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Turkey Pot Pie

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Golden, savory, and full of tender turkey, garden vegetables, and creamy sauce topped with a flaky crust—this Turkey Pot Pie is classic comfort in every bite.

Ingredients

Scale

2 tbsp unsalted butter

1 medium onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

1/2 cup frozen peas

2 cloves garlic, minced

4 cups cooked turkey, shredded or cubed (rotisserie, roasted, or leftover)

4 tbsp all-purpose flour

4 cups turkey or chicken broth

1 cup half-and-half or cream

1 tsp fresh thyme leaves (or ½ tsp dried)

Salt and freshly ground black pepper, to taste

2 (9-inch) refrigerated pie crusts or puff pastry

1 large egg, beaten for egg wash

Instructions

Preheat Oven: Set to 400°F (200°C). Grease two 9-inch pie pans or dishes.

Sauté Vegetables: In a large saucepan or skillet, melt butter over medium heat. Add onion, carrots, and celery; cook 5–7 minutes until softened. Stir in garlic and peas; cook another minute.

Make the Filling: Stir in flour and cook for 1 minute. Gradually whisk in broth and then cream. Let simmer until thickened to a gravy-like consistency. Stir in turkey and thyme. Season with salt and pepper. Remove from heat.

Assemble Pies: Roll one crust into each pie pan. Divide filling evenly between the two. Top each with the second crust, crimp edges to seal, and cut slits to vent. Brush tops with beaten egg.

Bake: Place pies on a baking sheet and bake for 25–30 minutes, or until crust is golden brown and bubbling. If tops brown too quickly, cover loosely with foil.

Rest & Serve: Let pies rest for 10 minutes before slicing to allow filling to set

Nutrition

Find it online: https://flavorscroll.com/turkey-pot-pie/