Description
This easy turkey pot pie recipe is a comforting, hearty dish perfect for using up leftover cooked turkey. It combines tender turkey cubes, mixed vegetables, and a creamy sauce thickened with a roux, all encased in a flaky, golden-brown pie crust. Simple to prepare and baked in the oven, it makes a satisfying meal for family dinners or special occasions.
Ingredients
Filling Ingredients
- 1.5 lb cooked turkey, cut into small cubes
- 2 cups frozen mixed vegetables
- 1 small russet potato, washed, dried, and diced
- 3 ½ cups chicken broth
- 1 ⅓ cups whole milk
Roux and Flavoring
- ⅓ cup salted butter
- 1 small onion, chopped
- ⅓ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
Crust and Topping
- 1 prepared pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C), positioning the rack in the lower middle section. Grease a large, deep dish pie or cake pan, or line it with the bottom pie crust if using. This prevents sticking and helps the pie cook evenly.
- Cook Vegetables and Potato: In a large heavy pot, combine the frozen mixed vegetables and diced russet potato. Pour in all the chicken broth and bring the mixture to a boil. Let it boil for 5 minutes to soften the vegetables and potatoes, then add the cooked turkey cubes. Turn off the heat after adding the turkey to avoid overcooking.
- Sauté Onions: In a separate large saucepan over medium heat, melt the butter and sauté the chopped onions for about 5 minutes until they become translucent and fragrant. Then reduce the heat to low to prepare for making the roux.
- Make Roux: Stir the flour, garlic powder, salt, and pepper into the butter and onions to create a thick roux. This mixture will thicken the filling sauce and add flavor.
- Combine Roux with Broth Mixture: Pour the roux into the pot with the broth, vegetables, and turkey. Stir in the whole milk, then return the pot to the stove and bring the mixture to a low boil. Stir continuously until the sauce thickens and becomes smooth. Taste and adjust salt and pepper as needed.
- Assemble the Pot Pie: Ladle the thickened filling into the prepared baking dish. Roll out the pie crust to cover the top of the dish, leaving a bit of extra dough to seal the edges properly.
- Seal and Prepare Crust: Drape the top crust over the filling and fold the edges over, pressing tightly to seal the pie fully. Use a small sharp knife to cut several slits in the crust to allow steam to escape during baking. Brush the entire top crust evenly with the beaten egg to give it a shiny and golden finish.
- Bake the Pot Pie: Place the assembled pie on a baking sheet and bake for 30 to 40 minutes until the crust is golden brown. Halfway through baking, loosely cover the crust with aluminum foil to prevent over-browning. After baking, let the pie sit at room temperature for 10 to 15 minutes before slicing to allow the filling to set.
Notes
- You can use store-bought pie crust or prepare your own homemade crust as preferred.
- Leftover cooked turkey works perfectly for this recipe and adds great flavor.
- Make sure to cut slits in the top crust to prevent the pie from becoming soggy from trapped steam.
- If you want a lower-fat version, substitute whole milk with 2% or skim milk and use less butter.
- Letting the pie cool slightly before slicing ensures cleaner slices and the filling holds together better.
