Flaky Turkey Pot Pie

flaky turkey pot pie

5 from 1 reviews


  • 1 small onion, chopped
  • 3 medium carrots, diced
  • 2 ribs celery, diced
  • 2 cups frozen peas
  • 1 cup frozen shredded hash browns
  • 1/3 cup shredded cheese (I used a mix of sharp cheddar and colby jack)
  • 2 pie crusts (thawed if using frozen crusts)
  • 3 cups chopped cooked turkey
  • 2 cloves garlic, minced
  • 3 tbsp vegetable oil
  • 4 tbsp all-purpose flour
  • 2 cups chicken stock, heated
  • 1 cup milk
  • 2 tsp salt
  • 3 tsp black pepper
  • 1 tsp thyme leaves
  • 3 tbsp finely chopped parsley
  • 1 egg lightly beaten with 2 tbsp cold water


  1. Preheat oven to 375 degrees.
  2. On medium high flame, heat 1 tbsp oil. Add onions and saute until translucent, 2-3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery, 1 tsp salt and 1 tsp pepper. Cook until slightly tender, about 4 minutes, stirring occasionally.
  3. Add peas and continue cooking for 2 minutes. Add hash browns, stir together and cook until slightly tender, about 3 minutes. Add turkey and take off heat. Set aside in a separate container.
  4. Return pan to to high heat and add remaining vegetable oil. Heat for 1 minute and test heat by adding a pinch of flour. If the flour sizzles, add the rest of the flour, whisking vigorously with a wire whisk so no lumps form. Cook for 2 minutes while whisking.
  5. Add chicken stock slowly and bring to a boil. Add 1 tsp salt and 2 tsp pepper. Add milk and bring to a boil. Once the sauce is boiling, reduce heat to low and simmer for 2 minutes to thicken sauce. Remove from heat and mix with turkey and vegetable mixture until fully incorporated. Stir in thyme and parsley.
  6. Line a 9-inch pie pan with 1 pie crust. Fill with turkey and vegetable mixture. Top with cheese. Cover with the other pie crust.
  7. Seal the edges by crimping the crusts together.
  8. Brush the crust with egg and water mixture (egg wash). Cut several 2 inch slits into the pie to let steam escape while cooking.
  9. Bake for 40-45 minutes, until crust is golden brown.
  10. Let stand 5 minutes before serving.


If using leftover gravy, use 2 cups of gravy and dilute with 1 cup of milk. Reduce the flour to 2 tbsp and omit chicken stock. The liquid should yield a total of 3 cups. If you have less than 2 cups of gravy, Add 2-3 tbsp of flour and however much chicken stock is needed to make 3 cups of sauce.