Description
This classic Turkey Pot Pie recipe features a rich, buttery crust filled with a creamy mixture of shredded turkey, peas, carrots, and a savory herb-infused sauce. Perfect for using leftover turkey, this comforting dish is baked to golden perfection with a flaky top crust and a luscious filling that will warm up any meal.
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: Chill the butter in the freezer for 15 minutes. In a large food processor, pulse together the flour, kosher salt, and sugar until combined. Add the chilled butter and pulse until the mixture resembles pea-sized and some slightly larger pieces. While the machine is running, add the apple cider vinegar and 4 tablespoons of ice water through the feed tube, one tablespoon at a time, until the dough just comes together and feels moist but not sticky or crumbly. If the dough is too dry, add ice water one teaspoon at a time. Turn the dough onto a lightly floured surface, squeeze to combine, knead a few times, divide into two equal disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Cook the filling vegetables: Preheat the oven to 375°F (190°C). In a large, deep-sided skillet over medium heat, melt 3 tablespoons of butter. Add the diced onions and carrots and cook for 7-8 minutes until softened. Stir in the minced garlic, followed by the all-purpose flour. Cook the mixture until it turns golden and starts bubbling.
- Add liquids and thicken the filling: Gradually whisk in the white wine. Bring the mixture to a simmer and cook for about 3 minutes to cook out the alcohol aroma. Slowly pour in the heavy cream, stirring continuously until the mixture boils and thickens slightly, approximately 5 minutes.
- Combine filling ingredients: Fold in the shredded turkey, frozen peas, chopped parsley, and thyme leaves. Season with kosher salt and freshly ground black pepper to taste. Let the filling cool while preparing the crust.
- Assemble the pot pie: On a lightly floured surface, roll out one disk of dough into a large ¼-inch thick round. Place it in a greased 9-inch deep pie dish or skillet, trimming the edges to leave a 1-inch overhang. Pour the cooled filling into the crust. Roll out the second dough disk to the same size and thickness, cover the filling, trim and crimp the edges to seal. Use a paring knife to cut slits on top of the crust for steam to escape. Brush the top crust with 2 tablespoons of heavy cream and sprinkle with flaky salt.
- Bake the pot pie: Bake the pie in the preheated oven for about 1 hour and 15 minutes until the crust is golden and the filling is bubbling. If the crust edges start to over-brown, cover them with foil to prevent burning. Once baked, let the pie cool for 15 minutes before serving to allow the filling to set.
Notes
- Make sure the butter is very cold before making the crust to achieve a flaky texture.
- The apple cider vinegar adds tenderness to the crust without altering flavor.
- Use leftover cooked turkey or rotisserie turkey for convenience.
- If you don’t have white wine, you can substitute chicken broth but flavor might be less complex.
- Letting the filling cool before assembling prevents the crust from becoming soggy.
- Use a sharp knife or pizza cutter to create steam vents on the crust surface.
- Cover pie edges with foil partway through baking to avoid over-browning.
- Resting the pie after baking helps the filling thicken for easier slicing.
Nutrition
- Serving Size: 1 slice (1/8 of pot pie)
- Calories: 550
- Sugar: 3g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 110mg
