Description
Comforting leftover turkey pie brings hearty flavors from kitchen scraps into a delicious single-dish meal. Home cooks can quickly assemble this simple recipe with remaining roasted turkey, vegetables, and creamy sauce beneath golden pastry.
Ingredients
Scale
- 2 cups leftover turkey (light and dark, diced or shredded)
- 1 pie crust (½ of perfect pie crust recipe)
- 2 cups low-sodium chicken or turkey broth
- ¾ cup heavy cream
- ½ cup finely diced onion
- ½ cup finely diced carrot
- ½ cup finely diced celery
- 1 cup frozen peas (optional)
- ½ stick (4 tbsps/56 g) butter
- ¼ cup flour
- ¼ cup white wine (optional)
- 2 tsps fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preparation Setup: Position oven rack in center and preheat to 400°F (204°C).
- Vegetable Foundation: Melt butter in skillet, sauté onions, carrots, and celery until translucent and tender, creating an aromatic base for the pie.
- Protein Integration: Add ground turkey to vegetable mixture, browning thoroughly and breaking into uniform pieces, ensuring complete cooking.
- Thickening Process: Dust flour over turkey-vegetable blend, stirring meticulously to create a smooth roux, which develops depth and eliminates raw flour taste.
- Liquid Enhancement: Pour broth and optional white wine gradually, whisking continuously to prevent lumps and develop a silky, rich sauce.
- Flavor Enrichment: Fold in cream and frozen peas, allowing mixture to simmer and thicken, developing a luxurious, creamy consistency.
- Seasoning Balance: Incorporate salt, black pepper, and dried thyme, adjusting flavors to create a harmonious taste profile.
- Crust Preparation: Roll pie crust on floured surface, ensuring it extends slightly beyond baking dish’s diameter for proper coverage.
- Assembly and Baking: Transfer filling to baking dish, drape crust over top, crimp edges, cut steam vents, and bake for 35-45 minutes until crust turns golden brown and filling bubbles.
- Resting Period: Remove from oven and allow pie to rest 10-15 minutes, enabling filling to set and facilitating easier serving.
Notes
- Prevent Soggy Crust: Brush the bottom pie crust with beaten egg white before adding filling to create a protective barrier that keeps the base crisp and flaky.
- Enhance Flavor Depth: Consider adding a splash of dry white wine or sherry during the roux stage to introduce complex, sophisticated undertones to the turkey filling.
- Master Roux Technique: Stir flour constantly when creating the roux to avoid burning and ensure a smooth, lump-free sauce that thickens perfectly without developing a raw flour taste.
- Optimal Resting Time: Allow the pot pie to cool for 10-15 minutes after baking, which helps the filling stabilize and makes cutting cleaner slices easier without losing the creamy texture.
- Prep Time: 18 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg