Why You’ll Love this Turkey Pot Pie with Celery Crust
If you’re on the hunt for the ultimate comfort food that transforms leftover turkey into something spectacular, this homemade Turkey Pot Pie with Celery Crust is about to become your new favorite recipe.
What makes this pie irresistible? It’s the perfect balance of creamy, cheesy filling with chunks of tender turkey and vegetables, all wrapped in a uniquely flavorful celery seed crust that’s flaky and rich.
I’m convinced the aromatic celery seeds are what elevate this dish from ordinary to extraordinary. Plus, there’s nothing more satisfying than cutting through that golden-brown crust and watching the steamy filling ooze out. Pure comfort on a plate.
What Ingredients are in Turkey Pot Pie with Celery Crust?
Making a homemade turkey pot pie isn’t complicated when you break it down into simple components. The beauty of this recipe lies in its perfect marriage of creamy filling and flaky, aromatic crust. Most of the ingredients are probably already hiding in your pantry or refrigerator, which makes this an ideal recipe for transforming leftover holiday turkey into something completely new and delicious.
For the Turkey Pot Pie with Celery Crust, you’ll need:
For the Filling:
- 1 medium onion, chopped
- 1/3 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 cups cubed cooked turkey
- 1 cup shredded cheddar cheese
- 1 (10 ounce) package frozen peas and carrots, thawed
For the Celery Seed Crust:
- 2 cups all-purpose flour
- 2 teaspoons celery seeds
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening (preferably butter-flavored)
- 4-5 tablespoons cold water
- Milk for brushing the top crust
When shopping for this recipe, quality matters in a few key areas. Opt for a good cheddar that melts smoothly—sharp varieties add more flavor depth.
For the turkey, both white and dark meat work wonderfully, so use what you have on hand or prefer. The celery seeds might seem like a minor ingredient, but they’re actually the secret weapon in this recipe, adding an aromatic quality that makes this pot pie stand out from standard versions. Don’t skip them!
And while butter-flavored shortening is recommended for the crust, you can substitute regular shortening or even cold butter if that’s what you have available.
How to Make this Turkey Pot Pie with Celery Crust
Creating this comforting turkey pot pie is a two-part process that’s absolutely worth the effort. Start with the filling by sautéing 1 medium chopped onion in 1/3 cup butter in a saucepan until it becomes translucent and fragrant. This aromatic base is what builds the foundation of flavor.
Next, stir in 1/2 cup all-purpose flour along with 1 teaspoon salt and 1/4 teaspoon pepper until everything is well blended – this roux will give your filling that perfect, velvety thickness that pot pies are known for.
Gradually pour in 1 3/4 cups chicken broth and 2/3 cup milk, whisking continuously to prevent lumps (nobody wants a lumpy pot pie, right?). Bring this mixture to a boil and continue cooking and stirring for about 2 minutes until it thickens beautifully.
Now for the good stuff – fold in 2 cups of cubed cooked turkey, 1 cup shredded cheddar cheese, and the 10-ounce package of thawed frozen peas and carrots. The residual heat will melt the cheese into the sauce, creating that irresistible creamy texture we all crave in a pot pie.
Keep this mixture warm while you prepare the distinctive celery seed crust.
For the crust, combine 2 cups all-purpose flour with 2 teaspoons celery seeds and 1 teaspoon salt in a mixing bowl. Cut in 2/3 cup plus 2 tablespoons shortening until the mixture resembles coarse crumbs – I find using a pastry cutter works wonders here, but two forks will do the trick too.
Add 4-5 tablespoons of cold water, just enough to form a cohesive dough. Divide this dough in half, then roll out one portion to line a 9-inch pie plate.
Pour your hot turkey filling into this bottom crust, then roll out the remaining dough to create the top crust. Place it carefully over the filling, trim any excess, and seal and flute the edges. Don’t forget to cut a few slits in the top to vent steam, and brush with milk for that golden-brown finish.
If you’re looking for a quicker lunch option tomorrow, a panini press grill can transform your leftover turkey into gourmet sandwiches with minimal effort.
For Asian-inspired dishes that require high-heat cooking, a professional wok set provides the perfect vessel for quick and even heat distribution.
Bake at 375°F for 40-45 minutes until the crust turns beautifully golden and the filling bubbles with promise. The aroma that fills your kitchen during baking? That’s the scent of comfort food perfection.
Turkey Pot Pie with Celery Crust Substitutions and Variations
While this classic turkey pot pie recipe delivers comfort in every bite, you don’t need to feel locked into the exact ingredients.
I love how flexible this recipe truly is. Chicken works perfectly instead of turkey, and you can swap in whatever vegetables you have on hand—frozen corn, green beans, or even diced potatoes.
Don’t have cheddar? Try Swiss or Gruyère for a different flavor profile. The celery seeds in the crust are what make it special, but caraway or poppy seeds can offer a fun twist.
For a quicker version, I’m not above using store-bought pie crust when time’s tight.
What to Serve with Turkey Pot Pie with Celery Crust
A complete turkey pot pie meal isn’t just about the pie alone—it deserves proper accompaniments that complement without overwhelming its homey goodness.
I love pairing this celery-crusted comfort with a crisp green salad dressed simply in vinaigrette—the acidity cuts through the richness perfectly.
Cranberry sauce, whether homemade or store-bought, adds that sweet-tart contrast that works magic with turkey.
For beverages, try apple cider (hot or cold) or a light white wine.
And don’t forget some crusty bread for sopping up every last bit of that savory gravy.
Nothing fancy needed, just honest sides for an honest meal.
Final Thoughts
When you’ve mastered this turkey pot pie recipe, you’ll never look at leftover turkey the same way again.
That flaky, celery-seed crust paired with creamy, cheesy filling transforms yesterday’s bird into today’s comfort food masterpiece.
I believe there’s something magical about the way those peas and carrots nestle alongside tender turkey chunks, all swimming in that velvety sauce.
Can you think of a more satisfying way to repurpose holiday leftovers?
The real secret, though, is in that unique celery-seed pastry. It adds an unexpected flavor dimension that’ll have everyone asking for your recipe.
If you’re craving Italian-American flavors instead, try preparing chicken breast fillets coated in breadcrumbs and topped with tomato sauce and melty mozzarella.
For a different take on comfort food classics, try a traditional ground beef meatloaf topped with savory tomato sauce.
