Turkey Pot Pie

This Turkey Pot Pie is the perfect comfort food, combining tender pieces of turkey with a medley of vegetables in a rich, creamy sauce, all encased in a flaky, buttery crust. It’s an excellent way to use up leftover turkey from a holiday meal or to enjoy a hearty, homemade dish any time of year. The savory filling is packed with flavors, from the sweetness of carrots and peas to the depth of a well-seasoned gravy. Whether you’re serving it for a family dinner or bringing it to a potluck, this Turkey Pot Pie is sure to warm hearts and satisfy appetites.

Ingredients:

• For the crust:
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and cut into cubes
  • 1/4 to 1/2 cup ice water
• For the filling:
  • 3 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken or turkey broth
  • 1 cup whole milk or heavy cream
  • 2 cups cooked turkey, diced
  • 1 cup frozen peas
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • Salt and pepper to taste

Instructions:

1. Prepare the crust:
   • In a large mixing bowl, combine flour and salt. Add the cold, cubed butter, and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
   • Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the filling:
   • In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
   • Sprinkle the flour over the vegetables, stirring constantly for about 2 minutes, until the flour is lightly browned.
   • Slowly pour in the broth and milk, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
   • Stir in the cooked turkey, frozen peas, thyme, and sage. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
3. Assemble the pot pie:
   • Preheat the oven to 400°F (200°C).
   • Roll out one disk of dough on a lightly floured surface to fit the bottom and sides of a 9-inch pie dish. Place the dough into the dish, letting the excess hang over the edges.
   • Pour the turkey filling into the prepared pie crust.
   • Roll out the second disk of dough to cover the top of the pie. Place it over the filling, trimming any excess dough. Crimp the edges to seal, and cut a few slits in the top to allow steam to escape.
   • If desired, brush the top crust with an egg wash (1 beaten egg with a tablespoon of water) for a golden finish.
4. Bake:
   • Place the pot pie on a baking sheet to catch any drips, and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
   • Let the pot pie cool for a few minutes before serving.

Enjoy your warm and comforting Turkey Pot Pie!