Turkey Pot Pie
Cooked turkey, carrots, peas and onion in a creamy sauce under a puff pastry lid, baked until golden.
Photograph credit: Chicken pot pie - Cambridge, MA by Daderot · CC0 · Wikimedia Commons
Before You Start
Make the filling thick.
Cool it before covering.
If your oven runs hot, check at 28 minutes.
Cut a slit for steam.
Making Turkey Pot Pie
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Heat the oven to 200°C / 390°F. Soften the onion and carrots in the butter for 8 minutes.
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Stir in the flour for 1 minute, then whisk in the stock and milk and simmer for 5 minutes until thick.
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Fold in the turkey, peas, salt and pepper and cool for 15 minutes.
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Spoon into a pie dish, cover with the pastry, press the edges, cut a slit and brush with egg.
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Bake for 35 minutes until risen and deep gold. Rest for 10 minutes.
What's Going On Here
A pot pie is a thick stew with a pastry lid, and the stew has to be thick. If the filling is runny before it goes in the oven, it will be soup under the pastry by the time it comes out.
Soften the onion and carrots in the butter for 8 minutes. Stir in the flour for a minute, then add the stock and milk a little at a time, whisking, and simmer for 5 minutes until the sauce coats the back of a spoon. Fold in the turkey and peas. Cool the filling for 15 minutes before covering. Hot filling melts the pastry from underneath.
Spoon into a pie dish, lay the pastry over, press the edges and cut a slit. Brush with beaten egg. Bake at 200°C / 390°F for 35 minutes until the pastry is risen and deep gold. If your oven runs hot, check at 28 minutes.
Rest for 10 minutes before serving.
Storage and Reheating
Keeps in the fridge for 3 days. Reheat covered until hot all the way through.
Good With
- Green beans
- Mashed potato
- Cranberry sauce
- Steamed broccoli
Common Questions About Turkey Pot Pie
How long does Turkey Pot Pie take to make?
30 minutes of preparation and 50 minutes of cooking, plus 15 minutes of cooling, so allow 1 hour 35 minutes from start to finish. The recipe serves 6.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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