Turkey Pot Pie

Transform your leftover turkey into the ultimate comfort food with this homestyle pot pie featuring a creamy cheese-studded filling and flaky homemade crust. This hearty dish combines tender turkey, mixed vegetables, and melted cheddar in a rich sauce, all wrapped in buttery pastry that bakes to golden perfection.

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: American

Keyword: Pie, Turkey

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings:

Calories: 540kcal

Equipment

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

Use rotisserie chicken as a substitute if turkey isn't available

Pastry dough can be made up to 3 days ahead and refrigerated

For extra flavor, add 1 teaspoon dried thyme or sage to the filling

If filling seems too thick, thin with additional broth; if too thin, cook longer to reduce

Leftover pot pie can be refrigerated for 3 days and reheated in a 350°F oven

For a time-saving option, use store-bought refrigerated pie crusts

Allow pie to cool for 10-15 minutes before serving to prevent filling from being too runny

Nutrition