pot pies but can be halved if preferred for smaller portions.

Nutrition Information

Calories 416kcal (21%) Carbohydrates 41g (14%) Protein 20g (40%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Trans Fat 0.01g (1%) Cholesterol 64mg (21%) Sodium 447mg (19%) Potassium 471mg (10%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 3173IU (63%) Vitamin C 12mg (13%) Calcium 51mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 416

% Daily Value*

Calories 416kcal 21%
Carbohydrates 41g 14%
Protein 20g 40%
Fat 19g 29%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.01g 1%
Cholesterol 64mg 21%
Sodium 447mg 19%
Potassium 471mg 10%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 3173IU 63%
Vitamin C 12mg 13%
Calcium 51mg 5%
Iron 3mg 17%

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