You may have some leftover turkey in the near future, and you may want something new to do with all that meat. Turkey pot pie is a great way to use up leftovers from your Thanksgiving meal. It comes together easily and is so satisfying. A flaky, buttery crust wraps the savory turkey filling like a delicious present.
Meat pie is a very old food with roots as far back as ancient Greece and Rome. I think they were on to something pretty fantastic all those years ago. Many cultures around the globe have their own version of meat pie. We love meat in a pastry shell in America too. Pot pies have stood the test of time. Turkey pie is a classic.
This turkey pot pie recipe is absolutely scrumptious. There’s plenty of meat, and the sauce in the filing is creamy and flavorful. The delectable crust brings all the flavors and textures together beautifully. My family gave this recipe their stamp of approval. I think your family will love this savory pie too. Turkey pot pie is good old fashioned comfort food.
In everything give thanks; for this is God’s will for you in Christ Jesus.
1 Thessalonians 5:18
Turkey Pot Pie
1 double pie crust – homemade or store bought
1 medium onion – diced
2 carrots – diced
2 ribs of celery – diced
4 cloves crushed garlic
6 tablespoons butter
⅓ cup flour
2 cups chicken stock
½ cup heavy cream
2 teaspoons salt
½ teaspoon pepper
1 ½ teaspoons poultry seasoning
1 teaspoon fresh thyme
3 cups cooked shredded turkey
1 cup frozen peas
1 egg – beaten for egg wash
- Preheat oven to 425°
- In a large pot melt the butter over medium heat. Add onions, carrots, celery, and garlic. Cook the veggies until they are soft, about 5 minutes.
- Add the flour, and stir continually for 2 minutes.
- Add the chicken broth and heavy cream. Bring to a simmer and cook for a few minutes until it’s thickened. Stir constantly. Add salt, pepper, poultry seasoning, and thyme. Taste, and adjust spices as needed.
- Stir in cooked turkey and frozen peas. Remove from the heat. Let that sit while you prepare the pastry.
- Roll out one pie crust disk into a 12 inch circle. Roll up the pie dough onto your rolling pin and transfer to a 9 inch pie pan. Carefully let the dough fall into place. Gently press the dough into the pie pan.
- Add the turkey pie filling to the prepared pastry filled pie pan.
- Roll out your second pastry disk into a 10 inch circle. Use the rolling pin to transfer the dough on to the top of the filled pie.
- Cut the top and bottom dough ½ an inch beyond the pie plate. Pinch the top and bottom crusts together to seal the pie. Crimp the crust. Place a finger against the inside edge of the pie dough, then use the thumb and index finger of the other hand to press the pastry into flutes.
- Cut 4 to 6 two-inch slits in the top of the pie to vent. Brush the prepared pie with egg wash.
- Bake for 30 to 35 minutes until the crust on top is golden brown.
- Cool for 15 minutes before serving.
- You can use both white and dark turkey meat. You can also use chicken.
- Use green beans or other vegetables if you prefer.
- If the crust is getting too dark while cooking, cut a 4 inch circle in the center of a square piece of aluminum foil. Loosely place on the pie while it finishes cooking.
- You don’t have to crimp the edge of the pie. It just looks prettier crimped.
Homemade Pie Crust
2 ½ cups all purpose flour
¼ teaspoon salt
1 cup cold butter, diced
1 cup cold water
- In a large mixing bowl add flour and salt. Stir to combine.
- Add the cold butter. Using your hands mix the butter and flour. Grab the mixture and rub it to break it into smaller pieces until it’s a coarse crumb.
- Combine the egg and water in a measuring cup.
- Pour about half the egg mixture into the flour and butter. Using your hands combine until a soft dough forms. Add more of the egg and water as needed. It will come together quickly. Do not over mix. Do not knead the dough. Just bring all of the ingredients together. It should not be crumbly, and it should not be wet.
- Once it’s combined divide the dough into two portions. Flatten each portion into a disk shape and cover in plastic wrap.
- Refrigerate for an hour. Leave the dough on the counter for 20 minutes to soften up a bit before rolling it out.
- Pie dough can be kept in the refrigerator for 48 hours and freezer for up to 6 weeks.
- Do not stretch pie dough when placing it in a pie pan. Stretching the dough causes shrinkage while baking.
- I always use salted butter. Use unsalted if you prefer.
- Keep butter and water cold.
For this recipe and all of my recipes go to Mustard Seed Sentinel, Meghan’s Corner.