epicurious
Turkey Pot Pie
This easy turkey pot pie recipe makes the most of leftover Thanksgiving turkey and store-bought pie crust—post-holiday, we all deserve a break.
👥 6 Servings⏱️ Prep & Cook: 1h 50m🔥 Cook: 25 min👤 Maria Helm Sinskey📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●oven
📝 Preparation Steps
1
Melt 1 Tbsp. unsalted butter with 1 Tbsp. extra-virgin olive oil in heavy large skillet over medium-high heat. Add 1 cup chopped onion and cook, stirring, until golden, 7 to ⏱️ 8 minutes. Add 6 oz. button mushrooms, stems trimmed, caps cut in half, thickly sliced crosswise; sprinkle with kosher salt and freshly ground pepper. Cook, stirring, until browned and tender, about ⏱️ 4 minutes. Add 1 cup thinly sliced peeled carrots (about 2 carrots); cover and cook until carrots soften slightly, about ⏱️ 2 minutes. Add ½ cup finely chopped leftover cooked vegetables, if desired. Add 1½ cups finely chopped cooked turkey (7–8 oz.), 1– 1¼ cups turkey gravy, and 1 tsp. chopped fresh thyme. Bring to a boil; reduce heat to low and simmer to thicken if necessary. Season with salt and pepper. Mix in ¼ cup frozen green peas, thawed, and 1 Tbsp. chopped fresh Italian parsley. Pour filling into 9" glass pie dish and chill until cool, about ⏱️ 30 minutes.
. unsalted butter1 Tbsp. extra-virgin olive oil1 Tbspchopped onion1 cup. button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswise6 ozthinly sliced peeled carrots (about 2 carrots)1 cup. chopped fresh thyme1 tsp. chopped fresh Italian parsley, plus more1 Tbsp
2
Roll 1 disk Actually Perfect Pie Crust (if using) on a surface lightly dusted with all-purpose flour into a round about ⅛" thick. Chill until needed.
All-purpose flour (if using homemade pie crust), for surface
3
Lightly brush rim (both top and underside) of filled pie dish with 1 large egg white, beaten to blend with 1 tsp. water. Place rolled Actually Perfect Pie Crust or one 9" store-bought pie crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill ⏱️ 10 minutes.
egg white, beaten to blend with 1 tsp. water (for glaze)1
4
Preheat oven to 400°F. Lightly brush top of pie with remaining egg white mixture. Make three to four ¼" slits in center of pie to allow steam to escape. Press some parsley leaves onto crust. Bake pie until crust is golden brown and filling is bubbling, 30–⏱️ 35 minutes. Let cool ⏱️ 10 minutes. Serve with cranberry sauce alongside (if using). Editor’s note: This turkey pot pie recipe was first printed in our November 2009 issue.
egg white, beaten to blend with 1 tsp. water (for glaze)1Cranberry sauce, for serving (optional)
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