Description
A delicious and easy dinner solution using leftover turkey, with a flaky, buttery crust and creamy filling. Perfect for post-holiday meals or any weeknight.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, very cold and cut into small cubes
- 6–8 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups chicken or turkey broth (low-sodium preferred)
- 1 cup whole milk (or half-and-half)
- 4 ounces cream cheese, softened
- 3 cups cooked turkey, shredded or diced
- 1 ½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup frozen pearl onions (optional)
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- Salt and black pepper to taste
- 1 egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- Make the crust: In a large mixing bowl, whisk together flour and salt. Add cold butter cubes. Using a pastry cutter or fingertips, work the butter into the flour until it resembles coarse meal with pea-sized butter pieces. Drizzle ice water and apple cider vinegar over the mixture. Stir with a fork until the dough just comes together. Turn out onto a floured surface, bring together with hands, divide in half, flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C). Take dough out of fridge and let sit for 5 minutes.
- Make the filling: In a large skillet over medium heat, melt 3 tablespoons butter. Add diced onion and cook for 4-5 minutes until softened. Add garlic and cook for 30 seconds. Sprinkle flour over onion mixture and stir constantly for 1-2 minutes. Slowly pour in broth while whisking. Add milk and continue whisking until mixture thickens, about 3-4 minutes. Reduce heat to low and stir in cream cheese until melted and smooth. Fold in turkey, frozen vegetables, pearl onions, thyme, and sage. Season w…
- Roll out crust: On a lightly floured surface, roll one disk of dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing into bottom and up sides. Leave overhang. Roll second disk into another 12-inch circle for top crust.
- Assemble pot pie: Pour turkey filling into bottom crust. Place top crust over filling. Trim excess dough to about ½-inch overhang, then crimp edges together. Cut 4-5 slits in top crust for steam vents. Brush top crust with egg wash.
- Bake: Place pie dish on a baking sheet. Bake for 35-40 minutes, until crust is deep golden brown and filling is bubbly. If edges brown too quickly, cover with foil strips after 20 minutes. Let rest for 10 minutes before serving.
Notes
Keep all ingredients cold for the crust to ensure flakiness. Let the pot pie rest for 10 minutes after baking to allow the filling to set. For a super crispy bottom crust, blind bake the bottom crust for 10 minutes at 400°F before adding the filling.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 485
- Sugar: 5
- Sodium: 620
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 38
- Fiber: 3
- Protein: 22
Keywords: leftover turkey, pot pie, flaky crust, kid-approved, easy dinner, comfort food, Thanksgiving leftovers