Pioneer Woman Turkey Pot Pie

Pioneer Woman Turkey Pot Pie is the definitive answer to the question of what to do with holiday leftovers. It is a rustic, hearty dish featuring chunks of roast turkey and garden vegetables swimming in a rich, creamy, thyme-infused gravy, all encased in a flaky, buttery double crust. It transforms the remnants of a holiday feast into a meal that is arguably more comforting and delicious than the main event itself.

Try More Recipes:

• Pioneer Woman Twice Baked Potatoes
• Pioneer Woman Vegetable Beef Soup
• Pioneer Woman Venison Stew

🧡Why You Will Love Turkey Pot Pie Recipe:

• The Ultimate Comfort Food: There are few things cozier than breaking through a golden, flaky pastry crust to reveal a steaming, creamy filling.
• Leftover Hero: It is designed specifically to use up leftover roast turkey, meaning you skip the step of cooking raw meat, saving significant time.
• Rich and Creamy: In true Pioneer Woman fashion, this recipe does not skimp on the heavy cream or butter, resulting in a luxurious sauce that coats every ingredient perfectly.
• Versatile Veggies: While it calls for the classic mirepoix (onion, carrot, celery), it is a forgiving vessel for whatever vegetables you have on hand, from corn to green beans.
• Freezer Friendly: You can assemble the entire pie and freeze it unbaked, giving you a homemade dinner ready to go months down the road.

🍗 Turkey Pot Pie Ingredients

• 2 store-bought pie crusts (or one double-crust recipe for homemade), unbaked
• 3 cups cooked turkey, diced or shredded
• 1/2 cup (1 stick) salted butter
• 1 medium onion, finely diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1/2 cup all-purpose flour
• 2 1/2 cups turkey stock (or chicken broth)
• 1/2 cup dry white wine (optional, but recommended for flavor)
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• Salt and freshly ground black pepper
• 1 egg (for egg wash) combined with 1 tbsp water

🥧How To Make Pioneer Woman Turkey Pot Pie

1. Prep the Crust: Preheat oven to 400°F (200°C). Press one of the pie crusts into the bottom and up the sides of a deep-dish pie pan. Prick the bottom with a fork. Set aside.
2. Sauté Veggies: In a large pot or Dutch oven, melt the 1 stick of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until the onions are translucent and the carrots are slightly tender.
3. Make the Roux: Sprinkle the 1/2 cup of flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste; it should form a paste coating the veggies.
4. Create the Gravy: Pour in the 1/2 cup of white wine (if using) and scrape the bottom of the pan. Pour in the 2 1/2 cups of turkey stock. Stir constantly until the mixture thickens, about 3 to 4 minutes.
5. Cream and Season: Reduce heat to low. Stir in the 1/2 cup of heavy cream. Add the fresh thyme, salt, and generous black pepper. Taste the sauce—it should be rich and savory.
6. Add Filling: Stir in the 3 cups of diced turkey and the 1 cup of frozen peas. Remove from heat.
7. Assemble: Pour the thick filling into the prepared pie shell. Carefully place the second pie crust over the top.
8. Seal and Vent: Crimp the edges of the top and bottom crusts together to seal. Cut 3 or 4 slits in the top crust to allow steam to escape. Brush the top crust with the egg wash for a golden finish.
9. Bake: Bake for 30 to 40 minutes. If the edges of the crust start browning too quickly, cover them with foil strips or a pie shield. The pie is done when the crust is golden brown and the filling is bubbling through the vents.
10. Rest: Let the pie rest for 10 to 15 minutes before slicing. This allows the gravy to set so it doesn’t run all over the plate.

💭Recipe Tips

• Cool the Filling: If you have time, let the filling cool slightly before pouring it into the bottom crust. Putting boiling hot filling into raw dough can melt the butter in the crust, leading to a “soggy bottom.”
• The Wine: Ree Drummond often uses white wine to cut through the richness of the cream. If you prefer not to use alcohol, simply substitute it with an equal amount of extra chicken broth.
• Vegetable Texture: Cut your carrots and celery into small, uniform pieces so they cook through completely. Large chunks might remain crunchy.
• Skillet Version: If you don’t want a bottom crust, you can make the filling in a cast-iron skillet, drape a single crust over the top, and bake it directly in the skillet.

🥙What To Serve With Turkey Pot Pie?

Since this is a very rich, carb-heavy Turkey Pot Pie containing meat, dairy, vegetables, and pastry, it is a complete meal on its own. However, it pairs beautifully with a bright, acidic side to cut the heaviness. A scoop of leftover Cranberry Sauce provides a tart contrast. A simple Arugula Salad with lemon vinaigrette or some roasted Brussels Sprouts are also excellent accompaniments.

❄️How To Store Leftovers Turkey Pot Pie?

• Refrigerate: Allow the pie to cool completely. Cover tightly with foil or plastic wrap and store in the refrigerator for up to 3 to 4 days.
• Freeze (Baked): Wrap the cooled pie in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Freeze (Unbaked): Assemble the pie but do not bake it. Wrap tightly and freeze. You can bake it from frozen, adding 20 to 30 minutes to the baking time.

🔥How To Reheat Leftovers Turkey Pot Pie?

Important Tip: Reheating in the microwave will result in a soggy, chewy crust. The oven is best to maintain the texture.

• Oven: Preheat oven to 350°F (175°C). Cover the pie loosely with foil (to prevent burning the crust) and heat for 20 to 30 minutes until the center is hot.
• Microwave: If you must, heat a slice for 2 minutes, but be aware the crust will be soft.

❓FAQs

Try More Recipes:

• Pioneer Woman Slow Cooker Beef Enchilada Dip
• Pioneer Woman Slow Cooker Beef Fajitas
• Pioneer Woman Slow Cooker Ham and Beans

📊Turkey Pot Pie Nutrition Facts

Serving Size: 1 slice (1/8 of pie)

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 750mg
• Total Carbohydrate: 35g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 22g

Pioneer Woman Turkey Pot Pie

Recipe by Imen DridiCourse: Main, Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

480

kcal

😋This comforting Turkey Pot Pie gives new life to holiday leftovers, encasing tender chunks of turkey and garden vegetables in a rich, creamy thyme gravy. Baked until golden and bubbly, it transforms simple ingredients into a hearty, warming meal that captures the essence of home cooking.

Ingredients

• 2 store-bought pie crusts (or one double-crust recipe for homemade), unbaked

• 3 cups cooked turkey, diced or shredded

• 1/2 cup (1 stick) salted butter

• 1 medium onion, finely diced

• 3 carrots, peeled and diced

• 3 stalks celery, diced

• 1/2 cup all-purpose flour

• 2 1/2 cups turkey stock (or chicken broth)

• 1/2 cup dry white wine (optional, but recommended for flavor)

• 1/2 cup heavy cream

• 1 cup frozen peas

• 1 tbsp fresh thyme leaves (or 1 tsp dried)

• Salt and freshly ground black pepper

• 1 egg (for egg wash) combined with 1 tbsp water

Directions

• Prep the Crust: Preheat oven to 400°F (200°C). Press one of the pie crusts into the bottom and up the sides of a deep-dish pie pan. Prick the bottom with a fork. Set aside.
• Sauté Veggies: In a large pot or Dutch oven, melt the 1 stick of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until the onions are translucent and the carrots are slightly tender.
• Make the Roux: Sprinkle the 1/2 cup of flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste; it should form a paste coating the veggies.
• Create the Gravy: Pour in the 1/2 cup of white wine (if using) and scrape the bottom of the pan. Pour in the 2 1/2 cups of turkey stock. Stir constantly until the mixture thickens, about 3 to 4 minutes.
• Cream and Season: Reduce heat to low. Stir in the 1/2 cup of heavy cream. Add the fresh thyme, salt, and generous black pepper. Taste the sauce—it should be rich and savory.
• Add Filling: Stir in the 3 cups of diced turkey and the 1 cup of frozen peas. Remove from heat.
• Assemble: Pour the thick filling into the prepared pie shell. Carefully place the second pie crust over the top.
• Seal and Vent: Crimp the edges of the top and bottom crusts together to seal. Cut 3 or 4 slits in the top crust to allow steam to escape. Brush the top crust with the egg wash for a golden finish.
• Bake: Bake for 30 to 40 minutes. If the edges of the crust start browning too quickly, cover them with foil strips or a pie shield. The pie is done when the crust is golden brown and the filling is bubbling through the vents.
• Rest: Let the pie rest for 10 to 15 minutes before slicing. This allows the gravy to set so it doesn’t run all over the plate.

Notes

• Cool the Filling: If you have time, let the filling cool slightly before pouring it into the bottom crust. Putting boiling hot filling into raw dough can melt the butter in the crust, leading to a “soggy bottom.”
  The Wine: Ree Drummond often uses white wine to cut through the richness of the cream. If you prefer not to use alcohol, simply substitute it with an equal amount of extra chicken broth.
  Vegetable Texture: Cut your carrots and celery into small, uniform pieces so they cook through completely. Large chunks might remain crunchy.
  Skillet Version: If you don’t want a bottom crust, you can make the filling in a cast-iron skillet, drape a single crust over the top, and bake it directly in the skillet.