Flaky Pot Pie Packed With Turkey, Cozy Thanksgiving Leftovers

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What kind of recipe is it?

Turkey pot pie is a comforting, hearty dish that combines tender turkey meat, fresh vegetables, and a creamy sauce enveloped in a flaky pastry crust.

This classic recipe is perfect for using up leftover turkey, making it an economical choice for home cooks. Its rich flavors and warm, satisfying nature make it a favorite among families, especially during colder months.

Ideal for both novice cooks and seasoned chefs, turkey pot pie is an inviting meal that brings everyone to the table.

Ingredients

This table outlines all the necessary ingredients and their respective quantities for making a delicious turkey pot pie. Adjust the seasonings and vegetables according to your taste preferences!

Cooking Steps

1. Preheat the oven to 190 °C (375 °F) and adjust the oven rack to the middle position.
2. In a large skillet (30 cm/12 in), melt 5 tbsp (1/3 cup) of butter over medium heat (about 175 °C/350 °F). Allow it to melt completely until it’s foamy but not browned.
3. Add the chopped onion, diced celery, and diced carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion is translucent (aroma of onion and vegetable sweetness should be present).
4. Stir in the minced garlic and cook for 1 additional minute until fragrant.
5. Sprinkle 1/3 cup of all-purpose flour over the vegetables in the skillet, stirring continuously for about 2 minutes until the mixture becomes slightly golden and forms a roux.
6. Gradually whisk in 420 ml (1 3/4 cups) of chicken or turkey broth and add 120 ml (1/2 cup) of milk. Continue stirring until the mixture thickens, about 3-5 minutes. Look for a creamy texture with no lumps.
7. Remove the skillet from heat and mix in the diced turkey, frozen mixed vegetables, dried thyme, dried sage, black pepper, and salt (adjust salt to taste). Combine until well-mixed.
8. Prepare a pie dish (approximately 23 cm/9 in), and place the pie crust in the dish, pressing it gently against the sides and bottom. Pour the turkey mixture into the pie crust, spreading it evenly.
9. If you’re using an egg wash, beat 1 large egg in a small bowl and brush it over the edges of the pie crust for a golden finish.
10. Cover the pie with a second pie crust, crimping the edges to seal. Cut a few slits on the top crust for steam to escape.
11. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Look for a deep golden color on the crust.
12. Remove the turkey pot pie from the oven and let it rest for 10-15 minutes before slicing. This resting time allows the filling to set.
13. Serve hot, ensuring the filling reaches an internal temperature of 74 °C (165 °F) for safe consumption.
14. Enjoy the aroma of baked pie as it cools slightly on the counter before serving.

Variations

• Creamy Mushroom Turkey Pot Pie: Replace half of the turkey with 200 g (7 oz) of sautéed mushrooms for an earthy flavor and added texture.
• Vegetarian Pot Pie: Substitute the turkey with 400 g (14 oz) of mixed vegetables such as mushrooms, zucchini, and bell peppers along with vegetable broth for a plant-based version.
• Gluten-Free Turkey Pot Pie: Use gluten-free all-purpose flour for the roux and a gluten-free pie crust to make this dish suitable for those with gluten sensitivities.
• Spicy Turkey Pot Pie: Add 1 tsp of cayenne pepper or a diced jalapeño to the filling for a kick of heat, enhancing the overall flavor profile.

Tips on plating and presentation

When it comes to serving up a comforting turkey pot pie, presentation can make all the difference.

I love using a rustic wooden board to display the pie, garnished with fresh herbs for a pop of color.

Serving individual portions in charming ramekins adds an inviting touch, and a sprinkle of flaky sea salt right before serving elevates the dish beautifully.

Enjoy the compliments!

What other dishes can I pair it with?

Plating your turkey pot pie beautifully sets the stage for a delightful meal, but pairing it with complementary dishes can enhance the entire dining experience.

I love serving a crisp side salad tossed with a tangy vinaigrette to balance the richness of the pie.

Roasted seasonal vegetables are another great choice, adding color and nutrition while keeping everything cozy and festive.

What drinks can I pair it with?

To truly elevate your turkey pot pie experience, consider pairing it with a drink that complements its savory flavors.

A crisp white wine, like Chardonnay, enhances the dish’s richness, while a light lager refreshes the palate.

If you prefer non-alcoholic options, a sparkling apple cider adds a delightful sweetness.

Each choice brings out the pie’s comforting notes beautifully!

Frequently Asked Questions

Can I Freeze Leftover Pot Pie for Later Use?

Absolutely, I freeze leftover pot pie for later use. Just wrap it tightly in plastic wrap and then foil, and store it in an airtight container. It’ll keep well for about two to three months.

How Long Will the Pot Pie Stay Fresh in the Fridge?

Your pot pie stays fresh in the fridge for about three to four days. I always keep it tightly covered to maintain its moisture and flavor. Just heat it up, and you’re ready to enjoy!

What Are the Best Types of Turkey to Use?

I find that roasted turkey breast works best for pot pie. It’s flavorful and stays moist. Sometimes, I mix in some shredded dark meat for a richer taste, making every bite delightful and satisfying.

Can I Make the Pie Crust From Scratch?

Yes, you can definitely make the pie crust from scratch! I love using butter and cold water for a flaky texture. It’s simple, and the homemade touch makes all the difference in flavor. Enjoy your baking!

Are There Any Vegetarian Alternatives for the Filling?

I love experimenting with vegetarian fillings. I’ve used mushrooms, zucchini, and lentils. Toss in some spinach and spices for richness. It’s delicious and satisfying—trust me, you won’t miss the meat at all!