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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.
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Turkey Pot Pie

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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 servings
Calories 554kcal

Ingredients

  • 2 pie crusts thawed homemade or from 1 box store-bought (see note 1)
  • 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 turkey shredded (see note 2)
  • 2 cups frozen mixed vegetables thawed (see note 3)
  • Salt and freshly ground black pepper

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 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.

Notes

  1. 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.
  2. Cooked turkey: Leftover turkey from Thanksgiving or even shredded rotisserie chicken. This pot pie is anything but fussy.
  3. Frozen mixed vegetables: Substitute an equal amount of cooked fresh veggies of your choice. Some leftover roasted green beans would be excellent, or try mushrooms or thinly-sliced leeks. Do not substitute raw vegetables.
  4. Fresh 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.
  5. 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.
  6. Puff pastry: Puff pastry comes in rectangular sheets, so you can use a rectangular baking dish for an even easier version of this pot pie. Substitute 1 sheet frozen puff pastry, thawed but still cold, for the pie crust.
    • Preheat 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.
    • Cut 3 slits into the top of the puff pastry. Brush the top with a beaten egg. Bake 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.

Nutrition

Calories: 554kcal | Carbohydrates: 44g | Protein: 25g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 683mg | Potassium: 458mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3593IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 3mg