Description
A comforting homemade turkey pot pie featuring a flaky double crust filled with tender shredded turkey, mixed vegetables, and a creamy, seasoned sauce made from scratch. This classic dish is perfect for using leftover turkey and makes a hearty meal for the whole family.
Ingredients
Filling
- ½ cup half ‘n half (or milk), room temperature
- 1 cup frozen mixed vegetables, rinsed and strained
- ½ yellow onion, diced
- 1 russet potato, peeled and diced
- ½ stick (¼ cup) butter
- ¼ cup all-purpose flour
- ½ tsp salt, divided
- ¼ tsp garlic powder
- ½ tsp poultry seasoning
- ⅛ tsp freshly cracked black pepper
- 1 cup chicken broth
- ½ Tbsp fresh parsley, minced
- 3 cups leftover turkey, shredded
- 2 Tbsp shredded parmesan cheese
Additional
- 1 stick (½ cup) butter, divided
- 1 egg (for egg wash)
- 1 pre-made double pie crust
Instructions
- Beat egg: Crack the egg into a small bowl and beat it well. Set aside to use later as an egg wash for the pie crust.
- Preheat oven: Set your oven to 450°F (232°C). Let the half and half come to room temperature while you prepare other ingredients.
- Prepare vegetables: Rinse and strain the frozen mixed vegetables thoroughly to remove excess water. Dice half of a yellow onion and peel and dice one russet potato into small cubes.
- Sauté onion: In a large saucepan over medium heat, melt ¼ cup (½ stick) of butter. Add the diced onion along with ¼ teaspoon salt and cook until the onions become glossy but still firm, about 3 minutes.
- Par-cook potato: Add the diced potato to the pan with the onions and cook for about 7 minutes until the potato is softened but still has a slight bite. Remove the mixture from heat and set aside.
- Make roux: In the same pan, reduce heat to medium-low and add the remaining ¼ cup (½ stick) butter. Once melted, whisk in the flour carefully to create a light roux. Continue whisking to avoid lumps.
- Season roux: Add garlic powder, poultry seasoning, remaining ¼ teaspoon salt, and freshly cracked black pepper to the roux. Whisk well to combine all the spices evenly.
- Add liquids: Slowly pour in the chicken broth and half and half while whisking continuously on medium-low heat to keep the sauce smooth. Cook until thickened, about 3 to 4 minutes.
- Combine filling: Remove the pan from heat. Fold in the strained mixed vegetables, sautéed onions and potatoes, and minced fresh parsley gently into the thickened sauce.
- Add turkey and cheese: Fold the shredded leftover turkey and shredded parmesan cheese into the vegetable mixture until evenly distributed.
- Assemble pie: Roll out one pie crust into a 9-inch pie pan. Pour the turkey and vegetable filling into the crust evenly.
- Cover with second crust: Place the second pie crust over the filling. Pinch the edges of the top and bottom crusts together to seal.
- Vent and glaze: Cut several small slits in the top crust to allow steam to escape. Brush the top crust evenly with the beaten egg wash to give it a golden shine when baked.
- Protect edges and bake: Wrap the edges of the pie with foil to prevent over-browning. Bake in the preheated oven at 450°F for 30 minutes. Remove foil and continue baking 10 to 15 minutes more or until crust is golden brown.
- Cool before serving: Let the pot pie cool at least 15 minutes before slicing so the filling can set properly and avoid spilling.
Notes
- Letting the half and half come to room temperature helps prevent lumps in the sauce.
- Use leftover roasted turkey for best flavor and texture.
- Pre-made double pie crusts simplify the preparation but homemade crust can be substituted.
- Make sure to cut vents in the top crust to avoid a soggy pie from steam build-up.
- Allow pie to cool before cutting so filling thickens and slices cleanly.
- You can swap frozen vegetables for fresh when in season.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
