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Turkey Tarragon Pot Pie

Turkey Tarragon Pot Pie

Fresh tarragon and white wine give leftover Thanksgiving turkey a whole new life.
Course Main Course
Cuisine American
Keyword Pie, turkey
Prep Time 30 minutes
Cook Time 30 minutes
Chilling time 1 hour
Total Time 2 hours
Servings 10
Calories 515kcal
Author Suzanne Nuyen


  • 9 inch pie pan or casserole dish
  • rolling pin
  • food processer (optional)


For the Crust (You can also use store bought crust or puff pastry)

  • 150 g purpose flour
  • 1 teaspoon salt
  • 10  tablespoon butter, cubed
  • 1-2   tablespoon ice water

For the Filling

  • 5 tablespoon butter
  • 1 shallot (20g), thinly sliced
  • 1 onion (200g or 1 cup), diced
  • 2 ribs celery (100g or 1½ cup), diced
  • 1 tablespoon finely chopped tarragon
  • 2 cloves garlic
  • 3 medium carrots (about 200g or 1 cup), diced
  • 1 large potato (about 200g or 1 cup), diced
  • 4 tablespoon flour
  • ½ cup white wine
  • 2 cups chicken broth
  • 3 cups shredded turkey (400g)
  • 1 cup frozen peas (175g)
  • 1 cup heavy whipping cream
  • salt and pepper to taste
  • 1 egg, beaten


  • Preheat oven to 400 degrees
  • For the Crust
  • Whisk flour and salt well.
  • Using a food processor, pulse flour and cold cubed butter together until the mixture is sandy.If not using a food processor, squeeze butter and flour between fingertips in a chilled bowl until mixture is sandy. If mixture gets too warm and butter starts getting too soft or melted, put the bowl in the freezer for a minute or two.
  • Add ice water one tablespoon at a time until the dough just comes together. It won't be wet, and it's ok if you still see some dry bits.
  • Turn dough out onto a lightly floured surface and gather all the flour into a ball.
  • Flatten into a disk and cover with plastic wrap.Refrigerate the dough for at least one hour or up to two days.

For the Filling

  • Melt butter in a large heavy bottom skillet. Add shallots and cook on medium heat until browned.
  • Add onions, celery and tarragon and cook until just slightly softened (2-3 min)
  • Add garlic and cook for 30 seconds until fragrant.
  • Add carrots and potatoes and cook until just softened (3-5 min)
  • Add flour and stir to coat vegetables
  • Deglaze pan with white wine and cook until alcohol cooks off (1-2 min)
  • Add chicken broth and stir until thickened
  • Add shredded turkey and frozen peas
  • Turn off heat and add heavy whipping cream. Season with salt and pepper to taste

Assembling the Pie

  • Generously flour your work surface and roll out the dough until it is ¼ of an inch thick.
  • Add filling to pie pan or casserole dish.
  • Roll crust around your rolling pin and unroll it over the dish of pie filling. Crimp the edges of the crust.
  • If using store bought puff pastry or crust, simply unroll onto filled dish.
  • Brush crust with beaten egg and bake until crust is golden and filling is bubbly


Serving: 10g | Calories: 515kcal | Carbohydrates: 24g | Protein: 19g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Cholesterol: 171mg | Sodium: 251mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g