Grandma's Turkey Pot Pie

Nothing says comfort food like Grandma's Turkey Pot Pie, a nostalgic dish brimming with hearty flavors and cozy aromas. This classic recipe combines tender shredded turkey, a medley of sautéed vegetables, and a creamy, savory sauce infused with fresh thyme, all tucked beneath a golden, flaky pie crust. With its easy-to-follow steps and simple ingredients, including store-bought pie crusts and leftovers from Thanksgiving or dinner roasts, this pot pie is an effortless way to create a wholesome meal in under an hour. Perfect for chilly evenings or anytime you’re craving a warm, homemade dish, Grandma’s Turkey Pot Pie is a heartwarming addition to your recipe collection.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 large carrots, peeled and diced
• 2 large celery stalks, diced
• 1 cup frozen peas
• 0.5 cup all-purpose flour
• 2 cups chicken or turkey broth
• 0.5 cup heavy cream
• 3 cups cooked turkey, shredded or cubed
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 sheets refrigerated pie crusts
• 1 egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 400°F (204°C).

Step 2

In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes, until the vegetables are softened.

Step 3

Stir in the frozen peas and cook for another 2 minutes.

Step 4

Sprinkle the flour over the vegetables and stir constantly for about 1-2 minutes, allowing the flour to cook slightly and coat the veggies.

Step 5

Gradually pour in the chicken or turkey broth, stirring constantly to prevent lumps. Continue stirring until the mixture thickens, about 3-4 minutes.

Step 6

Stir in the heavy cream, followed by the shredded turkey, fresh thyme, salt, and black pepper. Mix well, then remove from heat.

Step 7

On a lightly floured surface, roll out one sheet of the pie crust to fit into a 9-inch pie dish. Press the crust into the bottom and up the sides of the dish.

Step 8

Spoon the turkey and vegetable filling into the pie crust, spreading it evenly.

Step 9

Roll out the second sheet of the pie crust and place it over the filling. Trim any excess crust and crimp the edges together to seal. Cut a few small slits into the top crust to allow steam to escape.

Step 10

Brush the top crust with beaten egg to achieve a golden finish.

Step 11

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.

Step 12

Remove from the oven and let the pot pie rest for 5-10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2452.0g)

Amount per serving	% Daily Value*
Calories	4529.5

Total Fat 267.9g	0%
Saturated Fat 116.3g	0%
Polyunsaturated Fat 0g
Cholesterol 1075.3mg	0%
Sodium 6060.3mg	0%
Total Carbohydrate 283.1g	0%
Dietary Fiber 26.7g	0%
Total Sugars 33.6g
Protein 251.9g	0%

Vitamin D 41IU	0%
Calcium 425.4mg	0%
Iron 24.6mg	0%
Potassium 4232.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 22.1%

Carbs: 24.9%