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Turkey Pot Pie
nibbleboard.com/recipes/turkey-pot-pie-recipe
Ingredients
- 1 egg (beaten with 1 tbsp water for egg wash)
- ⅓ cup butter (about 5 tbsp)
- 1 medium onion
- ⅓ cup all-purpose flour
- ½ teaspoon poultry seasoning
- ¼ teaspoon dried thyme leaves
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 cup chicken broth
- ⅔ cup milk
- 1 medium potato (about 150g)
- 1½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 double pie crust (store-bought or homemade)
Instructions
- Preheat oven to 400°F. Whisk the egg with 1 tablespoon of water to make an egg wash and set aside.
- Melt butter in a medium saucepan over medium-low heat. Add the diced onion and cook until tender, about 5 minutes.
- Stir in flour, poultry seasoning, thyme, salt, and pepper. Cook for 2 minutes, stirring constantly, until the raw flour smell is gone.
- Whisk in chicken broth and milk a little at a time, stirring well after each addition. It will be very thick at first but will smooth out.
- Bring to a boil over medium heat, then simmer for 1 minute until thickened. Remove from heat.
- Fold in the cooked potato, thawed vegetables, and chopped turkey until evenly combined.
- Line a 9-inch pie plate with one of the crusts. Pour the turkey filling into the crust, spreading evenly.
- Brush the edges of the bottom crust with egg wash. Top with the second crust, pinch the edges to seal, and cut 4-5 small slits in the top to vent. Brush the entire top with egg wash.
- Bake for 35-40 minutes until the crust is golden brown and the filling is bubbling through the vents.
- Cool for 10-15 minutes before slicing — this lets the filling set up so it doesn't run everywhere.
Nutrition per Serving
389Calories
8gProtein
37gCarbs
24gFat
Chef Tips
- I've found that thawing the frozen vegetables first is non-negotiable — if you skip this, the filling gets watery and the bottom crust turns soggy.
- Use a mix of white and dark turkey meat for the best flavor. All white meat works but dark meat adds richness.
- No leftover turkey? A rotisserie chicken works beautifully as a swap — I've done this dozens of times on non-holiday months.
- If the crust edges are browning too fast, tent them with strips of aluminum foil halfway through baking.
- Make the filling the night before and refrigerate it — cold filling in a cold crust actually gives you a flakier result. Just add 5-10 extra minutes of bake time.
Storage
Store leftover pot pie tightly covered in the fridge for up to 4 days. The crust will soften but the filling stays delicious.