Ingredients
Scale
- 3 cups cooked turkey, shredded or diced (leftover turkey works beautifully)
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 1 cup diced celery
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half (substitute with almond milk for a lighter version)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, finely chopped
- Salt and freshly ground black pepper, to taste
- 1 sheet store-bought puff pastry or homemade pie crust (see notes below)
- 1 egg, beaten (for egg wash)
Pro tip from my Nonna Rosa: Use fresh herbs whenever possible. They bring a brightness that dried herbs just can’t match, especially in a creamy filling like this.
Instructions
- Preheat your oven to 400°F (200°C). If using a homemade pie crust, prepare it ahead of time and chill as needed.
- In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced carrots and celery. Cook, stirring occasionally, until the vegetables start to soften, about 7-8 minutes. This step is crucial to get the right tender-crisp texture that I learned from my culinary adventures in Italy.
- Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 2 minutes to eliminate the raw flour taste; this helps thicken your filling beautifully.
- Slowly pour in the chicken broth while stirring constantly to avoid lumps. Then add the milk, fresh thyme, and rosemary. Bring the mixture to a gentle simmer and cook until it thickens, around 5-7 minutes. You’ll know it’s ready when the sauce coats the back of a spoon.
- Stir in the shredded turkey and frozen peas. Season generously with salt and pepper to taste. Remove from heat and let the filling cool slightly while you prepare the crust.
- Transfer the turkey filling into a 9-inch pie dish or individual ramekins for a personal touch. Roll out your pie crust or puff pastry and cover the filling, trimming any excess dough. Crimp the edges to seal.
- Brush the top of the crust with the beaten egg. This creates that gorgeous golden sheen that always impresses guests. Cut a few small slits in the crust to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until the crust is puffed and golden brown. You might catch a whiff of that buttery, herby aroma wafting through your kitchen—one of my favorite moments to share with my daughters.
- Remove from oven and let the pot pie rest for 10 minutes before serving. This resting time helps the filling settle and makes it easier to slice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
