Turkey Pot Pie

Turkey Pot Pie

Spring is in the air and nature is awakening from the its long slumber. The lakes are thawing and the birds are chirping. Soon the trees will be budding. It’s a time of renewal and growth and a great time to get together with friends again as the weather warms up. What better way to catch up than over a cup of tea.

Setting the table and planning the menu are always so much fun when hosting a tea party. Fine china and lovely lace linen that’s been sitting in the closet can finally see the light of day. Depending on the time of day, the food may be delicate or hearty.

Turkey Pot Pie

For this brunch, I made these Turkey Pot Pies with frozen leftover Roast Turkey. Please use any kind of cooked turkey you may have on hand.

Turkey Pot Pie
Prep time
Cook time
Total time
Serves: 4 servings
  • 3 tbsp (52g) butter
  • 1 medium sized onion, chopped
  • 1 large carrot, diced
  • 1 stick celery, diced
  • 3 tbsp all-purpose flour
  • ½ tsp sage
  • 1¾ cups (420ml) milk
  • Salt and pepper to taste
  • 1 lb (450g) cubed cooked turkey
  • 1 cup (150g) frozen green peas
Pie Crust
  • 2 cups (300g) all-purpose flour
  • ⅔ cup (11 tbsp/150g) salted butter
  • 7 to 8 tbsp cold water
  • Egg wash
  1. Melt butter in a large pan. Cook onion, carrot, and celery until tender, about 3 minutes. Stir in flour and sage. Add turkey and continue to cook for another 3 minutes.
  2. Pour in milk. Cook and stir until thick and bubbly. Season with salt and pepper. Add green peas and continue to cook for a couple of minutes. Remove and set aside.
Pie Crust
  1. Combine all-purpose flour and butter in food processor. Pulse until mixture resembles coarse bread crumbs. Add cold water and pulse again until a sticky dough forms.
  2. Turn dough onto a large sheet of plastic. Divide dough into two, one piece about ⅝ and the other ⅜ of the entire quantity dough. Pat to form two disks. Wrap and chill in the refrigerator for 30 minutes.
Putting it together
  1. Prepare 4 individual 5-inch pie dishes.
  2. Roll out the larger piece on a lightly floured surface to a size sufficient to line 4 individual pie dishes. Divide the dough into 4 and line pie dishes with dough. Trim off excess at the edge of each pie dish.
  3. Divide turkey filling evenly between the 4 pie dishes.
  4. Roll out the remaining piece of dough and divide into 4. Place a piece of dough on the top of each pie dish and trim off excess dough. Seal by pressing down the pastry onto the edge of each pie dish with the back of a fork. Cut a few slits on the top to let out steam.
  5. Brush with egg wash and bake in a 350°F (180°C) oven for 45 to 50 minutes.

Turkey Pot Pie

I also made some light and delicate Cucumber Mint Sandwiches for my little brunch. Paper thin slices of cucumber and mint leaves were placed in between thin slices of white bread spread with cream cheese. For the tea, I chose Yorkshire Gold, a blend of Indian Assam and African teas with a rich, full bodied flavor. It is wonderful with a little milk and sugar.

Brewing the Perfect Cup of Black Tea

Always start by boiling cold spring or filtered water. Bring the water to a full boil. In the meantime, prepare one teabag per cup and an extra for the pot, if a strong tea is preferred. When water comes to a boil, pour a little into the teapot, swirl it around and then pour away the water. Put teabags into teapot and pour boiling water over teabags. Steep for 3 to 4 minutes. Remove teabags and serve immediately.

If using loose tea leaf, it is best to use a stainless steel or nylon basket tea infuser. The infuser should be suspended in the teapot with its rim sitting on the rim of the teapot. Measure out 1 teaspoon for each cup of tea and one extra for the pot, if a strong tea is preferred. Pour a little boiled water into the teapot, swirl it around and then pour away the water. Suspend tea infuser in teapot with its rim resting on rim of teapot. Pour boiling water over tea leaves. Steep for 3 to 4 minutes. Remove infuser and serve immediately.

Turkey Pot Pie
NOTE: This post was updated on December 1st, 2014 with new pictures. Some minor changes were made to the recipes.

Enjoy…..and have a wonderful day! 😎

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  1. denise @ quickies on the dinner table says

    Biren! What a charming post! I love the last picture best and of course, the pie looks scrumptious! 😀 When can I come over for tea? 😉

  2. Biren says

    Shahana – You are most welcomed. Hope you get to try the recipe soon.

    denise@quickies on the dinner table – Thanks Denise! You've gotta get on the next flight to join my plush friends for tea :)

    tigerfish – Sure thing….. will wait till everyone gets over here :)

  3. Biren says

    Anncoo – Come on over, I'll wait for you…..

    Sarah Naveen – Thanks so much. A tea party with all of you will be so fun :)

    MaryMoh – Thanks Mary! I would love to have you come for tea :)

  4. Angie's Recipes says

    I have never made any turkey potpie myself. Both the sandwiches and the potpie make a great English tea!

  5. 5 Star Foodie says

    The turkey pot pies sound so yummy and the sandwiches are very refreshing! All perfect with a cup of tea!

  6. Biren says

    Angie's Recipes – Thanks Angie! Do try it….you can substitute turkey with chicken, if you prefer. I make the sandwiches every now and then as they are nice, light, and refreshing.

    Gulmohar – Welcome and thanks for following. I hope you enjoyed your visit and will return often :)

    5 Star Foodie – Thanks Natasha! Perhaps someday we can have tea together :)

  7. Cinnamon-Girl says

    How cute! Your potpie looks excellent! And I love your little cucumber sandwiches. What a delicious tea!

  8. Biren says

    Natashya KitchenPuppies – Many thanks! I am having fun with this tea time series of posts :)

    Cinnamon-Girl – Thank you! I am drinking lots of tea with this rainy weather.

  9. Victoria K. says

    Lovely! Your tea set is gorgeous, and the pot pie and sandwiches look delicious! I'm a huge pot pie fan, and have never thought to pair it with tea. Why not!! :)


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