Description

This classic Turkey Pot Pie recipe is a comforting and hearty dish made with tender cooked turkey, a medley of fresh vegetables, and a flaky pie crust. It’s perfect for using up leftover turkey and delivers rich, savory flavors with a creamy filling seasoned with thyme, sage, and pepper. Ideal for a cozy family dinner, this pot pie bakes to a golden brown and offers satisfying warmth with every bite.

Ingredients

Scale

Meat and Fat

2 strips bacon (approx 57g), diced

Vegetables

½ cup diced yellow onion (66g) (about ½ medium onion)
1 stalk celery (approx ½ cup or 65g), diced
1 small carrot (approx ½ cup or 76g), diced
½ cup frozen corn (62g), thawed
1 cup frozen peas (110g), thawed
1 cup chopped cooked green beans (100g)

Herbs & Seasonings

1 teaspoon dried thyme
½ teaspoon ground sage
1 teaspoon Kosher salt (plus more to taste)
½ teaspoon ground pepper (plus more to taste)

Liquids & Dairy

2 tablespoons (30ml) olive oil
⅓ cup (79ml) chicken or turkey stock
1 cup (237ml) nonfat milk (whole milk may be substituted)

Dry Ingredients

⅓ cup (41g) all-purpose flour

Protein

2 cups shredded cooked turkey (264g)

Baking

2 recipes pie crusts (Use a box of refrigerated crusts if you wish)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
Cook Bacon: Place a saucepan over medium heat and cook the diced bacon strips until they are browned and crispy. Remove the bacon from the pan and set it aside on a plate, leaving the bacon grease in the pan for flavor.
Sauté Vegetables: Add olive oil to the pan with the bacon grease, then add the diced onion, celery, and carrot. Stir to coat the vegetables with the oil and cook, stirring occasionally, until the vegetables are tender, about 3 to 5 minutes.
Add Seasonings and Flour: Sprinkle the cooked vegetables with dried thyme, ground sage, kosher salt, ground pepper, and all-purpose flour. Stir well to coat the vegetables and cook this mixture for about 1 minute to remove the raw flour taste.
Add Liquids and Thicken: Slowly pour in the chicken or turkey stock and the nonfat milk while stirring continuously. Continue cooking and stirring until the mixture thickens to a creamy consistency, which should take just a few minutes.
Combine Filling: Remove the pan from heat. Stir in the thawed corn, peas, chopped cooked green beans, cooked bacon, and shredded cooked turkey until everything is evenly combined.
Prepare Pie Crust: Place one pie crust in a 9-inch pie plate, pressing it firmly against the bottom and up the sides to form the pie shell.
Fill Pie: Spoon the hot turkey and vegetable filling into the prepared pie crust, distributing it evenly.
Top and Seal: Place the second pie crust over the filling and press the edges together to seal. Crimp the edges decoratively as desired and cut slits on the top crust to allow steam to escape during baking.
Bake: Put the pie on a cookie sheet to prevent any spillover in the oven. Bake in the preheated oven for 40 to 55 minutes, or until the crust is golden brown and cooked through.
Serve and Store: Let the pot pie cool slightly before serving warm. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to one month. You can also freeze the whole pie either before or after baking for convenience.

Notes

Turkey Pot Pie is an excellent way to use leftover turkey or chicken, making it both economical and delicious.
The recipe is versatile; you can substitute whole milk for nonfat milk if you prefer a richer filling.
Using refrigerated pie crusts can save time without sacrificing flavor or texture.
You can prepare the pie ahead of time and freeze it, either before baking or after, for an easy meal later on.

Nutrition

Serving Size: 1 serving
Calories: 572 kcal
Sugar: 4 g
Sodium: 569 mg
Fat: 28 g
Saturated Fat: 8 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 160 mg