Go Back

Thanksgiving Turkey Pot Pie

All of my favorite holiday flavors are combined in one delicious slice: a golden, flaky pie crust stuffed with a creamy mixture of turkey, vegetables, and savory herbs. You have to slow down, take a deep breath, and enjoy every bite of this type of food.
Print Recipe Pin Recipe
Course: Dinner, Holiday
Cuisine: American
Ingredients Method

Ingredients
  

For the Filling:
  • 3 cups cooked leftover turkey or chicken cubed
  • 2 cups mixed vegetables e.g., peas, corn, green beans
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 small onion finely chopped
  • Salt & pepper to taste
  • 1/8 teaspoon dried thyme
  • 1 ½ cups chicken broth
  • ¾ cup milk
For the Homemade Pie Crust:
  • 2 cups all-purpose flour unbleached or white
  • ¼ teaspoon salt
  • 1 cup vegetable shortening such as Earth Balance
  • 1 large egg
  • 2 tablespoons ice-cold water
  • 1 tablespoon white vinegar

Method
 

Step 1: Make the Pie Crust
  1. In a large mixing bowl, whisk together the flour and salt.
  2. Add the shortening and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
  3. In a small bowl, beat the egg, then mix in the ice water and vinegar.
  4. Pour the wet ingredients into the flour mixture and gently mix until the dough forms a ball.
  5. Divide the dough in half, shape into two discs, wrap in plastic wrap, and refrigerate while you prepare the filling.
Step 2: Prepare the Filling
  1. In a large skillet or saucepan, melt the butter over medium heat.
  2. Add the chopped onion and cook until soft and translucent, about 3–5 minutes.
  3. Stir in the flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly to form a roux.
  4. Slowly whisk in the chicken broth and milk. Bring to a gentle boil and stir until the mixture thickens into a creamy sauce.
  5. Stir in the turkey and mixed vegetables. Remove from heat and set aside.
Step 3: Assemble the Pot Pie
  1. Preheat the oven to 400°F (200°C).
  2. Roll out one disc of dough and line the bottom of a 9-inch pie dish.
  3. Pour the turkey and vegetable filling into the crust.
  4. Roll out the second dough disc and place it on top. Trim excess dough and crimp the edges to seal. Cut a few slits in the top to allow steam to escape.
  5. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
  6. Let rest for 10 minutes before slicing and serving.
  7. Enjoy!