American · Main · Medium
Turkey Pot Pie
Leftover turkey and vegetables in a creamy herbed sauce under a flaky golden crust. The leftovers upgrade everyone secretly prefers.
The whole recipe in 60 seconds
Turkey Pot Pie, in 5 ideas
- Slightly cooled filling keeps the bottom of the crust from going soggy.
- The sauce should be thick before it goes in. It loosens a little as the vegetables release moisture.
- A top crust only means maximum flake and no soggy bottom to worry about.
- Leftover roasted vegetables from the feast can replace any of the fresh ones.
- Individual ramekins make everyone feel spoiled and bake a few minutes faster.
What you need
Ingredients
- 1 pie crust (top only), store bought or homemade
- 4 tbsp unsalted butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/3 cup all purpose flour
- 2 cups turkey stock
- 1/2 cup heavy cream
- 3 cups diced leftover turkey
- 1 cup frozen peas
- 1 tsp fresh thyme leaves, plus salt and black pepper to taste
- 1 egg, beaten, for egg wash
How to make it
Directions
- Heat the oven to 400°F. Melt the butter in a large skillet and cook the onion, carrots, and celery for 7 minutes until soft.
- Sprinkle in the flour and cook 1 minute, stirring constantly.
- Slowly pour in the stock and cream, stirring until the sauce thickens and bubbles, about 3 to 4 minutes.
- Stir in the turkey, peas, and thyme. Season well with salt and pepper. Let the filling cool slightly.
- Pour the filling into a 9 inch pie plate or deep baking dish.
- Lay the crust over the top, trim and crimp the edges, and cut a few slits for steam. Brush with the beaten egg.
- Bake 30 to 35 minutes until the crust is deep golden and the filling bubbles at the edges. Rest 10 minutes before serving.
Assemble the pie in the morning and refrigerate it unbaked. Add 5 minutes to the oven time and you have a no effort supper on the busiest shopping day of the year.