Turkey Pot Pie Recipe
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This delicious Turkey Pot Pie Recipe is loaded with vegetables and savory turkey in an amazing buttery shortcrust for the ultimate comfort food dish. This is one of my favorites, and you will be amazed at how hearty and filling this recipe is.
We are huge turkey fans in our house and use it often. If you are looking for superb turkey flavors to use in this pot pie recipe, try my Smoked Brined Turkey or Roast Turkey Recipe.
Turkey Pot Pie
Turkey pot pie is a simple dish consisting of cooked turkey with a creamy vegetable filling baked inside a pie crust or short dough crust. There are different variations on the filling and vegetables used depending on who makes it. You may see beef pot pie, chicken pot pie, or even a seafood pot pie.
Pot pie is traditionally a British recipe and has been adopted by many in the United States. The pie crust would be beautifully decorated in the recipe’s infancy to showcase the chef’s talents, especially if served to royalty. I love this recipe because it’s a hearty comfort-based dish and great for feeding a large family.
Ingredients and Substitutions
- Pie Dough – You will need a homemade pie crust recipe or a pre-made one. You can also use puff pastry if you’d like.
- Vegetables – I like combining onions, celery, carrots, garlic, potatoes, hominy, and peas.
- Turkey – You will need a pre-cooked turkey for this recipe.
- Stock – Use good chicken stock.
- Cream – I like heavy whipping cream, but you can use any grade of milk.
- Fat – I use unsalted butter for sauteing the vegetables. However, you can use your favorite fat/oil.
- Wine – Vermouth is great, but you can use sherry or dry white wine.
- Flour – You will need some all-purpose flour to help make a roux.
How to Make Turkey Pot Pie from Scratch
Start by making the pie crust times 4 in a food processor.
Transfer it to a clean surface and gently knead it to form it into a large ball.
Cut the dough ball into 4 even pieces and form them into round balls. Cover and chill.
Add butter to a large rondeau pot and cook the onions over low to medium heat for 15 to 20 minutes or until browned.
Stir in the carrots, celery, and garlic and sauté over medium heat for 4 to 5 minutes.
Deglaze with vermouth and cook until au sec, or almost gone.
Stir in the flour until combined to make a roux.
Pour in chicken stock and turn the heat to high and stir until it becomes very thick.
Stir in heavy whipping cream until combined.
Add the hominy, potatoes, turkey, peas, parsley, salt, and pepper, and mix. Cover with a lid and set aside.
Roll out each pie dough until it easily covers a 9” pie pan.
Next, I take the two rolled-out pie doughs, place one each into a 9” pan, and form it to the sides, ensuring it’s completely covered. It’s ok if there is quite a bit hanging over.
Evenly distribute the turkey pot pie filling between the two pie pans with pie dough and smooth it out.
Place the other two rolled-out pie doughs over top of each of the pie pans with filling.
Cut or tear off any excess pie dough around the outside and pinch the top and bottom pie dough together. Do this around each pie.
Brush the top of the pie dough with a whisked egg.
Make a couple of slits in the dough so air can escape, and bake at 400° for 40 to 45 minutes or until the crust is golden brown.
Cool the pot pies for 10 minutes before serving.
Make-Ahead and Storage
Make-Ahead: I recommend that this recipe be eaten right away. However, you can pre-bake it the day before and cover and reheat it the next day.
How to Store: Cover and keep it in the refrigerator for up to 5 days. This will freeze extremely well and be covered for up to 6 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of turkey pot pie to a pan with a lid or covered in foil. Bake at 350° for 15 to 20 minutes or until warm. You can reheat straight from the freezer covered in foil and baked in the oven at 350° for 40 to 45 minutes or until hot.
Chef Notes + Tips
- Other ingredients you could add to the pot pie are sauteed mushrooms, butternut squash, or corn.
- This recipe makes two pot pies, but it will be cut in half perfectly if you want to make sure one.
More Comfort Food Recipes
Video
Turkey Pot Pie Recipe
Ingredients
- 1 pie crust recipe x 4
- 1 stick unsalted butter
- 2 peeled and medium diced yellow onions
- 2 cups peeled and medium diced carrots, about 4 carrots
- 1 cup medium diced celery, about 2 ribs
- 3 finely minced garlic cloves
- ¼ cup dry vermouth
- 2/3 cup all-purpose flour
- 4 cups chicken stock
- 1 cup heavy cream or milk
- 1 15 ounce can drained hominy
- 2 cups peeled and medium diced russet potato, about 1 large potato
- 2 cups peas
- 6 cups pulled or small diced cooked turkey
- ¼ cup finely minced fresh parsley.
- 1 whisked large egg
- sea salt and pepper to taste.
Instructions
- Preheat the oven to 400°.
- Cut the pie dough into 4 even pieces and form them into round balls. Place on a plate and cover, and chill.
- Add 1 stick of butter to a large rondeau pot and cook the onions over low to medium heat for 15 to 20 minutes or until browned.
- Stir in the carrots, celery, and garlic and sauté over medium heat for 4 to 5 minutes.
- Deglaze with vermouth and cook until au sec, or almost gone.
- Stir in the flour until combined to make a roux.
- Pour in the chicken stock and turn the heat to high and stir until it becomes very thick.
- Stir in the heavy whipping cream until combined.
- Add the hominy, potatoes, turkey, peas, parsley, salt, and pepper, and mix. Cover with a lid and set aside.
- Roll out each pie dough until it easily covers a 9” pie pan.
- Take two of the rolled-out pie doughs and place one each into a 9” pan and form it to the sides of it, making sure it’s completely covered. It’s ok if there is quite a bit hanging over.
- Evenly distribute the turkey pot pie filling between the two pie pans with pie dough and smooth it out.
- Place the other two rolled-out pie doughs over top of each of the pie pans with filling.
- Cut or tear off any excess pie dough around the outside and pinch the top and bottom pie dough together. Do this all the way around each pie to form the pie dough. You can also press the dough together using a fork.
- Using a pastry brush, brush the top of the pie dough completely with a whisked egg.
- Make a couple of slits in the dough using a knife so that air can escape.
- Bake at 400° for 40 to 45 minutes or until the crust is golden brown.
- Cool the pot pies for 10 minutes before serving.
The Pot Pie is delicious. I made two substitutions, one was chicken for the turkey as I had frozen in the freezer from a pot of chicken soup I had previously made.
The other was diced Turnip instead of Potato.
Definitely a keeper, thank you Chef.
So glad you enjoyed it!
I’ve made this a bunch of times. I have even switched out turkey for chicken. I do use a different crust. The recipe is so good!
I am so glad that you showed up one day on my Facebook page! I started paying attention to you and your recipes and man oh man I am glad I did! Case in point, this recipe rocks! Now, I am one of those people that read reviews and sometimes people will make me crazy with all kinds of changes to a given recipe! I did however, sub out the turkey for chicken, simply because it’s what I had. And one more thing, I used regular corn instead of hominy for the same reason. But, I am telling you that my daughter and I ate half the pie!!! Thanks so much chef for inspiring me with so many delicious recipes!!! Now about that pie crust….wowza!!
Made a turkey on Sunday and learned to use all the leftovers using your recipes. It’s bitterly cold out and a good day to make some stock. Used it for this pot pie recipe and used the whole turkey and scraps in the freezer. My house smells delicious and nice and warm. Thanks, Chef!
Made this in two 9″ pie pans. Will certainly make it again. Easy and delicious.