Homestyle Turkey Pot Pie with Flaky Pastry Crust

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 35 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 2 1/2 cups (312 g) all-purpose flour
• 1 tsp fine salt + 1 1/2 tsp kosher salt (divided)
• 1 cup (226 g) cold unsalted butter, cubed
• 1/2–3/4 cup (120–180 ml) ice water
• 3 tbsp unsalted butter + 1 tbsp olive oil
• 1 medium onion, 2 celery stalks, 2 carrots, 2 small potatoes (all diced)
• 2 cloves garlic, minced
• 1/3 cup (40 g) all-purpose flour
• 2 1/2 cups (600 ml) low-sodium chicken or turkey broth
• 1 cup (240 ml) whole milk or half-and-half
• 2 1/2 cups (about 340 g) cooked turkey, diced or shredded
• 1 cup frozen peas, 1 cup frozen corn
• 1 tsp dried thyme, 1/2 tsp dried sage, 1/4 tsp dried rosemary
• 1 tbsp chopped fresh parsley, 1 tbsp lemon juice (optional)
• 1 egg + 1 tbsp milk (for egg wash)

Do This

• 1. Make crust: Stir flour, salt, and sugar (if using). Cut in cold butter to pea-sized. Add ice water just until dough comes together. Divide in 2 disks, wrap, chill.
• 2. Heat oven to 400°F (200°C). Sauté onion, celery, carrots, and potatoes in butter and oil until just tender.
• 3. Add garlic and flour; cook 1–2 minutes. Gradually whisk in broth, then milk. Simmer until thick and creamy.
• 4. Stir in turkey, peas, corn, herbs, salt, pepper, parsley, and lemon juice. Cool filling 10–15 minutes.
• 5. Roll bottom crust, fit into a deep 9-inch pie dish or 2-quart baking dish. Fill with turkey mixture.
• 6. Roll top crust, cover pie, trim, crimp edges, and cut steam vents. Brush with egg wash.
• 7. Bake 35–45 minutes until deeply golden and bubbling. Rest 15 minutes before slicing.

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Why You’ll Love This Recipe

• Classic, cozy comfort food with a buttery, flaky pastry and rich, homemade gravy.
• Perfect use for leftover holiday turkey that feels like a whole new meal.
• Family-friendly flavors with tender turkey, potatoes, peas, and carrots in every bite.
• Make-ahead friendly and freezer-friendly for busy weeknights or guests.

Grocery List

• Produce: 1 medium yellow onion, 2 celery stalks, 2 medium carrots, 2 small Yukon Gold potatoes, 2 garlic cloves, fresh parsley, 1 lemon (optional)
• Dairy: Unsalted butter, whole milk or half-and-half, 1 egg
• Pantry: All-purpose flour, olive oil, low-sodium chicken or turkey broth, cooked turkey (leftover or rotisserie-style), frozen peas, frozen corn, fine salt, kosher salt, black pepper, dried thyme, dried sage, dried rosemary, sugar (optional)

Full Ingredients

For the Flaky Pastry Crust

• 2 1/2 cups (312 g) all-purpose flour
• 1 tsp fine salt
• 1 tsp granulated sugar (optional, for a lightly sweet bakery-style crust)
• 1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes
• 1/2–3/4 cup (120–180 ml) ice water, as needed

For the Turkey and Vegetable Filling

• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 small Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
• 2 cloves garlic, minced
• 1/3 cup (40 g) all-purpose flour
• 2 1/2 cups (600 ml) low-sodium chicken or turkey broth
• 1 cup (240 ml) whole milk or half-and-half
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme (or 2 tsp finely chopped fresh thyme)
• 1/2 tsp dried sage (optional but very classic)
• 1/4 tsp dried rosemary, crumbled (or 1 tsp finely chopped fresh rosemary)
• 2 1/2 cups (about 340 g) cooked turkey, diced or shredded into bite-size pieces
• 1 cup frozen peas (no need to thaw)
• 1 cup frozen corn kernels (or use more peas if you prefer)
• 1 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice (optional, to brighten the flavors)

For Finishing

• 1 large egg
• 1 tbsp milk or half-and-half
• Pinch of fine salt (for the egg wash)

Step-by-Step Instructions

Step 1: Make the pastry dough

In a large bowl, whisk together the flour, fine salt, and sugar (if using). Add the cold cubed butter and toss to coat it in the flour. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining. These little chunks are what create flaky layers.

Sprinkle in 1/2 cup (120 ml) of the ice water and gently toss with a fork. Add more water 1 tablespoon at a time, just until the dough holds together when you squeeze a handful. It should be moist enough to come together but not sticky or wet.

Turn the dough onto a lightly floured surface, divide it into 2 equal portions, and gently shape each into a disk about 1 inch thick. Wrap each disk tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes while you prepare the filling.

Step 2: Prep and soften the vegetables

Preheat your oven to 400°F (200°C) with a rack in the center position.

Dice the onion, celery, carrots, and potatoes so they are all roughly the same size for even cooking. In a large, deep skillet or wide saucepan, melt the 3 tablespoons butter with the 1 tablespoon olive oil over medium heat.

Add the onion, celery, carrots, and potatoes. Cook, stirring occasionally, for 8–10 minutes, until the vegetables are beginning to soften but are not yet fully tender. Adjust the heat if needed so they gently sizzle but do not brown too deeply. This step builds flavor and ensures your potatoes cook through in the oven.

Step 3: Build the flavor base

Add the minced garlic to the pan and cook for 30–60 seconds, just until fragrant. Sprinkle the 1/3 cup flour evenly over the vegetables. Stir well to coat everything in flour and cook for 1–2 minutes, stirring frequently. This cooks off the raw flour taste and forms the base of your rich gravy.

Slowly pour in the broth while whisking or stirring constantly to prevent lumps. Once the broth is incorporated and smooth, add the milk or half-and-half in a slow stream, continuing to stir. The mixture will look thin at first but will thicken as it begins to simmer.

Step 4: Make the creamy turkey gravy

Bring the mixture to a gentle simmer over medium heat, stirring often. Add the kosher salt, black pepper, thyme, sage, and rosemary. Continue simmering for 5–7 minutes, until the sauce is thick and creamy and the potatoes are just barely tender when pierced with the tip of a knife.

Stir in the cooked turkey, frozen peas, and frozen corn. Let everything warm together for 2–3 minutes. Turn off the heat and stir in the fresh parsley and lemon juice, if using. Taste and adjust seasoning with more salt and pepper as needed.

Set the filling aside to cool for 10–15 minutes; a slightly cooled filling helps prevent the bottom crust from becoming soggy and makes the pie easier to assemble.

Step 5: Roll out the crust

Lightly flour your work surface. Take one disk of dough from the refrigerator and let it sit at room temperature for about 5 minutes to soften slightly. Roll it out with a rolling pin into a circle about 12 inches in diameter and about 1/8-inch thick.

Carefully transfer the rolled dough to a deep 9-inch pie dish or a 2-quart round or oval baking dish. Gently ease it into the corners without stretching, allowing about 1 inch of overhang around the edges. If the dough tears, simply patch it with a scrap of dough and press gently to seal.

Roll out the second disk of dough in the same way to form the top crust. Keep it on a baking sheet in the refrigerator while you fill the pie so it stays cold and firm.

Step 6: Assemble and seal the pot pie

Give the filling a brief stir, then spoon it into the prepared bottom crust, mounding it slightly in the center. You should have a generously full pie, which makes for satisfying slices.

Lay the chilled top crust over the filling. Trim the excess dough so that both crusts extend about 1/2 inch beyond the rim of the dish. Fold the edges of the top and bottom crust together, tucking them under to create a thick border resting on the lip of the dish.

Crimp the edges using your fingers or the tines of a fork to seal. Use a sharp knife to cut 4–6 small slits in the top crust to allow steam to escape. In a small bowl, whisk together the egg, milk, and a pinch of salt. Brush the top crust and edges with the egg wash for a glossy, golden finish.

Step 7: Bake until golden and let rest

Place the pie dish on a rimmed baking sheet to catch any drips. Transfer to the preheated 400°F (200°C) oven and bake for 35–45 minutes, until the crust is a deep golden brown and the filling is bubbling vigorously through the vents.

If the edges brown too quickly, cover the rim loosely with strips of foil during the last 10–15 minutes of baking.

Remove the pot pie from the oven and let it rest on a cooling rack for at least 15 minutes before cutting. This resting time allows the filling to thicken slightly so you get neat slices instead of a runny center. Serve warm, scooping down through the crisp top crust to reveal the hearty turkey and vegetable gravy underneath.

Pro Tips

• Keep the butter cold. For the flakiest crust, keep your butter and dough as cold as possible. If the dough softens while rolling, chill it for 10–15 minutes before continuing.
• Do not overwork the dough. Mix and knead the pastry just until it comes together. Overworking develops gluten and can make the crust tough instead of tender.
• Cool the filling slightly. A piping-hot filling can melt the butter in the crust before it bakes, leading to a greasier, less flaky bottom crust.
• Use a deep dish. A deep 9-inch pie plate or 2-quart baking dish gives the filling room to bubble without overflowing and allows for hearty portions.
• Boost flavor with roasted turkey. Dark meat or roasted turkey (or even leftover smoked turkey) adds especially rich, savory flavor to the gravy.

Variations

• All-in-one skillet pot pie: Make the filling in a large oven-safe cast-iron skillet, top with a single crust or puff pastry sheet, and bake directly in the skillet for a rustic presentation.
• Herb and mushroom turkey pot pie: Add 1–2 cups sliced cremini mushrooms to the vegetables and increase the thyme and rosemary for a deeper, earthier flavor.
• Mini individual pot pies: Divide the filling among 4–6 individual ramekins or small oven-safe bowls and top each with a round of pastry. Reduce baking time to about 25–30 minutes.

Storage & Make-Ahead

Allow the pot pie to cool completely. Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in a 350°F (175°C) oven for 20–25 minutes, or until heated through and the crust re-crisps; you can tent with foil if it browns too much. To make ahead, you can assemble the pie up to the egg wash step, cover tightly, and refrigerate for up to 24 hours. Brush with fresh egg wash just before baking and add 5–10 minutes to the bake time. For longer storage, freeze the unbaked assembled pie (wrapped well) for up to 2 months. Bake from frozen at 375°F (190°C) for 60–75 minutes, covering the edges if needed, until bubbly and golden.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 650–700 calories, 40 g fat, 25 g saturated fat, 55–60 g carbohydrates, 4–5 g fiber, 7–9 g sugar, 20–25 g protein, and 900–1100 mg sodium. Actual values will vary based on brands used, exact portion sizes, and any substitutions.