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Best Easy Turkey Pot Pie Recipe

Name: Best Easy Turkey Pot Pie Recipe
Total time: 60 min
Yield: 300 g
Ingredients: cooked turkey breast 3 cups; frozen peas 1 cup; carrots 1 cup; celery 0.5 cup; onion 0.5 cup; unsalted butter 0.25 cup; all-purpose flour 0.33 cup; low-sodium chicken broth 2 cups; whole milk 0.5 cup; prepared pie crust 2 pieces; salt 1 tsp; black pepper 0.5 tsp; dried thyme 0.5 tsp

Flaky-crusted turkey pot pie filled with tender turkey, peas, and carrots in a creamy sauce is a wonderful way to use holiday leftovers. This high protein family dinner is cozy and satisfying.

Cook 60 min Difficulty NORMAL 390 kcal

#high protein #family dinner #leftover turkey #comfort food

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Ingredients

Main ingredients

cooked turkey breast 3 cups
frozen peas 1 cup
carrots 1 cup
celery 0.5 cup
onion 0.5 cup
unsalted butter 0.25 cup
all-purpose flour 0.33 cup
low-sodium chicken broth 2 cups
whole milk 0.5 cup
prepared pie crust 2 pieces

Seasonings/Sauce

salt 1 tsp
black pepper 0.5 tsp
dried thyme 0.5 tsp

Nutrition summary

Carbohydrates 32 g 33%

Protein 24 g 25%

Fat 17 g 42%

Serving size 300g

Cooking steps

1

Preheat your oven to 400°F (205°C) and set rack to the center position. Let the prepared pie crusts rest at room temperature during prep.
2

Melt butter in a large skillet over medium heat. Add diced onion, carrots, and celery; sauté for 5–6 minutes until softened and onions are translucent.
3

Sprinkle flour evenly over the vegetables, stirring constantly to form a roux; cook on medium for 2–3 minutes to remove raw flour taste.
4

Gradually whisk in chicken broth and milk, increase heat to medium-high, and cook until thickened, about 4–5 minutes, stirring frequently.
5

Add cooked turkey, peas, salt, pepper, and thyme into the thickened sauce; stir to combine and remove from heat.
6

Fit one pie crust into a 9-inch pie dish, easing it into the corners without stretching. Pour in the turkey filling and smooth the top.
7

Drape the second crust over the filling, trim excess, and crimp edges to seal. Cut several slits in the top crust for steam to escape.
8

Brush the top crust lightly with milk or beaten egg for color (optional).
9

Bake for 35–40 minutes until the crust is golden brown and the filling is bubbling. If edges brown too quickly, shield with foil.
10

Let the pie rest for 10 minutes before slicing to set the creamy filling.

Personalized Q&A

Q. What's the key ingredient in this turkey pot pie recipe?

The defining ingredient is cooked turkey breast, which provides a lean, meaty texture and classic flavor. Complemented by peas, carrots, celery, and a creamy sauce, turkey is the centerpiece that makes this pot pie hearty and satisfying.

Q. How do I ensure a flaky, golden crust without underbaking or burning the pie?

Bake at 400°F (205°C) for 35–40 minutes and position the pie in the center rack. Watch the crust’s edges near the end; if browning too fast, shield with foil. Letting the pie rest for 10 minutes prevents a soggy bottom and ensures clean slices.

Q. What’s the main secret to a creamy, lump-free pot pie filling?

Cook flour with butter and sautéed vegetables to create a roux, then whisk in broth and milk gradually. Stir constantly over medium-high heat until thickened—this prevents lumps and gives a silky, luscious sauce to envelop the turkey and veggies.

Q. How many calories and how much protein are in each serving of this pot pie?

Each 300g serving contains approximately 390 kcal, with 24g protein (25% of calories), 32g carbohydrates (33%), and 17g fat (42%). This makes it a high-protein dinner choice.

Best Easy Turkey Pot Pie Recipe

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