Extra Flaky Turkey Pot Pie

Turkey Pot Pie

I love that Thanksgiving leftovers gave me an excuse to make this extra cozy, delicious pot pie 😉 I can’t let any extra turkey go to waste, I HAVE to make pot pie. It’s the rules. What made this particular pie so amazing, was the extra flaky, layered, homemade crust. It absolutely makes this meal. It’s definitely my new go-to crust. It’s not too thick, not overpowering, just… there for it’s intended purpose. To hold the filling, and to add some buttery, flaky goodness 😉

Can I brag about how I think my turkey came out this year? I was sure I was going to forget to turn the oven on, or drop it, or burn it, and whatever else can happen. But I didn’t! How was YOUR Thanksgiving?! Calm? Crazy? Fun? Boring? If you don’t have leftovers, make this crust anyway and fill it with something else! It’s pretty universal, great for desserts or meals.

Turkey Pot Pie 2

Did you make this recipe?



  • 1 Tablespoon Olive Oil
  • 1 small yellow onion, finely diced
  • 1 cup carrots, diced
  • 2 sticks celery, diced
  • 1 small russet potato, peeled & cubed
  • 1 Tablespoon garlic
  • 1 Tablespoon butter
  • ¾ cup frozen peas (or corn)
  • 1/3 cup flour
  • 2 cups cooked turkey (or chicken)
  • 1.5 cups chicken broth
  • ½ cup milk (can sub heavy cream or half and half)
  • I had leftover gravy from Thanksgiving and added about 1/3 cup of this as well, not necessary but a nice addition if available : )


  • 2.5 cups all-purpose flour
  • 1 & ¼ teaspoons salt
  • 6 Tablespoons butter, chilled and cubed
  • 3/4 cup vegetable shortening, chilled
  • 2/3 cup ice water



Melt the olive oil in a large saucepan on medium heat. Add the onions, carrots, celery, and potato. Cook, covered, for about 20 minutes or until the onions are translucent and the other veggies have softened. If they are cooking too rapidly, reduce the heat to medium-low. You don’t want them burned or browned.

Add the garlic, and butter and simmer for about 5 minutes. Add the frozen peas (and/or corn) and then sprinkle the flour on top. Mix around continuously for about 5 minutes, cooking out the flour taste and letting the mixture thicken. Pour in the chicken broth and stir around until well combined. (This is where you can add the optional gravy if you have it as well) Add the milk and let it all simmer, uncovered until the desired thickness has been reached. About 20-30 minutes.

Remove from heat and pour into prepared pie crust. I let mine cool prior to doing so, while I made the crust. If using a store-bought crust, follow the remainder of the recipe according to the instructions that came with the crust.


*Note: The chill factor is important here: Be sure to use chilled shortening, butter, and ice water, and also to refrigerate the dough for at least an hour before using it. This is what creates the extra flaky layered crust.

Combine the flour, salt, chilled shortening & cold butter in a large bowl. Use two forks or a pastry blender to break it all down into smaller crumbles.

Take a glass of ice water and pour the cold water into a 2/3 cup. Pour [b]one tablespoon[/b] of this into the pie crust mixture and stir. This was all I needed to form nice soft dough, but add a little more if you need to.

Place the dough on a lightly floured surface and work a little bit with your hands. Roll into a ball and cover with saran wrap. Place in the fridge for at least one hour.

Preheat oven to 400 degrees. Take slightly more than half of the chilled dough and place it in a 9×9 inch pie dish. Use your hands to spread it around the bottom and sides of the dish. Take the 2nd piece of the dough and roll it gently into a 9×9 inch circle, on a floured surface. From here, I put it on a plate, covered with saran wrap, and put it back in the fridge.

Pour the pie filling into the baking dish. Take the chilled top crust and place it gently on top of the pie. Cut around the edge with a knife. I used the excess and rolled it, used a cookie cutter to make a shape, and placed it on the top of the pie.

Use a fork to make slits on the top of the pie for steam to escape. You can also use the fork to make indentations around the edge of the crust. (fancy shmancy.)

I chilled my pie for a little longer before I put it in the oven. I wanted to really get a good flaky crust.

Put the pie in the oven for 10 minutes. Remove, and brush the top with the beaten egg. Place back in the oven for an additional 8-10 minutes. My was done at this point, you’ll know when the crust is a nice golden brown. Make sure to watch it closely as it bakes.

Now- slice up that bad boy and take a bite… you will be in heaven!

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Recipe adapted from Sally’s Baking Addiction 🙂

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