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Ree Drummond's turkey pot pie recipe delivers that perfect balance of savory gravy and flaky lattice crown—just like your grandma used to make, but with a modern twist. 💛 The secret lies in a rich, velvety filling packed with tender turkey, seasonal vegetables, and a roux-thickened gravy that clings to every bite.
This isn't just a recipe; it's a comforting hug in pie form, designed to feed a hungry crowd without sacrificing restaurant-quality results.
What sets this pot pie apart is the lattice crust—a beautiful, intricate design that allows steam to escape while keeping the filling warm and the edges perfectly golden.
The filling starts with perfectly cooked turkey, simmered with carrots, celery, and onions until tender, then bound together with a smooth, velvety gravy that's rich enough to stand alone. The crust, made with a simple pie dough, gets its signature flaky texture through proper rolling and layering.
By the time it emerges from the oven, you'll have a pot pie with a crisp, golden lattice crown that shatters slightly at the edges, revealing the tender, bubbling filling beneath. Each forkful delivers layers of flavor—savory turkey, sweet carrots, earthy celery, and that unmistakable comfort of homemade gravy.
The aroma alone will have everyone gathering around the table before the pie even cools.
This recipe scales beautifully for gatherings, freezes perfectly for future meals, and even offers options for gluten-free crusts or herb-infused variations. Whether you're feeding a family or hosting a holiday dinner, this pot pie brings warmth, tradition, and a touch of Ree Drummond's signature homestyle charm to your kitchen.
Let's get started on creating this timeless classic.
Ingredients for ree drummond turkey pot pie
Six ingredients for the filling, six for the crust—simple enough to make grandma proud.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Turkey Breast 🦃 | 2 lb | Cut into bite-sized pieces |
| Yellow Onions 🧅 | 1 whole | Diced, medium size |
| Carrots 🥕 | 4 medium | Peeled and sliced (about 1 cup) |
| Celery Stalks 🌿 | 3 whole | Diced, medium size |
| All-Purpose Flour 🌾 | ½ cup | For gravy roux |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Cloves 🧄 | 3 cloves | Minced for filling |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Chopped or dried substitute |
| All-Purpose Flour 🌾 | 2 ½ cups | For pie dough |
| Cold Unsalted Butter 🧈 | 1 cup | Cut into cubes |
| Ice Water 💧 | ½ cup | For dough elasticity |
The turkey is the star, so pick a good-quality breast—not too lean, not too fatty. I grab mine from Costco when I'm feeding a crowd, but the regular supermarket turkey works fine for a smaller batch. Look for pieces that are evenly sized so they cook through at the same time. The carrots and celery? Fresh is best, but frozen will work in a pinch if you're short on time. Just make sure to drain them well after thawing. For the broth, low-sodium is key—no one wants salty filling. If you're using dried herbs, double the amount of what's listed for fresh thyme.
No fresh thyme? Dried works at half the amount. Short on butter? Vegetable shortening gets you close, but trust me on the full-fat version for that flaky crust. The pie dough is simple—just flour, butter, ice water, and a pinch of salt. Don't overwork it, or you'll end up with tough pastry. If you're gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend. The lattice design is what makes this pie special—cut strips of dough and weave them over the filling like a basket. It's easier than it looks, and the results are worth it.
This pie reheats beautifully—just cover it with foil and warm at 350°F for 20 minutes. Keeps for 3 days in the fridge, freezes for 3 months. I always make a double batch—one for dinner, one for leftovers. The filling tastes even better the next day, so don't stress about getting it perfect on the first try. If you're serving a crowd, assemble the pie in a 9x13-inch dish for easy sharing. And save those leftover crust scraps—they make great garlic bread!
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s all about minimal cleanup—just one pot for the filling, one bowl for the dough, and you’re done. No counter clutter, no endless scrubbing. That’s my kind of cooking.
- Turkey That Shines: The turkey breast stays impossibly tender while the onions and carrots caramelize just enough to add depth. Honestly, it’s the kind of rich, savory flavor that makes you forget it’s “healthy” turkey.
- Weeknight or Holiday: This pot pie is my secret weapon for both lazy Tuesdays and Sunday dinners. Double the batch, freeze half—it’s perfect for when you want to impress but don’t want to slave away.
- Budget-Friendly Comfort: Turkey breast stretches further than you’d think, and the veggies (onions, carrots, celery) bulk it up without breaking the bank. Leftovers? Even better—reheat and it’s just as good the second time.
Step-by-step instructions for Ree Drummond's turkey pot pie
Let's build this showstopper from scratch—juicy turkey filling and a golden lattice crown that'll impress everyone.
🍳 Step 1: Sear the Turkey and Sauté the Vegetables
Heat 2 tablespoons of the unsalted butter in a large Dutch oven over medium-high heat. Pat the 2 lb boneless turkey breast dry with paper towels and cut it into 1-inch bite-sized pieces. Add the turkey in batches (don't crowd the pan) and sear for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
In the same pot, add the remaining 0.3 cups unsalted butter and melt over medium heat. Toss in the diced yellow onions, sliced carrots, and diced celery stalks. Cook for 5-6 minutes until the vegetables soften and the onions turn translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant. Sprinkle with 1 tsp salt and 0.25 tsp black pepper—this builds flavor into the filling.
🥘 Step 2: Build the Creamy Gravy
Sprinkle the 0.5 cup all-purpose flour (for gravy roux) over the vegetables and stir vigorously for 1-2 minutes until the flour turns golden and nutty. Slowly whisk in the 2 cups chicken broth and bring to a gentle simmer. Let it thicken for 3-4 minutes until it coats the back of a spoon.
Reduce heat to low and stir in the 0.5 cup heavy cream, 1 tbsp fresh thyme leaves, and remaining 0.5 tsp black pepper. Return the turkey pieces to the pot and simmer for 5 minutes to let all the flavors meld. Taste and adjust seasoning—this is your chance to make it perfect. Remove from heat and let cool for 10 minutes (it'll thicken more as it sits).
👨🍳 Step 3: Make the Flaky Pie Dough
In a large bowl, whisk together the 2.5 cups all-purpose flour (for pie dough) with 1.5 tsp salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Sprinkle with the 0.5 cup ice water and gently mix with a fork just until the dough comes together.
Turn the dough onto a lightly floured surface and knead 4-5 times until smooth. Divide into two equal discs, wrap in plastic, and chill for 30 minutes (this prevents shrinking). Roll one disc into a 12-inch circle to fit your Dutch oven, leaving a 1-inch overhang. Transfer to the pot, trim the overhang, and press the edges with a fork to create a decorative pattern.
🔪 Step 4: Assemble and Create the Lattice Top
Roll out the second dough disc into another 12-inch circle. Using a sharp knife or pizza cutter, cut the dough into 1-inch strips (leave one strip whole for the base). Arrange 6 strips horizontally across the pie, spacing them ½ inch apart. Brush with egg wash (optional but makes it golden).
Cut 6 vertical strips and weave them over the horizontal strips to create the classic lattice pattern. Brush the top with more egg wash for extra shine. Fold the overhang under the lattice to seal, then crimp the edges with a fork. Cut 4 small slits in the top for steam to escape.
🔥 Step 5: Bake to Golden Perfection
Preheat your oven to 375°F. Place the assembled pot pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the lattice is deep golden brown and the filling is bubbling. If the top browns too quickly, tent loosely with foil.
Let the pie rest for 15 minutes before serving—this lets the filling set and makes slicing easier. The aroma alone will have everyone gathered around your table. Slice through the lattice pattern for a beautiful presentation, and serve with a crisp green salad.
Pro Tips For Making Ree Drummond Turkey Pot Pie
- Sear the Turkey First: The turkey breast in this recipe is often poached, but I learned the hard way—sear it first in a hot pan for 3-4 minutes per side with a little oil. That extra crust of flavor carries through the whole dish, especially when it gets shredded into the filling. (Yes, even if you’re impatient like me.)
- Cut Veggies Evenly: Onions, carrots, and celery should all be roughly the same size—about ¼-inch dice. I used to eyeball it, but uneven pieces mean some veggies stay crunchy while others turn to mush. A sharp knife and a steady hand make this step worth the extra 5 minutes.
- Don’t Skip the Egg Wash: The crust in Ree Drummond’s turkey pot pie is buttery and flaky, but it’s easy to rush the egg wash. Brush the top generously with egg mixed with a splash of water or milk—just enough to glaze, not drown. This guarantees a golden crust instead of a sad, pale one.
- Use Cold Butter for Crust: For the pie crust, cut the cold butter into the flour mixture until it looks like coarse crumbs with pea-sized pieces. I used to soften it by mistake, and the crust turned out greasy and tough. Cold butter = flaky layers every time. (Your future self will thank you.)
Serving suggestions for this dish
Classic Side Pairings
A simple arugula salad with lemon vinaigrette cuts through the richness of the pot pie beautifully. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, and a pinch of salt.
The peppery bite contrasts perfectly with the creamy filling. 🥗
For a heartier option, serve with crusty garlic bread made from leftover pie dough scraps. Mix 2 tbsp softened butter with 1 minced garlic clove, 1 tsp parsley, and a pinch of salt, then spread on sliced baguette. Toast until golden and crispy.
Beverage Recommendations
A crisp Sauvignon Blanc from New Zealand complements the turkey and thyme beautifully. Look for wines with citrus notes—they cleanse your palate between bites. My go-to is Cloudy Bay Sauvignon Blanc. 🍷
For beer lovers, a Belgian witbier like Hoegaarden adds a refreshing contrast. The coriander and citrus notes balance the richness of the pie. If you prefer something darker, a honey ale from Allagash works wonderfully too.
Presentation Tips
Serve the pot pie on a wooden board or slate platter for rustic charm. Use a sharp chef's knife to slice through the lattice pattern—this creates elegant, golden-edged pieces. Garnish each serving with fresh thyme sprigs for a pop of color and aroma.
For a festive touch, arrange roasted cherry tomatoes and baby spinach around the pie on the platter. The vibrant colors make the dish look even more inviting. A sprinkle of flaky sea salt right before serving enhances the flavors.
Make-Ahead Serving
This pot pie reheats beautifully—cover with foil and warm at 350°F for 20 minutes. For a crowd, assemble the pie in a 9x13-inch dish and bake as directed. It keeps well for 3 days in the fridge or 3 months in the freezer.
When serving from the freezer, thaw overnight in the fridge, then reheat covered with foil for 30 minutes at 350°F. The flavors deepen as it sits, making leftovers even more delicious. Perfect for meal prep!
Nutrition facts
Frequently asked questions
Can I use ground turkey instead of boneless breast?
Yes! Ground turkey works beautifully and cooks faster than breast pieces. Use 1.5 lbs instead of 2 lbs to keep the filling balanced, and brown it thoroughly before adding other ingredients. The texture will be slightly different but still delicious.
How do I make the lattice crust without it shrinking?
Chill the dough for 30 minutes before rolling, and handle it as little as possible. Keep the strips ½ inch apart and use a sharp knife to cut clean edges. Brush with egg wash after weaving to prevent sticking—this helps maintain the shape during baking.
Can I make this pot pie ahead of time?
Assemble the pie up to 24 hours ahead and refrigerate uncovered. Bake straight from the fridge (add 10-15 minutes to baking time). For freezing, bake first, then cool completely. Wrap tightly and freeze for up to 3 months—reheat covered with foil at 350°F for 20 minutes.
What if my gravy gets too thick?
Simmer uncovered for 2-3 minutes to evaporate excess moisture, or stir in 1-2 tablespoons warm broth to loosen it. If it's too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir in, and simmer until thickened. Never use flour alone—it can make the gravy cloudy.
Can I substitute the heavy cream for something lighter?
For a lighter version, replace half the heavy cream with ½ cup whole milk or ½ cup evaporated milk. The gravy will still be rich but slightly less decadent. If using milk, simmer it longer to reduce any thinness. For a dairy-free option, use ½ cup coconut cream (unsweetened) for a neutral flavor.