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A pie with one slice removed.

Looking for a recipe using leftover turkey? Look no further! Keep the holiday vibe going with our rich and flavourful homemade turkey pot pie. Lets make leftovers something to look forward to!

Homemade turkey pot pie with serving utensils nearby.

How To Make Turkey Pot Pie Crust

Making homemade crust from scratch doesnt have to be intimidating! Weve got a full tutorial here on how to make basic pie dough step-by-step. You can make the pie dough by hand in a bowl using a pastry blender or fork, or you can use a food processor. See full ingredient measurements in the recipe box below.

  1. Combine flour, sugar, and salt in a large bowl.
  2. Add cold butter pieces to the flour mixture and stir to coat. Using a pastry blender or a fork, cut the butter into the flour mixture. Work quickly, mixing until the pieces of butter are pea-sized coarse crumbs (a few larger pieces of butter are okay).
  3. In another bowl, combine water, apple cider vinegar, and ice.
  4. Add two tablespoons of ice water mixture to the flour and butter blend. Mix, cutting it in with a pastry cutter or fork, until fully incorporated.
  5. Continue to add the liquid one tablespoon at a time, mixing after each addition, until the dough comes together into a loose ball.
  6. Using a light tough and working quickly, shape the dough into two flat discs. Wrap the discs in beeswax wrap or plastic wrap and refrigerate for at least an hour.
  7. Once the dough has chilled, its ready to be rolled out and used. Roll it between two sheets of parchment paper, or on a lightly floured work surface, to the size of your pie plate, or about 1/8 inch (30mm) thick.
Pie dough with cut out letters.
Homemade turkey pot pie filling close up with wooden spoon.

Why We Cool The Turkey Filling Before Making Pot Pie

Cooling your turkey pot pie filling before you pour it into the pie crust gives the filling a chance to thicken. If you dont cool your filling first, you will run the risk of a soggy pie crust, and nobody wants that!

An unbaked pie with decorative dough cut outs on top.
The top of a baked pie.

How To Make Homemade Turkey Pot Pie Step-By-Step

  1. Make a batch of Basic Pie Crust and chill the dough in the fridge for at least an hour.
  2. While pie crust is in the fridge, saute onion, carrot, celery, and salt in olive oil in a large skillet until soft, about 7-8 minutes.
  3. Stir in flour and cook for about one minute, or until the flour turns slightly golden in colour.
  4. Pour in low-sodium chicken broth and milk and scrape up any sticky bits of flour on the bottom of the pan. Add potatoes, fresh thyme and rosemary, salt and pepper. Bring to a boil then reduce heat and simmer uncovered, stirring occasionally, until potatoes are tender, about 15 minutes.
  5. Remove from heat and stir in frozen peas and leftover turkey. Set aside to cool for 30-40 minutes.
  6. Preheat oven to 375F (190C) and place a rack in the middle of your oven.
  7. Roll out the bottom pie crust (if using) to fit a 9 or 10 pie plate. Chill in the freezer for 15 minutes.
  8. Roll out top crust and pour cooled filling into bottom crust. Immediately drape top crust over filling, pinching the edges together to seal it with the bottom.
  9. Mix a lightly beaten egg with a splash of water and brush it over the top crust. Cut a few slits in the crust and place the pie onto a cookie sheet (to catch any potential mess). Bake in the oven until crust is golden brown, and filling is bubbly, about 1 hour and 10 minutes.
A pie with a knife.
Homemade turkey pot pie.

Tips To Make The Best Homemade Turkey Pot Pie

  • Use This Recipe To Make Two Pies Instead Of One Simply double the turkey filling recipe and use the pie dough to make two single crust pot pies, instead of one double crust turkey pot pie.
  • Substitute Frozen Puff Pastry For Homemade Pie Crust If you arent up for making your own pastry, frozen puff pastry makes an excellent substitute! Check the crust a bit earlier to make sure it doesnt burn in the oven.
  • Make This Recipe Vegetarian For a vegetarian option, simply swap in cooked white beans in place of turkey!
  • Eat Homemade Pot Pie Year Round Switch out leftover turkey for cooked chicken (rotisserie is great here) and youve got a year round chicken pot pie recipe.
A pie with one slice removed.
A slice of homemade turkey pot pie.

To Make Ahead And Freeze:

If you want to make your turkey pot pie ahead of time and freeze it for later simply:

  • Follow the recipe as written to step 5 Roll out your dough and prepare and cool your turkey filling. Assemble your pie and stop there. Double wrap your assembled, unbaked pot pie with aluminum foil and place in the freezer for up to three months.
  • To bake a frozen, unbaked turkey pot pie Remove pot pie from the oven and let sit out at room temperature for 30-45 minutes. Continue on with the recipe, brushing the pie with egg wash, and bake according to recipe directions.
  • You can also freeze a pot pie thats been fully baked Follow the recipe as written to the end, cool the baked pie, double wrap in foil, and freeze. Again, let the pie sit out at room temperature for 30-45 minutes, then bake in the oven until heated through. Be sure to keep an eye on your crust so it doesnt burn!

For More Comfort Food Recipes Try:

One Bowl Vegan Snacking Cake

Homemade Molasses Baked Beans

Vegan Cinnamon Cardamom Buns

Rosemary Date And Walnut Bread

Print
A pie with one slice removed.

Homemade Turkey Pot Pie

  • Author: Kris Osborne

Description

A rich and flavourful homemade turkey pot pie using basic from-scratch pie crust and leftover turkey.


Ingredients

For the Pie Crust (if making):

2 1/2 cups all-purpose flour

1 teaspoon granulated sugar

2 teaspoons salt

1 1/4 cups very cold butter, unsalted, cut into 1/2-inch pieces

1/2 cup cold water

1 tablespoon apple cider vinegar

1/2 cup ice

For the Pot Pie Filling:

2 tablespoons olive oil

1 medium onion, small dice

2 large carrots, small dice

1 stalk celery, small dice

1 1 1/2 teaspoons salt, divided

3 tablespoons flour

2 cups low-sodium chicken broth

1 cup 3.25% milk

5-6 baby potatoes or a medium regular potato, small dice (about 1 1/4 cups)

1 teaspoon fresh thyme leaves

1/2 teaspoon finely chopped rosemary

Pinch of pepper

1/2 cup frozen peas

2 cups chopped, cooked turkey (or chicken)

1 egg (for the egg wash)


Instructions

For the Pie Crust:

  1. In a large bowl, stir together the flour, sugar, and salt.

  2. Add the butter pieces to the flour mixture and stir to coat the butter. Using a pastry blender, cut the butter into the flour mixture. Working quickly, mix until the pieces of butter are about pea sized. A few larger pieces are okay.

  3. In another bowl, combine the water, vinegar, and ice.

  4. Add two tablespoons of water mixture to the flour and butter blend. Mix, cutting it in with a pastry cutter or spatula, until fully incorporated.

  5. Continue to add the liquid one or two tablespoons at a time, mixing with each addition, until the dough comes together into a loose ball.

  6. Shape the dough into two flat discs, using a light tough and working quickly, and wrap in beeswax wrap or plastic wrap. Refrigerate for at least an hour.

  7. Once the dough has chilled, its ready to be rolled out and used. Roll it between two sheets of parchment paper to the size of the pie plate, or about 1/8 inch (30mm) thick.

For the Pot Pie Filling:

  1. While pie crust is in the fridge, make the filling; In a large saucepan over medium heat warm the olive oil. When its shimmering, add onion, carrot, celery, and tsp salt and cook, stirring occasionally, until starting to soften, about 7-8 minutes.

  2. Sprinkle in flour and stir to coat, about a minute, or until flour turns slightly golden in colour.

  3. Pour in broth and milk and scrape up any sticky flour bits on the bottom of the pan. Add potatoes, followed by thyme, rosemary, another tsp salt, and a pinch of pepper. Bring to a boil then reduce heat and simmer uncovered, stirring occasionally, until potatoes are tender, about 15 minutes.

  4. Remove from heat and stir in frozen peas and turkey. Set aside to cool for 30-40 minutes.

  5. Meanwhile, preheat oven to 375F (190C) and place rack in the centre oven. Roll out bottom pie crust (if using) to fit a 9 or 10 pie dish. Chill in the freezer for 15 minutes. Roll out top crust and pour cooled filling into bottom crust. Immediately drape top crust overtop filling, pinching the edges together to seal it with the bottom.

  6. Beat egg with a splash of water and brush the top crust. Cut a few slits in the crust and place the pie onto a cookie sheet (to catch any potential mess) and bake in the oven until crust is golden and filling is bubbly, about 1 hour and 10 minutes.


Notes

You can double the filling recipe and make two single crust pot pies.

If you arent up for making your own pasty, puff pastry makes an excellent sub. Check the crust a bit earlier to ensure it doesnt burn.

For a vegetarian option, try subbing white beans in place of the turkey.

Want this pot pie year-round? Substitute with cooked chicken (rotisserie is great here).

The post Homemade Turkey Pot Pie appeared first on BAKED.

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