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cozy turkey pot pie

Comforting Turkey Pot Pie

This homemade turkey pot pie features a flaky, celery-seeded crust encasing a creamy filling of tender turkey, vegetables, and melted cheddar cheese. Perfect for transforming leftover turkey into an impressive yet practical comfort food that's both satisfying and delicious.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

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 plus extra for brushing crust
  • 2 cups cooked turkey cubed
  • 10 ounce frozen peas and carrots thawed
  • 1 cup cheddar cheese shredded
For the Pastry Dough:
  • 2 cups all-purpose flour
  • 2 teaspoons celery seeds
  • 1 teaspoon salt
  • 2/3 cup shortening plus 2 tablespoons (butter-flavored works well)
  • 4-5 tablespoons cold water

Equipment

  • 9-inch pie plate
  • Saucepan
  • Rolling Pin

Method
 

  1. In a saucepan, sauté the chopped onion in butter until translucent and fragrant.
  2. Sprinkle in the flour, salt, and pepper, stirring until everything forms a thick paste (roux).
  3. Gradually whisk in the chicken broth and milk, bringing the mixture to a gentle boil.
  4. Continue stirring for about 2 minutes until the sauce thickens to a consistency that coats the back of a spoon.
  5. Add the cubed turkey, shredded cheddar cheese, and thawed peas and carrots.
  6. Stir until the cheese melts completely, creating a rich, savory filling. Keep warm.
  7. Preheat your oven to 375°F (190°C).
  8. For the crust, combine flour, celery seeds, and salt in a bowl.
  9. Cut in the shortening until the mixture resembles coarse crumbs.
  10. Add cold water, just enough for the dough to form a ball.
  11. Divide the dough in half and roll out one portion to fit a 9-inch pie plate.
  12. Line the pie plate with the rolled dough and fill with the turkey mixture.
  13. Roll out the remaining dough for the top crust and place over the filling.
  14. Seal and crimp the edges of the pie crust, then brush the top with milk for a golden-brown finish.
  15. Bake for 30-35 minutes or until the crust is golden and the filling is bubbling.
  16. Allow to cool for 10 minutes before serving.

Notes

This pot pie is perfect for using leftover Thanksgiving turkey, but rotisserie chicken works wonderfully as a substitute. For a time-saving version, you can use store-bought pie crust instead of making your own, though the homemade crust with celery seeds adds a distinctive flavor worth trying. Add a splash of white wine to the sauce for an extra layer of flavor, or incorporate fresh herbs like thyme and rosemary.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or the entire pie in a 350°F oven until warmed through.