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
Scale
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
