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.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings slices

Calories 554kcal

Author Meggan Hill

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

US Customary - Metric

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). 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

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.
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.

Nutrition