Classic Turkey Pot Pie
Creamy turkey and vegetable filling topped with a golden, flaky pie crust. A showstopping American comfort classic perfect for holiday dinners or cozy weeknight meals.
- Total time
- 75 min
- Servings
- 6
- Calories
- 520
- Protein
- 28g
Ingredients
- 3 cups cooked turkey, shredded
- 3 tbsp butter
- 1 medium diced onion
- ½ cup sliced celery
- ½ cup sliced carrots
- 1 cup frozen peas
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- 1 tsp fresh thyme leaves
- 1 package pie crust (2 disks, thawed if frozen)
Instructions
- 1
Preheat oven to 375°F. Position a rack in the middle.
- 2
Melt butter in a large skillet over medium heat, about 1 minute.
- 3
Add onion, celery, and carrots. Sauté until softened, 5–6 minutes.
- 4
Sprinkle flour over vegetables and stir constantly for 1 minute.
- 5
Pour in broth slowly, stirring to avoid lumps. Bring to a simmer.
- 6
Reduce heat to medium-low. Simmer 3–4 minutes until sauce thickens.
- 7
Stir in turkey, cream, peas, thyme, salt, and pepper. Cook 2 minutes.
- 8
Pour filling into a 9-inch pie dish. Let cool slightly, about 3 minutes.
- 9
Unroll one pie crust and lay it over the filling, sealing edges.
- 10
Cut four 1-inch slits in the crust to vent steam.
- 11
Bake 35–40 minutes until crust is golden brown all over.
- 12
Remove from oven and cool 5 minutes. Serve hot.
Tools you’ll need
- 9-inch pie dish
- large skillet
- wooden spoon
- oven
- baking sheet (optional, to catch drips)
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