Print

Turkey Pot Pie

Turkey Pot Pie - recipe card
Print Recipe
Print Recipe

A golden, flaky double-crust pot pie filled with tender turkey, sweet carrots, and peas in a rich, herb-scented gravy. The filling is thick enough to hold its shape when sliced, while the all-butter crust shatters at the touch of a fork.

Ingredients

Scale
  • For the crust:
  • 2 1/2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 cup unsalted butter, cold, cut into 1/2-inch cubes
  • 1/4 cup ice water, plus more as needed
  • For the filling:
  • 4 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 1 cup carrots, peeled and diced into 1/4-inch pieces
  • 1 cup celery, diced into 1/4-inch pieces
  • 1/2 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp dried thyme
  • 1/4 tsp dried sage
  • 3 cups cooked turkey, shredded or cut into 1/2-inch pieces
  • 1 cup frozen peas, thawed
  • 1 large egg, beaten with 1 tbsp water for egg wash

Instructions

  1. Make the crust: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces remaining.
  2. Sprinkle 1/4 cup ice water over the flour mixture and toss with a fork until the dough begins to clump. Squeeze a small handful; if it holds together, it’s ready. If crumbly, add ice water 1 tablespoon at a time, up to 2 tablespoons more.
  3. Turn the dough out onto a lightly floured surface and gather into two disks, one slightly larger than the other. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
  4. Preheat oven to 400°F (204°C) with a rack in the lower third. Have ready a 9-inch deep-dish pie plate.
  5. Make the filling: In a large saucepan over medium heat, melt the butter. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8 minutes.
  6. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to eliminate the raw flour taste. The mixture will look pasty.
  7. Gradually whisk in the chicken broth, then the milk. Add the salt, pepper, thyme, and sage. Bring to a simmer and cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
  8. Stir in the turkey and peas and cook until heated through, about 2 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly while you roll out the crust.
  9. On a lightly floured surface, roll the larger disk of dough into a 12-inch circle, about 1/8 inch thick. Transfer to the pie plate, pressing gently into the corners and letting the edges overhang. Trim excess dough to a 1-inch overhang.
  10. Spoon the filling into the crust, spreading it evenly. Roll the second disk into an 11-inch circle. Brush the rim of the bottom crust with egg wash, then lay the top crust over the filling. Press the edges together to seal, then trim and crimp decoratively. Cut four 1-inch slits in the top crust to allow steam to escape.
  11. Brush the top crust lightly with egg wash. Place the pie on a rimmed baking sheet to catch drips. Bake for 20 minutes, then reduce oven temperature to 375°F (190°C) and continue baking until the crust is deep golden brown and the filling bubbles through the slits, 25 to 30 minutes more.
  12. If the crust browns too quickly, tent loosely with aluminum foil. Let the pie rest on a wire rack for at least 15 minutes before slicing to allow the filling to set.

Notes

Storage: Cover leftovers and refrigerate for up to 4 days. Freeze baked pie slices or whole pie (unbaked) for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat individual slices in a 350°F (177°C) oven for 15-20 minutes, or until heated through and crust is crisp; microwave in 30-second bursts if desired, though crust will soften. To bake a frozen unbaked pie, do not thaw; bake at 375°F (190°C) for 60-75 minutes, covering edges with foil if needed.

Nutrition

Keywords: turkey pot pie, homemade pot pie, turkey pot pie recipe, double crust pot pie, creamy turkey filling, comfort food, Thanksgiving leftovers, all-butter pie crust, savory pie, family dinner

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