Ree Drummond’s Turkey Pot Pie Recipe: Flaky Crust Over Creamy Comfort

There’s nothing like a golden pot pie to bring warmth to the table, and this version delivers on every comfort level. The flaky crust, buttery and layered, gives way to a creamy filling that feels like a hug in every bite.

I’ve refined this method to ensure the pastry stays perfectly crisp while the turkey and vegetables swim in a velvety sauce. The key is a hot oven and a well-chilled crust—no soggy bottoms here.

The filling comes together with tender turkey, earthy mushrooms, and sweet carrots, all bound by a rich, savory gravy. It’s hearty, satisfying, and exactly what cold-weather meals should be.

Bake until the top is flaky and golden, then let it rest just long enough to set. This is comfort food at its finest.

Ingredients for Ree Drummond Turkey Pot Pie

Golden crust and creamy filling start with these quality ingredients for pure comfort.

The crust demands cold butter—Land O’Lakes or store brand, just keep it chilled until use. King Arthur all-purpose flour gives consistent results, but any brand works if sifted. For the turkey, leftover roasted breast is ideal (shred it while warm for easier handling). Most grocery stores sell pre-diced carrots and mushrooms—Whole Foods has great organic options. Don’t skip the ice water; it keeps the pastry tender.

No cooked turkey? Rotisserie chicken works perfectly—remove skin and shred. Out of cremini mushrooms? White button mushrooms or even canned (drained well) are fine. Fresh thyme can be swapped for dried at one-third the amount (1 tsp). Low-sodium broth prevents oversalting. For extra richness, half-and-half stands in for heavy cream. The peas? Frozen is better than canned here.

Assemble and bake the same day for best crust texture. Leftovers keep 3-4 days refrigerated—reheat covered to prevent drying. The unbaked pie can be frozen for 2 months (thaw overnight before baking). Always let it rest 10 minutes after baking so the filling sets.

Step-by-Step Instructions for Turkey Pot Pie

Here’s the method for achieving that perfect balance of flaky crust and creamy filling.

Step 1: Prepare the Pie Crust Dough

In a large bowl, combine the 2.5 cups All-Purpose Flour with 1.5 tsp Salt. Cut in the 1 cup Unsalted Butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This texture ensures a flaky crust.

Gradually add the 0.33 cup Ice Water, 1 tablespoon at a time, mixing just until the dough comes together when pressed. Don’t overwork it—visible butter streaks are good. Form into two discs, wrap in plastic, and refrigerate for 1 hour.

Step 2: Make the Creamy Filling

In a large skillet over medium heat, melt 2 tablespoons of the Unsalted Butter. Add the finely diced 1 whole Yellow Onion, peeled and diced 2 whole Carrots, and sliced 8 oz Cremini Mushrooms. Cook for 5-7 minutes until vegetables soften and mushrooms release their moisture.

Stir in the minced 2 cloves Garlic Cloves and cook for 30 seconds until fragrant. Sprinkle the 0.25 cup All-Purpose Flour over the vegetables and stir for 1 minute to cook off the raw flour taste. This creates a roux that will thicken your filling beautifully.

Step 3: Build the Sauce and Add Turkey

Slowly pour in the 1.5 cups Chicken Broth and 0.5 cup Heavy Cream, whisking constantly to prevent lumps. Bring to a simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Add the 2 cups Cooked Turkey Breast, 1 cup Frozen Peas, 1 tbsp Fresh Thyme Leaves, and 0.5 tsp Black Pepper. Stir to combine and remove from heat. The filling should be thick and creamy, with all ingredients evenly distributed.

Step 4: Assemble and Bake the Pot Pie

On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer to the dish, pressing gently into the bottom and up the sides. Pour the filling into the crust—it should mound slightly in the center.

Roll out the second disc of dough and place it over the filling. Trim excess dough, then crimp the edges to seal. Cut several slits in the top crust to allow steam to escape. Bake at 375°F for 40-45 minutes until the crust is golden brown and the filling is bubbling.

Step 5: Rest and Serve

Let the pot pie rest for 10-15 minutes after removing from the oven. This allows the filling to set slightly, making it easier to serve. The crust should be flaky and golden, with a rich, creamy filling that holds its shape when sliced.

Serve warm, with each portion featuring a perfect ratio of crust to filling. The top crust should lift slightly with each serving, revealing the hearty turkey and vegetable mixture beneath.

Wine and Beer Pairings for This Dish

White Wine Pairings

A crisp Chardonnay with bright acidity cuts through the creamy filling beautifully. I love a Kendall-Jackson Vintner’s Reserve for its balanced oak and citrus notes. Serve chilled at 50-55°F for the best experience. 🍷

Red Wine Options

For red lovers, a light-bodied Pinot Noir works surprisingly well. The Meiomi Pinot Noir from California offers red fruit flavors that complement the turkey without overpowering the dish. Avoid heavy tannic reds like Cabernet Sauvignon.

Beer Pairings

A malty Amber Ale like Fat Tire from New Belgium Brewing enhances the savory notes. The caramel undertones in the beer mirror the buttery crust. Serve at 45-50°F for optimal flavor. 🍺

Cider Alternative

For a non-traditional but delicious pairing, try a dry hard cider. Angry Orchard Crisp Apple offers just enough sweetness to balance the dish’s richness. The effervescence cleanses your palate between bites.

Non-Alcoholic Option

A sparkling apple cider gives the same palate-cleansing effect as beer. I recommend Martinelli’s Gold for its crisp, clean taste. Serve well-chilled in a wine glass for a festive touch.

Frequently Asked Questions