This classic dish is warm, hearty, and packed with flavor. It’s a great way to make use of leftover holiday turkey, but it’s just as delicious any time of year with cooked or rotisserie turkey. The buttery, flaky crust pairs perfectly with the savory filling, and the whole dish can be made in advance for easy weeknight meals. It’s family-friendly, freezer-friendly, and endlessly comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked turkey (shredded or chopped)
Frozen peas and carrots (or mixed vegetables)
Onion
Garlic
Celery
Butter
All-purpose flour
Chicken or turkey broth
Heavy cream or milk
Salt and pepper
Fresh thyme (optional)
Pie crust (store-bought or homemade, for top and bottom)
Egg (for egg wash)
Directions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the chopped onion, garlic, and celery. Sauté until softened, about 5 minutes.
Stir in the flour and cook for 1–2 minutes to form a roux.
Slowly whisk in the chicken or turkey broth and bring to a simmer, stirring constantly until thickened.
Add the heavy cream, salt, pepper, and thyme. Stir to combine.
Fold in the cooked turkey and frozen vegetables. Simmer for a few more minutes, then remove from heat.
Roll out the bottom pie crust and place it in a 9-inch pie dish. Pour the filling into the crust.
Top with the second crust. Trim any excess, crimp the edges, and cut a few slits in the top to allow steam to escape.
Brush the top with egg wash for a golden finish.
Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
Let cool for 10–15 minutes before serving.
Servings and timing
This recipe yields 6 to 8 servings. Preparation time: 20 minutes Cooking time: 35 minutes Cooling time: 10–15 minutes Total time: approximately 1 hour 10 minutes
Variations
Use leftover chicken instead of turkey.
Add diced potatoes or mushrooms for extra heartiness.
Make it in individual ramekins for single-serving pot pies.
Use puff pastry instead of pie crust for a lighter, flakier topping.
Add a splash of white wine to the filling for added depth of flavor.
Storage/Reheating
Store leftover pot pie in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) for 20–25 minutes, or microwave individual slices until warmed through. To freeze, wrap the unbaked pot pie tightly in plastic wrap and foil. Freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 60–70 minutes, or until the filling is hot and the crust is golden.
FAQs
Can I make this pot pie ahead of time?
Yes, you can assemble the pie a day in advance and refrigerate it until ready to bake. Just add a few extra minutes to the baking time.
Can I use store-bought pie crust?
Absolutely. Store-bought crusts work well and save time. Just be sure to thaw if using frozen crusts.
What vegetables work best in turkey pot pie?
Frozen peas and carrots are classic, but green beans, corn, or diced potatoes also work well.
How do I keep the bottom crust from getting soggy?
Pre-baking the bottom crust for 5–7 minutes can help, or place a baking sheet under the pie to help it cook evenly.
Can I use leftover gravy instead of making a sauce?
Yes, leftover turkey or chicken gravy can be used as a base for the filling. Just mix it with a bit of broth and cream if needed.
Is it possible to make this dairy-free?
Yes, substitute the butter with plant-based margarine and use a non-dairy milk like almond or oat milk for the cream.
What’s the best way to freeze pot pie?
Assemble the pot pie in a freezer-safe dish, wrap it well in plastic wrap and foil, and freeze. Bake from frozen as needed.
Can I make a crustless version?
You can skip the bottom crust and only use a top crust, or even top with biscuit dough for a more rustic take.
What can I use instead of turkey?
Cooked chicken, rotisserie chicken, or even plant-based meat alternatives can be used in place of turkey.
How do I reheat leftovers without drying them out?
Cover with foil when reheating in the oven to keep the filling moist and prevent the crust from over-browning.
Conclusion
Turkey Pot Pie is a hearty, classic dish that transforms simple ingredients into a cozy, satisfying meal. Whether you’re using leftovers or cooking from scratch, this recipe is a comforting go-to that everyone will enjoy. With its creamy filling and flaky crust, it’s a timeless favorite that’s sure to make any mealtime feel like home.
A comforting and hearty Turkey Pot Pie made with tender turkey, mixed vegetables, and a rich creamy sauce, all baked beneath a golden, flaky crust. Perfect for using up leftovers or creating a cozy, satisfying meal from scratch.
Ingredients
2 cups cooked turkey, shredded or diced
4 tablespoons butter
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken or turkey broth
3/4 cup milk or heavy cream
1 cup frozen peas
1 teaspoon dried thyme
Salt and pepper to taste
2 refrigerated pie crusts (or homemade)
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 400°F (200°C).
In a large skillet, melt butter over medium heat. Add onions, carrots, and celery, and sauté until tender, about 5–7 minutes.
Add garlic and cook for 30 seconds more.
Sprinkle flour over the vegetables and cook, stirring constantly, for 1–2 minutes.
Gradually whisk in broth and milk. Simmer until thickened, about 5 minutes.
Add turkey, peas, thyme, salt, and pepper. Stir to combine and remove from heat.
Fit one pie crust into a 9-inch pie dish. Pour the turkey mixture into the crust.
Top with the second crust, seal and crimp the edges. Cut slits in the top to vent.
Brush top crust with beaten egg.
Bake for 30–35 minutes, or until the crust is golden brown.
Let cool for at least 10 minutes before serving.
Notes
Use rotisserie chicken as a quick substitute for turkey.Add mushrooms for extra flavor.Use puff pastry or biscuit dough for a topping variation.To prevent soggy crust, blind bake the bottom or sprinkle breadcrumbs before filling.Can be frozen before or after baking for up to 3 months.
