This Turkey Pot Pie recipe is a great way to use leftover Thanksgiving turkey! In this recipe, a delicious filling made with a from-scratch sauce is nestled between two layers of flaky, buttery homemade pie crust for a meal your entire family will love.
Add flour, sea salt, sugar, butter and ice-cold water to the container of a food processor fitted with the “S” blade.
Process until coarse crumbs form.
Dump the dough mixture out onto a work surface and form it into a ball. Then divide it into two equal portions and form those portions into two discs.
Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour, or overnight.
After crust has chilled and you are ready to make the turkey pot pie:
Preheat oven to 425 degrees F.
Make the sauce
In a medium bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
Add milk and whisk until combined, set aside.
In a 4-quart pan over medium heat, boil water.
Add chicken bouillon and whisk until dissolved.
Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine.
Cook over medium heat, stirring constantly, until thick (about 3 minutes).
Remove from heat, cover and set aside.
Make the Filling
Add the potatoes, 2 tablespoons butter and garlic and water to a large, nonstick saucepan and cover. Cover and cook for 10 minutes, or until the potatoes are soft, stirring occasionally.
Once the potatoes are soft, add the carrots, onion, celery and additional 2 tablespoons butter. Cover and
Add peas, corn turkey and sauce. Stir until combined. Remove from heat and set aside.
Assemble
Roll out both discs of dough.
Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top.
Place bottom dough into the pie plate.
Put filling on top of the crust.
Add the other crust on top, pinch the edges together and cut an “X” in the top.
Whisk together the egg yolk and heavy cream.
Brush it all over the crust with a pastry brush.
Use a pie crust shield to protect the outer crust.
Bake at 425 for 30 - 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling. Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning.
Remove from the oven and place the turkey pot pie on a wire cooling rack. Cool for at least 10 minutes before serving.
Video
Notes
Ingredient Substitutions
Crust. See notes on this All Butter Pie Crust Recipe for substitutions on the crust ingredients and for detailed instructions on how to make it. You can also use a store-bought crust to save time.
Red potatoes. Yukon Gold potatoes can be used in place of red potatoes.
Carrots, Celery, Peas, Corn. You can add or subtract just about any of the veggies in this recipe and use your favorites with great results.
Chicken base. substitute 2 cups of chicken broth for the base + water in this recipe.
Whole milk. 2% or 1% milk are good substitutes.
All-purpose flour. You can sub gluten-free all-purpose flour if desired. Also bread flour works well in a pinch.
Egg Wash. Optional but recommended. You can use just an egg yolk or just cream if desired, but I find a combination works the best.
StoreStore any leftovers in an airtight container in the refrigerator for up to 5 days.FreezeYou can freeze leftovers in individual portions in an airtight container in the freezer for up to 2 months. Or you can bake and freeze the entire pie after it has cooled completely, just be sure to wrap it tightly in plastic wrap and foil.To reheat, cover the frozen turkey pot pie with foil and warm it in the oven at 375 degrees F for 35-45 minutes until heated all the way through.