Turkey Pot Pie Recipe
This Turkey Pot Pie recipe transforms leftover roast turkey into a creamy, golden-crusted masterpiece in under an hour. Perfect for busy weeknights and using up holiday leftovers!
We’re talking buttery, flaky crust wrapped around a creamy filling loaded with tender turkey and veggies, baked until bubbly and golden. It’s comfort food that actually feels like a warm hug on a plate.
This isn’t just any pot pie — it’s the kind that makes you forget you’re eating leftovers. The creamy filling gets its richness from a classic roux (fancy word for butter and flour magic), while poultry seasoning and thyme add that cozy, herbaceous warmth.
Frozen vegetables make prep a breeze, and that double pie crust? It’s doing all the heavy lifting to make this look like you spent hours in the kitchen.
Table of Contents
Little Snapshot: What This Recipe Delivers
This Turkey Pot Pie combines leftover roast turkey with a velvety, herb-infused cream sauce, tender vegetables, and a flaky double crust that bakes up golden and gorgeous in just 40 minutes. It’s easier than it looks, feeds a crowd, and turns “what do I do with all this turkey” into “can we have this again tomorrow?”
Why You’ll Love This Recipe 🌸
- This Turkey Pot Pie takes less time than folding laundry — seriously, you’ll have dinner on the table in about an hour.
- It’s the ultimate leftover makeover that actually tastes better than the original meal (don’t tell Thanksgiving, but it’s true).
- The creamy filling practically makes itself, and that store-bought double crust means zero stress and all the flaky, buttery glory.
- According to King Arthur Baking’s guide to perfect pie dough, a cold, well-handled crust creates those coveted flaky layers — and this recipe gives you all that reward with half the work.
Quick Facts ⚡
Here’s the quick scoop on this Turkey Pot Pie.
- CourseMain Dish
- Prep Time15 minutes
- Cook Time40 minutes
- Total Time55 minutes
- Servings6 servings
- DifficultyEasy
Turkey Pot Pie
Equipment
- Medium saucepan
- Whisk
- 9-inch pie plate
- Small bowl
- Pastry brush
- Sharp knife
Ingredients
- 1 egg beaten
- ⅓ cup butter
- 1 onion diced
- ⅓ cup all-purpose flour
- ½ teaspoon poultry seasoning
- ¼ teaspoon dried thyme leaves
- 1 cup chicken broth
- ⅔ cup milk or cream
- 1 potato diced and cooked
- 1½ cups frozen vegetables thawed
- 2 cups cooked chopped turkey
- 1 double pie crust
Instructions
- Preheat your oven to 400°F so it’s nice and hot when your pie’s ready to bake. In a small bowl, whisk together the beaten egg with 1 tablespoon of water to create your egg wash.
- In a medium saucepan, melt the ⅓ cup butter over medium-low heat and add your diced onion. Cook it low and slow for about 5 minutes until the onion is tender and translucent. Stir in the ⅓ cup all-purpose flour, ½ teaspoon poultry seasoning, ¼ teaspoon dried thyme, plus a good pinch of salt and pepper. Let this cook for 2 minutes, stirring constantly, to get rid of that raw flour taste.
- Slowly whisk in the 1 cup chicken broth and ⅔ cup milk or cream, adding just a little bit at a time and stirring after each addition. It’ll look impossibly thick at first, but keep whisking and it’ll smooth out into this gorgeous, velvety sauce. Bring the whole thing to a gentle boil over medium heat, then let it simmer for 1 minute to thicken up. Remove from heat and fold in your 2 cups cooked chopped turkey, 1½ cups thawed vegetables, and your diced cooked potato until everything’s coated in that creamy goodness.
- Line your 9-inch pie plate with one of the crusts from your double crust package, letting any excess hang over the edges. Pour in all that gorgeous turkey filling, spreading it out evenly. Brush the edges of the bottom crust with your egg wash. Drape the second crust over the top, then pinch the edges together to seal. Cut a few slits in the top to let steam escape, then brush the whole top with egg wash for that bakery-level shine.
- Slide your pie into the preheated oven and bake for 35-40 minutes, or until the crust is lightly browned and you can see the filling bubbling up through those vents. Let it cool for 10-15 minutes before slicing.
Notes
Nutritional Peek
Here’s what you’re working with per slice — because knowing what’s in your comfort food just makes it taste even better, right?
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 kcal |
| Protein | 22g |
| Carbohydrates | 38g |
| Fat | 26g |
| Fiber | 3g |
| Sugar | 4g |
Turkey Pot Pie Ingredients
This creamy filling starts with simple, wholesome ingredients you probably already have hanging around after the holidays.
For the creamy base — butter, onion, flour, and milk — you’ll create that luscious sauce that holds everything together. The poultry seasoning and thyme add warmth without overwhelming the delicate turkey flavor. For the filling itself — leftover roast turkey, cooked potato, and frozen vegetables — you’re getting a complete meal wrapped in pastry heaven.
| Amount | Ingredient |
|---|---|
| 1 | egg, beaten |
| ⅓ cup | butter |
| 1 | onion, diced |
| ⅓ cup | all-purpose flour |
| ½ teaspoon | poultry seasoning |
| ¼ teaspoon | dried thyme leaves |
| 1 cup | chicken broth |
| ⅔ cup | milk or cream (yes, real cream if you’ve got it — this is not the time to hold back) |
| 1 | potato, diced and cooked |
| 1½ cups | frozen vegetables, thawed (peas, carrots, and corn are my favorites) |
| 2 cups | cooked chopped turkey (leftover roast turkey is perfect here) |
| 1 | double pie crust (store-bought is totally fine — we’re keeping it real) |
Tools You’ll Actually Use
- Medium saucepan
- Whisk
- 9-inch pie plate
- Small bowl (for egg wash)
- Pastry brush
- Sharp knife (for venting the top crust)
Step-by-Step Instructions
Making this Turkey Pot Pie is easier than you’d think, and the aroma alone is worth the effort.
Step 1: Prep Your Oven and Egg Wash Preheat your oven to 400°F so it’s nice and hot when your pie’s ready to bake. In a small bowl, whisk together the beaten egg with 1 tablespoon of water to create your egg wash — this is what gives that gorgeous golden-brown shine to your crust.
Step 2: Build Your Creamy Base In a medium saucepan, melt the ⅓ cup butter over medium-low heat and add your diced onion. Cook it low and slow for about 5 minutes until the onion is tender and translucent — no rush here, we’re building flavor.
Stir in the ⅓ cup all-purpose flour, ½ teaspoon poultry seasoning, ¼ teaspoon dried thyme, plus a good pinch of salt and pepper. Let this cook for 2 minutes, stirring constantly, to get rid of that raw flour taste.
Step 3: Create the Silky Sauce Here’s where the magic happens — slowly whisk in the 1 cup chicken broth and ⅔ cup milk or cream, adding just a little bit at a time and stirring after each addition.
It’ll look impossibly thick at first, but keep whisking and it’ll smooth out into this gorgeous, velvety sauce. Bring the whole thing to a gentle boil over medium heat, then let it simmer for 1 minute to thicken up.
Remove from heat and fold in your 2 cups cooked chopped turkey, 1½ cups thawed vegetables, and your diced cooked potato until everything’s coated in that creamy goodness.
Step 4: Assemble Your Pie Line your 9-inch pie plate with one of the crusts from your double crust package, letting any excess hang over the edges. Pour in all that gorgeous turkey filling, spreading it out evenly.
Brush the edges of the bottom crust with your egg wash — this helps seal everything together. Drape the second crust over the top, then pinch the edges together to seal (crimp them if you’re feeling fancy, or just press with a fork). Cut a few slits in the top to let steam escape, then brush the whole top with egg wash for that bakery-level shine.
Step 5: Bake Until Golden and Bubbly Slide your pie into the preheated oven and bake for 35-40 minutes, or until the crust is lightly browned and you can see the filling bubbling up through those vents.
Your kitchen will smell like absolute heaven — like a cozy café on a fall afternoon. Let it cool for 10-15 minutes before slicing, which I know feels like torture, but it helps the filling set up so you get clean slices instead of a delicious mess.
Linda’s Pro Tips & Gentle Guidance
These little tricks will take your leftover roast turkey from basic to brilliant, and I’m sharing them because I’ve made all the mistakes so you don’t have to.
Use room-temperature milk. Cold milk added to your hot roux can cause it to seize up and get lumpy. Let your milk sit out for 15 minutes before you start cooking, or warm it gently in the microwave for 20 seconds.
Don’t skip the resting time. I know it’s tempting to dive right in, but letting your pot pie rest for 10-15 minutes after baking makes all the difference. The filling needs time to thicken up, otherwise your first slice will be a beautiful, delicious avalanche.
Customize your veggie mix. I love the classic peas, carrots, and corn combo, but honestly? Throw in whatever you’ve got. Green beans, mushrooms, even some leftover roasted Brussels sprouts work beautifully here.
Save your turkey drippings. If you’ve got leftover pan drippings from roasting your turkey, use them instead of plain chicken broth for next-level flavor. According to Serious Eats‘ comprehensive pot pie guide , using homemade or reserved stock adds depth that store-bought just can’t match — and they’re absolutely right.
Quick Fixes for Turkey Pot Pie
Problem: Your filling is too thin and watery. You probably didn’t cook your roux long enough, or didn’t let the sauce simmer to thicken. Next time, make sure you cook that flour-butter mixture for the full 2 minutes, and let your sauce bubble for at least 1 minute after it comes to a boil.
If it’s already too late, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into your filling before baking.
Problem: Your crust is browning too fast but the filling isn’t hot yet. Cover the edges of your pie loosely with aluminum foil or a pie shield about halfway through baking. This protects the crust while the filling continues to heat through and bubble.
Problem: The bottom crust is soggy. This usually happens when the filling is too wet or the oven isn’t hot enough. Make sure your oven is fully preheated to 400°F, and brush your bottom crust with a thin layer of egg wash before adding the filling — it creates a moisture barrier.
Problem: Your pie is bubbling over in the oven. You probably overfilled it (we’ve all been there), or didn’t cut enough vents in the top. Place a baking sheet on the rack below your pie to catch any drips, and make sure you’ve got at least 4-5 slits in the top crust for steam to escape.
Variations & Fun Twists
This turkey and veggies base is basically a blank canvas for your creativity.
Go Rustic Biscuit Style: Skip the top crust entirely and drop fluffy biscuit dough on top of your filling instead. You’ll get that pot pie vibe with a lighter, more casual feel — perfect for weeknight dinners. Check out my healthy air fryer churro bites recipe for inspiration on working with quick doughs.
Make It Gluten-Free: Use a gluten-free flour blend for your roux (Bob’s Red Mill 1-to-1 works great), and grab a gluten-free pie crust from the freezer section. The rest of the recipe stays exactly the same.
Try Individual Mini Pies: Divide your filling among 6 ramekins, top each with a circle of pie crust, and bake for 25-30 minutes. These are adorable for dinner parties and everyone gets their own perfect crust-to-filling ratio.
Add Some Heat: Stir in ½ teaspoon of cayenne pepper or a diced jalapeño to your filling for a spicy kick. It pairs beautifully with the creamy sauce.
Serving, Storage & Reheating
This creamy filling is best enjoyed with simple sides that don’t compete with all that buttery goodness.
Serve your Turkey Pot Pie with a crisp green salad or some roasted green beans on the side. A light, tangy salad cuts through the richness perfectly and makes this feel like a complete, balanced meal.
Store any leftovers (if you’re lucky enough to have them) covered in the fridge for up to 3 days. The pie actually holds up beautifully, and some people swear it tastes even better the next day once all those flavors have had time to meld.
Reheat individual slices in a 350°F oven for 15-20 minutes until warmed through, or microwave on 50% power for 2-3 minutes. Avoid high heat in the microwave or your crust will get tough and rubbery — low and slow is the way to go.
No-Waste Kitchen Magic
Don’t let a single scrap of this delicious pie go to waste — here’s how to make the most of everything.
Leftover filling without a crust? Spoon it over biscuits, toast, or even baked potatoes for a quick, comforting lunch. It’s basically turkey à la king at that point, and honestly? Just as delicious.
Extra pie crust scraps? Cut them into strips, sprinkle with cinnamon sugar or parmesan and herbs, and bake at 375°F for 10 minutes for quick snack crackers. My kids go absolutely wild for these.
Day-old pot pie getting a little tired? Chop it up and turn it into a pot pie soup by adding extra chicken broth and simmering until heated through. It sounds weird, but trust me — it’s cozy perfection in a bowl. Speaking of soups, my turkey carcass soup recipe is another brilliant way to use every bit of your holiday bird.
Turkey Pot Pie FAQs
Can I freeze Turkey Pot Pie before baking?
Absolutely! Assemble the whole pie, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. When you’re ready to bake, add an extra 15-20 minutes to the baking time and cover the edges with foil if they’re browning too fast.
What’s the best way to store leftover Turkey Pot Pie?
Cover your pie plate tightly with plastic wrap or transfer slices to an airtight container and refrigerate for up to 3 days. The crust will soften a bit in the fridge, but reheating in the oven helps crisp it back up.
Can I use chicken instead of turkey in this pot pie?
Yes! This recipe works beautifully with rotisserie chicken, leftover roast chicken, or even store-bought cooked chicken breast. The cooking method and timing stay exactly the same.
Can I make the filling ahead and assemble later?
Definitely! Make your creamy filling up to 2 days ahead and store it in the fridge. When you’re ready to bake, let it come to room temperature for 30 minutes, then assemble and bake as directed.
What can I serve with Turkey Pot Pie to make it a complete meal?
A simple green salad with vinaigrette, roasted Brussels sprouts, or steamed green beans all work beautifully. You want something light and fresh to balance the richness of the pie.
Cozy Closing
I’d love to see your spin on this Turkey Pot Pie! Drop a comment below with your photos or any fun variations you tried — did you go rustic with biscuits on top, or maybe add some mushrooms to the filling? This Turkey Pot Pie is so versatile.
I bet you’ve already got amazing ideas brewing. And honestly, if you’re looking for more ways to use up those holiday leftovers, this is your new best friend.
Want more cozy comfort food inspiration? Check out my easy 4-ingredient Buckeye peanut butter balls or my Oreo truffle stuffed strawberries for when you need something sweet after all that savory goodness.
