Turkey Pot Pie
A warm and comforting dish, Ina Garten's Turkey Pot Pie combines flaky pastry with a rich, savory filling of turkey and vegetables, making it the ideal meal for using leftovers while being budget-friendly.
Ingredients
For the filling
- 3 cups cooked turkey, chopped or shredded A great way to use Thanksgiving leftovers or rotisserie chicken.
- 2 tablespoons butter Adds richness to the filling.
- 1 small onion, diced Provides flavor foundation.
- 2 carrots, diced Adds sweetness and texture.
- 2 stalks celery, diced Enhances the aromatic profile.
- 2 cloves garlic, minced Brings depth of flavor.
- 3 tablespoons all-purpose flour Thickens the sauce.
- 2 cups chicken or turkey stock Provides a savory base.
- ½ cup milk or cream Adds creaminess to the filling.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Adds mild spice.
- ½ teaspoon dried thyme or poultry seasoning Infuses herbal notes.
- 1 cup frozen peas Provides freshness and color.
- 1 tablespoon chopped fresh parsley Brightens flavor and looks.
- 1 sheet puff pastry or pie crust, thawed Delivers the flaky crust.
- 1 egg beaten (for egg wash) Creates a golden finish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) to prepare for baking.
- Melt butter in a large pan over medium heat. Add diced onion, carrots, and celery, sautéing until soft and fragrant, about 4–5 minutes.
- Stir in minced garlic and cook for an additional minute. Sprinkle the flour over the vegetables, stirring to combine, and cook briefly to eliminate the raw taste.
- Gradually whisk in chicken or turkey stock and milk, stirring continuously until the mixture thickens and becomes smooth, about 3–5 minutes.
- Add salt, black pepper, thyme, peas, parsley, and the shredded turkey. Mix gently to combine.
- Pour the turkey mixture into a greased pie dish or baking dish.
- Lay the pastry over the filling, trimming the edges to fit, and cut small slits in the top to allow steam to escape.
- Brush the top of the crust with the beaten egg for a golden finish.
- Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to sit for 5–10 minutes before slicing.
Notes
Serve warm with a simple green salad or crusty bread. Leftover turkey and vegetables can be used. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This pot pie also freezes well for up to 3 months.