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Turkey Pot Pie

a homemade turkey pot pie filled with turkey, celery, carrot, onion & peas with a slice cut out sitting on plate next to it
  • Serves:  8
  • Prep Time:  10 min
  • Cook Time:  1 hr 10 min

Ingredients

  • ½ cup (1 stick) salted butter
  • 1 cup chopped onion
  • 1 cup diced carrots
  • ½ cup diced celery
  • 3 garlic cloves, minced
  • ½ cup flour
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon celery seed
  • 1 teaspoon fresh thyme leaves
  • 1 cup whole milk
  • 2 cups chicken stock or turkey stock
  • 2 cups frozen peas
  • 1/3 cup Italian parsley leaves, finely chopped (optional)
  • 3 cups shredded cooked turkey
  • 1 double pie crust
  • 1 egg, beaten

Method

  1. Preheat the oven to 400°F with a rack in the center position.

  2. Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook until the onions are tender and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.

  3. Add the flour, salt, pepper, celery seed, and thyme and cook, stirring, until a thick paste forms about 2 minutes.

  4. Gradually stir in the milk until fully incorporated. Once the milk is incorporated, gradually stir in the stock. Simmer, stirring continuously, until mixture has thickened, about 3 minutes.

  5. Add the peas, parsley if using, and turkey to the sauce and stir to combine. Remove from heat.

  6. Line a 9-inch pie pan with one of the rolled out pie crusts. Spoon the filling into the pie crust forming a slight mound in the center. Brush the edge of the crust with beaten egg. Place the second rolled out pie crust over the filling. Crimp the edges of the bottom crust and top crust together using the tines of a fork of your fingers. Using a sharp knife, cut two, 2-inch slits into the top of the crust. Brush the top of the crust with remaining beaten egg.

  7. Bake the pot pie on a rimmed baking sheet until the crust is lightly browned and the filling is bubbling, about 45-50 minutes.

  8. Cool on a baking rack for 10-15 minutes before serving.