Dairy Free Classic Turkey Pot Pie

Total time1 hr 45 min

Prep time35 min

Cook time55 min

A golden, flaky double crust encases a hearty filling of tender turkey, sweet peas, and a colorful mix of carrots, celery, and onion, all brought together with fresh thyme and a savory, velvety sauce. The vegetables get a slow sauté until they turn soft and fragrant, then simmer with the turkey until everything is coated in a rich, thick gravy that clings to every bite. A crimped, vented top crust bakes up deeply golden and crackly, while the filling underneath stays hot, saucy, and satisfying. This is the kind of cold-weather comfort food that fills the kitchen with a savory aroma long before it hits the table. It's a wonderful centerpiece for a dairy free dinner, delivering all the nostalgic, homestyle flavor of a classic pot pie in every forkful. Slice it thick, let it rest so the filling sets, and serve it warm for the ultimate cozy meal.

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Ingredients

6 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp salt
1 cup (2 sticks) unsalted butter, cold, cut into ½-inch cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
6–8 tbsp ice water

For the filling

4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 medium carrots, peeled and cut into ½-inch pieces
3 stalks celery, cut into ½-inch pieces
3 cloves garlic, minced
⅓ cup all-purpose flour
2 cups low-sodium chicken broth
¾ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
3 cups cooked turkey, cut into ¾-inch pieces
1 cup frozen peas
1 tsp fresh thyme leaves
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For the egg wash

1 egg, beaten
1 tbsp whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.

Instructions

1
Make the crust: Whisk together the flour and salt in a large bowl. Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be wet or sticky. Divide the dough in half, flatten each half into a disk, wrap tightly, and refrigerate for at least 15 minutes.
2
Preheat the oven to 400°F (205°C).

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