Q1: What is the absolute secret to a flaky, not tough, pot pie crust?

The two most important secrets are cold ingredients and not overworking the dough . Keeping your butter and your water ice-cold is essential for creating the flaky layers. Not over-mixing the dough after the water is added is crucial for preventing the development of too much gluten, which is what makes a pie crust tough.

Q2: How do I keep my pot pie filling from being runny?

The key to a perfectly thick and creamy, not runny, filling is to make a proper roux . As the recipe directs, you must sprinkle the flour over your sautéed vegetables and let it cook in the butter for a minute or two. This step not only cooks out the raw taste of the flour but also allows the flour granules to absorb the fat, which is the secret that will allow them to thicken your sauce beautifully and without any lumps.

Q3: Can I use leftover chicken instead of turkey?

Yes, absolutely! This is a perfect recipe for using up leftover cooked chicken . A shredded rotisserie chicken is a fantastic and convenient substitute for the turkey that makes this a wonderful and easy year-round meal.

Q4: Can I freeze my baked turkey pot pie?

Yes! A baked pot pie freezes beautifully. Let it cool completely, and then you can either freeze the whole pie or individual slices. Wrap it very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. You can reheat it in a 350°F oven until it is hot and bubbly.

Q5: Why do you have to cut steam vents in the top of the crust?

This is a small but very important step! As the pot pie bakes, the hot filling will create a lot of steam. Cutting a few small slits in the top of the crust allows that steam to escape. This prevents the steam from getting trapped and making the inside of your beautiful top crust soggy.

The Best Cozy & Classic Turkey Pot Pie (From Scratch!)

A classic and comforting recipe for a from-scratch Turkey Pot Pie. The dish features a rich and creamy filling made with a sautéed mirepoix of onion, carrots, and celery, along with mushrooms and garlic. The savory gravy is thickened with a roux and a combination of chicken or turkey broth and milk. Chunks of cooked turkey and sweet peas are folded into the gravy before it’s poured into a 9-inch pie dish. The pie is finished with a single, homemade all-butter pie crust, which is vented and brushed with an egg wash before being baked until golden brown and bubbly.

Author: Evelyn
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 3 hours 40 minutes (includes dough chilling time)
Yield: 6-8 servings
Category: Main Course
Method: Baking, Sautéing
Cuisine: American

Ingredients

1 unbaked pie crust (homemade or store-bought)
3 Tablespoons unsalted butter
1/2 cup chopped yellow onion
1 cup sliced or diced carrots
1 cup sliced or diced celery
1 cup roughly chopped mushrooms
3 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon dried thyme leaves
1/2 teaspoon finely chopped dried rosemary
2 cups chicken or turkey broth
1/2 cup whole milk
1 cup frozen peas
3 cups chopped or shredded cooked turkey
For Egg Wash:
1 large egg beaten with 1 Tablespoon milk

Instructions

Prepare your pie dough and let it chill in the refrigerator for at least 2 hours before rolling out.
Make the Filling: Melt the butter in a large skillet or pot over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened.
Stir in the flour, salt, pepper, thyme, and rosemary until the flour has absorbed all the liquid, creating a roux.
Slowly stir in the broth and milk. Let the mixture simmer for 7–8 minutes, or until it has thickened into a gravy consistency.
Stir in the frozen peas and the cooked turkey. Remove from the heat and let the filling cool for at least 10 minutes.
Assemble and Bake: Preheat the oven to 375°F.
Transfer the slightly cooled filling to a 9-inch pie dish.
On a lightly floured surface, roll out the chilled pie crust into an 11 or 12-inch circle. Carefully lay the dough over the top of the filling.
Trim the dough edges, leaving about an inch of overhang. Fold the overhang under and crimp the edges with a fork or your fingers.
Cut several slits in the top of the crust to act as steam vents. Lightly brush the top of the crust with the egg wash.
Bake for 35–40 minutes, or until the top of the crust is golden brown and the filling is bubbly. Cover the edges of the crust with a pie shield or foil after 20 minutes to prevent them from burning.
Remove from the oven and let it cool for 5-10 minutes before serving.

Notes

This recipe uses a single top crust, not a double crust.
The pie dough recipe makes two crusts; you only need one for this pie, so you can save the other for another use.
Letting the filling cool for at least 10 minutes before topping with the crust helps prevent the crust from becoming soggy.
Using a pie crust shield is recommended to keep the delicate edges of the crust from getting too brown.

Find it online: https://cookupjoy.com/turkey-pot-pie/