Turkey Pot Pie

This Turkey Pot Pie is the easiest and tastiest way to use up your leftover Thanksgiving turkey! It’s the perfect comfort meal with its flaky crust, tender veggies, and delicious turkey! 

I love pot pies! They are versatile because you can use so many different vegetables and meat to fill your pie! You can make a large pie like this recipe calls for or you can make my loaded mini pot pie versions or my chicken pot pie noodles! 

Turkey pot pie close up

Perfect to Make with Leftovers

Some people live for Thanksgiving dinner and some live for the leftovers. I love to make a turkey pot pie with my leftover turkey. One reason I love to make this, especially after Thanksgiving, is that I pretty much have all the ingredients already on hand.

And the second is that I can make a large version like this one if I have a lot of leftovers or I can adapt this recipe and make mini pot pies –  it all depends on how much leftover turkey I have.

It can also be made all year long and is filled with some of our favorite ingredients including – peas, carrots, celery and more. 

Pot pie filling ingredients in pot

How to Make Turkey Pot Pie

To make your turkey pot pie, begin by sauteing carrots and celery in a stockpot over medium-low heat. After they slightly soften add onion and saute for another 2 minutes. Then add your garlic.

Next, you will whisk in your flour and then add your chicken broth. Continue to whisk as you turn the heat up slightly and bring the mixture to a simmer. 

Then add your seasonings, cream and then finally your turkey and peas. Stir until combined and then remove from heat.

You will then prepare a 9-inch pie pan with unbaked pie dough. Add the filling mixture and cover with the other unbaked pie dough crust.

Make sure to seal the edges by using either your fingers or a fork to pinch the edges together. NOTE: Don’t forget to cut a few slits on top for venting.

Bake in a preheated 425-degree oven for 30-40 minutes and then patiently wait 15 minutes before devouring! 

Pot pie how to process shot

Variations + Tips

Crust: If you don’t have any leftover pie crusts, you can also use Bisquick, puff pastry, crescent rolls or refrigerator biscuits!

Short-cuts: You can also speed up the process by using a frozen bag of mixed vegetables and cream of chicken soup, just like you find in this recipe here

Filling variations: Remember this recipe is very versatile! You can add-in some pre-cooked potatoes to your filling or even use some leftover stuffing! Or add your favorite veggies like corn, green beans, celery, and/or mushrooms! 

And if you don’t have any turkey leftovers, you can use a rotisserie chicken

Turkey pot pie recipe in bowl

Storing Tips + Tricks

Another reason this recipe is so awesome is that you can make it and save it for later. Or make two at the same time – eat one for dinner and save one for another night. 

To MAKE AHEAD OF TIME, follow all the baking directions and then let the pot pie cool completely before wrapping it in aluminum foil and then placing it in a freezer-safe bag. If wrapped properly your pot pie should keep for a few months. 

You can also assemble your pot pie and FREEZE before baking!

Then when you are ready to have this delicious turkey pot pie again, just pull it from the freezer (don’t worry about thawing it) and bake as usual just adding 15-20 minutes or until it’s totally cooked through! 

 

 

This turkey pot pie is a delicious and hearty dish that I know you will love! Check out below a few other recipes to make with your leftover Thanksgiving turkey! 

For more turkey recipes:

Turkey Pot Pie

5 from 6 votes
Pin Rate
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Author: Natalie
Print Recipe

Ingredients

  • 1/4 c. unsalted butter
  • 3 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 c. all-purpose flour
  • 1 3/4 c. (14 oz. can) low-sodium chicken broth
  • 1 tsp. coarse kosher sea salt
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. paprika
  • 1/4 tsp. dried thyme
  • 1/2 c. half and half or heavy cream
  • 1 c. frozen peas
  • 1-1 1/2 lbs. pulled or cubed turkey
  • 2 9-inch round unbaked pie crusts

Instructions

  • Preheat oven to 425 degrees F.
  • In a Dutch oven or a stockpot set over medium-low heat, add butter. Once melted, add the carrots and celery. Saute for 3 minutes or until slightly soft, then add the onion. Continue cooking for 2 minutes, then add the garlic.
  • Stir in flour and whisk for 30 seconds, then pour in the chicken broth. Turn heat up slightly and continue whisking until the mixture starts to simmer. Add salt, pepper, paprika, and thyme. Whisk in half and half or cream, then add the turkey and peas.
  • Remove mixture from heat and set aside. Prepare a 9-inch pie dish by lining the bottom with 1 round of pie dough. Pour the mixture in, then place the remaining round of dough over top. Press and seal the edges (by fluting with your fingers or with a fork). Using a knife cut a few slits/vents in the top to allow steam to escape.
  • Place in the oven and bake for 30-40 minutes or until golden brown and the filling begins to bubble from the slits/vents.
  • Remove from the oven and allow to cool and set for 15 minutes before serving.

Notes

-This recipe can also be made with rotisserie chicken!