Double Crust Turkey Pot Pie Recipe

Golden baked pie topped with chopped parsley, surrounded by bowls of green peas and parsley, plates, and forks on a wooden board.

Double Crust Turkey Pot Pie Recipe

This homemade Turkey Pot Pie is one of my favorite comfort foods and I can't wait to share it with you today. This pot pie is made with leftover turkey, veggies, and spices covered in a creamy white sauce. It is then poured into a buttery, flakey pie crust and baked to golden perfection.

Course Dinner

Cuisine American

Keyword chicken pot pie

Prep Time 20

Cook Time 40

Cooling time 20

Total Time 1 20

Servings servings

Calories 357kcal

Author Katie Cooksey

Ingredients

2 pie crusts homemade or store bought
1 tablespoon olive oil
2 tablespoons butter
1 cup chopped onion
5 tablespoons all purpose flour
1/8 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/4 teaspoon black pepper
3/4 teaspoon salt
1/2 cup turkey stock or chicken stock
2 cups whole milk
1 1/2 cups roasted turkey leftover, shredded, with skin and bones removed
1/2 cup frozen corn
1/2 cup frozen peas and carrots
1 egg beaten
parsley fresh, chopped, for garnish

US Customary - Metric

Instructions

Preheat oven to 400° F.
Melt butter and oil together in a large pot over medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes.
Whisk milk and turkey stock in slowly. Stir constantly to prevent lumps. Once all liquid is incorporated, add in all seasonings. Cook and stir until sauce has thickened, about 3 minutes.
Stir in all vegetables and turkey into sauce.
Take off the heat and cool to room temperature. The quickest way to do this is to spread it out onto a cookie sheet with high sides and place into the refrigerator for 10-20 minutes.
While filling is cooling, roll out 1 pie dough crust and place it carefully into a 9-inch pie dish, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. Set aside.
Once pie filling has cooled to room temperature, pour it onto the prepared pie crust dish. Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge. Tuck the top crust underneath the bottom one to make a neat and even crust all the way around.
Brush egg onto the top of the crust and cut 2-3 slits into the top.
Place pie pan onto a baking sheet (in case it bubbles over). Bake for 40 minutes or until the top of the pie is golden brown and filling is bubbling out.
Remove from oven and allow to rest for a few minutes before garnishing with fresh, chopped parsley and slicing into 8 equal pie slices.

Notes

Storage Instructions

To Store: Keep leftovers in the fridge, covered tightly, for up to 4 days.
To Freeze: Cool completely, wrap in plastic wrap and foil, and freeze up to 3 months. Reheat from frozen at 350° F until hot in the center.
To Make Ahead: Assemble the pie up to 1 day in advance and refrigerate before baking. Brush with egg wash right before it goes in the oven.

Nutrition