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Turkey Pot Pie Recipe

Turkey Pot Pie Recipe

★★★★★

5.1 from 30 reviews
  • Author: Lila
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Diet: Low Fat

Description

This classic Turkey Pot Pie recipe features a flaky homemade pie crust filled with a savory mixture of shredded turkey, mushrooms, carrots, peas, and herbs in a creamy gravy. Perfect for using up leftover turkey, this comforting dish is baked to golden perfection and served warm, making it an ideal hearty meal for family gatherings or cozy nights.

Ingredients

Scale

Pie Crust

  • 2 1/2 cups all-purpose flour (plus more for dusting)
  • 1 teaspoon white granulated sugar
  • 1/2 teaspoon salt
  • 1/2 lb cold unsalted butter (diced into 1/4″ pieces)
  • 6 tablespoons ice-cold water

Filling

  • 4 cups cooked turkey (shredded)
  • 6 tablespoons unsalted butter
  • 1 small yellow onion (chopped)
  • 1 cup shredded carrots
  • 8 oz mushrooms (stems discarded and caps sliced)
  • 4 cloves garlic (minced)
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon fresh rosemary (finely chopped)
  • 1 cup frozen peas (do not thaw)
  • 1/4 cup parsley finely chopped (plus more to garnish)
  • 1 egg beaten (for egg wash)

Instructions

  1. Prepare Homemade Pie Crust: In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.
  2. Add Butter: Add the cold diced butter to the flour mixture and pulse until it resembles coarse crumbs about the size of peas. The mixture should look dry and sandy.
  3. Add Icy Water: Gradually add the 6 tablespoons of ice-cold water and pulse just until the dough begins to form moist clumps. Test by pressing between your fingers; if it holds together, it’s ready. Add water sparingly if needed.
  4. Form Dough Ball: Transfer the dough to a clean surface, gather into a ball without kneading, then divide into two equal parts. Flatten each into disks.
  5. Refrigerate: Wrap the dough disks in plastic wrap and chill in the refrigerator for at least 1 hour before use.
  6. Melt Butter for Filling: In a Dutch oven or large pot, melt 6 tablespoons of unsalted butter over medium heat.
  7. Sauté Vegetables: Add chopped onions and shredded carrots, sautéing for 8-10 minutes or until vegetables are soft.
  8. Add Mushrooms and Herbs: Stir in sliced mushrooms, minced garlic, rosemary, thyme, dried basil, and oregano. Sauté for an additional 5 minutes until mushrooms soften.
  9. Add Flour: Sprinkle 1/3 cup flour over the vegetables, stirring constantly for 1-2 minutes to cook out the raw taste.
  10. Add Broth and Cream: Gradually pour in chicken broth, stirring well to combine. Add heavy cream and stir again. Bring to a boil and cook 1-2 minutes until thickened to gravy consistency.
  11. Season: Add salt and black pepper, then taste and adjust seasoning as desired.
  12. Add Turkey and Peas: Stir in shredded turkey, frozen peas, and chopped parsley. Remove from heat and set aside to cool slightly.
  13. Preheat Oven: Heat your oven to 425°F (220°C).
  14. Roll Out Dough: Roll one chilled dough disk into a 12-inch circle and carefully place it into a 9-inch pie dish.
  15. Add Filling: Spoon the turkey filling evenly over the bottom crust.
  16. Top Crust: Roll out the second dough disk into a 10-inch circle and place it over the filling. Fold excess dough underneath the bottom crust and crimp edges to seal.
  17. Cut Vents: Cut five small slits in the top crust to allow steam to escape during baking.
  18. Egg Wash: Brush the top crust with the beaten egg and sprinkle lightly with sea salt and black pepper.
  19. Bake: Bake for 30-35 minutes until the crust is golden brown. If edges brown too fast, cover them loosely with foil.
  20. Rest and Serve: Allow the pot pie to rest for 15 minutes at room temperature before slicing and serving. Garnish with additional parsley if desired.

Notes

  • Use cold butter and ice water when making the crust to keep it flaky.
  • Do not overwork the dough to avoid tough crust.
  • Ensure the filling cools slightly before adding to crust to prevent sogginess.
  • Leftover turkey is perfect for this recipe.
  • You can substitute chicken for turkey if preferred.
  • Cover pie edges with foil if they brown too quickly.
  • Letting the pie rest before serving helps the filling set for cleaner slices.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/6 of pie)
  • Calories: 450
  • Sugar: 4g
  • Sodium: 700mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 80mg

Keywords: turkey pot pie, homemade pie crust, leftover turkey recipe, savory pot pie, comfort food, easy dinner

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