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Leftover Turkey Pot Pie with Flaky Crust

Leftover turkey pot pie gets a flaky top and bottom crust with a creamy filling of turkey, peas, and tender vegetables. The filling is cooked on the stovetop, tucked into a parbaked crust, then baked until golden and bubbling.
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Prep Time 20 minutes
Cook Time 1 hour 17 minutes
Resting and chilling 1 hour 5 minutes
Total Time 2 hours 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 package (14.1 oz) refrigerated pie crusts 2 crusts
For the filling
  • 3 tbsp unsalted butter
  • 0.5 cup onion finely chopped
  • 0.5 cup carrot diced
  • 0.5 cup celery diced
  • 0.25 cup all-purpose flour
  • 1.5 cup low-sodium chicken broth
  • 0.5 cup whole milk
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cup cooked leftover turkey cut into 1/2-inch pieces
  • 0.75 cup frozen peas
For the egg wash
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 9-inch deep-dish pie plate
  • 1 large skillet

Method
 

Prepare the crust
  1. Preheat the oven to 400°F with a rack in the lower-middle position.
  2. Let the pie crusts stand at room temperature for 15 minutes.
  3. Fit one crust into a 9-inch deep-dish pie plate without stretching it, leaving about 1 inch of overhang.
  4. Chill the crust for 15 minutes.
  5. Line the chilled crust with parchment paper and fill with pie weights.
  6. Bake for 15 minutes, then remove the parchment and weights and bake 5–7 minutes more until the surface looks dry.
Cook the filling
  1. While the crust bakes, melt the butter in a large skillet over medium heat.
  2. Add the onion, carrot, and celery and cook for 6–8 minutes, stirring occasionally, until softened.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the broth and milk, then add the thyme, salt, and pepper.
  5. Simmer for 3–5 minutes, stirring, until thickened.
  6. Stir in the turkey and peas and cook for 3–5 minutes, until the filling reaches 165°F in the center.
  7. Remove the filling from the heat and let cool for 10 minutes.
Make the egg wash
  1. Whisk the egg and water together in a small bowl.
Assemble and bake
  1. Spoon the filling into the parbaked crust.
  2. Let the remaining crust stand at room temperature for 10 minutes.
  3. Place the remaining crust over the filling, trim and seal the edges, and cut several vents in the top.
  4. Brush the top crust with the egg wash.
  5. Bake at 400°F for 35–45 minutes, until golden brown and bubbling through the vents and the center of the filling reaches 165°F; cover the edges with foil if they brown too quickly.
  6. Rest the pie for 15 minutes before slicing.

Notes

For a flaky bottom crust, avoid stretching it when fitting it into the pie plate. Refrigerate leftovers for up to 3–4 days; freezer-friendly for up to 2 months. For a gluten-free variation, use a gluten-free pie crust and a gluten-free flour blend.