Adding cheddar cheese makes the crust extra special and complements the turkey filling perfectly. I used turkey drumsticks for the filling, but this is also a wonderful way to use up leftover turkey from Thanksgiving. Homemade turkey stock is essential and is the base to making this dish truly spectacular. I admit this is not the quickest meal to prepare, but I promise the all of the time invested will be worth it. I usually roast the turkey and make the stock on one day and prepare the filling and crust the next day. Breaking it up into two days requires some planning ahead, but it seems to make everything much more manageable. This recipe is enough for 6 individual pot pies or it can also be made in a 9×13 casserole dish.
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Cheddar Crusted Turkey Pot Pie
- Total Time: 250 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Buttery, cheesy crust tops a rich turkey and vegetable filling in this comforting pot pie. Perfect for a cozy night in!
Ingredients
- 3-4 lbs (1400-1800 g) Turkey drumsticks
- 1 1/2 tbsp (22 ml) kosher salt
- 1 tsp ground black pepper
- 1 1/2 tsp sage
- 2 tbsp (30 ml) unsalted butter, softened
- 6 tbsp (90 ml) butter
- 2 cups (474 ml) diced onion, about 2 onions
- 1 cup (237 ml) finely diced carrots, about 3 carrots
- 1 tsp kosher salt
- dash of sage, ground thyme, and black pepper
- 7 tbsp (105 ml) all-purpose flour
- 4 cups (946 ml) turkey stock
- 4 cups (946 ml) shredded or diced cooked turkey
- 1 cup (237 ml) frozen green peas
- 1 cup (237 ml) all-purpose flour
- 1 cup (237 ml) whole wheat pastry flour
- 3/4 tsp fine grain sea salt
- 3/4 cup (178 ml) grated sharp cheddar cheese
- 10 tbsp (150 ml) unsalted butter, chilled and cut into cubes
- 5 tbsp (74 ml) ice water
- 1 egg + 1 tbsp (15 ml) water, optional for egg wash
Instructions
- Preheat oven to 400°F (204°C).
- In a small bowl, combine salt, pepper, and sage. Sprinkle over turkey drumsticks and season under the skin. Spread softened butter over the turkey.
- Roast turkey for 15 minutes at 400°F (204°C). Lower heat to 325°F (163°C) and roast for another 40-60 minutes, until the skin is golden brown and a meat thermometer registers 165°F (74°C). Remove from heat and let cool for at least 30 minutes.
- Remove turkey skins and discard. Shred 4 cups of turkey meat.
- In a large pot, bring 10 cups of water, turkey bones, and drippings to a boil. Reduce heat and simmer for 3 hours. Strain stock and set aside 8 cups.
- For the Filling:
- In a large pot, melt butter over medium-high heat. Add onions, carrots, and seasonings; sauté until onions are translucent (5-7 minutes).
- Sprinkle flour over vegetables and stir for 1 minute. Gradually add turkey stock and stir until thickened. Add turkey meat and peas; cook for 5 minutes.
- For the Cheddar Cheese Crust:
- In a food processor, combine flour, salt, and cheddar cheese. Pulse to combine. Add butter cubes and pulse until the mixture resembles coarse crumbs. Add water and process until just combined. Form a disk and chill for 30 minutes.
- Roll dough to fit a 9×13 baking dish or make 6 individual circles.
- For Assemble and Bake:
- Preheat oven to 400°F (204°C).
- Divide filling into 6 individual bowls or a 9×13 baking dish. Top with crust, trim excess, and cut slits in the top. Brush with egg wash, if desired.
- Bake for 30-40 minutes until the crust is golden brown and the filling is heated through.
Notes
- For a richer flavor, use homemade turkey stock instead of store-bought.
- If you don’t have a food processor, you can cut the butter into the flour mixture using a pastry blender or your fingers.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 45 minutes
- Cook Time: 205 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
Can I use store-bought pie dough instead of making a cheddar crust from scratch?
You can, but you will miss the savory, cheesy layer that balances the creamy turkey filling. If using store-bought dough, press shredded cheddar into the surface before baking as a workaround. 
How do I prevent the bottom crust from getting soggy?
Blind bake the bottom crust for 10 to 15 minutes before adding the filling. Also make sure the filling is not too wet when it goes in.
Can I use leftover roasted turkey in this pot pie?
Leftover turkey works well here. Chop it into roughly equal pieces so it heats evenly, and adjust the seasoning in the sauce since roasted turkey may already carry salt from prior preparation.
