Marianne Martinez
Turkey pot pie is a delicious and easy meal to make, perfect for using up leftover turkey or chicken. It's a hearty dish filled with tender meat and vegetables in a creamy gravy, topped with a flaky pie crust or puff pastry. The best part is, it can be made ahead of time and frozen for up to 3 months! When you're ready to enjoy it, simply pop it in the oven and bake it from frozen. In this guide, we'll walk you through the steps to cook a mouth-watering turkey pot pie from frozen, so you can enjoy a hassle-free, comforting meal anytime.
| Characteristics | Values |
|---|---|
| Preparation | Prepare the vegetables, sauce, and meat filling. Let the mixture cool for 30-60 minutes. |
| Top with puff pastry or another crust of choice. | |
| Wrap the pie and freeze on a flat shelf for up to 3 months. | |
| Baking | Preheat the oven to 350-400°F. |
| Unwrap the pie and bake for 30-90 minutes, or until golden and the filling is bubbly. | |
| Cover the crust with foil or a pie shield if it starts browning too quickly. |
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What You'll Learn
Preparing the filling
To prepare the filling, start by cooking the vegetables in butter over medium heat until they are tender. This usually takes around 10 to 15 minutes. You can then add garlic, salt, parsley, thyme, and pepper, and cook for another minute. Stir in some flour until it is fully incorporated and there are no white bits left.
Next, add your choice of meat—turkey or chicken—along with some broth. You can also add milk at this stage. Simmer the mixture over medium heat, stirring occasionally, until the gravy thickens to your desired consistency and the vegetables are tender. This is also a good time to taste the filling and adjust the seasoning to your preference.
Once the filling is ready, you can pour it into a pie plate or dish. If you're using a bottom pie crust, you can line the dish with it before adding the filling.
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Choosing the crust
When it comes to choosing the crust for your frozen turkey pot pie, there are a few options to consider. The type of crust you choose will depend on your personal preference, as well as the desired texture and flavour of your final dish. Here are some options to consider:
Puff Pastry
Puff pastry is a popular choice for turkey pot pies as it creates a flaky, golden crust. It is often considered a convenient option as it is difficult to make from scratch. When using puff pastry for a frozen pot pie, it is important to note that it may require a longer baking time to ensure that the centre of the pie is cooked through. Starting the baking process at a lower temperature can help ensure that the crust doesn't burn before the filling is cooked.
Pie Crust
A traditional pie crust is another option for your frozen turkey pot pie. You can use store-bought pie crust or make your own. If you opt for a pie crust, it is recommended to brush the bottom of the crust with egg whites prior to filling to prevent it from becoming soggy. You can also use a gluten-free pie dough recipe if desired.
Biscuit Rounds, Pizza Dough, or Other Thin Dough
If you're looking for a creative twist, you can experiment with other types of dough such as biscuit rounds, pizza dough, or any other thin, neutral-flavoured dough. Keep in mind that the dough should be thin enough to cook through completely and avoid a soggy centre.
Double Crust
For a heartier pot pie, you can opt for a double crust. Simply line a pie plate with one crust, fill it with the turkey mixture, and then top it with a second crust before baking. This option provides a more substantial texture and can be a good choice if you prefer a more evenly distributed crust.
When choosing your crust, consider the overall flavour profile and texture you wish to achieve. Remember that the baking temperature and time may vary depending on your chosen crust, so adjust accordingly to ensure a perfectly cooked turkey pot pie.
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Freezing the pie
Freezing a turkey pot pie is a great way to preserve leftovers or prepare a meal in advance. Here is a step-by-step guide to freezing your pie:
Prepare the Filling
Start by preparing the filling for your turkey pot pie. You can use leftover turkey or cook the meat specifically for the pie. In a skillet or saucepan, melt some butter and add your choice of vegetables, such as carrots, potatoes, onions, celery, garlic, peas, and mushrooms. Cook until the vegetables are tender, then add seasonings like salt, parsley, thyme, and pepper. Stir in flour to create a thick sauce, and then add your turkey and broth. Simmer until the gravy reaches your desired consistency. It is important to let the filling cool completely before moving on to the next step.
Assemble the Pie
Line a pie plate or dish with your chosen pastry or dough. You can use puff pastry, pie crust, biscuit dough, or any other thin, neutral-flavoured dough. Brush the bottom of the crust with egg whites to prevent it from getting soggy. Pour the cooled filling into the prepared pie plate.
Freeze the Pie
Once your filling is in the pie plate, cover it with the top pie crust. Seal the edges and cut slits in the top crust to allow steam to escape during baking. Wrap the entire pie tightly with plastic wrap or aluminium foil, ensuring it is well covered. Optionally, you can place the wrapped pie in a freezer bag for additional protection. Label the pie with the date, and then place it flat in the freezer. Turkey pot pies can be frozen for up to 3 months.
Baking Instructions
When you are ready to bake your frozen turkey pot pie, preheat your oven to between 350°F and 400°F. You can bake the pie directly from frozen, but it is recommended to thaw it in the refrigerator beforehand for better consistency and lower cooking time. Cover the top of the pie with foil and bake for 30 minutes. Then, remove the foil and continue baking for about 30 minutes, or until the internal temperature reaches 165°F. The total baking time may vary, so be sure to check the temperature with an internal thermometer.
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Baking from frozen
If you've frozen your turkey pot pie before baking it, there are a few ways to cook it without defrosting it first. The first method is to preheat your oven to 375°F and unwrap the pie. Bake for 55 minutes or until the crust is golden and the filling is bubbly. You can also try baking at a higher temperature of 400°F for 30 minutes, removing the foil, and then baking for another 30 minutes or until the internal temperature reaches 165°F.
Alternatively, you can bake at 350°F for about an hour. Start at a lower temperature to prevent the crust from burning before the filling is cooked. You can also cover the crust with foil if it starts to brown too quickly. For individual pies, bake for about 25 minutes wrapped, then another 20 minutes uncovered.
It's important to note that the baking time and temperature may vary depending on the size and shape of your pie, as well as the type of pastry you use. Wider and thinner pies are better suited for baking from frozen than taller, chubbier pies.
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Serving and storing
Once cooked, allow your turkey pot pie to cool for 10-15 minutes before serving. If you're cooking from frozen, you may need to cover the crust with foil or a pie shield to prevent it from browning too much.
Leftover turkey pot pie can be stored in an airtight container in the refrigerator for up to four days.
To freeze an unbaked turkey pot pie, prepare your filling and sauce, and pour them into the dish you will use to bake the pie. Allow the filling to cool for 30-60 minutes, then top with puff pastry or your crust of choice. Wrap tightly and freeze on a flat shelf for up to three months.
To bake a frozen turkey pot pie, preheat your oven to 350°F-400°F and unwrap the pie. Place the frozen pot pie into the oven and bake for about 60-90 minutes, or until the crust is golden and the filling is bubbly. If the crust starts to brown too much, cover it with foil or a pie shield.
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Frequently asked questions
Preheat your oven to 350°F-375°F and unwrap the pie. Place the frozen pot pie into the oven and bake for 55-90 minutes or until the crust is golden brown and the filling is bubbling.
First, prepare your filling by cooking your chosen vegetables and meat in a saucepan. Then, pour the filling into a pie dish and top with puff pastry or another crust of your choice. Brush the crust with egg wash and then wrap the pie and freeze for up to 3 months.
The best way is to thaw the pie in the refrigerator before baking it in the oven. This will ensure the pie cooks evenly. However, it is possible to cook a frozen pot pie without defrosting it first.
