Thanksgiving often revolves around a whole roasted turkey and the familiar sides that accompany it. A whole bird is ideal for feeding a large gathering, but for smaller groups it can be impractical: it takes time to roast for just two or four people and leaves more leftovers than most households can use. Turkey pot pie is an excellent solution. It turns leftover turkey into a comforting, portion-friendly meal that’s perfect for a small family or a cozy dinner, while also making great use of Thanksgiving leftovers.
The filling is a creamy, savory mix of shredded turkey, onions, celery, carrots and peas, seasoned simply with dried thyme, salt and pepper. These straightforward ingredients blend into a rich, satisfying filling without being fussy. What elevates the dish is the buttery crust that crowns the pie. A homemade crust adds a layer of texture and flavor that complements the filling; a sprinkle of salt on the crust before baking deepens the savory notes and makes every bite more addictive.
You can make the crust by hand or in a food processor. Although a store-bought crust or puff pastry will work in a pinch, a from-scratch crust makes a noticeable difference in taste and mouthfeel. Rolling out the dough and fitting it over a deep-dish pie is simple and forgiving—easier than lining a standard pie pan—so even home bakers who are new to pastry can achieve great results.
This pot pie isn’t limited to the holidays. A turkey breast from the supermarket or a roasted turkey breast from the deli counter is a convenient, year-round option and yields plenty of meat for a generously filled pie. If turkey is unavailable, cooked chicken makes a suitable substitution. The pie is best served fresh from the oven, but leftovers keep well in the refrigerator for one to two days and reheat nicely in the oven or microwave.
Turkey Pot Pie
2 tbsp vegetable oil
1 cup diced onion
1 1/4 cups diced celery
1 cup diced carrots
1/2 cup all-purpose flour
2 1/2 cups chicken stock
1 cup milk (skim, low-fat or whole)
1 tsp dried thyme
3–3 1/2 cups shredded cooked turkey
1 cup peas, fresh or frozen
salt and pepper, to taste
1 recipe for pie crust dough (below) or a large sheet of chilled puff pastry
Preheat the oven to 400°F.
In a large, deep skillet, heat the oil over medium. Add the onions, celery and carrots and cook 5–10 minutes, until they begin to soften. Stir in the flour and cook, stirring constantly, for about one minute to remove the raw flour taste. Gradually add the chicken stock and milk, bring the mixture to a simmer, and continue to cook, stirring frequently, for 3–4 minutes until thickened. Remove from heat and stir in the shredded turkey and peas. Season to taste with salt, pepper and dried thyme. Transfer the filling to a 9- or 10-inch deep-dish pie plate.
On a lightly floured surface, roll the chilled dough to a size that will cover the pie. Drape it over the filling, pressing the edges to seal and trimming any excess. Cut 4–5 slits in the top to allow steam to escape. If using puff pastry, follow the same steps.
Bake 35–40 minutes, until the filling is bubbling and the crust is deep golden brown. Let the pie rest at least 5 minutes before serving.
Serves 6–8
Single Pie Crust
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, chilled and cut into pieces
4–6 tbsp cold water
Combine the flour and salt in a bowl or pulse briefly in a food processor. Add the chilled butter and work it into the flour with your fingertips or pulse until the pieces are no larger than peas. Stir in 4 tablespoons of cold water, letting the dough come together; add additional water, a tablespoon at a time, until the dough forms a rough ball. Wrap the dough in plastic, press it into a disc, and chill until ready to roll out. The dough can handle a bit of variation in water depending on humidity and how cold the butter is.