Turkey Pot Pie Recipe

Name: Turkey Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon extra-virgin olive oil; 1 cup chopped onion; 6 ounces button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswise; 1 cup thinly sliced peeled carrots (about 2 carrots); 1/2 cup diced leftover cooked vegetables (optional); 1 1/2 cups diced cooked turkey (7 to 8 ounces); 1 to 1 1/4 cups gravy; 1 teaspoon chopped fresh thyme; 1/4 cup frozen green peas, thawed; 1 tablespoon chopped fresh Italian parsley plus additional parsley leaves for crust; 1 egg white, beaten to blend with 1 teaspoon water (for glaze); 1 9-inch purchased pie crust; Cranberry sauce

Servings: persons

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 cup chopped onion
6 ounces button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswise
1 cup thinly sliced peeled carrots (about 2 carrots)
1/2 cup diced leftover cooked vegetables (optional)
1 1/2 cups diced cooked turkey (7 to 8 ounces)
1 to 1 1/4 cups gravy
1 teaspoon chopped fresh thyme
1/4 cup frozen green peas, thawed
1 tablespoon chopped fresh Italian parsley plus additional parsley leaves for crust
1 egg white, beaten to blend with 1 teaspoon water (for glaze)
1 9-inch purchased pie crust
Cranberry sauce

1
Melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat. Add chopped onion and saute until golden, 7 to 8 minutes. Add sliced mushrooms; sprinkle with salt and pepper. Saute until browned and tender, about 4 minutes. Add sliced carrots; cover and cook until carrots soften slightly, about 2 minutes. Add leftover vegetables, if desired. Add diced turkey, gravy, and chopped fresh thyme. Bring filling mixture to boil; reduce heat to low and simmer to thicken if necessary. Season to taste with salt and pepper. Mix in peas and chopped parsley. Pour filling into 9-inch-diameter glass pie dish and refrigerate until cool, about 30 minutes.
2
Lightly brush rim (both top and underside) of filled pie dish with egg glaze. Place crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill 10 minutes.
3
Preheat oven to 400u00b0F. Lightly brush top of pie with glaze. Make three to four 1/4-inch slits in center of pie to allow steam to escape. Press some fresh parsley leaves onto crust. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven and let cool 10 minutes. Serve with cranberry sauce.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon extra-virgin olive oil, 1 cup chopped onion, 6 ounces button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswise, and more.

Yes, Turkey Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Turkey Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions