Description

This classic Turkey Pot Pie recipe is a comforting and hearty dish that is perfect for using leftover turkey. It features a flaky pie crust filled with a savory mixture of turkey, bacon, vegetables, and a creamy sauce seasoned with thyme and sage. Baked to golden perfection, this pot pie is a satisfying meal ideal for family dinners or special occasions.

Ingredients

Scale

Meat & Bacon

2 strips bacon (approx 57g), diced
2 cups shredded cooked turkey (264g)

Vegetables

½ cup diced yellow onion (66g) (about ½ medium onion)
1 stalk celery (approx ½ cup or 65g), diced
1 small carrot (approx ½ cup or 76g), diced
½ cup frozen corn (62g), thawed
1 cup frozen peas (110g), thawed
1 cup chopped cooked green beans (100g)

Seasonings & Liquids

1 teaspoon dried thyme
½ teaspoon ground sage
1 teaspoon Kosher salt (plus more to taste)
½ teaspoon ground pepper (plus more to taste)
⅓ cup (41g) all-purpose flour
⅓ cup (79ml) chicken or turkey stock
1 cup (237ml) nonfat milk (whole milk may be substituted)
2 tablespoons (30ml) olive oil

Other

2 recipes pie crusts (Use a box of refrigerated crusts if you wish)

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Instructions

Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the pot pie.
Cook Bacon: Heat a saucepan over medium heat and cook the diced bacon until browned and crispy. Remove the bacon pieces and set them aside on a plate, leaving the bacon grease in the pan.
Sauté Vegetables: Add olive oil to the pan with the bacon grease, then stir in diced onion, celery, and carrot. Cook while stirring occasionally, until the vegetables are tender, about 3 to 5 minutes.
Add Seasonings and Flour: Sprinkle in dried thyme, ground sage, kosher salt, ground pepper, and the all-purpose flour. Stir everything to evenly coat the vegetables with the flour and spices. Cook for about 1 minute to cook out the raw flour taste.
Make Sauce: Gradually add the chicken or turkey stock and the milk to the pan, stirring constantly. Continue to cook and stir until the mixture thickens to a creamy consistency, which should take just a few minutes.
Combine Filling Ingredients: Remove the saucepan from heat. Stir in the cooked bacon, thawed corn, peas, chopped cooked green beans, and shredded cooked turkey until well combined.
Prepare Pie Crust: Place one pie crust into the bottom and up the sides of a 9-inch pie plate. Spoon the hot filling evenly into the crust.
Top Pie and Vent: Cover with the second pie crust, press the edges together, and crimp to seal. Cut slits into the top crust to allow steam to escape during baking.
Bake: Place the pie on a cookie sheet (to catch any potential spills) and bake in the preheated oven for 40 to 55 minutes, or until the crust is golden brown and the filling is bubbly.
Serve and Store: Let the pie cool slightly before serving warm. Store any leftovers in an airtight container in the refrigerator for up to three days or freeze for up to one month. The entire pie can also be assembled and frozen before or after baking for convenience.

Notes

Turkey Pot Pie is a delicious way to use leftover turkey or even chicken.
The recipe can be made ahead and frozen for quick meals later.
Use refrigerated pie crusts from a box if you prefer a quicker preparation.
Ensure vegetables are cooked until tender for best texture inside the pie.

Nutrition

Serving Size: 1 serving
Calories: 572 kcal
Sugar: 4 g
Sodium: 569 mg
Fat: 28 g
Saturated Fat: 8 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 160 mg