Ina Garten Turkey Pot Pie Recipe

Ina Garten’s Turkey Pot Pie is pure comfort food done right. Creamy, hearty, and wrapped in a golden crust, this dish turns leftover turkey into a meal that feels intentional and satisfying. It’s warm, filling, and perfect for chilly evenings or post-holiday dinners when you want something familiar but comforting in a new way.

What is Ina Garten’s Turkey Pot Pie?

Ina Garten’s Turkey Pot Pie is a classic baked dish made with tender turkey, vegetables, and a rich, savory sauce, all topped with a flaky pastry crust. The filling is smooth and well-balanced, while the crust adds structure and texture, making it a complete one-dish meal.

Reasons to Try Ina Garten’s Turkey Pot Pie

• Comfort in every bite – Creamy filling with a crisp, golden crust.
• Perfect for leftovers – A smart way to reuse cooked turkey.
• Family-friendly dish – Mild flavors everyone enjoys.
• Make-ahead friendly – Assemble earlier and bake when needed.
• Hearty and filling – Works as a complete meal on its own.
• Classic presentation – Always feels warm and welcoming on the table.

Ingredients Needed to Make Ina Garten Turkey Pot Pie

• 3 cups cooked turkey, chopped or shredded
• 2 tablespoons butter
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken or turkey stock
• ½ cup milk or cream
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme or poultry seasoning
• 1 cup frozen peas
• 1 tablespoon chopped fresh parsley
• 1 sheet puff pastry or pie crust, thawed
• 1 egg, beaten (for egg wash)

Instructions to Prepare Ina Garten Turkey Pot Pie (write in points only)

• Preheat the oven – Set the oven to 400°F (200°C).
• Cook the vegetables – Melt butter in a pan, add onion, carrots, and celery, and sauté until soft.
• Add garlic and flour – Stir in garlic, then sprinkle flour and cook briefly to remove raw taste.
• Make the sauce – Slowly whisk in stock and milk, stirring until thick and smooth.
• Season the filling – Add salt, pepper, thyme, peas, parsley, and turkey; mix gently.
• Transfer to baking dish – Pour the filling into a greased pie dish or baking dish.
• Add the pastry – Lay pastry over the top, trim edges, and cut small slits for steam.
• Brush and bake – Brush with egg wash and bake for 30–35 minutes until golden and bubbling.
• Rest before serving – Let sit for 5–10 minutes before slicing.

What Goes Well With Ina Garten Turkey Pot Pie

• Simple green salad – Adds freshness and balance.
• Steamed green beans – Light and crisp contrast.
• Cranberry sauce – Sweet-tart flavor pairs well with turkey.
• Roasted Brussels sprouts – Complement the savory filling.
• Mashed potatoes – Extra comfort on the side.

Key Tips for Making Ina Garten Turkey Pot Pie (6–7 Points)

• Use cooked turkey only – Raw turkey will not cook evenly in the filling.
• Keep the sauce slightly loose – It thickens as it bakes.
• Cool the filling slightly – Prevents soggy pastry.
• Vent the crust – Small slits release steam and keep it crisp.
• Brush with egg wash – Creates a glossy, golden finish.
• Bake on a tray – Catches drips and prevents mess.
• Rest before cutting – Helps the filling set properly.

Creative Variations of Ina Garten Turkey Pot Pie

• Chicken pot pie version – Swap turkey for cooked chicken.
• Cheesy filling – Add grated Gruyère or Parmesan.
• Vegetable-packed pie – Add mushrooms or corn.
• Herb-forward style – Use fresh rosemary or sage.
• Biscuit topping – Replace pastry with biscuit dough.
• Mini pot pies – Bake in individual ramekins.

Storage Guidelines for Ina Garten Turkey Pot Pie

• Refrigerator storage – Store leftovers for up to 3 days in an airtight container.
• Freezer option – Freeze unbaked pie for up to 2 months.
• Make-ahead tip – Assemble the pie and refrigerate, then bake when ready.

Reheating Tips for Ina Garten’s Turkey Pot Pie

• Oven reheating – Warm at 325°F (165°C) until heated through.
• Cover loosely – Prevents over-browning of the crust.
• Avoid microwaving the whole pie – Softens the pastry too much.

Nutrition Value (per serving)

• Calories: 420
• Protein: 28g
• Carbohydrates: 32g
• Fat: 22g
• Fiber: 3g
• Sodium: 650mg

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FAQs

How do I prevent the bottom of the turkey pot pie from becoming soggy?

Let the filling cool slightly before adding the pastry, and make sure the sauce is thick, not watery. Cutting small slits in the crust allows steam to escape, which helps keep the pastry crisp.

Can I make Ina Garten’s turkey pot pie ahead of time?

Yes, you can assemble the pot pie up to 24 hours in advance and refrigerate it unbaked. Bake it just before serving, adding a few extra minutes if it goes into the oven cold.

What type of crust works best for turkey pot pie?

Puff pastry gives a light, flaky topping and is easy to work with, while traditional pie crust offers a sturdier, classic finish. Both work well as long as the filling is not too hot when added.

Should leftover turkey be added early or late in the filling?

Add cooked turkey at the final stage of making the filling. This keeps the meat tender and prevents it from drying out during baking.

Wrapping Up

Ina Garten’s Turkey Pot Pie is a timeless comfort dish that transforms leftover turkey into a hearty, satisfying meal. Creamy filling, tender meat, and a crisp golden crust come together in a recipe that feels warm, familiar, and deeply comforting. It’s the kind of dish you’ll want to make again every time leftovers appear.