Martha Stewart Turkey Pot Pie Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart turkey pot pie is the kind of dinner that makes the whole kitchen smell like a Sunday afternoon. Tender turkey and sweet vegetables sit in a creamy thyme-scented sauce under a golden all-butter crust, and the filling stays rich without feeling heavy. This version is inspired by Martha Stewart’s classic American home cooking rather than a copy of her original, so you get the same comforting result with clear, simple steps.

From start to finish it takes about 105 minutes, with 30 minutes of prep and 75 minutes in the oven. The crust and sauce come together easily, and you can use leftover turkey or cook some specifically for this. It works for a weeknight when you plan ahead, a holiday table, or a potluck where you want to bring something everyone will recognize.

Why This Martha Stewart Turkey Pot Pie Works

The crust uses cold butter cut into cubes and ice water added a spoonful at a time. That keeps the dough shaggy and cohesive rather than smooth, so it bakes up flaky instead of tough. The filling gets its body from flour cooked into the butter and vegetables before any liquid goes in, which removes the raw flour taste.

A mix of chicken broth, whole milk, and heavy cream gives the sauce a velvety texture that clings to the turkey and peas without turning gluey. Dried thyme is enough to season the whole dish, and a little salt and pepper keeps the flavor balanced so the turkey still tastes like turkey.

What You’ll Love About It

You get a flaky homemade crust and a creamy filling in one dish, plus a smart way to use leftover turkey. It feeds eight, holds up well for a crowd, and most of it can be made ahead. The filling is rich but not heavy, so a second slice never feels like too much.

Ingredients

Here is everything you need, with the crust portion first and the filling portion second.

For the Crust

• 2 1/2 cups (313g) all-purpose flour
• 1 teaspoon kosher salt
• 1 cup (227g) unsalted butter, cold, cut into 1/2-inch cubes — keep it in the fridge until the moment you add it.
• 1/2 cup (120ml) ice water — add it gradually; you may not need all of it.

For the Filling

• 1/2 cup (113g) unsalted butter
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 1/2 cup (63g) all-purpose flour
• 2 cups (480ml) chicken broth
• 1 cup (240ml) whole milk — whole milk gives the sauce the best body.
• 1/2 cup (120ml) heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 4 cups (about 1 1/2 pounds or 680g) cooked turkey, cut into 1/2-inch pieces
• 1 cup (150g) frozen peas, thawed — thaw in a colander so they don’t water down the sauce.
• 1 large egg, beaten with 1 tablespoon water, for egg wash

Equipment

• Pastry blender — or use your fingertips if you don’t have one.
• Large bowl — big enough to cut butter into the flour without spilling.
• Dutch oven — a heavy-bottomed pot also works for the filling.
• Plastic wrap — for chilling both disks of dough.
• Rolling pin — plus a lightly floured surface.
• 9-inch (23cm) deep-dish pie plate — a shallow pan will overflow.
• Rimmed baking sheet — to catch any drips while baking.

How to Make Martha Stewart Turkey Pot Pie

Step 1: Cut the Butter into the Flour

In a large bowl, whisk together 2 1/2 cups (313g) all-purpose flour and 1 teaspoon kosher salt. Add 1 cup (227g) cold butter cubes and toss them to coat. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter lumps left in it.

Step 2: Add the Water and Chill the Dough

Drizzle 1/2 cup (120ml) ice water over the mixture, 1 tablespoon at a time, tossing with a fork until the dough just holds together when squeezed. Don’t overwork it or add too much water, or the crust turns tough instead of flaky. Divide the dough in half, shape each piece into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes while you make the filling.

Step 3: Soften the Vegetables

In a large Dutch oven, melt 1/2 cup (113g) unsalted butter over medium heat. Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks and cook, stirring occasionally, until softened, about 8 to 10 minutes. Keep them from browning by lowering the heat if the pan starts to sizzle hard.

Step 4: Build the Cream Sauce

Sprinkle 1/2 cup (63g) all-purpose flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste. Gradually whisk in 2 cups (480ml) chicken broth, 1 cup (240ml) whole milk, and 1/2 cup (120ml) heavy cream. Keep stirring until the mixture thickens and bubbles, about 5 to 7 minutes, so it coats the back of a spoon.

Step 5: Add the Turkey and Peas

Stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 4 cups (about 1 1/2 pounds or 680g) cooked turkey, and 1 cup (150g) thawed peas. Cook for 2 to 3 minutes more, until heated through, then taste and adjust the seasoning. Take the pot off the heat and let it cool slightly while you roll the crust.

Step 6: Roll and Fit the Crust

Preheat the oven to 375°F (190°C). On a lightly floured surface, roll one disk of dough into a 12-inch (30cm) round and fit it into a 9-inch (23cm) deep-dish pie plate, pressing gently against the sides. Trim the edge to a 1/2-inch overhang, then roll the second disk into a 12-inch (30cm) round for the top.

Step 7: Fill and Seal the Pie

Spoon the filling into the crust and spread it evenly. Brush the rim of the bottom crust with a little water, lay the top crust over the filling, and press the edges together to seal. Crimp or flute the edge, then cut several slits in the top so steam can escape.

Step 8: Egg Wash and Bake

Brush the top crust with the egg wash and add a pinch of kosher salt if you like. Set the pie on a rimmed baking sheet and bake for 45 to 55 minutes, until the crust is golden brown and the filling bubbles. If the edges brown too fast, tent them with strips of aluminum foil. The filling should reach 165°F (74°C) in the center.

Step 9: Rest Before Slicing

Let the pot pie rest for 10 to 15 minutes before slicing, which lets the filling set so it doesn’t run. Serve it warm.

What to Serve With It

• Green salad — a crisp vinegar-dressed salad cuts through the creamy sauce.
• Cranberry sauce — a spoonful on the side adds a bright, tart contrast.
• Mashed potatoes — a small scoop soaks up any filling that escapes.
• Steamed green beans — a simple vegetable side keeps the plate balanced.

Tips for the Best Results

• Chill the dough — cold dough holds its shape and bakes flakier.
• Dice evenly — uniform pieces of turkey and carrot cook at the same rate.
• Cool the filling — a warm filling softens the bottom crust before baking.
• Seal the edges — press firmly so the filling doesn’t bubble out.
• Use a deep dish — a 9-inch (23cm) deep pie plate holds all the filling.
• Rest before cutting — ten minutes keeps slices neat and the sauce in place.

Easy Variations

Swap the dried thyme for 1 tablespoon of finely chopped fresh thyme if you have it on hand. For a richer sauce, use 1 1/2 cups (360ml) whole milk and omit the cream, or stir in 1/2 cup (50g) grated Parmesan with the turkey. Add 1 cup (150g) of thawed frozen corn along with the peas for a sweeter filling.

Storing and Reheating

• Fridge — cover leftovers tightly and refrigerate for up to 4 days.
• Freezer — freeze the unbaked pie wrapped in plastic wrap and foil for up to 3 months.
• Make ahead — the filling keeps 2 days in the fridge and the crust keeps 2 days chilled.
• Reheating — warm slices at 350°F (175°C) for 15 to 20 minutes, until 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving.

FAQs

Can I make the Martha Stewart turkey pot pie recipe ahead of time?

Yes. Make the filling up to 2 days ahead and refrigerate it, and the crust up to 2 days ahead or a month in the freezer. Assemble and bake it fresh the day you plan to serve it.

Can I use store-bought crust instead?

Absolutely. Two refrigerated pie crusts work fine and cut the prep time down to about 15 minutes. Homemade all-butter crust gives a better flavor and flakier texture, so use it if you have the time.

How do I know the pot pie is done?

The crust should be golden brown and the filling should bubble through the slits. Check the center reaches 165°F (74°C) on an instant-read thermometer before you pull it out.

Where did turkey pot pie come from?

Pot pie has roots in European savory pies brought to America, where cooks adapted it with local ingredients. Turkey became a common filling, especially as a way to use up holiday leftovers, and it is now a standard American comfort dish.

Martha Stewart-Inspired Turkey Pot Pie

Print Recipe

A golden, flaky all-butter crust blankets a creamy filling of tender turkey, sweet carrots, and peas in this comforting pot pie inspired by Martha Stewart’s classic American home cooking. The filling is rich but not heavy, with a hint of thyme and a velvety sauce that holds everything together. It’s the perfect way to use up leftover turkey or to make a cozy Sunday dinner from scratch.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 75
• Total Time: 105
• Yield: 8 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 2 1/2 cups (313g) all-purpose flour
• 1 teaspoon kosher salt
• 1 cup (227g) unsalted butter, cold, cut into 1/2-inch cubes
• 1/2 cup (120ml) ice water

For the Filling

• 1/2 cup (113g) unsalted butter
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 1/2 cup (63g) all-purpose flour
• 2 cups (480ml) chicken broth
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 4 cups (about 1 1/2 pounds or 680g) cooked turkey, cut into 1/2-inch pieces
• 1 cup (150g) frozen peas, thawed
• 1 large egg, beaten with 1 tablespoon water, for egg wash

Instructions

1. Make the crust: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter lumps remaining.
2. Drizzle the ice water over the flour mixture, 1 tablespoon at a time, tossing with a fork until the dough just begins to hold together when squeezed. Do not overwork the dough or add too much water; it should be shaggy but cohesive. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes while you make the filling.
3. Make the filling: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 8 to 10 minutes. Do not let the vegetables brown; reduce the heat if needed.
4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth, milk, and heavy cream. Cook, stirring constantly, until the mixture thickens and bubbles, about 5 to 7 minutes. It should be thick enough to coat the back of a spoon.
5. Stir in the salt, pepper, thyme, turkey, and peas. Cook for 2 to 3 minutes more, until heated through. Taste and adjust seasoning. Remove from heat and let cool slightly while you roll out the crust. (The filling can be made up to 1 day ahead and refrigerated; reheat gently before assembling.)
6. Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out one disk of dough into a 12-inch (30cm) round. Fit it into a 9-inch (23cm) deep-dish pie plate, pressing gently against the sides. Trim the edge to a 1/2-inch overhang. Roll out the second disk into a 12-inch (30cm) round for the top.
7. Spoon the filling into the pie crust, spreading it evenly. Brush the rim of the bottom crust with a little water. Place the top crust over the filling, press the edges together to seal, and crimp or flute as desired. Cut several slits in the top crust to allow steam to escape.
8. Brush the top crust with the egg wash and sprinkle with a pinch of kosher salt, if desired. Place the pie on a rimmed baking sheet to catch any drips. Bake for 45 to 55 minutes, until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with strips of aluminum foil.
9. Let the pot pie rest for 10 to 15 minutes before slicing and serving. This allows the filling to set slightly. Serve warm.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 4 days. Freezing: Assemble the pot pie completely (unbaked), wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Make-ahead: The filling can be made up to 2 days ahead and refrigerated; the crust can be made and refrigerated for up to 2 days or frozen for up to 1 month. Reheating: Reheat individual slices in a 350°F (175°C) oven for 15 to 20 minutes, or until heated through. To bake from frozen (unbaked), do not thaw; add 20 to 30 minutes to the baking time and cover the edges with foil if they brown too quickly.

Nutrition

• Calories: 890
• Sugar: 6g
• Sodium: 780mg
• Saturated Fat: 31g
• Carbohydrates: 58g
• Fiber: 4g
• Protein: 31g
• Cholesterol: 200mg

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