Turkey Pot Pie Recipe

This comforting turkey pot pie is a delicious way to use leftover roast turkey. Tender pieces of turkey are simmered with vegetables in a creamy herb sauce, then covered with golden, flaky pastry. Serve it for a cosy family dinner, especially on a chilly evening.

The recipe serves 4–6 and takes about 20 minutes to prepare, plus 30–35 minutes to bake.

Ingredients

• 1 tablespoon olive oil or butter
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery sticks, diced
• 2 tablespoons plain flour
• 400ml chicken or turkey stock
• 100ml double cream
• 1 teaspoon Dijon mustard (optional)
• ½ teaspoon dried thyme
• 150g frozen peas
• 400g cooked turkey, cut into bite-sized pieces
• Salt and freshly ground black pepper
• 1 sheet ready-rolled puff pastry, about 320g
• 1 egg, beaten, for glazing

Method

1. Prepare the oven and filling. Heat the oven to 200°C (180°C fan, Gas Mark 6). Warm the oil or butter in a large pan over a medium heat. Add the onion, carrots and celery and cook for 6–8 minutes, stirring occasionally, until softened.
2. Make the sauce. Stir in the flour and cook for 1 minute. Gradually pour in the stock, stirring well to prevent lumps. Bring the mixture to a gentle simmer and cook for 3–4 minutes, until thickened.
3. Add the turkey and vegetables. Stir in the cream, mustard, thyme, peas and cooked turkey. Season with salt and pepper. Simmer gently for 2–3 minutes, then remove the pan from the heat.
4. Fill the dish. Spoon the mixture into a pie dish. Leave it to cool for a few minutes while you prepare the pastry; this helps prevent the pastry from becoming soggy.
5. Add the pastry. Lay the pastry over the dish, trimming away any excess. Press the edges firmly against the rim to seal, then cut a small slit in the centre to let steam escape. Brush the pastry with beaten egg.
6. Bake. Place the dish on a baking tray and bake for 30–35 minutes, until the pastry is puffed and deep golden brown and the filling is piping hot.
7. Rest and serve. Leave the pie to stand for 5 minutes before serving. It goes particularly well with green vegetables, mashed potatoes or a crisp salad.

Tips for the Best Turkey Pot Pie

• Use cooked turkey. Leftover roast turkey works well, but cooked turkey breast or thigh meat can also be used. If using frozen leftovers, defrost them thoroughly in the fridge before cooking.
• Make it ahead. Prepare the filling up to a day in advance and keep it covered in the fridge. Add the pastry shortly before baking. If the filling is cold, it may need a little longer in the oven.
• Adjust the consistency. If the sauce is too thick, add a splash of stock. If it is too thin, simmer it for a few minutes before adding the turkey and peas.
• Try shortcrust pastry. Puff pastry makes a light, crisp topping, while shortcrust gives the pie a sturdier, more traditional finish.

Storing and Reheating

Cool any leftovers promptly, cover and refrigerate for up to two days. Reheat until piping hot throughout. For best results, warm individual portions in the oven so the pastry stays crisp. Avoid reheating the same portion more than once.

Turkey Pot Pie FAQs: From Scratch, Leftovers, Crisp Pastry, Freezing and Baking Tips

1. How do you make turkey pot pie from scratch?
2. Can you use leftover turkey in a pot pie?
3. How do you stop the pastry on a turkey pot pie from going soggy?
4. Can turkey pot pie be made ahead or frozen?
5. How long should turkey pot pie bake, and what temperature should the oven be?

How do you make turkey pot pie from scratch?

To make turkey pot pie from scratch, cook chopped onion, carrots and celery in butter until softened, then stir in flour and gradually add turkey or chicken stock to make a thick sauce. Add cooked turkey, peas, a splash of cream and herbs such as thyme, then season to taste. Spoon the filling into a pie dish and top with homemade pastry, sealing the edges and cutting a small slit for steam to escape. Brush with beaten egg and bake at 200°C (180°C fan) for around 30–35 minutes, until the pastry is golden and the filling is piping hot.

Can you use leftover turkey in a pot pie?

Yes, leftover cooked turkey is ideal for pot pie and makes a tasty way to use up a roast dinner. Cut it into bite-sized pieces and stir it into the sauce towards the end of cooking, just long enough to heat through, as it has already been cooked and can dry out if simmered for too long. Make sure the leftovers have been stored safely in the fridge and reheat the finished pie until piping hot throughout.

How do you stop the pastry on a turkey pot pie from going soggy?

To keep the pastry crisp, let the turkey filling cool slightly before adding the topping, and make sure the sauce is thick rather than watery. Use chilled pastry, place it over the filling without pressing it down, and cut a small slit in the centre so steam can escape. Bake the pie in a fully preheated oven until the pastry is golden and crisp; if you’re using pastry on the base as well as the top, blind-bake the base first.

Can turkey pot pie be made ahead or frozen?

Yes, turkey pot pie can be made ahead or frozen. Prepare the filling up to a day in advance, then cover and refrigerate it; add the pastry just before baking for the crispest topping. To freeze, cool the filling completely and store it in a freezer-safe container for up to three months. Defrost it in the fridge overnight, transfer it to a pie dish, top with pastry and bake until golden and piping hot throughout. You can also freeze the assembled pie, though the pastry may be less crisp after thawing.

How long should turkey pot pie bake, and what temperature should the oven be?

Bake turkey pot pie at 200°C (180°C fan, Gas Mark 6) for about 30–35 minutes, or until the pastry is puffed and golden and the filling is piping hot throughout. If the filling is cold or the pie is particularly deep, it may need a little longer; cover the pastry loosely with foil if it starts to brown too quickly.