Leftover turkey never had it this good! Homemade Turkey Pot Pie, flaky crust and all, is just the thing to make when you’re craving comfort food. Better make two, because your house will gobble it up.
Of course, 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, invite some friends over, then make this recipe for Turkey Pot Pie for the weekend ahead. One of the best, easiest delicious dinners for a cool, crisp season.
This recipe is the classic, but by all means dress it up and make it all yours.
Making Turkey Pot Pie for two or twenty? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Turkey Pot Pie ingredients:
- Pie crust. You’ll need two crusts, top and bottom, to make pot pie. If you’d rather make puff pastry pot pie, you need one sheet of frozen puff pastry (and an egg). If you want to be extra, this How to Make a Pie Crust tutorial works beautifully.
- Cooked turkey. Leftover turkey from Thanksgiving or even shredded rotisserie chicken. This pot pie is anything but fussy.
- Flour. This recipe uses flour to thicken a pot pie, which works well because as it cooks it thickens and gets extra creamy. You could also use cream of chicken or cream of mushroom soups, too! Skip the can and make your own soup base. It's so easy!
- Chicken broth. You will need 14 ounces per pot pie.
- Frozen mixed vegetables. You can use fresh veggies of your choice, too. See some ideas down below!
- Salt and freshly cracked pepper.
How to make Turkey Pot Pie:
You can make the filling and assemble the pot pie in the time it takes for the oven to preheat to 425 degrees.
- First, take one of the thawed pie crusts and use it to line the bottom of a 9-inch pie pan.
- Then melt the butter over medium heat in a large saucepan. Cook the onions in the melted butter until softened.
- Next, whisk in the flour. Then pour in the broth and the milk. Keep stirring and the mixture will get bubbly and thick.
- Go ahead and add the turkey and the vegetables, remove the filling from the heat, and season to taste with salt and pepper.
- Finally, carefully spoon the filling into the crust-lined plate, then top with the second crust. Seal the edges and pinch together with your fingertips. Before baking, cut a few slits in the top crust to let steam escape as it cooks.
- Place some strips of foil around the fluted edges of the pie to keep them from burning. They can be removed halfway through baking, about 20 minutes in. Continue to bake for 15 to 20 more minutes until that lovely pie crust is golden brown and beautiful.
Puff Pastry Turkey Pot Pie:
Turkey Pot Pie with puff pastry? Yes and yes. Puff pastry comes in rectangular sheets, so you can use a rectangular baking dish for an even easier version of this pot pie. Plus, puff pastry is superbly rich and flaky in this recipe. For a gorgeous finishing touch, brush the top with a beaten egg before popping in the oven. Instead of frozen pie crust, you need:
- 1 sheet frozen puff pastry, thawed but still cold
- Preheat the oven to 400 degrees.
- Carefully unfold the sheet of thawed puff pastry and flatten any creases with your fingertips.
- Follow the sauce instructions in the recipe below. Once you make the filling, pour it into a 2-quart baking dish or cast iron pan and gently top with the flattened out puff pastry. You just want the puff pastry to cover the dish, but a little overhang is perfectly fine.
- Next, cut 3 slits into the top of the puff pastry. Brush the top with a beaten egg.
- Bake at 400 degrees for 25 minutes, then lower the heat to 350 and bake for another 35-40 minutes or until the topping is golden brown and crispy. The filling might bubble a bit around the edges and through the top. For that reason, it's best to bake on a sheet pan so you don't risk a mess in your hot oven.
- Let cool for about 10 minutes before eating.
Using fresh vegetables in pot pie:
You certainly don’t have to use frozen veggies in your pot pie! You can use whatever you have: leftover roasted vegetables, for example, or a handful or last night’s green beans. Cooked vegetables can be stirred into the sauce in place of any frozen veggies.
Also, some people hate peas. In that case, leave them out! This is your pot pie—make it delicious.
If you decide to prepare fresh vegetables for your pot pie, you should par-cook them before adding them to the filling. Raw vegetables don’t get enough time to cook inside the pie, and may release water that will effect the consistency of the filling.
Here’s what to do:
- Place the raw chopped vegetables (carrots, peas, celery, broccoli, mushrooms, green beans) into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the carrots are tender, about 8 minutes.
- Then drain the vegetables in a colander and set aside. and if you have leftover roasted or sautéed vegetables (like peas, broccoli, or green beans), coarsely chop them up and stir into the sauce in place of the frozen veggies.
Other delicious add-ins for Turkey Pot Pie:
- Vegetables. Throw in some mushrooms, celery, or leeks, and sauté them with the onions until tender. Or use leftover roasted vegetables in place of the frozen ones.
- Herbs. A smidge of rosemary, parsley, thyme, or sage are delicious in this pot pie. Choose your favorite and throw it in while the sauce simmers.
- Condensed soup. If you’re a fan of the recipes for easy Homemade Condensed Cream of Chicken or Homemade Condensed Cream of Mushroom Soup, either one makes an incredible base 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 Pot Pie Recipe
- 2 pie crusts thawed homemade or from 1 box store-bought
- 1/3 cup butter about 5 tablespoons
- 1 medium onion diced
- 1/3 cup all-purpose flour
- 14 ounces chicken broth
- 1/2 cup milk
- 3 cups cooked shredded turkey
- 2 cups frozen mixed vegetables thawed
- Salt and freshly ground black pepper
- 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 1/2 teaspoon pepper).
- 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.