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Classic Turkey Pot Pie with Flaky Buttery Crust

A close-up slice of turkey pot pie recipe showing shredded turkey, carrots, and peas in a creamy sauce under a golden, flaky crust.
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Make this classic turkey pot pie using leftover turkey for a hearty, comforting family dinner. It features tender turkey and vegetables in a creamy sauce, all sealed under a flaky, buttery crust.

Ingredients

Scale
  • 2 cups cooked, shredded turkey
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream or whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 sheets refrigerated pie crust (or homemade flaky crust)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. If using homemade crust, prepare and chill it now. If using refrigerated crust, let it sit at room temperature for 15 minutes.
  2. In a large saucepan, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens.
  5. Stir in the heavy cream, thyme, salt, and pepper. Continue to simmer for 2 minutes until the sauce is rich and creamy.
  6. Remove the saucepan from the heat. Gently stir in the shredded turkey and frozen peas.
  7. Line a 9-inch pie dish with one sheet of pie crust, allowing the excess to hang over the edge. Pour the turkey and vegetable filling into the crust.
  8. Place the second sheet of pie crust over the filling. Trim the edges and crimp them together with the bottom crust to seal. Cut several slits in the top crust to allow steam to escape.
  9. Brush the top crust lightly with the beaten egg wash.
  10. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling hot.
  11. Let the pot pie cool for at least 10 minutes before slicing and serving this hearty family meal.

Notes

  • If you do not have leftover turkey, you can substitute 1.5 pounds of raw turkey breast, diced and cooked in the butter before adding the flour.
  • For an extra flaky crust, use cold butter and handle the dough as little as possible.
  • You can substitute half-and-half for heavy cream if you prefer a slightly lighter sauce.

Nutrition

Find it online: https://delishcraze.com/turkey-pot-pie-recipe/