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Why You’ll Love This Recipe

This turkey pot pie recipe is the ideal way to transform holiday leftovers into something totally new and satisfying. The combination of tender meat, seasonal herbs, and buttery pie crust makes every bite indulgent and homey. It’s easy to make ahead, great for feeding a crowd, and perfect for cozy weeknight dinners. Plus, it uses common pantry staples and simple techniques, so even beginner cooks can pull it off with confidence.

Turkey Pot Pie

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • unsalted butter

  • white onion, diced

  • carrot, diced

  • celery, diced

  • garlic, minced

  • fresh thyme, finely chopped

  • fresh rosemary, finely chopped

  • all-purpose flour

  • half and half

  • chicken stock

  • leftover turkey, cubed or shredded

  • salt

  • black pepper

  • frozen peas

  • refrigerator pie crust

  • large egg

Directions

  1. Preheat the oven to 375°F.

  2. In a large skillet over medium-low heat, melt the butter and add onion, carrot, and celery. Cook for about 10 minutes, stirring occasionally, until softened and onions are translucent.

  3. Stir in garlic, thyme, and rosemary. Cook for 30 seconds until fragrant.

  4. Add flour and whisk to combine. Cook for 2 minutes, stirring occasionally.

  5. Slowly whisk in the half and half and chicken stock to avoid lumps. Bring to a simmer and cook until thickened, about 5 minutes.

  6. Remove from heat. Stir in the turkey, salt, pepper, and peas.

  7. Grease a 10-inch baking dish and pour the filling inside.

  8. Place the pie crust over the top and cut a few slits in the crust to vent.

  9. In a small bowl, whisk the egg with a splash of water, then brush it over the pie crust.

  10. Bake for 30–35 minutes, until the crust is golden brown.

  11. Let sit for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 8 people and takes approximately 50 minutes total—15 minutes for prep and 35 minutes for cooking.

Variations

  • Turkey Swap: You can substitute the turkey with shredded rotisserie chicken.

  • Vegetarian Version: Omit the meat and double up on the veggies; add mushrooms or potatoes for a hearty alternative.

  • Crust Options: Try puff pastry, biscuit dough, or a homemade pie crust instead of a store-bought one.

  • Spice It Up: Add a pinch of cayenne or smoked paprika for a little kick.

  • Cheesy Twist: Stir in a cup of shredded cheese to the filling for a rich, cheesy version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave until warmed through, or cover with foil and warm in a 350°F oven for about 15–20 minutes. The crust can also be crisped under the broiler for a few minutes after reheating.

FAQs

1. What can I use instead of turkey in this pot pie?

You can substitute turkey with chicken or cooked ground beef for a different flavor.

2. Can I make turkey pot pie ahead of time?

Yes, assemble the pie in advance and store it in the fridge for up to 24 hours before baking. Add the egg wash right before baking.

3. Can I freeze turkey pot pie?

Absolutely. Assemble and freeze unbaked for up to 2 months. When ready to bake, add an extra 10–15 minutes to the cooking time from frozen.

4. How do I prevent a soggy bottom crust?

This recipe uses only a top crust, so there’s no bottom crust to get soggy. If using a double crust, bake the pie on a lower oven rack and preheat a baking sheet underneath to help the bottom cook evenly.

5. Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables work well. Just be sure to sauté them until tender before adding to the filling.

6. What type of pie crust works best?

A store-bought refrigerated crust makes it easy, but a homemade crust or puff pastry also works beautifully for a flakier finish.

7. How do I make this dish gluten-free?

Use a gluten-free all-purpose flour and a gluten-free pie crust. Check all other ingredients to ensure they’re gluten-free as well.

8. Can I add potatoes to the filling?

Yes, diced potatoes are a great addition. Parboil them first or add them to the sauté step so they cook through.

9. Can I make this in individual portions?

Definitely. Use ramekins or small pie dishes for personal-sized servings. Reduce the baking time slightly to account for the smaller size.

10. What can I serve with turkey pot pie?

A simple side salad, steamed green beans, or roasted vegetables pair well with this hearty dish.

Conclusion

Turkey pot pie is a satisfying and comforting meal that makes the most of leftover turkey in the most delicious way. With a creamy filling, savory herbs, and a buttery golden crust, it’s a dish that feels like a warm hug. Whether you’re feeding a family after the holidays or just craving some cozy flavors, this recipe is a guaranteed crowd-pleaser.

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Turkey Pot Pie

Turkey Pot Pie

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  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose
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Description

A hearty and comforting turkey pot pie filled with tender turkey, vegetables, and creamy gravy, all topped with a golden, flaky crust. Perfect for using holiday leftovers and easy enough for weeknight dinners.

Ingredients

4 tbsp unsalted butter

1 white onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 tsp fresh thyme, finely chopped

1 tsp fresh rosemary, finely chopped

1/4 cup all-purpose flour

1 cup half and half

1 cup chicken stock

3 cups leftover turkey, cubed or shredded

1 tsp salt

1/2 tsp black pepper

1 cup frozen peas

1 refrigerator pie crust

1 large egg

1 tbsp water (for egg wash)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet over medium-low heat, melt the butter and add onion, carrot, and celery. Cook for about 10 minutes until softened.
  3. Add garlic, thyme, and rosemary. Cook for 30 seconds until fragrant.
  4. Stir in flour and cook for 2 minutes, stirring occasionally.
  5. Slowly whisk in the half and half and chicken stock. Bring to a simmer and cook until thickened, about 5 minutes.
  6. Remove from heat. Stir in turkey, salt, pepper, and peas.
  7. Grease a 10-inch baking dish and pour in the filling.
  8. Place the pie crust over the filling and cut a few slits to vent.
  9. In a small bowl, whisk the egg with 1 tbsp water. Brush the egg wash over the pie crust.
  10. Bake for 30–35 minutes, until the crust is golden brown.
  11. Let sit for 10 minutes before serving.

Notes

  • Can be made ahead and refrigerated for up to 24 hours before baking.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze unbaked for up to 2 months; bake from frozen with an added 10–15 minutes.
  • Substitute turkey with rotisserie chicken or cooked ground beef.
  • Use homemade crust, puff pastry, or biscuit dough instead of store-bought crust.

Nutrition

  • Serving Size: 1 slice
  • Calories: 410
  • Sugar: 4g
  • Sodium: 640mg
  • Fat: 25g
  • Saturated Fat: 11g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 95mg

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