Homestyle Turkey Pot Pie Recipe
I’m convinced that turkey pot pie might just be the ultimate comfort food hack – hear me out. While everyone’s fussing over complicated holiday leftovers, I’m here turning yesterday’s turkey into today’s masterpiece with nothing more than some vegetables, a creamy sauce, and pastry that’ll make your kitchen smell like pure magic. The best part? You probably already have most of what you need lurking in your fridge right now, and the secret to making this taste like it took all day when it definitely didn’t.
Why You’ll Love this Homestyle Turkey Pot Pie
Comfort food has a way of wrapping you in a warm hug, and this homestyle turkey pot pie delivers exactly that feeling. I’m talking about tender turkey, melted cheddar cheese, and perfectly seasoned vegetables nestled under a golden, flaky crust that’ll make your kitchen smell like heaven.
What makes this recipe special? It’s ridiculously straightforward. No fancy techniques or intimidating steps that’ll leave you questioning your life choices. Just honest, soul-warming ingredients that transform into something magical.
Plus, it’s the perfect way to use leftover turkey without feeling like you’re eating the same meal again.
What Ingredients are in Homestyle Turkey Pot Pie?
Let’s talk ingredients, because honestly, this turkey pot pie isn’t asking for anything you can’t find at your regular grocery store on a Tuesday afternoon.
We’re keeping things real here with pantry staples and basic ingredients that won’t send you on a wild goose chase through three different specialty stores.
The beauty of this recipe lies in its simplicity. You’ve got your classic pot pie filling components, a homemade pastry that’s totally doable, and flavors that just make sense together. No weird ingredients that you’ll use once and then wonder why you bought them.
For the Filling:
- 1 medium onion, chopped
- 1/3 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 cups cubed cooked turkey
- 1 cup shredded cheddar cheese
- 1 (10 ounce) package frozen peas and carrots, thawed
For the Pastry Dough:
- 2 cups all-purpose flour
- 2 teaspoons celery seeds
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening (butter flavor works great)
- 4-5 tablespoons cold water
- Milk for brushing
Now, about that turkey situation. If you’re working with leftover turkey from a holiday meal, you’re golden.
Just make sure it’s cut into nice, bite-sized pieces that won’t overpower your fork. Don’t have leftover turkey? A rotisserie chicken from the deli counter works just fine, or you can poach some chicken breasts if you’re feeling ambitious.
The frozen peas and carrots are a total time-saver, and honestly, they work better than fresh here because they won’t get mushy during baking.
Just remember to thaw them first, or you’ll end up with little ice bombs in your filling. The celery seeds in the pastry might seem random, but they add this subtle herb flavor that makes the crust taste more sophisticated than it actually is.
How to Make this Homestyle Turkey Pot Pie
Let me walk you through making this turkey pot pie, because while it looks fancy enough for company, it’s actually pretty straightforward once you break it down into steps.
Start with your filling by sautéing that 1 medium chopped onion in 1/3 cup butter in a saucepan over medium heat. You want the onion to get soft and translucent, which usually takes about 3-4 minutes.
Once that’s happening, stir in 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/4 teaspoon pepper until everything’s well blended. This creates your roux, which is basically the thickening base for your gravy.
Here’s where things get a little tricky, but stick with me. You need to gradually add 1 3/4 cups chicken broth and 2/3 cup milk to that flour mixture. The key word here is gradually, because if you dump it all in at once, you’ll get lumps that’ll haunt your pot pie dreams.
Whisk constantly while you’re adding the liquid, and don’t panic if it looks weird at first. Bring this whole mixture to a boil, then keep cooking and stirring for about 2 minutes until it thickens up into a proper gravy consistency.
Once you’ve got that perfect thickness, add your 2 cups cubed cooked turkey, 1 cup shredded cheddar cheese, and that 10-ounce package of frozen peas and carrots that you remembered to thaw. Cook everything together until the cheese melts completely, then set this filling aside and keep it warm while you deal with the crust.
For the pastry, combine 2 cups all-purpose flour, 2 teaspoons celery seeds, and 1 teaspoon salt in a bowl. Now comes the part that makes people nervous about homemade pie crust, but honestly, it’s not that scary.
Cut 2/3 cup plus 2 tablespoons shortening into the flour mixture until it looks like coarse crumbs. You can use a pastry cutter, two knives, or even your fingers if you’re feeling hands-on.
Add 4-5 tablespoons cold water, one tablespoon at a time, until the dough forms a ball. Don’t overwork it, because tough pie crust is nobody’s friend.
Divide the dough in half, and roll out one portion to line your 9-inch pie plate. Trim it so it’s even with the edge of the plate.
Pour that hot turkey filling right into the crust, then roll out the remaining pastry for the top. Place it over the filling, trim the edges, and seal them together with a fork or by pinching with your fingers.
Don’t forget to cut some slits in the top crust so steam can escape, or you might end up with a pie that looks like it’s trying to escape from the oven. Brush the top with a little milk if you want that golden, glossy finish.
Bake the whole thing at 375°F for 40-45 minutes until the crust turns that perfect golden brown that makes you feel like you actually know what you’re doing in the kitchen.
Let it cool for a few minutes before serving, because molten turkey pot pie filling isn’t something you want to mess around with.
Homestyle Turkey Pot Pie Substitutions and Variations
Now that you’ve got the basic recipe down, you’re probably wondering what happens when you open your fridge and realize you’re missing half the ingredients, or when your picky eater announces they hate peas with the passion of a thousand suns.
I swap turkey for chicken, beef, or leftover ham constantly. No cheddar? Try Swiss or Gruyere. Hate celery seeds in the crust? Skip them entirely, or add dried herbs like thyme.
For vegetables, I’ll use whatever’s lurking in my freezer – corn, green beans, or diced potatoes work beautifully. You can even sneak in some mushrooms.
What to Serve with Homestyle Turkey Pot Pie
What pairs perfectly with a golden, flaky pot pie that’s already doing most of the heavy lifting at dinner?
I like keeping sides simple since this dish brings serious comfort-food energy. A crisp green salad cuts through all that creamy richness beautifully.
Think mixed greens with a tangy vinaigrette, maybe some sliced apples or dried cranberries for sweetness.
Roasted Brussels sprouts or green beans add color and crunch.
I’m also partial to a warm dinner roll for sopping up any filling that escapes.
Keep it light, keep it fresh, and let that magnificent pot pie be the star it deserves to be.
Final Thoughts
When comfort food season rolls around, this homestyle turkey pot pie becomes my go-to recipe for transforming leftover turkey into something magical. There’s something deeply satisfying about creating a meal that feels like a warm hug from the inside out.
This recipe strikes that perfect balance between effort and reward. Sure, making pastry from scratch requires a bit of patience, but the payoff is worth every flour-dusted minute. The flaky crust paired with that creamy, cheesy filling creates pure comfort food heaven.
I hope this becomes your new favorite way to use up holiday turkey.
Turkey Pot Pie
Ingredients
For the Filling:
- 1 medium onion chopped
- 1/3 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 cups cubed cooked turkey
- 1 cup shredded cheddar cheese
- 1 10 ounce package frozen peas and carrots, thawed
For the Pastry:
- 2 cups all-purpose flour
- 2 teaspoons celery seeds
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening butter flavor recommended
- 4-5 tablespoons cold water
- Milk for brushing
Instructions
- In a saucepan, sauté onion in butter until soft and translucent.
- Stir in flour, salt, and pepper until well blended with the butter and onions.
- Gradually add chicken broth and milk, whisking constantly to prevent lumps.
- Bring mixture to a boil, then cook and stir for 2 minutes until thickened.
- Add turkey, cheddar cheese, and thawed peas and carrots. Cook until cheese melts completely. Set aside and keep warm.
- For the crust, combine flour, celery seeds, and salt in a large bowl.
- Cut in shortening using a pastry cutter until mixture resembles coarse crumbs.
- Add cold water gradually until dough forms a ball.
- Divide dough in half and roll out bottom crust to line a 9-inch pie plate, trimming even with edges.
- Pour hot turkey filling into prepared crust.
- Roll out remaining pastry for top crust and place over filling.
- Trim, seal, and flute edges. Cut several slits in top crust for steam vents.
- Brush top with milk for golden color if desired.
- Bake at 375°F for 40-45 minutes until crust is golden brown.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Turkey Pot Pie Ahead of Time?
Yes, I’d assemble the entire pot pie, cover it tightly with plastic wrap, and refrigerate for up to two days. I’ll add ten extra minutes to the baking time since it’s cold.
How Long Does Leftover Turkey Pot Pie Last in the Refrigerator?
I’d store leftover turkey pot pie in the refrigerator for up to three to four days. I’ll make sure it’s covered tightly and reheat it thoroughly before serving again.
Can I Freeze Turkey Pot Pie Before or After Baking?
I can freeze turkey pot pie both before and after baking. If freezing unbaked, I’ll wrap it tightly and bake from frozen, adding extra time. Baked pies freeze well too.
What’s the Best Way to Reheat Leftover Turkey Pot Pie?
I’d reheat leftover turkey pot pie in a 350°F oven for 20-25 minutes until heated through. Cover with foil if the crust browns too quickly, and let it rest five minutes before serving.
Can I Use Store-Bought Pie Crust Instead of Homemade Pastry?
I’d recommend using store-bought pie crust to save time. It’ll work perfectly with this recipe. Just follow the same assembly instructions and baking temperature for delicious results.