Turkey Pot Pie

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This homemade Turkey Pot Pie recipe has an easy, creamy filling with a flaky pie crust on top. It’s one of the most delicious ways to use up leftover turkey, you use store-bought pie crust keeps things easy during the hectic winter holidays.

Turkey pot pie with a slice taken out and set on a plate.


 

Turkey Pot Pie is a no-brainer when it comes to Thanksgiving leftovers. A flaky, buttery crust and a creamy sauce underneath, filled with chunks of tender roasted turkey and your favorite vegetables? It’s quite possibly better than most people’s Thanksgiving dinners.

But you don’t have to wait until Thanksgiving is over to make it, either. How many of you have an extra turkey in the deep freeze? Thaw it out and roast it up, then make this recipe for Turkey Pot Pie for the weekend ahead. Or substitute your leftover Rotisserie Chicken with the same delicious results.

Recipe ingredients

Ingredients labeled for turkey pot pie.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Pie crust: You’ll need two crusts, top and bottom, to make pot pie. Store-bought pie crust is a simple shortcut to keep this recipe easy, but you can make homemade pie crusts if you prefer. Or, substitute puff pastry (learn more about that in my Vegan Pot Pie recipe).
  • Turkey: Leftover roasted turkey, roasted turkey breast, or slow cooker turkey breast, from Thanksgiving are all great options. Or, try leftover shredded rotisserie chicken. This pot pie is anything but fussy.
  • Frozen mixed vegetables: I love the combination of frozen peas, corn, and carrots here, but you can substitute an equal amount of fresh vegetables (be sure to boil, blanch, or steam them before adding to the filling). Some leftover roasted green beans would be excellent, or try mushrooms or thinly-sliced leeks. Do not substitute raw vegetables.

Step-by-step instructions

  1. Preheat oven to 425 degrees and adjust rack to middle position. Line a 9-inch pie dish with one unbaked pie dough crust. In a large pan, melt butter over medium heat. Add onion and cook until softened, about 2 minutes.
Chopped onion cooking in a silver skillet.
  1. Whisk in flour until well-blended. Stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in turkey and mixed vegetables and remove from heat. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Don’t skip this step or your filling may be bland.
Making the filling for turkey pot pie.
  1. Spoon the filling mixture into prepared pie plate.
Unbaked pie crust with turkey pot pie filling inside.
  1. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Cover edge of crust with strips of foil to prevent scorching.
An unbaked turkey pot pie.
  1. Bake 20 minutes. Remove foil strips and bake 15 to 20 minutes longer, until crust is golden brown.
A baked turkey pot pie.
  1. Let stand 5 minutes before serving. Garnish with parsley if desired.
Turkey pot pie with a slice taken out and set on a plate.

Recipe tips and variations

  • Yield: This easy turkey pot pie recipe makes one hearty, 9-inch pot pie. You’ll get about 6 generous slices out of it, more or less depending on how you cut it.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezer: To freeze your pot pie, first cool the filling completely before adding it to the crust. Cover with the top pie crust, seal, and cut slits. Wrap well in double layers of plastic wrap or aluminum foil and a freezer-safe plastic bag if possible. Label, date, and freeze up to 3 months.
  • Bake from frozen: To bake your pot pie directly from the freezer, preheat oven to 400 degrees. Cover the top with aluminum foil and bake for 30 minutes. Remove foil and bake until the temperature reaches 165 degrees when tested with an internal thermometer, about 30 minutes longer. Oven times may vary; be sure to check the temperature.
  • Vegetables: Small cubes of peeled, diced potatoes, sweet potatoes, or celery would be delicious in pot pies. You either need to boil the potatoes or roast them, though, before adding them to the filling.
  • Fresh herbs: Rosemary, parsley, thyme, or sage are delicious in this pot pie. Choose your favorite and throw it in while the sauce simmers.
  • Egg wash: For medium color and shine, brush the top crust with 1 whole egg + 1 tablespoon water before baking. For deep color and shine, brush the top crust with 1 whole egg + 1 tablespoon heavy cream.
  • Condensed soup: Substitute Homemade Condensed Cream of Chicken or Homemade Condensed Cream of Mushroom Soup for the Turkey Pot Pie sauce. All you have to do is add a little extra chicken broth to one recipe and allow things to simmer until thickened.
  • Turkey gravy: More leftovers? Serve extra turkey gravy on the side of, or drizzled over, your pot pie.
  • Chicken Pot Pie: A similar delicious, hearty pie made with leftover chicken.

Frequently Asked Questions

Can you freeze a pot pie?

To freeze your unbaked pot pie, first cool the filling completely before adding it to the crust. Cover with the top pie crust, seal, and cut slits. Wrap well in double layers of plastic wrap or aluminum foil and a freezer-safe plastic bag if possible. Label, date, and freeze up to 3 months.

How do you heat a frozen pot pie?

To bake your pot pie directly from the freezer, preheat oven to 400 degrees. Cover the top with aluminum foil and bake for 30 minutes. Remove foil and bake until the temperature reaches 165 degrees when tested with an internal thermometer, about 30 minutes longer. Oven times may vary; be sure to check the temperature.

More turkey favorites

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Turkey pot pie in a white pie pan and a piece of turkey pot pie on a blue plate with a fork and a clear glass of water.

Turkey Pot Pie

This homemade Turkey Pot Pie recipe has an easy, creamy filling with a flaky pie crust on top. It's one of the most delicious ways to use up leftover turkey, you use store-bought pie crust keeps things easy during the hectic winter holidays.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 slices
Course Main Course
Cuisine American
Calories 554
5 from 1 vote

Ingredients 

Instructions 

  • Preheat oven to 425 degrees and adjust rack to middle position. Line a 9-inch pie plate with one unbaked crust.
  • In large saucepan, melt butter over medium heat. Add onion and cook until softened, about 2 minutes.
  • Whisk in flour until well-blended. Stir in broth and milk, cooking and stirring until bubbly and thickened.
  • Stir in turkey and mixed vegetables and remove from heat. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Don't skip this step or your filling may be bland.
  • Spoon into prepared pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Cover edge of crust with strips of foil to prevent scorching.
  • Bake 20 minutes. Remove foil strips and bake 15 to 20 minutes longer, until crust is golden brown. Let stand 5 minutes before serving.

Notes

  1. Pie crust: You’ll need two crusts, top and bottom, to make pot pie. Store-bought pie crust is a simple shortcut to keep this recipe easy, but you can make homemade pie crusts if you prefer. Or, substitute puff pastry (learn more about that in my Vegan Pot Pie recipe).
  2. Turkey: Leftover roasted turkey, roasted turkey breast, or slow cooker turkey breast, from Thanksgiving are all great options. Or, try leftover shredded rotisserie chicken. This pot pie is anything but fussy.
  3. Frozen mixed vegetables: I love the combination of frozen peas, corn, and carrots here, but you can substitute an equal amount of fresh vegetables (be sure to boil, blanch, or steam them before adding to the filling). Some leftover roasted green beans would be excellent, or try mushrooms or thinly-sliced leeks. Do not substitute raw vegetables.
  4. Yield: This easy turkey pot pie recipe makes one hearty, 9-inch pot pie. You’ll get about 6 generous slices out of it, more or less depending on how you cut it.
  5. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1 sliceCalories: 554kcalCarbohydrates: 44gProtein: 25gFat: 31gSaturated Fat: 8gCholesterol: 55mgSodium: 683mgPotassium: 458mgFiber: 4gSugar: 2gVitamin A: 3593IUVitamin C: 12mgCalcium: 69mgIron: 3mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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