TURKEY PIE RECIPE
For our family, turning leftover or pre-prepped shredded turkey into a cozy pie is one of our favorite holiday rituals. There are probably a million ways to make a turkey pie, but I wanted to share the exact steps we follow in our kitchen. It’s a very simple, comforting process that uses everyday ingredients, and I really hope you give it a try!
In our house, we like to build the flavor in a few collaborative steps. First, we take our pre-cooked shredded turkey and sauté it with standard aromatics and a quick blend of rosemary, salt, pepper, and paprika so the filling has a warm, savory baseline. Instead of reaching for store-bought cans or starting every single component from scratch on the day of baking, we turn this into a quick assembly dish using our capsule kitchen staples.
We just toss the seasoned turkey base together with a handful of sweet peas and our Creamy Velvet Sauce, pour it into the pan, and top it with a rolled-out disc of our pre-prepped Simple Pastry Dough. It’s nothing overly fancy, just a simple, warm dish we love to pass around the table, and it comes together incredibly fast when your bases are already done.
COOK AND PREP TIME
Prep Time: 15 minutes (since your dough and sauce are already prepped!)
Cook Time: 35 minutes
Total Time: 50 minutes
Yields: 4–6 servings
INGREDIENTS
Shredded Turkey: 3 cups (link to shredded turkey guide)
Master Turkey Broth: ½ cup (link to turkey broth guide)
Carrots & Celery: 1 cup total, finely diced
Onion: 1 medium, chopped
Green Peas: ½ cup (frozen or preserved works perfectly)
The Sauté Spices: 1 tsp dried rosemary, 1 tsp salt, ½ tsp black pepper, 1 tsp smoked paprika
Butter or Oil: 1 tbsp for sautéing
Creamy Velvet Sauce (Béchamel): 1 ½ cups (link to white sauce recipe)
Pastry Dough: 1 disc (link to pastry dough recipe)
Optional: 1 large egg + 1 tbsp water (for egg wash)
STEP-BY-STEP INSTRUCTIONS
Step 1: Sauté the Savory Turkey Base
Preheat your oven to 375°F (190°C).
Heat your butter or oil in a pan over medium heat. Toss in the chopped onions, carrots, and celery, cooking until they are fragrant and beginning to soften (about 4 to 5 minutes).
Add your shredded turkey and the green peas to the pan. Season generously with the rosemary, salt, pepper, and paprika.
Pour in the ½ cup of master turkey broth to keep the mixture perfectly moist. Let it simmer for 3 to 5 minutes until the liquids are absorbed, then remove the filling from the heat and set it aside to cool slightly.
Step 2: Assemble and Bake
In a large bowl, combine your warm, sautéed turkey base with your prepared Creamy Velvet Sauce, stirring gently until everything is completely coated. Pour the rich filling into a 9-inch pie dish or a 2-quart baking dish.
Roll out your prepped pastry dough on a lightly floured surface until it is wide enough to cover your baking dish.
Lay the rolled dough over the top of the filling, trim and crimp the edges, and cut 2 or 3 small slits in the center to let steam escape. (Optional: Brush the top of the dough lightly with your beaten egg wash for an extra shiny, golden finish!)
Bake for 30 to 35 minutes until the pastry top is beautifully golden-brown and the creamy filling is bubbling up at the edges. Let it cool for 10 minutes before slicing and serving.
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