Description

This classic Turkey Pot Pie recipe features a flaky homemade pie crust filled with a hearty mixture of shredded cooked turkey, sautéed vegetables, aromatic herbs, and a creamy gravy. Perfect for using up leftover turkey, this comforting dish is baked to golden perfection and makes a satisfying meal for the whole family.

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

Make Pie Crust: In a food processor, pulse 2 1/2 cups flour, sugar, and salt a few times. Add the cold diced butter and pulse until the mixture resembles pea-sized coarse crumbs. Add 6 tablespoons ice-cold water and pulse just until moist clumps form. Transfer dough to a surface, gather into a ball without kneading, divide into two disks, cover in plastic wrap, and refrigerate for at least 1 hour.
Prepare Filling: In a Dutch oven over medium heat, melt 6 tablespoons butter. Add chopped onions and shredded carrots, sauté for 8-10 minutes until soft. Add sliced mushrooms, minced garlic, rosemary, thyme, dried basil, and oregano, sauté 5 more minutes until mushrooms soften.
Make Gravy: Stir in 1/3 cup flour and cook 1-2 minutes, then add chicken broth and stir well. Pour in 1/2 cup heavy cream, bring to a boil and cook 1-2 minutes until thickened. Season with 2 teaspoons salt and 1/4 teaspoon black pepper, adjusting to taste.
Add Turkey and Peas: Stir in shredded turkey, frozen peas, and 1/4 cup chopped parsley. Remove from heat and let cool slightly.
Preheat Oven: Preheat oven to 425°F (220°C).
Roll Out Bottom Crust: Roll one chilled dough disk into a 12-inch circle and transfer to a 9-inch pie dish.
Fill Pie: Spoon turkey filling evenly over the bottom crust.
Top Crust: Roll out the second dough disk into a 10-inch circle. Place over filling, fold excess dough under bottom crust edge, and crimp to seal.
Vent and Egg Wash: Cut five small slits in the top crust to release steam. Brush with beaten egg and sprinkle lightly with sea salt and pepper.
Bake: Bake for 30-35 minutes until top crust is golden brown. Cover edges with foil if they brown too quickly.
Rest and Serve: Let pie rest for 15 minutes at room temperature before slicing. Garnish with additional parsley if desired and serve warm.

Notes

Use cold butter and ice-cold water when making the crust to ensure flakiness.
Do not thaw peas before adding to the filling to maintain texture.
If using leftover turkey, ensure it is fully cooked and shredded.
Cover pie edges with foil during baking if they brown too quickly to prevent burning.
Resting the pie after baking helps the filling thicken and makes slicing easier.

Prep Time: 35 minutes
Cook Time: 1 hour 60 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: turkey pot pie, homemade pie crust, leftover turkey recipe, comfort food, classic pot pie, savory pie, holiday leftovers