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Leftover Turkey Pot Pie with Flaky Crust Recipe

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★★★★★

4.9 from 63 reviews

A comforting and delicious Leftover Turkey Pot Pie featuring a flaky homemade crust and a creamy, savory filling made from tender shredded turkey, mixed vegetables, and a rich sauce. Perfect for using up holiday leftovers and warming up on a chilly day.

Ingredients

Scale

For the Crust

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter
  • 6–8 tablespoons ice water
  • 1 tablespoon apple cider vinegar

For the Filling

  • 3 tablespoons unsalted butter
  • 1 diced yellow onion
  • 2 minced garlic cloves
  • ⅓ cup flour
  • 2 cups chicken or turkey broth
  • 1 cup whole milk
  • 4 ounces cream cheese
  • 3 cups cooked shredded turkey
  • 1 ½ cups frozen mixed vegetables
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • Salt and black pepper to taste

For the Egg Wash

  • 1 egg, beaten with 1 tablespoon water

Instructions

  1. Preheat the oven and prepare crust ingredients: Preheat your oven to 400°F (200°C). Ensure your cold unsalted butter is cubed and chilled before incorporating it into the flour and salt mixture. Keep ingredients cold to promote a flaky crust.
  2. Make the crust dough: Combine flour and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add apple cider vinegar and gradually mix in ice water, 1 tablespoon at a time, until the dough comes together. Do not overmix. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Prepare the filling: In a large skillet, melt 3 tablespoons of butter over medium heat. Add diced onion and minced garlic, sauté until translucent and fragrant, about 5 minutes. Stir in ⅓ cup flour and cook for another minute to remove raw flour taste. Slowly whisk in chicken or turkey broth and whole milk. Bring to a simmer until thickened. Stir in cream cheese until smooth. Add shredded turkey, frozen mixed vegetables, dried thyme, dried sage, salt, and black pepper. Mix gently until combined. Remove from heat and set aside.
  4. Roll out the crust: Remove dough from the fridge and split into two portions. Roll out one portion on a floured surface to fit your pie dish, covering the bottom and sides. Optionally, blind bake the bottom crust for 10 minutes for an extra-crispy base.
  5. Assemble and bake: Pour the prepared filling into the crust-lined pie dish. Roll out the second dough portion and cover the pie. Trim any excess dough and crimp the edges to seal. Brush the top crust with the beaten egg wash. Cut small slits in the top to vent steam. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and filling is bubbling.
  6. Rest the pie: Remove the pot pie from the oven and allow it to rest for 10 minutes before serving. This helps the filling set perfectly and makes slicing easier.

Notes

  • Always keep your butter cold to ensure distinct, flaky layers in your crust.
  • Do not overmix the filling once the turkey is added to keep the meat texture intact.
  • Blind bake the bottom crust for 10 minutes if you prefer an extra-crispy base.
  • Allow the pie to rest for 10 minutes after baking; this helps the filling set perfectly.

Keywords: Leftover turkey pot pie, turkey recipe, flaky crust pot pie, savory pot pie, homemade crust pot pie, comfort food, turkey leftovers

Find it online: https://tastybella.com/leftover-turkey-pot-pie-with-flaky-crust-recipe/