Give your leftover turkey a fresh spin with this Turkey Pot Pie. Filled with tender turkey, vibrant vegetables, and a creamy filling, all wrapped in a flaky, buttery crust.
This Homemade Turkey Pot Pie is the ultimate comfort food, filled with tender chunks of turkey, hearty vegetables, and a rich, creamy gravy all tucked beneath a golden, flaky crust. The savory filling simmers with onions, carrots, peas, and herbs to build deep, cozy flavor, while the buttery crust bakes up crisp and perfectly browned. One reason I love this recipe, especially after Thanksgiving, is that I usually have everything I need already on hand.
I love pot pies because they’re so versatile! You can fill them with a variety of vegetables and meats. Whether you make a large pot pie like this recipe suggests, try my loaded mini pot pies, Vegetable Pot Pie, and chicken pot pie noodles!
Table of Contents
Recipe Ingredients
Vegetable Base – Carrots, celery, and onion are key to the vegetable base of the filling.
Half and Half or Heavy Cream – Half and half or heavy cream provides a creamy texture.
Chicken Broth – Chicken broth forms the liquid base of the filling, adding savory depth and richness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Filling Variations – Try adding pre-cooked potatoes, leftover stuffing, or your choice of vegetables like corn, green beans, celery, or mushrooms to make the filling more flavorful.
Incorporate Fresh Herbs – Adding fresh herbs like rosemary, parsley, or thyme to the filling can enhance the flavor profile.
How to Make Turkey Pot Pie
Step 1: Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Step 2: In a Dutch oven or a stockpot set over medium-low heat, add butter. Once melted, add the carrots and celery. Sauté for 3 minutes or until slightly soft, then add the onion. Continue cooking for 2 minutes, then add the garlic.
Step 3: Stir in flour and whisk for 30 seconds, then pour in the chicken broth. Turn the 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.
Step 4: Remove the mixture from the 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 the top. Press and seal the edges (by fluting with your fingers or with a fork). Using a sharp knife, cut a few small slits/vents in the top to allow steam to escape.
Step 5: Place the pie in the oven and bake for 30–40 minutes, or until golden brown and the filling begins to bubble from the slits/vents.
Step 6: Remove the pie from the oven and allow it to cool and set it for 15 minutes before serving.
Expert Tips
Use a Pie Shield – If the crust edges are browning too quickly, cover them with a pie shield or aluminum foil to prevent overbaking while the rest of the pie finishes cooking.
Avoid Overfilling – Be cautious not to overfill the pie, as the filling may overflow during baking. Leave about a 1-inch gap from the top of the crust.
FAQs
Store-bought pie crust options like puff pastry crust, crescent rolls, Bisquick, or refrigerated biscuits all work well for a flavorful and satisfying topping.
For an extra flaky crust, keep the dough cold before baking, and avoid overworking the dough.
Storage Information
STORE leftover turkey pot pie in an airtight container in the refrigerator for up to 3 days. To FREEZE, wrap tightly in foil and store for up to 3 months.
REHEAT frozen pot pie by placing it in the refrigerator to thaw overnight. For best results, reheat in a 350 degrees Fahrenheit (175 degrees Celsius) oven until heated through. Alternatively, microwave individual portions, covered with a damp paper towel, until warmed evenly.
More Delicious Turkey Recipes to Try
Turkey Pot Pie 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 Fahrenheit (220 degrees Celsius).
- In a Dutch oven or a stockpot set over medium-low heat, add butter. Once melted, add the carrots and celery. Sauté 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 the 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 the mixture from the 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 the top. Press and seal the edges (by fluting with your fingers or with a fork). Using a sharp knife, cut a few small slits/vents in the top to allow steam to escape.
- Place the pie in the oven and bake for 30–40 minutes, or until golden brown and the filling begins to bubble from the slits/vents.
- Remove the pie from the oven and allow it to cool and set it for 15 minutes before serving.
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
This awesome, incredible flavor, the BEST POT PIEnI HAVE EVER HAD! How good? Well after eating it, one of us, left it out overnight and did not refrigerate it ARGGGHHH!
Because it was so good we went out and bought a post T Day turkey (btw, pretty cheap after the holiday) so that we could make another Pie. This time making two, one to eat and one to freeze. Thanks
LOL…love to hear this!! Thank you so much for saying that!
This is so amazing!! Packed full of delicious flavors!!
I love pot pie. Truth be told, I have eaten pot pie for breakfast! Delicious gravy. Perfectly portioned veggies. Wonderful!
There is just nothing better on a cold day than turkey pot pie! So comforting and cozy, this recipe is delicious!