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–+ servings

Holiday Turkey Pot Pie with Flaky Double Crust

This cozy turkey pot pie transforms holiday leftovers into a golden, creamy comfort dinner, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 43 minutes
Total Time 1 hour 3 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 576
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 large egg for egg wash
  • 1/3 cup unsalted butter
  • 1 medium yellow onion finely chopped
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon dried thyme leaves crushed
  • 1 cup chicken broth
  • 2/3 cup whole milk
  • 1 medium russet potato cooked and diced
  • 1 1/2 cups frozen mixed vegetables peas, carrots, corn, and green beans work well
  • 2 cups cooked chopped turkey leftover or rotisserie
  • 1 9-inch double pie crust top and bottom crust
  • to taste salt
  • to taste ground black pepper

Method
 

  1. Heat the oven to 400°F. In a small bowl, beat the egg with 1 tablespoon of water until well blended; set this egg wash aside.
  2. In a medium saucepan over medium-low heat, melt the butter and cook the onion until soft and translucent, about 5 minutes. Stir in the flour, poultry seasoning, thyme, salt, and pepper, and cook for 2 more minutes to get rid of the raw flour taste.
  3. Slowly pour in the chicken broth and milk, whisking constantly; the sauce will look very thick at first, then smooth out as more liquid is added. Bring it to a gentle boil over medium heat and simmer for 1 minute. Remove the pan from the heat and fold in the chopped turkey, frozen vegetables, and potato.
  4. Fit one pie crust into a 9-inch pie plate. Spoon the turkey filling into the crust. Brush the rim of the bottom crust with egg wash, place the second crust on top, and press the edges together to seal. Cut a few small slits in the top crust for steam to escape, then brush the top with egg wash.
  5. Bake for 35 to 40 minutes, until the crust is lightly golden and the filling is bubbly at the edges.
  6. Cool the pie on a wire rack for 10 to 15 minutes before slicing so the filling can set.

Nutrition

Calories: 576kcalCarbohydrates: 51.8gProtein: 18.9gFat: 32.5gSaturated Fat: 15.6gCholesterol: 94mgSodium: 763mgFiber: 2gSugar: 3.4g

Notes

Swap leftover turkey for rotisserie chicken or any cooked chicken.
Any leftover cooked vegetables can stand in for the frozen mix; if you use fresh, cook them to crisp-tender first.
Microwave the potato for 5 to 7 minutes until just fork-tender before dicing to save prep time.
Loosely tent the pie with foil if the crust browns too quickly during baking.
Assemble the pie up to 48 hours ahead and refrigerate; add about 10 minutes to the bake time when going straight from the fridge.
To bake from frozen, use 375°F and bake 80 to 90 minutes, covering with foil if needed.
Store leftover baked pie in the refrigerator for up to 3 days and reheat in a 350°F oven until hot; serve with a simple green salad.

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