I absolutely love this Turkey Pot Pie Recipe because it combines flaky, buttery crust with a cozy, creamy filling that just feels like a warm hug on a chilly day. Whether you’re using up Thanksgiving leftovers or craving comfort food any time of year, this pie hits all the right notes with tender turkey, garden-fresh peas, and rich herbs.
When I first tried making turkey pot pie from scratch, I had no idea it could taste this homemade and comforting without being complicated. You’ll find that making your own crust isn’t as scary as it sounds, and the filling is perfectly creamy without being heavy. It’s a winner that makes me want to invite friends over just so I can share it!
Why You’ll Love This Recipe
- Homemade Flaky Crust: The butter-rich crust is buttery and tender, giving the pot pie an irresistible texture.
- Creamy, Flavorful Filling: Simmering the veggies and herbs with wine and cream creates a luxurious sauce that’s just right.
- Great Use of Leftover Turkey: It’s a fantastic way to make your holiday turkey stretch into another meal everyone will love.
- Family-Friendly Comfort Food: My whole family goes crazy for this pot pie; it’s the kind of dinner that feels like home.
Ingredients You’ll Need
To make this Turkey Pot Pie Recipe, you’ll want to gather fresh, quality ingredients that work together for a rich crust and a deeply flavorful filling. Shopping for good butter and fresh herbs really makes a difference, and I always recommend using frozen peas over canned for best texture.
- Butter: Use cold, unsalted butter for the crust and a few tablespoons for the filling to maximize flakiness and flavor.
- All-purpose flour: This is your base for the crust and thickening the creamy filling.
- Kosher salt: Essential for seasoning both the dough and filling perfectly.
- Granulated sugar: A small bit adds balance to the crust’s flavor.
- Apple cider vinegar: This little addition in the dough helps keep it tender and flaky.
- Ice water: Keep it cold! It helps the butter stay firm in the crust.
- Onion & carrots: Finely diced and cooked down to sweet, tender perfection.
- Garlic: Adds a wonderful aromatic lift to the filling.
- White wine: I love how it adds subtle depth to the creamy sauce without overpowering.
- Heavy cream: Creates that silky, luscious texture in the filling.
- Shredded turkey meat: Perfect way to use leftover or freshly cooked turkey.
- Frozen peas: Adds pops of color and sweetness, plus they keep their texture better than canned.
- Fresh parsley and thyme: These herbs brighten the flavor and give the pot pie a fresh, homemade appeal.
- Freshly ground black pepper: Enhances the savory flavors throughout.
- Flaky salt: The finishing touch for sprinkling on top of the crust for added crunch and flavor.
Variations
One of my favorite things about this Turkey Pot Pie Recipe is how easy it is to personalize. You can tweak it based on what you have in your kitchen or to suit your family’s tastes without losing the soul of the dish.
- Vegetarian Option: I’ve swapped out the turkey for mushrooms and extra veggies before, and it’s still rich and satisfying.
- Dairy-Free Version: Using a dairy-free butter and coconut cream worked well for friends with allergies—just be sure to watch the seasoning balance.
- Spicy Kick: Adding a pinch of cayenne or a few dashes of hot sauce to the filling brings a lovely heat without overpowering the comforting flavors.
- Mini Pot Pies: For parties, I like making this into cute individual pot pies using ramekins—everyone thinks it’s fun and the crust stays extra crisp.
How to Make Turkey Pot Pie Recipe
Step 1: Prepare the Flaky Crust
Start by chilling your butter in the freezer for about 15 minutes—that step is a game changer for flaky crust. Then pulse flour, salt, and sugar in your food processor before adding butter chunks until you get a pea-sized texture. Slowly add cold vinegar and ice water, one tablespoon at a time, until your dough just comes together. The key here is that it’s moist but not sticky; if it’s crumbly, add tiny amounts of water carefully.
Step 2: Chill and Roll the Dough
Once your dough forms, turn it onto a lightly floured surface, gently knead it a few times, and divide into two disks. Cover these with plastic wrap and refrigerate for at least an hour. This rest lets the gluten relax and keeps that crust tender and easy to roll.
Step 3: Make the Filling
In a deep skillet over medium heat, melt butter and cook diced onions and carrots until tender (about 7-8 minutes). Add minced garlic, then sprinkle in the flour and stir until it takes on a golden color—this cooks out the raw flour taste. Slowly pour in white wine, simmer until the alcohol cooks off, and then stir in heavy cream. You’ll simmer this mixture until it thickens just right, about 5 minutes. Fold in your shredded turkey, peas, parsley, and thyme, then season well with salt and pepper. Let the filling cool while you prep the crust.
Step 4: Assemble the Pot Pie
Roll out one disk of dough into a large circle (about ¼ inch thick) and carefully place it into a greased 9-inch pie dish, letting the edges hang over a bit. Add the filling, then cover with the second rolled dough disk. Trim and crimp the edges for a pretty finish, cut a few slits in the top to let steam escape, and brush with a little heavy cream. Finish with a sprinkle of flaky salt for texture and flavor.
Step 5: Bake Until Golden and Bubbling
Bake the pie in a 375°F oven for about 1 hour and 15 minutes, or until the crust is golden and the filling bubbles up through the vents. If the edges brown too quickly, cover them with foil to prevent burning. Let sit for 15 minutes after baking—that rest time helps the filling set so each slice comes out clean and delicious.
Pro Tips for Making Turkey Pot Pie Recipe
- Keep Butter Ice Cold: Chilling your butter before mixing with flour helps achieve the perfect flaky crust every time.
- Don’t Overwork the Dough: Mixing the dough just until it comes together ensures it stays tender instead of tough.
- Cool the Filling Before Assembling: Hot filling can melt your crust or make it soggy—give it time to come to room temperature.
- Cover Pie Edges if Browning Too Fast: Use foil to shield edges from burning but allow the center to keep baking evenly.
How to Serve Turkey Pot Pie Recipe
Garnishes
I like to keep garnishes simple—just a sprinkle of fresh chopped parsley on top right before serving adds a pop of green and freshness. A little flaky sea salt sprinkled on the crust after baking also gives delightful crunch and a bit of extra flavor punch.
Side Dishes
This Turkey Pot Pie Recipe is hearty enough to be a meal on its own, but if you want sides, I usually pair it with a crisp green salad or roasted root vegetables. Something light and bright contrasts well with the rich, creamy pie.
Creative Ways to Present
For a special occasion, I’ve served this turkey pot pie in individual ceramic ramekins—guests love having their own personal pie with beautifully crimped edges. Another idea is to top the pot pie with cut-out shapes from extra dough like leaves or stars for a festive look during holidays.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover pot pie tightly with plastic wrap and keep it refrigerated; it stays great for up to 3 days. When I grab it for lunch, the flavors have even had more time to meld, which I love.
Freezing
If I want to freeze the Turkey Pot Pie Recipe, I freeze it before baking. Wrap it well with foil and plastic wrap, then bake from frozen—just add extra baking time and watch the crust color closely so it doesn’t burn.
Reheating
To reheat leftovers, I always use the oven at about 350°F until warmed through to keep the crust crisp. Microwaving tends to make the crust soggy, so it’s worth the extra oven time if you want that flaky texture.
FAQs
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Can I use store-bought pie crust instead of making my own?
Absolutely! Store-bought crust can save time and still yield a tasty pot pie, though making your own crust adds that extra buttery flakiness and homemade charm that really sets this Turkey Pot Pie Recipe apart. If you use store-bought, look for a high-quality butter crust for the best flavor.
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What can I substitute for white wine in the filling?
If you prefer to skip the wine, you can replace it with extra chicken broth or a mix of broth and a splash of apple cider vinegar for brightness. This keeps the filling flavorful and moist without the alcohol.
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Can I make this recipe ahead of time?
Yes! You can prepare the filling and dough separately a day in advance and refrigerate both. Assemble the pot pie and bake it when you’re ready for dinner or freeze it for later use. Just make sure the filling is cooled before assembling and storing.
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How do I prevent a soggy bottom crust?
Let the filling cool before assembling the pot pie to reduce moisture. Also, make sure your oven is fully preheated and bake the pie long enough to create a crisp crust. Sometimes rolling out the bottom crust slightly thicker helps, too.
Final Thoughts
This Turkey Pot Pie Recipe has become one of my go-to comfort meals that feels both special and doable for any night of the week. If you love cozy, flaky crusts paired with creamy, savory filling, you really should give this a try—it’s the kind of recipe that fills your home with irresistible smells and your family with happy smiles. Trust me, once you make this, it might just become your favorite way to enjoy turkey!
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Turkey Pot Pie Recipe
- Prep Time: 45 mins
- Cook Time: 1 hr 15 mins
- Total Time: 2 hrs
- Yield: 6 – 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A classic homemade Turkey Pot Pie featuring a flaky butter crust and a rich, creamy filling loaded with shredded turkey, peas, carrots, and fresh herbs. This comforting dish is perfect for using leftover turkey and makes a hearty meal for family gatherings or cozy dinners.
Ingredients
Crust
- 1 1/2 cups (3 sticks) butter, cut into small pieces
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp kosher salt
- 2 Tbsp granulated sugar
- 1 1/2 Tbsp apple cider vinegar, chilled
- 6 Tbsp ice water, plus more if needed
Filling
- 3 Tbsp butter, plus more for greasing baking dish
- 1 medium onion, finely diced
- 2 medium carrots, peeled and medium diced
- 4 cloves garlic, minced
- 3 Tbsp all-purpose flour
- 3/4 cup white wine
- 1 1/3 cups heavy cream, plus 2 tablespoons for brushing
- 2 1/2 cups shredded turkey meat
- 1 1/2 cups frozen peas
- 3 Tbsp freshly chopped parsley
- 3 sprigs thyme, stems removed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Flaky salt, for sprinkling
Instructions
- Prepare the crust dough: Place butter into freezer for 15 minutes. In a large food processor, pulse flour, salt, and sugar to combine. Add chilled butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar and 4 tablespoons ice water through the feed tube 1 tbsp at a time until dough just comes together—moist but not sticky or too crumbly. Add extra ice water 1 tsp at a time if needed. Turn out onto floured surface, knead briefly, divide into two disks, wrap in plastic, and refrigerate at least 1 hour.
- Cook the filling: Preheat oven to 375°F. In a large, deep skillet over medium heat, melt butter. Add diced onions and carrots; cook until softened, about 7-8 minutes. Add garlic and cook briefly. Stir in flour and cook until golden and bubbling. Gradually whisk in white wine and simmer until alcohol smell cooks off, about 3 minutes.
- Add cream and thicken: Slowly stream in heavy cream while stirring and cook until mixture boils and thickens slightly, about 5 minutes. Remove from heat.
- Combine filling ingredients: Fold in shredded turkey, frozen peas, parsley, and thyme. Season generously with kosher salt and freshly ground black pepper. Allow filling to cool until ready to assemble pie.
- Assemble the pot pie: On a lightly floured surface, roll out one dough disk to about 1/4″ thickness and fit into a greased 9″ pie dish or deep skillet. Trim edges to leave a 1″ overhang. Add cooled filling. Roll out second dough disk similarly and place over filling. Trim, crimp edges to seal, and cut slits on top for steam release. Brush top crust with remaining heavy cream and sprinkle flaky salt over the crust.
- Bake the pot pie: Bake in preheated oven for approximately 1 hour and 15 minutes or until crust is golden and filling is bubbling. If crust edges darken too fast, cover them with foil to prevent burning.
- Cool and serve: Let the pot pie cool for 15 minutes after baking to allow filling to set before slicing and serving.
Notes
- Use chilled butter and ice water to ensure a flaky crust.
- If dough is too crumbly, add ice water gradually one teaspoon at a time.
- Substitute white wine with chicken broth if preferred or to keep it alcohol-free.
- Leftover turkey works great for this recipe.
- Cover crust edges with foil if they brown too quickly during baking.
Nutrition
- Serving Size: 1 serving (1/6 of pie)
- Calories: 580
- Sugar: 4g
- Sodium: 440mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 110mg
