Turkey Pot Pie Recipe

Print Recipe

5 from 7 votes

Rich and savory double crust pot pie made with chicken or turkey.

Prep Time45

Cook Time45

Cooling30

Total Time2

Course: Dinner, Main Course

Cuisine: American

Keyword: dinner, holiday, main course, pot pie, turkey

Servings: - 8

Calories: 491kcal

Author: Tricia

Ingredients

4 tablespoons unsalted butter (2-ounces or 57g)
1 large onion, diced
1 rib celery, diced
1 large carrot, diced
⅓ cup all-purpose flour (44g)
2 cups low-sodium chicken broth (16-ounces or 488g)
½ cup whole milk (4 ½-ounces or 128g)
½ teaspoon salt (more or less to taste)
1 teaspoon fresh ground pepper
1 teaspoon fresh thyme leaves
1 pinch of garlic powder
1 pinch of cayenne pepper (optional)
1 cup frozen green peas (5-ounces or 146g)
3 cups chopped or shredded cooked turkey, or chicken (14.5-ounces or 418g)
2 unbaked pie crusts rounds, homemade or store-bought
1 large egg, mixed with 1 tablespoon water for egg wash
1 teaspoon sesame seeds, for garnish

Instructions

Melt the butter in a large skillet over medium heat. Cook the chopped onion, celery and carrots until soft, about 5 minutes. Stir in flour and cook, stirring constantly, about 3-4 minutes.
Slowly whisk in the chicken broth and milk and bring to a simmer. Continue cooking and stirring occasionally until thickened, about 5 minutes. Remove from the heat.
Add the salt, pepper, garlic powder, cayenne (if using), frozen peas and turkey. Gently fold together with a spatula. Check the seasoning and add more salt and pepper as needed. Set aside to cool for 20-30 minutes.
Preheat oven to 375°F. Place a foil lined, rimmed baking sheet or baking stone in the oven to preheat. *
While the filling is cooling, roll out half the pastry and fit into the bottom of a 9-inch deep dish pie plate. Roll out the top crust and have it ready to use as soon as the filling is added.
Pour the cooled turkey mixture into the prepared crust. Quickly top with the second pastry. Trim the excess crust and fold under sealing the pastry with the bottom crust. Crimp the edges in a decorative pattern. Cut 4 or 5 slits in the top crust to vent. Brush the entire top crust with the egg wash. Sprinkle with sesame seeds.
Place the pot pie on the preheated baking sheet. Bake for 45 to 50 minutes or until the filling is bubbly and the crust is golden brown.

Notes

Use our recipe for homemade Perfect Pie Crust in 3 Easy Steps found HERE. Or, if desired, use pre-made refrigerated pie crust.
* Baking the pie on a preheated baking sheet or stone will encourage browning of the bottom crust and help avoid a soggy bottomed pie.
The pot pie filling can also be baked in individual ramekins topped with a single pie crust instead of a double crust. Place 4 to 6 ramekins on a foil lined baking sheet and cut pastries to fit on top. Brush the egg wash around the tops of the ramekins to help the crust adhere.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition