Turkey Pot Pie

Rate this Recipe!

from kristineskitchenblog.com

This turkey pot pie is one of my favorite ways to use leftover roast turkey. My easy all-butter homemade pie crust makes this pot pie truly exceptional. The crust is flaky and tender and the creamy turkey and vegetable filling is perfectly seasoned. This recipe takes a bit of time to put together, but I think you'll find it's well worth it!

Prep Time50

Cook Time35

Resting Time15

Total Time1 40

Servings: servings

Calories: 517kcal

Author: Kristine Rosenblatt

Ingredients

For the Pie Crust

2 ¼ cups all-purpose flour
2 teaspoons granulated sugar
½ teaspoon salt
1 cup cold unsalted butter 16 tablespoons, cut into small cubes
6-7 tablespoons ice-cold water

For the Turkey Pot Pie Filling

4 tablespoons unsalted butter
1 small yellow onion chopped, about 1 ½ cups
3 medium carrots chopped small
3 ribs celery chopped small
3 cloves garlic minced
⅓ cup all-purpose flour
1 ¾ cups low sodium chicken broth one 14.5 ounce can
½ cup milk I used whole milk
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
2 cups chopped leftover roast turkey
½ cup frozen peas

Egg Wash

1 egg
1 tablespoon milk or water

Instructions

Make the Pie Crust

Combine the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, you can prepare the pie crust by hand in a large bowl and use a pastry blender, your fingers, or two forks to work in the butter.) Pulse a few times to mix.
2 ¼ cups all-purpose flour, 2 teaspoons granulated sugar, ½ teaspoon salt
Add the cold butter cubes and pulse 8-10 times, until the largest butter pieces are the size of small peas.
1 cup cold unsalted butter
Add 6 tablespoons of ice-cold water. Pulse just until the dough just starts to come together, adding one more tablespoon of cold water if the dough seems too dry. The dough should still look crumbly at this point, but it should hold together if you press it between your fingers.
6-7 tablespoons ice-cold water
Transfer the dough to a lightly floured work surface. Use your hands to bring the dough together into a ball and then cut the dough in half. Shape each half of the dough into a round disk. Wrap both disks of dough in plastic wrap and place them in the refrigerator while you prepare the pot pie filling.

Make the Turkey Pot Pie Filling

Preheat oven to 425° F.
In a large Dutch oven or other heavy pot, melt the butter over medium heat.
4 tablespoons unsalted butter
Add the chopped onion, carrots and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
1 small yellow onion, 3 medium carrots, 3 ribs celery
Stir in the minced garlic and flour and cook, stirring, for 1 minute.
3 cloves garlic, ⅓ cup all-purpose flour
Stir in the broth and milk, followed by the dried thyme, salt and pepper. Cook, stirring often, until the mixture begins to bubble and thickens, about 2 minutes.
1 ¾ cups low sodium chicken broth, ½ cup milk, 1 teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon black pepper
Remove the pot from the heat and stir in the turkey and frozen peas.
2 cups chopped leftover roast turkey, ½ cup frozen peas

Assemble the Pot Pie

Prepare the egg wash by combining the egg and 1 tablespoon milk or water in a small bowl and whisking until well combined. Set aside.
1 egg, 1 tablespoon milk or water
Take one of the disks of pie dough out of the refrigerator and, on a lightly floured work surface, roll it out to a 12-inch circle. Transfer it to a 9-inch deep dish pie dish by gently rolling the dough circle around your rolling pin. Lightly fit the dough into the pie dish. Do not press it down or the crust may stick to the pie dish after baking.
Similarly, roll the second disk of pie dough out into a 12-inch circle.
Pour the turkey pot pie filling into the bottom pie crust in the pie dish and spread it into an even layer. Place the second rolled out pie crust on top of the pie. Trim the dough overhang to be no more than ½-inch past the rim of the pie dish. Fold the edges of the pie dough under and then use your fingers to crimp as desired for a decorative edge.
Cut a few slits in the top pie crust to let steam escape as the pot pie bakes. Then lightly brush the egg wash all over the pie crust. (This will help it to get a nice golden sheen as it bakes.)
Bake for 30-35 minutes, until crust is golden brown. (Check on the pot pie as it bakes and cover loosely with a piece of foil if the crust is browning too quickly.)
Let rest for 10-15 minutes and then serve.

Notes

Leftover turkey pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing an Unbaked Turkey Pot Pie: You can bake a turkey pot pie straight from the freezer. Make the pie in a metal or foil pie pan, because a glass pan could shatter if you place it in the oven cold from the freezer. Let the filling cool, then assemble the pot pie but do not add the egg wash. Wrap airtight and freeze for up to 3 months. Bake the frozen pot pie, covered with foil, for 30 minutes at 425° F. Then brush on the egg wash and bake uncovered for 35 more minutes or until the pot pie is at least 165° F in the center.
To make pie dough ahead: Wrap each of the 2 disks of pie dough tightly in plastic wrap and store in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw frozen pie dough overnight in the refrigerator before rolling out. If the chilled dough is too firm to roll out, let it sit at room temperature for a few minutes to take the chill off.

Nutrition

Nutrition information is only an estimate.