There’s something incredibly comforting about a homemade Turkey Pot Pie with Herb Crust, especially when you’re looking for a creative way to transform leftover turkey into something extraordinary. This recipe combines tender chunks of turkey, fresh vegetables, and a savory gravy, all tucked under a flaky, herb-infused crust that’s simply irresistible. I’ve perfected this recipe through countless iterations, focusing on creating the perfect balance of flavors while keeping the preparation straightforward.
Ingredients
For the Herb Crust:
- 2½ cups all-purpose flour
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon salt
- 1 cup cold butter, cubed
- 6-8 tablespoons ice water
For the Filling:
- 4 cups cooked turkey, cubed
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 4 tablespoons butter
- ⅓ cup all-purpose flour
- 2½ cups chicken broth
- ½ cup heavy cream
- 1 teaspoon each salt and pepper
- 1 egg (for egg wash)
Instructions
- Start with the herb crust. Mix flour, chopped herbs, and salt in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Divide in half, wrap in plastic, and chill for 30 minutes.
- Preheat your oven to 375°F (190°C). While the dough chills, prepare your filling.
- In a large skillet, melt butter over medium heat. Add carrots, celery, and onions. Cook until vegetables soften, about 8 minutes. Add garlic and cook for another minute.
- Sprinkle flour over the vegetables and stir constantly for 1-2 minutes. Gradually add broth and cream, stirring until mixture thickens.
- Add turkey, peas, salt, and pepper. Simmer for 5 minutes, then remove from heat.
- Roll out one portion of dough and line a 9-inch pie dish. Pour in the filling. Roll out the second portion and cover the pie. Crimp edges and cut slits in the top.
- Brush with beaten egg and bake for 45-50 minutes until golden brown.
Cook Time and Serving Size
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes
Servings: 8
Recipe Notes
- Make sure your butter is very cold when making the crust – this ensures flakiness.
- Let the filling cool slightly before adding it to the pie crust to prevent a soggy bottom.
- If the crust edges brown too quickly, cover them with aluminum foil.
- This recipe works great with leftover rotisserie chicken too.
- The filling can be made a day ahead and refrigerated.
- Allow the pie to rest for 15 minutes before serving to help it set.
- Freeze unbaked pot pie for up to 3 months – just add 15-20 minutes to the baking time when cooking from frozen.
Turkey Pot Pie with Herb Crust
This recipe combines tender chunks of turkey, fresh vegetables, and a savory gravy, all tucked under a flaky, herb-infused crust.
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh sage finely chopped
- 1 teaspoon salt
- 1 cup cold butter cubed
- 6-8 tablespoons ice water
- 4 cups cooked turkey cubed
- 1 cup carrots diced
- 1 cup celery diced
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup frozen peas
- 4 tablespoons butter
- ⅓ cup all-purpose flour
- 2½ cups chicken broth
- ½ cup heavy cream
- 1 teaspoon each salt and pepper
- 1 egg for egg wash
Instructions
- Start with the herb crust. Mix flour, chopped herbs, and salt in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Divide in half, wrap in plastic, and chill for 30 minutes.
- Preheat your oven to 375°F (190°C). While the dough chills, prepare your filling.
- In a large skillet, melt butter over medium heat. Add carrots, celery, and onions. Cook until vegetables soften, about 8 minutes. Add garlic and cook for another minute.
- Sprinkle flour over the vegetables and stir constantly for 1-2 minutes. Gradually add broth and cream, stirring until mixture thickens.
- Add turkey, peas, salt, and pepper. Simmer for 5 minutes, then remove from heat.
- Roll out one portion of dough and line a 9-inch pie dish. Pour in the filling. Roll out the second portion and cover the pie. Crimp edges and cut slits in the top.
- Brush with beaten egg and bake for 45-50 minutes until golden brown.
