Take your leftover turkey to new heights with this Turkey Pot Pie a comforting classic featuring shredded turkey, creamy vegetable gravy, and a flaky crust baked to golden perfection. It’s an elevated way to enjoy holiday remnants or turn routine meals into soul-warming fare.
WHAT YOU'LL LOVE
- Rich, savory filling loaded with turkey, vegetables, and creamy sauce
- Flaky pastry that seals in flavor and adds buttery crispness
- Comforting and customizable: swap vegetables or herbs to match your fridge
- Great for using leftovers, freezer-friendly, and ideal for winter meals
Turkey Pot Pie
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
1 hour
Calories
100
Whether you’re feeding a few or a crowd, this turkey pot pie delivers cozy, savory flavor in a satisfying dish. Creamy sauce, tender turkey, and crisp pastry come together with minimal fuss for maximum comfort.
Ingredients
- 1/4 cup butter
- 2 cups yellow onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
-
Cattleman’s Grill California Tri-tip Seasoning
- 1/3 cup flour
- 1/2 cup heavy cream
- 1-2 cups vegetable stock
- 1 lb cooked turkey
- 1 cup frozen peas
- 1 cup frozen corn
- 1 (10”) pie crust
- 1 egg
Directions
- Preheat your Kamado Joe Classic Joe to 425°F, set up for indirect grilling.
- Melt the butter in a Lodge Logic 10” cast iron skillet. Add the onions, carrots and celery. Season with Cattleman’s Grill California Tri-tip Seasoning. Sweat the mirepoix over medium-low heat until softened, about 10-15 minutes.
- Add the flour and cook for a couple of minutes longer, stirring frequently. Continue stirring as you add one cup of stock. Adjust the consistency with extra stock, as needed. Add the turkey, frozen corn and frozen peas and stir to incorporate. Remove from heat.
- Top the skillet with the pie dough. Score some vents on the surface. Whisk the egg and brush on the dough. Bake until golden brown and bubbling, about 45 minutes.
Recipe Note
Recipe FAQ
Can I use store-bought crust?
Absolutely puff pastry or refrigerated pie crust both work beautifully for convenience and texture.
Is homemade turkey stock necessary?
No but homemade adds extra depth. Good-quality store stock or broth works fine.
How do I make it gluten-free?
Use gluten-free flour blends and gluten-free pie crust. Check that broth and stock are GF-certified.
Can I freeze leftover pot pie?
Yes freeze whole pie or individual portions in airtight containers for up to 3 months. Thaw and reheat gently.
Can I cook these indoors?
We rate these as a 5 out of 5. Perfect for indoor or outdoor cooking.
Recipe Highlights
Mirepoix sweated slowly: Cooking the onion, carrot, and celery low and slow softens them fully before the flour goes in, rather than leaving any crunch in the finished filling.
Flour cooked before the stock is added: Stirring the flour into the vegetables for a couple minutes first removes the raw taste, so the gravy doesn't come out pasty.
Frozen vegetables added at the end: Stirring in the peas and corn only once the filling is off heat keeps them from turning mushy or overcooked.
Egg-washed, vented crust: Scoring vents lets steam escape during baking, and the egg wash gives the crust its golden color.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.67 oz
- per serving
- Calories
- 100
- Carbs
- 8 grams
- Protein
- 5 grams
- Fat
- 5 grams
- Sodium
- 76 milligrams
