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Easy Cozy Leftover Turkey Pot Pie with Flaky Crust

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This cozy leftover turkey pot pie with flaky crust turns holiday leftovers into a comforting, creamy, and buttery dish that everyone will love. Perfect for post-Thanksgiving meals or any time you need a quick, satisfying dinner.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, very cold and cut into small cubes
  • 6–8 tablespoons ice water
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups chicken or turkey broth (low-sodium)
  • 1 cup whole milk or heavy cream
  • 3 cups cooked turkey, shredded or cubed
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Make the crust first. In a large bowl, whisk together 2 ½ cups flour and 1 teaspoon salt. Add the cold butter cubes and toss to coat. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse sand with some pea-sized butter pieces remaining.
  2. Add the ice water and vinegar. Sprinkle 6 tablespoons of ice water and the apple cider vinegar over the flour mixture. Stir with a fork until the dough just comes together. If it seems dry, add another tablespoon of water. Divide the dough in half, flatten each into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Preheat your oven to 400°F (200°C). Position a rack in the lower third of the oven.
  4. Start the filling. In a large saucepan or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  5. Add the garlic and cook for another minute until fragrant. Then sprinkle the ⅓ cup of flour over the vegetables and stir constantly for about 2 minutes.
  6. Slowly pour in the broth while whisking continuously to prevent lumps. Then add the milk or cream. Keep whisking until the mixture thickens, about 3-4 minutes. Season with thyme, rosemary, salt, and pepper.
  7. Fold in the turkey and peas. Stir in the shredded turkey and frozen peas. Remove from heat. Taste and adjust seasoning.
  8. Roll out the bottom crust. On a lightly floured surface, roll one disk of dough into a 12-inch circle, about ⅛-inch thick. Carefully transfer it to your pie dish or skillet, gently pressing it into the bottom and up the sides. Leave the overhang.
  9. Pour in the filling. Spoon the turkey mixture into the crust, spreading it evenly.
  10. Roll out the top crust and place it over the filling. Trim the excess dough to about ½ inch beyond the edge of the dish. Fold the overhang under itself and crimp the edges. Cut 4-5 slits in the top crust to let steam escape.
  11. Brush with egg wash and bake for 35-40 minutes, until the crust is golden brown and the filling is bubbly. If the edges start browning too quickly, tent them with foil after about 20 minutes.
  12. Let it rest for at least 10 minutes before slicing.

Notes

Keep all ingredients cold for the crust. Don’t skip the resting time for the dough. The filling should be thick but pourable. Blind baking is not necessary. Let the pie rest after baking for clean slices.

Nutrition

Keywords: leftover turkey pot pie, turkey pot pie, flaky crust, comfort food, Thanksgiving leftovers, easy pot pie

Find it online: https://perkypan.com/easy-cozy-leftover-turkey-pot-pie-with-flaky-crust/