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Homemade Turkey Pot Pie with Leftover Thanksgiving Turkey

Leftover turkey pot pie wraps cooked Thanksgiving turkey, vegetables, and a creamy broth filling in a homemade crust. It bakes until the crust is golden brown and the center reaches 165°F.
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Prep Time 40 minutes
Cook Time 1 hour 2 minutes
Chilling, cooling, and resting 1 hour 45 minutes
Total Time 3 hours 27 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2.5 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup butter 2 sticks, unsalted, cold and cut into cubes
  • 6 tablespoons water to 8; ice
For the filling
  • 3 tablespoons butter unsalted
  • 0.5 cup yellow onion finely chopped
  • 0.5 cup carrot diced
  • 0.5 cup celery diced
  • 0.25 cup all-purpose flour
  • 1.5 cups chicken or turkey broth low-sodium
  • 0.5 cup whole milk
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 2 cups Thanksgiving turkey cooked, cut into bite-size pieces
  • 0.5 cup peas frozen
For the egg wash
  • 1 egg large
  • 1 tablespoon water

Equipment

  • 1 9-inch deep-dish pie plate

Method
 

Make the crust
  1. Whisk the flour and salt in a large bowl.
  2. Cut in the cold butter with a pastry blender or your fingertips until the mixture has pea-size pieces.
  3. Drizzle in 6 tablespoons ice water, tossing with a fork.
  4. Add up to 2 tablespoons more, 1 tablespoon at a time, just until the dough holds together when pressed.
  5. Divide the dough in half and shape each half into a disk.
  6. Wrap the disks and refrigerate for at least 1 hour.
Cook the filling
  1. Melt the butter in a large saucepan over medium heat.
  2. Add the onion, carrot, and celery, and cook, stirring occasionally, until softened, about 6 to 8 minutes.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the broth and milk.
  5. Bring to a simmer and cook, stirring, until thickened, about 3 to 5 minutes.
  6. Stir in the thyme, salt, pepper, turkey, and peas.
  7. Remove from the heat and let the filling cool for 20 to 30 minutes.
Assemble and bake
  1. Heat the oven to 400°F.
  2. Set out a 9-inch deep-dish pie plate.
  3. Roll one dough disk into a 12-inch round between sheets of parchment paper.
  4. Fit it into the pie plate and trim the overhang to about 1 inch.
  5. Spoon the cooled filling into the crust.
  6. Roll the other dough disk into an 11-inch round and lay it over the filling.
  7. Trim, fold, and crimp the edges.
  8. Cut several vents in the top.
  9. Whisk the egg and water together.
  10. Brush the egg wash over the top crust.
  11. Bake for 45 to 55 minutes, until the crust is golden brown and the center of the filling reaches 165°F; shield the edges with foil if they brown too quickly.
  12. Let the pie rest for 20 minutes before slicing and serving.

Notes

Keep the butter cold and add only enough ice water for the dough to hold together when pressed. Refrigerate leftovers for 3 to 4 days; the baked pie can be frozen. For a dairy-free variation, use dairy-free butter and unsweetened plant milk.