Why You’ll Love this Comforting Turkey Pot Pie
When you’re looking for the ultimate comfort food that’s both impressive and practical, this Turkey Pot Pie is your answer. I can’t overstate how satisfying it’s to slice through that flaky, golden crust into a creamy filling of tender turkey and vegetables.
What makes this recipe special? It transforms leftover turkey into something extraordinary. The homemade crust with celery seeds adds a distinctive flavor you won’t find in store-bought versions.
Plus, the cheese creates a richness that elevates the entire dish. It’s fancy enough for guests but simple enough for a Tuesday night dinner. Pure comfort in pie form.
What Ingredients are in Comforting Turkey Pot Pie?
Making a turkey pot pie from scratch might sound intimidating, but once you gather all the ingredients, it’s actually quite straightforward. The beauty of this recipe is how it transforms simple ingredients into something that tastes like it took all day to prepare. The combination of savory turkey, creamy sauce, and flaky homemade crust creates the ultimate comfort food experience.
For the Filling:
- 1 medium onion, chopped
- 1/3 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 cups cubed cooked turkey
- 1 cup shredded cheddar cheese
- 1 (10 ounce) package frozen peas and carrots, thawed
For the Pastry Dough:
- 2 cups all-purpose flour
- 2 teaspoons celery seeds
- 1 teaspoon salt
- 2/3 cup shortening, plus 2 tablespoons shortening (butter-flavored works well)
- 4-5 tablespoons cold water
- Milk (for brushing the crust)
Don’t worry if you need to make substitutions based on what’s in your pantry. No leftover turkey? Rotisserie chicken works wonderfully as a substitute. The frozen peas and carrots save time, but fresh vegetables can be used if you prefer—just be sure to cook them until tender before adding to the filling. And while the homemade crust with celery seeds adds a special touch, you could use store-bought pastry in a pinch, though I promise the extra effort for homemade is worth every bite.
How to Make this Comforting Turkey Pot Pie
Making this pot pie is like orchestrating a beautiful dance between creamy filling and flaky crust. Start by sautéing 1 medium chopped onion in 1/3 cup of butter in a saucepan until it becomes translucent and fragrant.
Then sprinkle in 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/4 teaspoon pepper, stirring until everything blends together into a thick paste. This roux is the secret to that velvety sauce we’re after! Gradually whisk in 1 3/4 cups chicken broth and 2/3 cup milk, bringing the mixture to a gentle boil.
Keep stirring for about 2 minutes until the sauce thickens to a luxurious consistency that coats the back of a spoon.
Now for the star players—add 2 cups of cubed cooked turkey, 1 cup of shredded cheddar cheese, and the 10-ounce package of thawed peas and carrots.
Let everything mingle until the cheese melts completely, creating a rich, savory filling. While keeping this mixture warm, prepare the crust by combining 2 cups all-purpose flour with 2 teaspoons celery seeds and 1 teaspoon salt in a bowl.
Cut in 2/3 cup plus 2 tablespoons shortening until the mixture resembles coarse crumbs, then add 4-5 tablespoons of cold water, just enough for the dough to form a ball.
Divide the dough in half, roll out one portion, and line a 9-inch pie plate, filling it with your turkey mixture.
Roll out the remaining dough for the top crust, sealing and crimping the edges before brushing with a little milk for that golden-brown finish. Bake until the crust is perfectly flaky and the filling bubbles with heartwarming goodness.
Comforting Turkey Pot Pie Substitutions and Variations
Though this classic turkey pot pie recipe is delicious as written, I’ve found that flexibility is the spice of cooking life! You can easily swap chicken for turkey when leftovers aren’t available. No cheddar? Try Swiss, Gruyère, or skip it altogether.
Vegetarians in your life? Replace the meat with mushrooms and add extra veggies—broccoli works wonderfully here.
For a quicker version, use store-bought pie crust instead of homemade. My family adores when I add a splash of white wine to the sauce, or some fresh herbs like thyme and rosemary.
Sometimes, I’ll throw in a handful of frozen corn for extra sweetness and color.
What to Serve with Comforting Turkey Pot Pie
A perfect turkey pot pie deserves equally wonderful accompaniments to round out your meal.
I like to serve mine with a crisp green salad dressed in a light vinaigrette—the acidity cuts through the richness of the pie beautifully. For heartier appetites, roasted Brussels sprouts or steamed broccoli add color and nutrition.
Don’t forget about bread, my friends. A crusty French baguette or warm dinner rolls are perfect for sopping up any escaped filling.
And for beverages? A chilled glass of Chardonnay or sparkling apple cider complements the savory flavors. Simple comfort food, elevated.
Final Thoughts
While many recipes come and go from my kitchen rotation, this turkey pot pie has earned its place as a perennial favorite in our family. The flaky, celery-seeded crust paired with that creamy, cheesy filling is comfort food at its finest.
I’ve made this recipe after Thanksgiving, on snowy winter evenings, and even during summer thunderstorms when we needed something soothing. It’s versatile too—swap in chicken if turkey isn’t available, or add mushrooms for an earthy twist.
What makes a recipe truly special? For me, it’s the memories created around the table while enjoying it together.
Comforting Turkey Pot Pie
Ingredients
Equipment
Method
- In a saucepan, sauté the chopped onion in butter until translucent and fragrant.
- Sprinkle in the flour, salt, and pepper, stirring until everything forms a thick paste (roux).
- Gradually whisk in the chicken broth and milk, bringing the mixture to a gentle boil.
- Continue stirring for about 2 minutes until the sauce thickens to a consistency that coats the back of a spoon.
- Add the cubed turkey, shredded cheddar cheese, and thawed peas and carrots.
- Stir until the cheese melts completely, creating a rich, savory filling. Keep warm.
- Preheat your oven to 375°F (190°C).
- For the crust, combine flour, celery seeds, and salt in a bowl.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Add cold water, just enough for the dough to form a ball.
- Divide the dough in half and roll out one portion to fit a 9-inch pie plate.
- Line the pie plate with the rolled dough and fill with the turkey mixture.
- Roll out the remaining dough for the top crust and place over the filling.
- Seal and crimp the edges of the pie crust, then brush the top with milk for a golden-brown finish.
- Bake for 30-35 minutes or until the crust is golden and the filling is bubbling.
- Allow to cool for 10 minutes before serving.
