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Ree Drummond's turkey pot pie delivers the ultimate comfort food experience with tender turkey, savory vegetables, and a golden, flaky lattice crust.
The secret to that signature flaky texture lies in Drummond's signature technique of brushing the crust with melted butter before baking—it's what transforms a good pie into something extraordinary. This recipe captures all the homestyle warmth of her kitchen, where every bite feels like a hug on a chilly evening.
What sets this turkey pot pie apart is the rich, velvety gravy that perfectly coats every ingredient. We start with ground turkey sautéed until golden, then build layers of flavor with fresh carrots, celery, and peas simmered in a fragrant blend of herbs and garlic.
The homemade pie crust gets its signature lattice pattern for both beauty and practicality—it bakes up crisp while allowing steam to escape, ensuring that flaky texture you crave.
By the time it emerges from the oven, you'll have a pot pie with a crisp, golden crust that shatters at the touch, a filling that's tender yet hearty, and a gravy so rich it makes every bite irresistible.
The aroma alone will have your whole house gathering around the table. This is the kind of dish that tastes better with each passing day, making it perfect for meal prep or serving to guests who'll ask for seconds.
Serve with a simple green salad and warm dinner rolls to complete the meal. The contrast of crisp vegetables and buttery rolls complements the richness of the pot pie beautifully.
Whether you're feeding a family or treating yourself to a cozy night in, this recipe delivers restaurant-quality comfort food with minimal effort. Let's get baking!
Ingredients for ree drummond turkey pot pie
Ground turkey, velvety gravy, and a lattice crust—this is comfort food at its finest.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Turkey 🦃 | 1 ½ lb | Lean or regular, browned well |
| All-Purpose Flour 🌾 | ½ cup | For gravy thickening |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Fresh Carrots 🥕 | 2 medium | Diced small |
| Celery Stalks 🧅 | 2 whole | Diced finely |
| Fresh Peas 🌱 | 1 cup | Frozen works too |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Unsalted Butter 🧈 | ½ cup | Cold for crust |
| Pie Crust 🥧 | 1 pre-made double crust | Or homemade recipe |
| Egg 🥚 | 1 whole | For egg wash |
The ground turkey is the heart of this pie, so don't skimp on quality. Trader Joe's or Costco often have great prices for lean ground turkey—look for at least 93% lean if you're health-conscious, but regular works too. Fresh carrots and celery add that classic pot pie sweetness, but frozen peas are perfect here (no need to thaw). The thyme? Fresh is best, but dried works in a pinch at one-third the amount. For the crust, pre-made is a lifesaver, but if you're ambitious, a homemade double crust makes it extra special.
No fresh thyme? Dried thyme at one-third the amount gets you close. Short on carrots? Sweet potatoes or butternut squash add a nice twist. The gravy is where the magic happens—use low-sodium broth if you're watching salt. For a richer gravy, swap half the chicken broth for beef broth. The lattice pattern is key for that flaky texture—cut strips from the crust and weave them over the filling before baking. If you're not up for that, just make a regular pie crust and cut a few slits for steam to escape.
This pie reheats beautifully—just cover with foil and warm in the oven at 350°F for 20-25 minutes. Keeps for 3-4 days in the fridge, but honestly, it's even better the next day. For make-ahead, assemble the pie (unbaked) and refrigerate for up to 24 hours. The crust stays crispy if you bake it straight from the fridge—no thawing needed. Freeze for up to 2 months by wrapping tightly in foil and plastic wrap.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s the kind of meal that turns a busy night into a stress-free victory. Brown the turkey, toss in the veggies and broth, then let the oven do the heavy lifting—no chopping boards left covered in flour or pots to scrub later.
- Creamy Without Trying: That heavy cream and chicken broth combo? It’s where this dish gets its soul. The carrots melt into sweetness while the turkey stays juicy, and the golden crust on top? Honestly, it’s the kind of flavor that makes you pause mid-bite just to savor it.
- Weeknight to Potluck: Between us, this is my go-to when I need something hearty but won’t take forever. Double the batch for leftovers, or bring it to a gathering—it’s the kind of dish that disappears fast, no matter the occasion.
- Budget-Friendly Feast: Ground turkey and simple pantry staples stretch to feed four for under $15. The carrots add color and crunch without breaking the bank, and the leftovers? They’re even better the next day, reheated in minutes.
Step-by-step instructions for ree Drummond's turkey pot pie
Here's how to make a comforting turkey pot pie with rich gravy and a golden lattice crust.
Brown the Ground Turkey
Heat a large skillet over medium-high heat and add the 1.5 lb ground turkey. Break it up with a wooden spoon as it cooks, stirring occasionally for 5-7 minutes until it's fully browned and no longer pink in the center. This step develops deep flavor that carries through the entire dish.
Once the turkey is browned, drain any excess fat from the skillet, leaving about 1 tablespoon behind for flavor. Transfer the cooked turkey to a large bowl and set it aside. If you're using frozen peas, add them now and let them thaw slightly in the warm skillet for 2 minutes—this helps them cook more evenly later.
Sauté the Vegetables and Build the Filling
In the same skillet, melt 2 tablespoons of the unsalted butter over medium heat. Add the diced carrots and finely chopped celery, cooking for 4-5 minutes until they begin to soften and release their natural juices. This is where the vegetables develop their sweet, caramelized flavor.
Next, add the minced garlic and chopped thyme, cooking for another 30 seconds until fragrant. If you added the peas earlier, stir them in now. Return the browned turkey to the skillet, along with the 1.5 tsp salt and 0.5 tsp black pepper. Stir everything together and remove from heat.
Make the Creamy Gravy
In a medium saucepan, melt the remaining 0.3 cup unsalted butter over medium heat. Whisk in the 0.5 cup all-purpose flour and cook for 1-2 minutes until the mixture turns a light golden color. This step is called a roux, and it's what thickens the gravy.
Gradually whisk in the 2 cups chicken broth, making sure to pour it slowly to avoid lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly. Remove from heat and stir in the 0.5 cup heavy cream. Return the turkey and vegetable mixture to the saucepan and stir well to combine. Taste and adjust seasoning if needed.
Assemble and Bake the Pot Pie
Preheat your oven to 375°F. Unroll the pre-made double crust pie crust and place one half in a 9-inch pie dish, pressing it gently into the bottom and up the sides. Pour the turkey and gravy mixture into the crust, spreading it evenly. Top with the second crust, pressing the edges to seal.
Cut a few slits in the top crust to allow steam to escape. In a small bowl, beat the whole egg with a fork and brush it over the top crust. This egg wash gives the crust that beautiful golden color and adds a subtle richness. Bake for 40-45 minutes until the crust is golden brown and the filling is bubbling.
Rest and Serve
Remove the pot pie from the oven and let it rest for 10-15 minutes before slicing. This resting time allows the filling to set slightly, making it easier to serve without spilling. The crust should be crisp and flaky, with a golden-brown color that's just begging to be cut into.
Slice into wedges and serve warm. The filling should be rich and creamy, with tender turkey, sweet carrots, and crisp celery all bathed in a velvety gravy. This pot pie is perfect for a cozy family dinner or a comforting meal on a chilly day. Enjoy every bite of that flaky crust and savory filling!
Pro Tips For Making Ree Drummond Turkey Pot Pie
- Brown the Turkey Thoroughly: Don’t just cook it—brown it. Break the ground turkey into ¼-inch pieces and sear them in batches over medium-high heat until they’re deeply golden, not just pink. I learned this the hard way: skipping this step means your pie will taste more like a thickened broth than a savory, meaty filling. Let the fat render out first, then add the turkey so it doesn’t steam.
- Cut Carrots Small and Even: Dice those carrots into ¼-inch pieces—no bigger, no smaller. Big chunks stay crunchy and undercooked, while tiny bits disappear into the sauce. My grandmother swore by this, and she was right: uniform size ensures they soften perfectly without turning to mush. (Yes, even if you’re impatient like me.)
- Deglaze with Broth, Not Water: After browning the turkey, immediately pour in ½ cup of the chicken broth and scrape up every last bit of fond from the pan. That’s where the flavor lives—skip this, and you’re missing the richest part of the dish. Let it simmer for 2 minutes before adding the rest of the broth to build depth.
- Thicken the Sauce Gradually: When mixing the flour and heavy cream into the broth, do it slowly over medium heat, stirring constantly. Dump it all in at once, and you’ll end up with lumps—or worse, a gluey mess. I was skeptical until I tried it: a little patience here makes the filling silky smooth. Whisk in 1 tablespoon at a time until it’s just thick enough to coat the back of a spoon.
Dietary considerations for ree drummond turkey pot pie
Gluten-Free Adaptation
For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. Use the same amount—0.5 cup—to thicken the gravy.
For the crust, opt for a pre-made gluten-free pie crust or make your own with a blend of almond flour, tapioca starch, and xanthan gum. I’ve tested this with Pillsbury gluten-free crusts and found they hold up beautifully in the oven. 🥧
Dairy-Free Option
To make this pot pie dairy-free, replace the 0.5 cup heavy cream with coconut cream or a full-fat coconut milk for richness. For the butter in the crust, use vegan butter like Earth Balance or Miyoko’s. In the gravy, substitute 2 tablespoons olive oil for the butter in the roux.
The flavor stays creamy and satisfying—just as comforting! 🥛
Lower-Carb Modifications
Cutting carbs? Skip the 0.5 cup all-purpose flour in the gravy and use 1 tablespoon cornstarch or arrowroot powder instead—just 1 teaspoon mixed with 1 tablespoon cold water as a slurry. For the crust, try a cauliflower crust or a low-carb almond flour crust.
I’ve had great success with Siete brand’s almond flour crust, which bakes up crisp and holds together well. 🥬
Vegetarian Swap
For a vegetarian version, replace the ground turkey with mushrooms (like cremini or shiitake) and lentils for protein. Sauté 1 cup chopped mushrooms and 0.5 cup cooked lentils with the vegetables.
The earthy mushrooms mimic the turkey’s texture beautifully, and the lentils add heartiness. Use the same gravy recipe—it’ll still be rich and velvety. 🍄
Allergy-Friendly Notes
Watch for cross-contamination if allergies are a concern. Use separate utensils and surfaces for prep if someone in your household has gluten or dairy sensitivities. For nut allergies, avoid almond flour crusts and opt for gluten-free oat flour or chickpea flour blends.
Always check labels on pre-made crusts for hidden allergens. When in doubt, homemade crusts give you full control! 🚫
Nutrition facts
Frequently asked questions
Can I use chicken instead of turkey in this recipe?
Swap the ground turkey for an equal amount of ground chicken—it'll give you a slightly lighter flavor but still delicious results. For extra richness, use dark meat chicken thighs instead of breast. The cooking time remains the same since both meats brown quickly.
How do I make the lattice crust without it falling apart?
Chill the crust for 30 minutes before cutting strips—this makes it firmer and easier to handle. Brush the strips with melted butter before weaving to help them stick together. Work quickly but carefully, pressing gently where strips overlap. If it still looks shaky, just use a regular pie crust with a few steam vents instead!
What's the best way to reheat leftovers?
Cover the pot pie with foil and warm in a 350°F oven for 20-25 minutes—this keeps the crust crisp while gently reheating the filling. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals until warmed through. The oven method preserves texture best, though!
Can I make this ahead of time for a holiday meal?
Yes! Assemble the pie (unbaked) up to 24 hours ahead and refrigerate. Bake straight from the fridge—no thawing needed. For even better flavor, let it sit at room temperature for 1 hour before baking. The crust will still come out golden and flaky. This is perfect for Thanksgiving or Christmas dinners!
What if my gravy turns out too thick or too thin?
If too thick, whisk in 1-2 tablespoons warm broth to loosen. Too thin? Mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the gravy, and simmer for 1-2 minutes until it thickens. Taste as you go—seasoning can be adjusted with salt, pepper, or even a squeeze of lemon juice for brightness!