Description

This creamy, savory pot pie transforms leftover turkey into a luxurious comfort food, wrapped in a flaky, buttery crust that shatters when you cut into it. It’s the ultimate post-holiday dish that feels brand new and special.

Ingredients

Scale

2 ½ cups (315g) all-purpose flour
1 teaspoon salt
1 cup (2 sticks or 226g) unsalted butter, very cold and frozen for 15 minutes before grating
½ cup (120ml) ice water, plus more if needed
4 tablespoons (½ stick or 57g) unsalted butter
1 medium yellow onion, diced (about 1 cup)
2 ribs celery, diced (about ½ cup)
2 medium carrots, peeled and diced (about 1 cup)
⅓ cup (40g) all-purpose flour
2 cups (480ml) low-sodium chicken or turkey broth
1 cup (240ml) whole milk or heavy cream
¼ cup (60ml) dry white wine (optional, use extra broth if omitting)
3 cups (about 450g) cooked turkey, shredded or cubed
1 cup (150g) frozen peas
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
Salt and black pepper to taste
1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

Make the flaky pie crust: In a large bowl, whisk together flour and salt. Place the bowl in the freezer for 10 minutes to get everything cold.
Grate the frozen butter using the large holes of a box grater. Toss the grated butter into the flour mixture and gently stir to coat each piece with flour.
Drizzle in the ice water, 1 tablespoon at a time, tossing with a fork until the dough just starts to come together. It should look shaggy and clumpy. Squeeze a piece with your fingers—if it holds together, it’s ready. If not, add another tablespoon of ice water.
Turn the dough out onto a lightly floured surface. Gently gather it into a ball, then divide it in half. Flatten each half into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
Prepare the filling: While the dough chills, melt 4 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until softened—about 8 minutes.
Sprinkle the ⅓ cup of flour over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth while whisking continuously. Then whisk in the milk (or cream) and the white wine. Keep whisking until the sauce is smooth and starts to thicken, about 3-4 minutes.
Stir in the shredded turkey, frozen peas, and fresh thyme. Season generously with salt and black pepper. Let the filling simmer for 2 minutes, then remove from heat.
Assemble and bake: Preheat your oven to 400°F (200°C).
Take one disc of dough out of the fridge. On a lightly floured surface, roll it out into a 12-inch circle, about ⅛-inch thick. Gently transfer it to a 9-inch pie dish or cast-iron skillet.
Pour the turkey filling into the crust-lined dish, spreading it evenly.
Roll out the second disc of dough to the same size. Place it on top of the filling. Pinch the edges of the top and bottom crusts together to seal, then crimp them decoratively. Cut 4-5 slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg wash. Place the pot pie on a baking sheet and bake for 35-40 minutes, until the crust is deep golden brown and the filling is bubbling up through the slits. If the edges are browning too quickly, tent them with foil halfway through.
Let the pot pie cool on a wire rack for at least 15 minutes before slicing.

Notes

Keep everything cold for a flaky crust. Don’t overwork the dough. Let the filling cool slightly before adding the top crust. Use a baking sheet to catch drips. Let the pot pie rest for 15 minutes after baking to allow the filling to set.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 520
Sugar: 5
Sodium: 680
Fat: 32
Saturated Fat: 18
Carbohydrates: 38
Fiber: 3
Protein: 22

Keywords: leftover turkey, pot pie, flaky crust, comfort food, Thanksgiving leftovers, turkey pot pie, easy dinner