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Martha Stewart-Inspired Turkey Pot Pie

Close-up of Martha Stewart-Inspired Turkey Pot Pie showing its texture
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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.

Ingredients

Scale

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

Keywords: Martha Stewart turkey pot pie, turkey pot pie, homemade pot pie, leftover turkey recipe, creamy turkey pie, all-butter crust, comfort food dinner, Thanksgiving leftover idea, classic American pot pie, savory pie recipe

Find it online: https://marthadishes.com/martha-stewart-turkey-pot-pie-recipe/