Description

Craving a comforting, classic dish that transforms leftover turkey into a creamy, veggie-packed masterpiece? What if you could top a rich, savory filling with a flaky, golden pie crust in one dish? Turkey Pot Pie is your answer—a 5-star-rated dish from 23 reviews, perfect for post-holiday meals, family dinners, or cozy gatherings.

Ingredients

Here’s the lineup for 8 servings. Each ingredient plays a key role, with swaps for flexibility.

Unbaked pie crust (1 disc, homemade or store-bought): Forms the flaky, golden topping. Sub: Gluten-free pie crust or puff pastry.
Unsalted butter (3 tablespoons, 43g): Creates a rich base for the gravy. Sub: Olive oil or vegan butter.
Yellow onion (1/2 cup chopped, 65g, 1/2 medium onion): Adds savory depth. Sub: White onion or shallots.
Carrots (1 cup sliced or diced, 120g, 1-2 large or a handful of baby carrots): Provide sweet crunch. Sub: Parsnips or sweet potato.
Celery (1 cup sliced or diced, 120g, 2-3 stalks): Adds crisp, earthy flavor. Sub: Fennel or green beans.
Mushrooms (1 cup roughly chopped, 120g): Bring savory, umami depth. Sub: Zucchini or eggplant.
Garlic (3 cloves, minced): Enhances savory warmth. Sub: 1 teaspoon garlic powder.
All-purpose flour (1/4 cup, 31g, spooned & leveled): Thickens the gravy. Sub: Gluten-free flour or 2 tablespoons cornstarch.
Salt (1 teaspoon): Boosts flavors. Sub: Kosher salt or low-sodium alternatives.
Black pepper (1/2 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
Dried thyme leaves (1 teaspoon): Provides earthy, herby notes. Sub: Dried oregano or Italian seasoning.
Dried rosemary (1/2 teaspoon, finely chopped, or more thyme/s sage): Adds piney depth. Sub: Dried sage or fresh herbs (1 tablespoon).
Chicken or turkey broth/stock (2 cups, 480ml): Forms the flavorful gravy base. Sub: Vegetable broth for vegetarian.
Whole milk (1/2 cup, 120ml): Adds creaminess to the gravy. Sub: Half-and-half or unsweetened plant-based milk.
Frozen peas (1 cup, or other vegetable): Add color and sweetness. Sub: Frozen corn, green beans, or mixed veggies.
Cooked turkey (3 cups, 370g, chopped or shredded): Hearty protein for filling. Sub: Cooked chicken or tofu for vegetarian.
Egg wash (1 large egg beaten with 1 tablespoon milk): Ensures a golden crust. Sub: Milk or plant-based milk for vegan.

These ingredients are pantry-friendly, especially for post-holiday leftovers, creating a wholesome, comforting dish.

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Instructions

Ready to start? You’ll need a large skillet, a 9-inch pie dish, a rolling pin, and a pastry brush. These steps are simple, with tips for success.

Prep the pie dough: At least 2 hours ahead, prepare one disc of homemade pie crust through step 5 of a standard pie crust recipe (or use store-bought). Chill in the refrigerator for at least 2 hours. Save the second disc for another pie. Tip: Keep dough cold for a flakier crust; prep the day before to save time.
Make the filling: Melt 3 tablespoons butter in a large skillet or pot over medium heat. Add 1/2 cup chopped onion, 1 cup carrots, 1 cup celery, 1 cup mushrooms, and 3 minced garlic cloves. Cook, stirring occasionally, for 5 minutes until veggies soften and release liquid. Tip: Chop veggies uniformly for even cooking.
Thicken the gravy: Stir in 1/4 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme, and 1/2 teaspoon rosemary until the flour absorbs the liquid. Add 2 cups broth and 1/2 cup milk, stirring to combine. Simmer for 7-8 minutes until thickened into a gravy consistency. Tip: Whisk constantly to avoid lumps.
Add final ingredients: Stir in 1 cup frozen peas and 3 cups cooked turkey. Remove from heat, taste, and adjust salt, pepper, thyme, or rosemary as needed. Cool for 10 minutes (or cover and refrigerate for up to 1 day). Transfer to a 9-inch pie dish. Tip: Cooling prevents a soggy crust.
Preheat oven: Preheat to 375°F (191°C). Tip: Place a baking sheet in the oven to catch drips.
Roll out the crust: On a lightly floured surface with a lightly floured rolling pin, roll the chilled pie dough into an 11- or 12-inch circle, turning a quarter turn after every few rolls. Lay over the filling in the pie dish. Trim overhang to 1 inch, fold under, and crimp or flute edges with a fork or fingers. Tip: Work quickly to keep dough cold for flakiness.
Finish and bake: Cut 4-5 slits in the crust for steam vents. Brush with egg wash (1 egg beaten with 1 tablespoon milk). Bake for 35-40 minutes until the crust is golden brown. After 20 minutes, cover edges with foil or a pie crust shield to prevent over-browning. Tip: Make a foil shield by cutting a circle with a hole in the center to cover just the edges.
Serve: Cool for 5 minutes, then slice and serve warm. Tip: Use a sharp knife for clean slices.