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Classic Turkey Pot Pie with Buttery Flaky Crust

A generous slice of turkey pot pie recipe showing shredded turkey, creamy sauce, carrots, and peas under a golden, flaky crust.
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This recipe transforms your leftover turkey into the ultimate comfort food: a hearty, creamy turkey pot pie wrapped in a buttery, flaky crust. It is a satisfying, soul-warming family meal perfect for using holiday leftovers.

Ingredients

Scale
  • 2 cups cooked, shredded turkey (leftover turkey is perfect)
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 box (14.1 ounces) refrigerated pie crusts (or your homemade flaky crust)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. If using a homemade crust, prepare it now. If using refrigerated crusts, let them sit at room temperature for 15 minutes.
  2. In a large saucepan over medium heat, melt the butter. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Bring to a simmer, then stir in the heavy cream, thyme, salt, and pepper. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
  5. Remove the sauce from the heat. Stir in the shredded turkey and frozen peas until everything is evenly combined. This is your creamy filling.
  6. Line a 9-inch pie dish with one pie crust. Pour the turkey filling evenly into the crust.
  7. Place the second pie crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg wash for a golden finish.
  9. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let the turkey pot pie cool for at least 15 minutes before slicing and serving this hearty family meal.

Notes

  • For an extra flaky crust, use cold butter cut into small cubes when making your dough from scratch.
  • If you do not have leftover turkey, you can poach or bake 1 pound of raw turkey breast and shred it before adding it to the filling.
  • This recipe makes a wonderful weeknight dinner solution when you need a quick comfort food dinner.

Nutrition

Find it online: https://gourmetgaze.com/turkey-pot-pie-recipe-classic-comfort-dinner/