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Turkey Pot Pie (with All-Butter Pie Crust)

A delicious turkey pot pie for leftover thanksgiving turkey, with a golden all-butter pie crust and delicious, savory filling.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: American
Keyword: Turkey Pot Pie, Turkey Pot Pie Crust Recipe, Turkey Pot Pie Recipe
Servings: 6
Author: Jennifer Pallian BSc, RD

Ingredients

  • 3 tbsp butter
  • 1 medium onion cut in 1/2" dice
  • 1 medium carrot peeled, cut in 1/2" dice
  • 1 medium stalk celery cut in 1/2" dice
  • 2 tsp kosher salt divided, more to taste
  • 3 tbsp all purpose flour
  • 2 ½ cups turkey or chicken broth
  • ½ cup whole milk
  • ½ cup heavy cream
  • Up to 1 cup leftover gravy (OPTIONAL)
  • ¼ tsp freshly-ground black pepper
  • ½ large russet potato peeled, cut in 1/2" dice
  • ½ cup frozen peas
  • 2 cups coarsely chopped leftover cooked turkey or rotisserie chicken
  • 1 tbsp minced fresh parsley
  • 1 heaped tbsp minced fresh herbs sage, rosemary, thyme or a mix
  • 1 double pie crust
  • 1 egg whisked with 1 tbsp water for egg wash

Instructions

  • Heat butter in a large saucepan over medium heat.  Cook onion, carrot and celery with 1 tsp salt until soft, about 7 minutes.  
    Sprinkle vegetables with flour and stir to coat. Cook, stirring, for a minute, then add the broth, milk and cream (and leftover gravy, if you have it!).  
    Bring to a simmer, add pepper and 1 tsp more salt. 
    Add potato, cover, and cook until tender, about 12 minutes.
  • Remove from heat and stir in frozen peas, leftover turkey and herbs.
    Taste and add more salt and pepper as needed.
    Let cool for 30 minutes (or see notes for quick-cool method).
  • Meanwhile, preheat oven to 375ºF with a baking sheet or pizza stone placed on the lowest oven rack.  
    Roll out bottom pie crust (if using) to about 12" and gently transfer to a 9x2" pie dish. Chill in the freezer for 10 minutes.  
    When filling has cooled and oven is hot, pour filling into frozen pie crust.  Roll out top crust slightly larger than the pie plate and drape it over the filling, pinching it together with bottom crust.
    Cut a few slits for steam vents and brush with egg wash.
    Bake on preheated baking sheet/stone for about 35 minutes, until crust is golden and filling is bubbling out.

Notes

Speed-cool method: spread the hot filling on a sheet pan and chill for 10–15 minutes in the fridge or freezer.

Nutrition

Calories: 344kcal | Carbohydrates: 29g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 1447mg | Potassium: 367mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2388IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 2mg