Tasty Turkey Pot Pie Recipe
Nothing quite says comfort like a warm and savory turkey pot pie. The buttery, flaky crust, combined with the creamy and flavorful filling, makes it a meal that the entire family is sure to love. This turkey pot pie recipe is the perfect dish to make on a cold winter night, when all you want is a cozy and satisfying dinner.
One of the best parts about making a turkey pot pie is that it can be made using leftover turkey from Thanksgiving or Christmas, or you can always use a rotisserie chicken instead. You’ll also need a few other ingredients, such as butter, carrots, celery, onions, and some herbs and spices.
Ingredients Needed
For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, cubed
- 1/2 cup ice water
For the filling:
- 2 tablespoons butter
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups cooked, diced turkey
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon black pepper
- 1 cup frozen peas, thawed
- 1/4 cup half-and-half
- 1 egg, beaten
Instructions
Making the Crust
In a large bowl, combine the flour and salt. Add in the butter and use a pastry blender or two forks to cut it into the flour mixture until it resembles coarse crumbs. Gently stir in the ice water, one tablespoon at a time, until the dough comes together. Turn the dough out onto a floured surface and knead it a few times until it forms a ball. Wrap the dough in plastic wrap and refrigerate it while you make the filling.
Making the Filling
In a large skillet, melt the butter over medium heat. Add the carrots, celery, and onion to the pan and cook for about 5 minutes, or until the vegetables are softened. Sprinkle the flour over the vegetables and stir until combined. Slowly add the broth to the pan and stir until the mixture is combined and thickened. Add in the turkey, thyme, sage, marjoram, and pepper and stir to combine. Stir in the peas, half-and-half, and egg and mix until everything is combined. Remove the pan from the heat and set aside.
Assembly and Baking
Preheat the oven to 375°F. Grease a 9-inch pie plate and set aside. On a lightly floured surface, roll out the dough until it’s about 1/8-inch thick. Transfer the dough to the pie plate and trim the edges, leaving a 1-inch overhang. Pour the filling into the pie plate and fold the dough over the filling. Crimp the edges with a fork. Brush the top of the crust with the beaten egg. Cut 3-4 small slits in the top of the crust for steam to escape. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10-15 minutes before serving. Enjoy!