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A large slice of turkey pot pie with white wine gravy.

Creamy Turkey Pot Pie

Homemade turkey pot pie loaded with leftover turkey and vegetables. A creamy white wine sauce coats the filling inside a buttery, flakey crust.
4.92 from 12 votes
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Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 6 servings
Calories: 462kcal
Author: Dahn Boquist

Ingredients

  • 1 double crust pie crust
  • 5 tablespoons unsalted butter
  • 1 medium onion chopped
  • 1 medium potato peeled and cubed
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • ⅓ cup all-purpose flour
  • ¾ cup dry white wine
  • 1-½ cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh sage or 2 teaspoons dried
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 3 cups diced cooked turkey
  • 10 ounces frozen peas
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg white whisked with 1 tablespoon of water

Instructions

  • Preheat the oven to 375°F and coat a 9-inch pie plate with non-stick oil spray.
  • Melt the butter in a large skillet over medium heat. Add the onion, potato, carrots, and celery. Sauté until the onion is translucent, about 3 minutes.  Add the garlic and cook briefly until fragrant, about 30 seconds.  
  • Sprinkle the vegetables with the flour, stir to coat evenly, and cook until lightly golden, 2-3 minutes.  
  • Gradually stir in the white wine and cook until the alcohol burns off, about 1-2 minutes.  Pour in the chicken broth and the cream, stirring to combine until the mixture begins to thicken.
  • Remove from the heat and fold in the fresh herbs, diced turkey, and green peas.  
  • Set the mixture aside and allow it to cool while you roll out the pie crust.

To Assemble:

  • Roll out the bottom pie crust and place it in the pie plate. Spoon the cooled filling into the pie dish.
  • Brush the overhanging pastry with the egg wash.
  • Roll out the top pie crust and place on top of the filling. Trim and crimp the edge of the pie crust.  
  • Brush the top with the egg wash and cut several slits for steam to vent.  
  • Transfer to the oven and bake until the filling begins to bubble and the top is golden brown, about 35 to 40 minutes.
  • Remove from the oven and cool for 15-20 minutes before serving. 

Notes

  • Coating the pie plate with oil will ensure that the slices of pot pie come out easily.
  • You can use half and half or whole milk in place of the cream but the sauce won't be as rich. We don't recommend using reduced-fat milk.
  • You can make the filling two to three days ahead of time and you can make the pie crust three months in advance if you freeze it.
  • The egg wash is optional but gives the pie crust a shiny, golden finish.
  • If the crust starts to brown before the pot pie is finished, cover the top of the pie with aluminum foil. If it doesn't get brown enough after 40 minutes, let it bake a bit longer until the crust looks golden.

Nutrition

Serving: 1 | Calories: 462kcal | Carbohydrates: 44g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Cholesterol: 108mg | Sodium: 877mg | Fiber: 4g | Sugar: 8g