Dad's Leftover Turkey Pot Pie
My Dad’s Leftover Turkey Pot Pie is creamy, hearty and packed with tender turkey, vegetables, herbs and cream in a golden flaky crust.
Servings: 8 slices
Calories: 626kcal
Equipment
- Pie Dish
- Rolling Pin
- Large Pan
- Measuring Cups and Spoons
- Basting Brush
- Spatula
Ingredients
- 2 homemade pie crusts or store-bought frozen
- 1 stick butter unsalted
- 1 medium yellow onion diced small
- 62.5 grams all-purpose flour about ½ cup
- 1 tablespoon sage chopped
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground pepper
- ¼ teaspoon dried parsley
- 2 ½ cups chicken stock low sodium
- 1 cup 18% cream or higher
- 3 cups leftover turkey chopped into bite sized pieces
- 2 cups frozen peas and carrots thawed
- 1 large egg beaten
Instructions
- Preheat oven to 400F. If using our homemade pie crust, lightly flour a surface and roll dough out ⅛” thick, and lay the dough into a 9-inch pie dish leaving about ½ “overhang. You can roll out the second pie dough to be ready for the top as well. If using store-bought, thaw pie crusts based on package instructions.
- In a large pan with deep sides, on medium heat melt butter, then add onion and cook for about 5 minutes.
- Add in all-purpose flour, sage, salt, garlic powder, ground pepper and dried parsley, cook for 1 minute, then whisk in chicken broth and cream. Continue to whisk until thick (about 5-7 minutes), then add in turkey and vegetables, mix to combine.
- Transfer the turkey and creamy sauce mixture into the prepared pie plate. Egg wash the perimeter of the bottom dough and place the second dough on top. Cut off any extra dough, leaving enough to line up with the bottom excess.
- Lightly but with enough pressure, use a fork to pinch the edges together. Egg wash the rest of the dough then cut 4 small slits in the top and bake in a preheated oven for 30 minutes.
- Allow it to cool and set about 1 hour before slicing with a sharp knife.
Notes
- Allow it to Rest: When your pot pie comes out bubbling under that golden crust, let it rest. This gives the filling time to set and keeps each slice tidy.
- Thicken Properly: Let the creamy sauce thicken fully in the pan before adding to the crust.
- Edge Seal: Use enough pressure with a fork to seal the top and bottom pastries together.
- Vent the Top: Small slits allow steam to escape and prevent a soggy crust.
- Foil Shield: If the edges brown too quickly, use aluminum foil to protect them during baking.
- Meat Variety: Both dark and white turkey meat work well for flavor and texture.
Nutrition
Calories: 626kcal | Carbohydrates: 45g | Protein: 30g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 781mg | Potassium: 492mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5083IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 4mg
