Turkey Pot Pie Recipe – Cozy & Easy Weeknight Dinner Favorite
Leftover turkey sitting in the fridge, giving you the side-eye? Perfect. That’s exactly how a legendary Turkey Pot Pie Recipe begins.
This isn’t just another remix of holiday extras. This is the glow-up. Tender bites of turkey, colorful vegetables, and a creamy, herbed gravy come together in one glorious Turkey Pot situation. Then you crown it with a buttery, golden pie crust that flakes at the mere suggestion of a fork. Tell me that doesn’t sound like dinner winning.
What makes this Turkey Pot Pie Easy enough for a random Tuesday? The gravy. It’s rich and flavorful but built from basic pantry staples—nothing fancy, nothing fussy. You whisk, you stir, you taste (for research, obviously), and boom: comfort in a skillet. It’s the kind of Weeknight Dinner Recipe that feels like you tried way harder than you actually did.
Got light meat? Dark meat? A little of both? Toss it in. This Easy Turkey classic doesn’t judge. Same goes for the veggies. Use the usual suspects—carrots, peas, maybe some celery—or clean out the crisper drawer like the resourceful kitchen hero you are. Frozen vegetables? Absolutely. Pre-cut? Even better. Leftovers from last night? In they go. IMO, flexibility is what makes Pot Pies Recipes so timeless.
And let’s talk crust. Homemade and flaky? Love that journey for you. Store-bought dough because life is busy? Also iconic. Either way, once that Turkey Pot Pie bubbles up under a golden top, you’ve got maximum comfort food for minimal effort.
Looking for Weeknight Dinner Recipes Easy enough to pull off without breaking a sweat? This Pot Pie checks every box. It’s hearty, satisfying, and basically an all-in-one meal—protein, veggies, carbs, the works.
One pan. One crust. Endless cozy vibes. That’s how you turn leftovers into a Turkey Pot Pie worth repeating.
Turkey Pot Pie Recipe – Cozy & Easy Weeknight Dinner Favorite
Ingredients
- 1 unbaked pie shell (store-bought or homemade all-butter crust)
- 3 Tablespoons (43g) unsalted butter
- 1/2 cup (65g) diced yellow onion (about half a medium onion)
- 1 cup (120g) chopped carrots (1–2 large or a handful of baby carrots)
- 1 cup (120g) sliced celery (2–3 stalks)
- 1 cup (120g) coarsely chopped mushrooms
- 3 garlic cloves, finely minced
- 1/4 cup (31g) all-purpose flour, spooned and leveled
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon finely chopped dried rosemary (or substitute extra thyme or dried sage)
- 2 cups (480ml) chicken or turkey stock
- 1/2 cup (120ml) whole milk
- 1 cup frozen peas (or preferred vegetable mix)
- 3 cups (370g) cooked turkey or chicken, chopped or shredded
- Egg wash: 1 large egg whisked with 1 Tablespoon milk
Directions
- Prepare the pie dough in advance since it must rest in the refrigerator for at least 2 hours before rolling. This step ensures the crust is firm and easy to handle.
- To make the filling, place a large skillet or saucepan over medium heat and melt the butter. Add the onion, carrots, celery, mushrooms, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables become tender and begin releasing moisture.
- Sprinkle the flour, salt, pepper, thyme, and rosemary over the vegetables. Stir well so the flour absorbs the liquid and coats everything evenly. Gradually pour in the broth followed by the milk, stirring constantly. Let the mixture gently simmer for 7 to 8 minutes, or until it thickens into a creamy, gravy-like consistency.
- Mix in the frozen peas and cooked turkey. Remove the pan from heat and taste the filling, adjusting seasoning if needed. Allow the mixture to cool at room temperature for about 10 minutes. If preparing ahead, you can refrigerate the filling for up to 24 hours. Once slightly cooled, spoon the mixture into a 9-inch pie dish.
- Preheat your oven to 375°F (191°C).
- Take the chilled dough from the refrigerator. On a lightly floured surface, roll it into an 11–12 inch circle, turning the dough slightly after every few rolls to maintain an even shape. Carefully drape the rolled dough over the filled pie dish.
- Trim any excess dough, leaving about 1 inch hanging over the edge. Fold this overhang underneath itself to create a thicker border, then press or flute the edges to seal. Use a sharp knife to cut a few small slits in the center of the crust so steam can escape. Brush the top lightly with the prepared egg wash for a glossy, golden finish.
- Bake for 35–40 minutes, or until the crust turns beautifully golden brown. About halfway through baking, cover the edges loosely with foil or use a crust shield to keep them from over-browning.
- Once baked, remove the pie from the oven and let it rest for 5 minutes before slicing. Store leftovers in an airtight container in the refrigerator for up to 5 days, reheating portions as desired.
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