Turkey Pot Pie Recipe

A slice of turkey pot pie on a white plate.

5 from 7 votes

Turkey Pot Pie Recipe

Turkey Pot Pie Recipe is filled with leftover turkey, tender vegetables, and homemade gravy inside a flaky pie crust for an easy favorite.

Prep Time1 20

Cook Time40

Rest Time1 30

Total Time3 30

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 medium russet potato peeled and cubed
1 cup sliced carrots
1 cup frozen peas
½ cup corn
2 (9-inch) pie crusts unbaked
2 tablespoons unsalted butter
½ cup all-purpose flour
1 teaspoon garlic salt
¼ teaspoon pepper
2 cups chicken broth
⅔ cup milk
1½ - 2 cups chopped turkey
1 egg

Instructions

Preheat the oven to 375°F.
Place potatoes in a large pot and cover with water. Bring to a boil for 10 minutes, then add carrots, peas, and corn and boil for 15 minutes more. Remove from the heat, drain the water and set aside.
Place bottom crust in a 9-inch pie plate and bake for 5 minutes.
While the crust is baking, cook butter in a saucepan over medium heat. Once butter is melted, stir in flour, garlic salt, and pepper. Slowly whisk in chicken broth and milk and heat until thickened, 5–6 minutes. Add turkey and veggies and mix together.
Remove bottom crust from the oven and pour the chicken broth mixture into the crust.
Cover with the top pie crust, making sure to seal the edges. Cut four (2-inch) slits on the top with a sharp knife to allow steam to escape.
Create an egg wash by whisking the egg with a little water. Brush egg wash on top the pie crust.
Bake for 40–45 minutes, or until the top is golden brown.
Let rest for at least 30 minutes before cutting and serving.

Video

Notes

Recipe Tips.

Let the filling thicken fully before adding it to the pie so it slices neatly after baking.
Blind bake the bottom crust for the best chance of avoiding a soggy crust.
Place the pie on a baking sheet to catch any filling that bubbles over during baking.
Allow the pie to rest for at least 30 minutes so the filling sets before slicing.

Store. Keep cooled leftover turkey pot pie store covered or in an airtight container in the refrigerator for 3-5 days.

Freeze. Double-wrap the cooled pie with plastic wrap and again with foil. Freeze for up to 3 months. Heat the oven to 350°F and bake until warmed throughout. Smaller portions can also be heated up in the microwave.

Make a freezer meal.

Freeze the filling.Allow the turkey and vegetable filling to cool and put it in a freezer Ziploc. Freeze for up to 3 months. Thaw before adding it to the pie crust and baking.
Freeze unbaked pot pie. Allow the filling to cool all the way before adding it to a metal or foil pie pan and topping it with the crust. Do not add the egg wash until you're ready to bake it. Wrap the entire pie with plastic and again with foil. Label and freeze for 2-3 months. Thaw, add the egg wash, and bake. You can also bake straight from frozen: Cover the pot pie with foil and bake for 30-40 minutes. Remove the foil and bake for another 30 minutes, or until bubbly and the crust is browned.

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