Main Dish
Turkey Pot Pie
About this dish
A classic pot pie made with leftover Thanksgiving turkey, loaded with tender vegetables in a creamy herb sauce and topped with a flaky, buttery crust. This is comfort food at its finest—cozy, hearty, and perfect for using up holiday leftovers.
Carter Cooper's twist: a sprinkle of cayenne for a little warmth, because sweet and spicy belong together.
Ingredients
UK and US measurements are both included for every recipe.
unsalted butter
fat113 g
Imperial measurement: 1/2 cup
yellow onion
vegetable200 g
Imperial measurement: 1 medium onion, diced
carrots
vegetable150 g
Imperial measurement: 1 cup diced
celery
vegetable120 g
Imperial measurement: 1 cup diced
all-purpose flour
grain60 g
Imperial measurement: 1/2 cup
low-sodium chicken broth
liquid480 ml
Imperial measurement: 2 cups
heavy cream
dairy120 ml
Imperial measurement: 1/2 cup
cooked turkey
protein450 g
Imperial measurement: 3 cups
frozen peas
vegetable150 g
Imperial measurement: 1 cup
fresh thyme
herb15 ml
Imperial measurement: 1 tablespoon
salt
spice1 tsp
Imperial measurement: 1 teaspoon
black pepper
spice1/2 tsp
Imperial measurement: 1/2 teaspoon
cayenne pepper
spice1/4 tsp
Imperial measurement: 1/4 teaspoon
pie crust
other1 package
Imperial measurement: 1 (9-inch) double crust
egg wash (1 egg beaten with 1 tbsp water)
dairy1
Imperial measurement: 1 large egg
Method
Preheat oven and prep
PT5MPreheat oven to 200°C (400°F). Roll out the bottom pie crust and line a 9-inch pie dish. Set aside.
Cook vegetables
PT8MMelt butter in a large skillet over medium heat. Add onion, carrots, and celery; cook until softened, about 8 minutes. Stir occasionally.
Make the roux
PT2MSprinkle flour over the vegetables and stir constantly for 2 minutes until lightly golden.
Add liquids
PT3MGradually whisk in chicken broth, making sure to scrape up any browned bits. Bring to a simmer and cook until thickened, about 3 minutes.
Finish the filling
PT2MStir in heavy cream, cooked turkey, frozen peas, thyme, salt, pepper, and cayenne (if using). Cook for 2 minutes, then remove from heat. Taste and adjust seasoning.
Assemble the pie
PT5MPour the filling into the bottom crust. Place the top crust over the filling, crimp the edges to seal, and cut several slits to vent steam. Brush the top with egg wash.
Bake
PT35MPlace the pie on a baking sheet (to catch drips) and bake until the crust is golden brown and the filling is bubbly, about 35-40 minutes. Cover edges with foil if browning too quickly.
Cool and serve
PT10MLet the pie rest for 10 minutes before slicing. Serve warm.
Equipment
- 9-inch pie dish
- large skillet
- rolling pin
- baking sheet
- whisk
Nutrition facts
Tips
- If you're short on cooked turkey, shredded rotisserie chicken works beautifully here.
- Leftover dark meat adds extra flavor and moisture—don't skip it.
- For an extra-crispy bottom crust, partially blind bake the bottom crust for 10 minutes before adding the filling.
Serving suggestions
- Serve with a simple green salad or mashed potatoes to sop up any extra gravy.
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Recipe by
Carter Cooper
Specialises in American cuisineCarter Walker makes cornbread with honey butter and jalapeños. He is a sweet-spicy angel.
Describe yourself in three words: Sweet, spicy, cornbread crumbly.