Alton Brown Thanksgiving Turkey Pot Pie

This delicious and comforting Thanksgiving Turkey Pot Pie, inspired by Alton Brown, is the perfect way to use up leftover turkey! With a crispy stuffing crust, creamy turkey filling, and fluffy mashed potato topping, it’s a warm and hearty meal that’s easy to make. Swap in chicken or veggies for a quick, flexible dinner everyone will love!

Recipe Ingredients:

• 5 slices hearty white bread, cut into 1/2-inch cubes
• 9 tablespoons unsalted butter, divided
• 1 medium yellow onion, diced and divided (1 1/2 cups)
• 4 medium celery stalks, sliced into 1/4-inch rounds, divided (2 cups)
• 1 teaspoon r믭 sage
• 1/2 teaspoon dried thyme
• 2 tablespoons plus 1/2 teaspoon kosher salt, divided
• 1 3/4 teaspoon freshly ground black pepper, divided
• 2 3/4 cups unsalted chicken stock, divided
• 1 large egg, plus 1 egg yolk, divided
• 2 tablespoons vegetable oil, divided
• 3/4 pound boneless, skinless turkey thighs or breasts, cut into 1/2-inch cubes
• 4 ounces cremini mushrooms, cut into 1/4-inch-thick slices (1 1/2 cups)
• 1 medium carrot, peeled and cut into 1/4-inch-thick rounds (1/3 cup)
• 1 clove garlic, minced
• 2 teaspoons chopped fresh sage
• 1 teaspoon chopped fresh thyme
• 1/4 cup all-purpose flour
• 3 fluid ounces dry white wine
• 3/4 cup 2 percent milk, at room temperature
• 4 ounces frozen peas
• 1 1/2 pounds (about 3 medium) russet potatoes, peeled and cut into 1/2-inch dice
• 1/2 cup half and half

How To Make Thanksgiving Turkey Pot Pie?

1. Prepare the Stuffing Crust: Preheat oven to 200°C / 400°F. Grease a 9-inch (23cm) deep-dish pie pan and a 30cm x 30cm (12×12-inch) piece of parchment paper with cooking spray. Place another ungreased 9-inch (23cm) deep-dish pie pan aside.
2. Toast the Bread: Spread bread cubes on a parchment-lined baking sheet and bake for 8 minutes until dried. Transfer to a large bowl.
3. Cook the Aromatics: Heat a skillet over medium heat for 3 minutes. Add 2 tbsp butter, ¾ cup (100g) onion, 1 cup (115g) celery, sage, thyme, 1 tsp salt, and ½ tsp pepper. Cook for 5 minutes until softened.
4. Mix the Stuffing: Add 60ml (¼ cup) chicken stock to deglaze the pan, then pour everything into the bowl with the bread. Stir in another 240ml (1 cup) chicken stock. Mix well, then add the beaten egg and stir to combine.
5. Shape and Bake the Crust: Press the stuffing mixture into the greased pie pan, forming a crust. Cover with the greased parchment paper and press down firmly using the second pie pan. Bake for 30 minutes, then remove the top pie pan and parchment. Bake for 10 more minutes until golden and crisp.
6. Prepare the Filling: While the crust bakes, heat 1 tbsp oil in a clean skillet over medium-high heat. Add the turkey, season with 2 tsp salt, and cook for 5 minutes until browned. Transfer to a bowl.
7. Cook the Vegetables: Reduce heat to medium, add 1 tbsp oil, remaining onion, celery, mushrooms, carrots, garlic, sage, thyme, 1 tsp salt, and 1 tsp pepper. Cook for 5-6 minutes until softened.
8. Make the Sauce: Add 2 tbsp butter, let it melt, then stir in the flour and cook for 1 minute. Pour in the wine, scraping the pan, and cook for 1 minute. Gradually add 360ml (1½ cups) chicken stock and milk, stirring constantly. Simmer for 2 minutes until thick. Stir in the peas and cooked turkey.
9. Make the Mashed Potatoes: Place potatoes in a saucepan, cover with cold water, and add 2 tsp salt. Bring to a boil, reduce heat, and simmer for 10-15 minutes until fork-tender.
10. Mash the Potatoes: Heat half-and-half and 4 tbsp butter in the microwave for 35 seconds until warm. Drain the potatoes and mash them with a hand mixer. Mix in the warm butter mixture, remaining ½ tsp salt, and ¼ tsp pepper. Fold in the egg yolk.
11. Assemble and Bake: Pour the turkey filling into the stuffing crust. Spread mashed potatoes evenly over the top. Brush with the remaining 1 tbsp melted butter.
12. Final Bake: Bake for 25 minutes until the filling is bubbly and the potatoes start to brown. Let rest for 15 minutes before serving.

Recipe Tips:

• Press the stuffing crust firmly : Make sure to press the stuffing mixture tightly into the pie pan. This helps it hold its shape and prevents it from falling apart when serving.
• Don’t overmix the mashed potatoes : Mixing too much can make them gluey instead of light and fluffy. Stop as soon as they’re creamy and smooth.
• Cook the turkey until golden brown : Browning adds more flavor to the filling. If you skip this step, the turkey may taste bland.
• Let the pie rest before cutting : After baking, wait at least 15 minutes before slicing. This helps the filling set so it doesn’t spill out.
• Use a second pie pan to shape the crust : Pressing another pan on top of the stuffing before baking makes it even and firm, giving you a perfect crust.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Thanksgiving Turkey Pot Pie cool to room temperature. Cover it tightly with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 3 days.
• Freeze: Once cooled, wrap the pie tightly in plastic wrap and then in foil, or place individual portions in airtight containers. Freeze for up to 3 months.
• Reheat: Preheat the air fryer to 160°C / 320°F. Place a portion inside and heat for 8–10 minutes, covering with foil if needed to prevent over-browning.

Nutrition Facts

• Calories: 481
• Total Fat: 27g
• Saturated Fat: 9g
• Cholesterol: 38mg
• Sodium: 669mg
• Potassium: 588mg
• Total Carbohydrate: 45g
• Dietary Fiber: 5g
• Sugars: 3g
• Protein: 14g

Check out More Recipes:

• Alton Brown Sauerbraten
• Alton Brown Lumpia Shanghai (Filipino Spring Rolls)
• Alton Brown Beef Carpaccio
• Alton Brown Sinigang (Filipino Sour Soup)