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Cozy Leftover Turkey Pot Pie with Flaky Crust

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This leftover turkey pot pie features a flaky, buttery crust and a creamy filling packed with tender turkey and vegetables. It’s the ultimate comfort food for post-Thanksgiving season, ready in about 45 minutes.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, very cold and cut into small cubes
  • 6–8 tablespoons ice water
  • 1 tablespoon vodka (optional)
  • 3 cups cooked turkey, shredded or diced
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups turkey or chicken broth
  • 1 cup whole milk (or half-and-half)
  • 1 cup frozen peas (no need to thaw)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Start with the crust. In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse meal with some pea-sized butter pieces remaining.
  2. Add the liquid. Drizzle the ice water and vodka (if using) over the flour mixture. Stir with a fork until the dough just starts to come together. Turn the dough onto a floured surface and gently bring it together into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  3. While the dough chills, make the filling. In a large skillet over medium heat, melt the 2 tablespoons of butter. Add the onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
  4. Add the garlic and seasonings. Stir in the minced garlic, thyme, and rosemary. Cook for another minute until fragrant.
  5. Make the roux. Sprinkle the ⅓ cup of flour over the vegetables and stir constantly for about 2 minutes.
  6. Add the liquids. Slowly pour in the broth while whisking continuously to prevent lumps. Then add the milk. Keep stirring until the mixture comes to a gentle simmer and thickens, about 3-4 minutes.
  7. Add the turkey and peas. Stir in the shredded turkey and frozen peas. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
  8. Preheat your oven to 400°F (200°C). Place a baking sheet on the bottom rack to catch any drips.
  9. Roll out the dough. On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter, roughly ⅛-inch thick.
  10. Assemble the pot pie. Pour the turkey filling into your pie dish. Gently place the rolled-out dough on top. Trim the edges, leaving about a ½-inch overhang, then crimp or fold the edges as desired. Cut 4-5 slits in the top crust. Brush the entire crust with the egg wash.
  11. Bake. Place the pot pie on the middle rack and bake for 25-30 minutes, until the crust is golden brown and the filling is bubbly. If the edges start browning too quickly, cover them loosely with foil.
  12. Rest before serving. Let the pot pie sit for at least 10 minutes before cutting into it.

Notes

Keep everything cold for a flaky crust. Don’t skip the vodka—it inhibits gluten formation for a more tender crust. Pre-cook the filling and let it cool before assembling to avoid a soggy crust. Use a baking sheet to catch drips. Let the pot pie rest for 10 minutes before serving to allow the filling to set.

Nutrition

Keywords: turkey pot pie, leftover turkey, pot pie, comfort food, Thanksgiving leftovers, flaky crust

Find it online: https://dinadinnertable.com/cozy-leftover-turkey-pot-pie-with-flaky-crust/