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Leftover Turkey Pot Pie with Flaky Double Crust

Leftover turkey pot pie is baked beneath a flaky double crust with a creamy turkey, peas, and carrots filling. Chill the dough, cool the filling, and bake until the crust is golden and the center reaches 165°F.
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Prep Time 35 minutes
Cook Time 55 minutes
Chilling, cooling, and resting 1 hour 35 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 2.5 cup all-purpose flour for the crust
  • 1 tsp salt for the crust
  • 1 cup vegetable shortening cold, cut into small pieces
  • 6 tbsp water ice water; up to 8 tablespoons
For the filling
  • 4 tbsp unsalted butter
  • 0.5 cup yellow onion finely chopped
  • 0.33 cup all-purpose flour for the filling
  • 1.5 cup low-sodium chicken broth
  • 0.5 cup whole milk
  • 0.5 tsp salt for the filling
  • 0.25 tsp black pepper
  • 0.5 tsp dried thyme
  • 2 cup cooked leftover turkey cut into bite-size pieces
  • 1 cup peas and carrots frozen
For the egg wash
  • 1 egg large

Equipment

  • 1 9-inch deep-dish pie plate
  • 1 rimmed baking sheet

Method
 

Make the crust
  1. Whisk together 2 1/2 cups flour and 1 teaspoon salt in a large bowl.
  2. Cut in the shortening with a pastry cutter or your fingertips until the mixture has pea-size pieces.
  3. Sprinkle 6 tablespoons ice water over the mixture and toss gently with a fork; add more water 1 tablespoon at a time until the dough holds together when squeezed.
  4. Divide the dough in half and shape each half into a disk.
  5. Wrap the disks and refrigerate for at least 1 hour.
Cook the filling
  1. Melt the butter in a medium saucepan over medium heat, add the onion, and cook for 4 to 5 minutes until softened.
  2. Stir in 1/3 cup flour and cook for 1 minute.
  3. Gradually whisk in the broth and milk, then cook, stirring, for 3 to 5 minutes until the sauce is thick and bubbling.
  4. Stir in 1/2 teaspoon salt, the pepper, thyme, turkey, and peas and carrots.
  5. Remove the filling from the heat and let it cool for 20 minutes.
Assemble and bake
  1. Heat the oven to 400°F and place a rack in the center.
  2. Set a rimmed baking sheet on the rack to catch any drips.
  3. Roll one disk into a 12-inch round and fit it into a 9-inch deep-dish pie plate.
  4. Spoon the cooled filling into the crust.
  5. Roll the other disk into an 11-inch round and lay it over the filling.
  6. Trim and crimp the edges, then cut 5 slits in the top.
  7. Beat the egg and brush it over the top crust.
  8. Set the pie on the baking sheet and bake for 40 to 50 minutes, until the crust is golden and the center of the filling reaches 165°F; loosely cover the edges with foil if they brown too quickly.
  9. Let the pie rest for 15 minutes before serving.

Notes

Keep the shortening cold for the flakiest crust. Refrigerate leftovers for up to 3 days; the pie can be frozen. For a dairy-free swap, use dairy-free butter and unsweetened plant milk.