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 raw turkey breast; 2 tablespoons olive oil; 2 tablespoons dried thyme; salt and pepper; pie pastry (enough for a top and bottom crust); 4 tablespoons butter (approx, for frying); 1 small onion, minced; 2 stalks celery, chopped; 2 carrots, diced; 1 tablespoon fresh thyme; salt and pepper; 2 ¼ cups chicken broth; 2 -3 potatoes, peeled and cubed; 3 tablespoons all-purpose flour; ½ cup milk

Servings: persons

1 raw turkey breast
2 tablespoons olive oil
2 tablespoons dried thyme
salt and pepper
pie pastry (enough for a top and bottom crust)
4 tablespoons butter (approx, for frying)
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
1 tablespoon fresh thyme
salt and pepper
2 ¼ cups chicken broth
2 -3 potatoes, peeled and cubed
3 tablespoons all-purpose flour
½ cup milk

1
Preheat oven to 350F.
2
Place raw turkey in a baking dish; pour oil over turkey, generously cover with dried thyme, salt, and pepper.
3
Bake for 1 hour or until thoroughly cooked.
4
Allow turkey to cool; cut into bite-sized cubes.
5
Preheat oven to 425F.
6
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, half the fresh thyme, salt and pepper.
7
Cook and stir until the vegetables are soft.
8
Stir in the broth.
9
Bring mixture to a boil.
10
Stir in the potatoes, and cook until tender but still firm.
11
In a large saucepan, melt the remaining 2 tablespoons butter.
12
Stir in the turkey and flour.
13
Add the milk, and heat through.
14
Stir the vegetable mixture into the turkey mixture, and cook until thickened.
15
Cool slightly, then pour mixture into 1 unbaked pie shell.
16
Cover with remaining crust.
17
Make 4 slits in the top crust to let out steam.
18
Bake in the preheated oven for 15 minutes.
19
Reduce oven temperature to 350F, and continue baking for 20 minutes, or until crust is golden brown and the gravy is bubbling.

581

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 15 ingredients. The key ingredients include: 1 raw turkey breast, 2 tablespoons olive oil, 2 tablespoons dried thyme, salt and pepper, 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