Turkey Pot Pies - Weekend at the Cottage

Turkey Pot Pies

Ingredients

Directions

  1. For crust: Prepare pie dough recipe. Refrigerate dough for at least one hour before use.
  2. For filling: Bring poultry stock to a boil in a small saucepan, then reduce to a simmer.
  3. Parboil carrots and rutabaga. Drain and transfer to a bowl half-full of ice water to cool. Strain. Dice into small bite-sized pieces and reserve.
  4. Heat a large skillet on medium-high heat. Add bacon and cook until fat renders and bacon is slightly crisp. Transfer bacon into paper towel-lined bowl.
  5. Add onions to skillet and sauté over medium heat for 10 minutes until translucent.
  6. Add celery and mushrooms and sauté for an additional 5 minutes. Reduce heat to low, add butter and melt into cooked vegetables.
  7. Add the flour and cook over low heat, stirring constantly, for about 2 minutes. Add the hot poultry stock to skillet and simmer over low heat until sauce thickens.
  8. Once sauce has thickened, stir in Dijon mustard followed by heavy cream. Remove skillet from heat.
  9. In a large stainless steel bowl, add the cubed turkey, vegetables and chopped parsley. Pour the sauce into the bowl and gently stir. Taste, then adjust salt and pepper accordingly.
  10. Making pies (see step 16 for single pie instructions): Preheat oven to 350°F.
  11. FOR INDIVIDUAL POT PIES: Transfer filling into 8 individual 5-inch tart or ramekin dishes. Any excess filling can be enjoyed as a hot sandwich and can be stored in an airtight container for up to three days.
  12. Transfer pie dough onto a floured surface. Taking a floured rolling pin, roll out dough into a rectangular shape. Using a ravioli cutter (fluted pastry wheel), cut long strips, about 1/8-inch wide.
  13. Lay strips horizontally across each pie, evenly spaced. Lay a strip down vertically along a far side of the pie, running over one horizontal strip, then under the next. Lay another strip down vertically in the same fashion, but reverse the over/under pattern. Continue weaving remaining strips to complete lattice effect. Repeat until all of the pies are covered in the same manner.
  14. Whisk egg and water together to create an egg wash and brush on top of pastry. Place pies onto a baking sheet and bake in oven for 20 minutes or until filling is bubbling and crusts are golden brown.
  15. Remove from oven and allow to cool for 5 minutes before serving.
  16. FOR ONE LARGE PIE: Transfer filling into a buttered, 11 x 13-inch glass casserole dish.
  17. Transfer pie dough onto a floured surface. Taking a floured rolling pin, roll out dough into a 13 x 15-inch rectangle.
  18. Roll dough back up onto rolling pin and gently unroll it over the casserole dish. Trim off excess dough and gently crimp the edge in an attractive fashion over the the dish.
  19. Using a small paring knife, cut 6 or 8 evenly spaced vents into the dough. Brush with egg wash. Place casserole onto a baking sheet and bake in oven for one hour, or until pie is bubbling and crust is a golden brown.
  20. Remove from oven and allow to cool for 15 minutes before serving.
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Turkey Pot Pies

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Roast turkey leftovers and assorted vegetables in a light, creamy sauce baked under a flaky crust…

  • clock icon
    50 Minutes MIN
  • 8 pies SERVINGS
Turkey Pot Pies

Let’s put those turkey leftovers to good use, time to make TURKEY POT PIES

We first posted this recipe a few years back, and it’s become one of our most popular. If you’re looking to make a memorable and seriously delicious turkey pot pie from scratch, you’ve come to the right place. Don’t worry, you can do this!

Large casserole of turkey pot pie

This recipe has also been updated a few times with two different methods of preparation. One is a simple version made in a glass casserole dish.

Serving individual pot pies

The second way takes your traditional turkey pot pie with puff pastry to a whole new level. Imagine eight individual TURKEY POT PIES, complete with woven trellis crusts. Instructions are now updated below.

A recipe this good needs to be made often and enjoyed by many, so we remind you to PIN this recipe to your favourite PINTEREST board. You can also BOOKMARK the page and, SHARE it with your friends. In our perfect world, we say, “TURKEY POT PIE for everyone!”

Adding cheese to the pie dough gives the crust more flavour

Before you begin, head HERE for our never-fail pie crust recipe. Consider heightening the flavour profile of your flaky crust by adding ½ cup of grated cheddar cheese and 2 tablespoons of chopped sage into the dry ingredients right before you add the liquid. Plain or fancy, this pie dough recipe is perfect for this application, and we think it’s easier to work with than making puff pastry from scratch.

The following tips will ensure your complete success when you make this beautiful recipe. When you do, don’t forget to post photos of your finished pies on your favourite socials using #weekendatthecottage.

Who’s ready to make INDIVIDUAL TURKEY POT PIES?

Ingredients for Turkey Pot Pies

LEFTOVERS

This recipe presents the perfect way to use the dark and white meat leftovers from your turkey dinner. If you need a really good roast turkey recipe, go HERE to learn about our famous DRY-BRINED TURKEY – you’re going to love it!

Individual Turkey Pot Pies with a decorative trellis crust

TRELLIS WORK

The trellis pastry domes that float over these pies are truly beautiful. If the thought of crafting them makes you nervous, don’t be. Make a pledge to go slowly, step-by-step, remembering that you’re learning a new skill. I have a funny feeling you’ll be a pro in no time.

All; of the ingredients in the bowl before we add the sauce and crust

VERY VEGGIE

Feel free to assemble your favourite vegetables for inclusion in your pot pies. Parboiled asparagus, parsnips, potato, and even sweet potatoes, will add layers of flavour to your delicious creation. Using wild mushrooms like oyster, shiitake or Shimeji also adds to your flavour profile.

Turkey Pot Pies can also be made like this, in one large casserole

SERVICE TIPS

People often wonder what to serve with turkey pot pie. My suggestion is to not overthink it. I often present this meal with nothing more than a SIMPLE SALAD or CREAMY COLESLAW.

serving the pie with salad

I also like sending the pies to table with a few additional condiments like our CRANBERRY COMPOTE and our POULTRY GRAVY – as if our creamy turkey pot pies aren’t creamy enough already. You can also end the meal with a show-stopping dessert like our SPICED PARSNIP CAKE, our BUTTERNUT SQUASH STRUDEL or our easy, peasy OMA’S APPLE CAKE.

Turkey Pot Pies

Lastly, expect some serious magic to happen whenever you make this recipe – the pies will disappear right before your very eyes!

It’s one of our most requested recipes, so what are you waiting for? Make INDIVIDUAL TURKEY POT PIES today!

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Turkey Pot Pies

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Products used in this recipe

Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!

Turkey Pot Pies

Ingredients

  • 1 round savoury pie dough
  • 6 cups cooked turkey, roughly chopped into ½-inch cubes
  • 6 slices bacon, chopped into ¼-inch strips
  • 2 cups white onions, chopped
  • ½ cup celery, finely chopped
  • 1 cup wild mushrooms, cleaned and sliced
  • 6 tablespoons butter
  • ¾ cup unbleached all-purpose flour
  • 4 cups poultry stock, preferably homemade
  • 1 heaping tablespoon Dijon mustard
  • ¼ cup 35% cream
  • 1 cup carrots, peeled and sliced
  • 1 cup rutabaga, peeled and sliced
  • 2 cups fresh or frozen peas
  • ½ cup fresh parsley, finely chopped
  • salt and pepper to taste
  • For the egg wash:
  • 1 egg, lightly beaten
  • 1 tablespoon water

Directions

  1. For crust: Prepare pie dough recipe. Refrigerate dough for at least one hour before use.
  2. For filling: Bring poultry stock to a boil in a small saucepan, then reduce to a simmer.
  3. Parboil carrots and rutabaga. Drain and transfer to a bowl half-full of ice water to cool. Strain. Dice into small bite-sized pieces and reserve.
  4. Heat a large skillet on medium-high heat. Add bacon and cook until fat renders and bacon is slightly crisp. Transfer bacon into paper towel-lined bowl.
  5. Add onions to skillet and sauté over medium heat for 10 minutes until translucent.
  6. Add celery and mushrooms and sauté for an additional 5 minutes. Reduce heat to low, add butter and melt into cooked vegetables.
  7. Add the flour and cook over low heat, stirring constantly, for about 2 minutes. Add the hot poultry stock to skillet and simmer over low heat until sauce thickens.
  8. Once sauce has thickened, stir in Dijon mustard followed by heavy cream. Remove skillet from heat.
  9. In a large stainless steel bowl, add the cubed turkey, vegetables and chopped parsley. Pour the sauce into the bowl and gently stir. Taste, then adjust salt and pepper accordingly.
  10. Making pies (see step 16 for single pie instructions): Preheat oven to 350°F.
  11. FOR INDIVIDUAL POT PIES: Transfer filling into 8 individual 5-inch tart or ramekin dishes. Any excess filling can be enjoyed as a hot sandwich and can be stored in an airtight container for up to three days.
  12. Transfer pie dough onto a floured surface. Taking a floured rolling pin, roll out dough into a rectangular shape. Using a ravioli cutter (fluted pastry wheel), cut long strips, about 1/8-inch wide.
  13. Lay strips horizontally across each pie, evenly spaced. Lay a strip down vertically along a far side of the pie, running over one horizontal strip, then under the next. Lay another strip down vertically in the same fashion, but reverse the over/under pattern. Continue weaving remaining strips to complete lattice effect. Repeat until all of the pies are covered in the same manner.
  14. Whisk egg and water together to create an egg wash and brush on top of pastry. Place pies onto a baking sheet and bake in oven for 20 minutes or until filling is bubbling and crusts are golden brown.
  15. Remove from oven and allow to cool for 5 minutes before serving.
  16. FOR ONE LARGE PIE: Transfer filling into a buttered, 11 x 13-inch glass casserole dish.
  17. Transfer pie dough onto a floured surface. Taking a floured rolling pin, roll out dough into a 13 x 15-inch rectangle.
  18. Roll dough back up onto rolling pin and gently unroll it over the casserole dish. Trim off excess dough and gently crimp the edge in an attractive fashion over the the dish.
  19. Using a small paring knife, cut 6 or 8 evenly spaced vents into the dough. Brush with egg wash. Place casserole onto a baking sheet and bake in oven for one hour, or until pie is bubbling and crust is a golden brown.
  20. Remove from oven and allow to cool for 15 minutes before serving.

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