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Classic Turkey Pot Pie
A 79-minute American dinner for 4 — 620 calories per serving.
per serving, estimated
A golden, flaky double-crust pie filled with tender turkey, sweet peas, carrots, and celery in a rich, creamy herb gravy — pure comfort in every slice.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1¼ pounds boneless skinless turkey breast (cut into 3/4-inch cubes)
- 4 tablespoons unsalted butter
- 1 yellow onion (finely diced)
- 2 celery stalks (sliced 1/4-inch thick)
- 2 carrots (peeled, diced into 1/2-inch pieces)
- 2 garlic cloves (minced)
- ⅓ cup All-purpose flour
- 1¾ cups low-sodium chicken broth
- ¾ cup Whole milk
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves
- ½ teaspoon dried sage
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 2 refrigerated pie crust doughs (one for bottom, one for top (9-inch rounds))
- 1 egg (beaten, for egg wash)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Preheat the oven to 425°F. 15 min
- Cut 1¼ pounds turkey breast into ¾-inch cubes, finely dice the yellow onion, slice 2 celery stalks ¼-inch thick, peel and dice 2 carrots into ½-inch pieces, and mince 2 garlic cloves. 12 min
- Beat 1 egg in a small bowl for the egg wash and set aside. 2 min
- Timing-sensitive step. Melt 4 tablespoons unsalted butter in a large oven-safe skillet or Dutch oven over medium-high heat, add the turkey cubes in a single layer, and cook 5–6 minutes, turning occasionally, until lightly browned on all sides — they do not need to be cooked through. 6 min
- Timing-sensitive step. Add the onion and celery to the pan and sauté over medium heat for 4 minutes until softened, then stir in the garlic and cook 1 minute more. 5 min
- Add the diced carrots and cook 3 minutes, stirring occasionally, until they begin to soften. 3 min
- Timing-sensitive step. Sprinkle ⅓ cup all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste. 2 min
- Timing-sensitive step. Gradually pour in 1¾ cups chicken broth and ¾ cup whole milk, stirring constantly until the mixture is smooth, then simmer over medium heat for 5 minutes until the gravy thickens enough to coat a spoon. 7 min
- Stir in 1 cup frozen peas, 1 teaspoon fresh thyme leaves, ½ teaspoon dried sage, 1 teaspoon kosher salt, and ½ teaspoon black pepper, then fold in the browned turkey cubes and remove from heat. 2 min
- Press one 9-inch pie crust round into a 9-inch pie dish, pour the filling evenly over the bottom crust, then lay the second crust over the top, crimp the edges together to seal, and cut 4–5 small slits in the center to vent steam. 5 min
- Brush the top crust evenly with the beaten egg wash, then bake at 425°F for 28–32 minutes until the crust is deep golden brown and the filling is bubbling through the vents. 30 min
- Remove from the oven and let the pot pie rest for 10 minutes before slicing so the filling sets and doesn't run. 10 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.