As much as I love turkey dinner, I think I might love the leftovers even more!

Turkey Pot Pie is the perfect way to enjoy leftover roast turkey! A creamy filling loaded with turkey and veggies is tucked inside a flaky pie crust and baked until golden and bubbly!

There is nothing better than leftover turkey recipes from turkey broccoli rice casserole or Turkey Tetrazzini, and of course this pot pie recipe!

a piece of turkey pot pie on a plate garnished with a sprinkle of parsley

Ingredients in Turkey Pot Pie

Keep it easy on yourself and know that nearly anything that you have can be baked into this pot pie! I always include a combination of turkey, vegetables, savory spices, and a creamy sauce, all baked into a flaky pie crust.

Got peas? Got carrots, leftover roast vegetables, or potatoes? It all goes perfectly in a pot pie!

left image is Turkey Pot Pie ingredients in a pot not mixed, right image is Turkey Pot Pie ingredients in a pot mixed together

How to Make Turkey Pot Pie

For this recipe, the filling is similar to a chicken pot pie. I love to use leftover turkey, leftover veggies, and a pre-made pie crust. It takes almost all of the prep work out of this recipe!

  1. Cook onions until tender. Add flour and milk to make a roux (per the recipe below).
  2. Toss sauce with turkey and veggies. Fill a pie crust.
left image is a pot with Turkey Pot Pie ingredients, and Turkey Pot Pie mixture in a pie dish
  1. Add top crust, pinch edges to seal the pot pie, use a fork to ‘crimp’ the edges all the way around, and add a few slits in the center to create vents for the steam to escape. This prevents the pot pie from bursting at the edges while it bakes.

Bake Now or Freeze for Later

Once your turkey pot pie is prepared you can either pop it in the freezer for later or in the oven to enjoy now! Bake until the top of the crust is golden brown, and let cool before cutting and serving.

cooked Turkey Pot Pie ingredients in a pot with a serving spoon

How to Make Turkey Pot Pie Ahead

Can You Freeze It? Definitely! Turkey pot pie can be frozen either before or after baking. Prepare as directed and cool completely. Cover tightly in plastic wrap and then in foil.

To bake from frozen:  Preheat oven to 375°F and unwrap pie. Bake for about 80-90 minutes or until golden and the filling is bubbly. If you notice the crust starting to brown too much, loosely cover it with foil or use a pie shield.

Got Leftover Turkey?

Be sure to check out our favorite leftover turkey recipes here.

There are countless recipes to enjoy your leftover turkey! Classic Chicken Salad (made with turkey of course!) or Turkey Noodle Soup makes for a great lunch.

Pretty much any recipe that requires chopped cooked chicken can be made with leftover turkey from chicken casserole to Homemade Chicken Spaghetti!

a piece of turkey pot pie on a plate garnished with a sprinkle of parsley
4.98 from 524 votes↑ Click stars to rate now!
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Turkey Pot Pie

Great for leftover turkey during the holidays.
Prep Time 20 minutes
Cook Time 43 minutes
cooling time 15 minutes
Total Time 1 hour 18 minutes
Servings 6 slices

Ingredients  

  • 1 egg beaten
  • cup butter
  • 1 onion diced
  • cup flour
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon thyme
  • 1 cup chicken broth
  • cup milk or cream
  • 1 potato diced and cooked
  • 1 ½ cups frozen vegetables defrosted
  • 2 cups leftover turkey
  • 1 double pie crust

Instructions 

  • Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
  • In a medium saucepan, cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook for 2 minutes more.
  • Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will be very thick at first but will smooth out. Bring to a boil over medium heat and simmer 1 minute. Remove from heat and stir in turkey, vegetables, and potatoes.
  • Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
  • Bake 35-40 minutes or until lightly browned and filling is bubbly.
  • Cool for 10-15 minutes before cutting.

Notes

  • Turkey can be replaced with chicken.
  • Leftover vegetables can be used in place of frozen vegetables.
  • Fresh vegetables can be used but should be cooked to tender-crisp before adding to the sauce.
  • Potato can be cooked in the microwave. 
If the crust begins to brown too much, loosely tent with foil.
To Make Ahead: Prepare the pie as directed and refrigerate for up to 48 hours or freeze before baking.
If baking from the fridge, you may need to add an extra 10 minutes to the baking time.
To Bake From Frozen: Preheat oven to 375°F and unwrap pie. Bake for about 80-90 minutes or until golden and the filling is bubbly. If you notice the crust starting to brown too much, loosely cover it with foil or use a pie shield.
4.98 from 524 votes

Nutrition Information

Calories: 414.48 | Carbohydrates: 33.02g | Protein: 20.51g | Fat: 22.47g | Saturated Fat: 10.28g | Cholesterol: 106.57mg | Sodium: 445.15mg | Potassium: 497.08mg | Fiber: 3.92g | Sugar: 2.2g | Vitamin A: 2734.84IU | Vitamin C: 12.88mg | Calcium: 80.42mg | Iron: 3.45mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine American
slice taken out of a Turkey Pot Pie with a title
top view of cooked Turkey Pot Pie with a title
Turkey Pot Pie cooked in the dish and a plated slice with a title
plated Turkey Pot Pie slice with a title

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Came out great! I used wild turkey, from hunting camp this past year. And a can of 7 in 1 vegetables (including the potato ). I am pleased with my first pot pie, ever.5 stars

  2. Absolutely love this recipe! I always thought homemade turkey pot pie would be too difficult to make, however your recipe and step by step instructions made it very easy. It is delicious. My husband raved about it! Thank you!5 stars

  3. Very good and very easy, fun to make. So delicious and good to use up leftover Christmas turkey I had frozen. I will use this recipe every year and more. Thank you!! I love ALL your recipes…their taste, simplicity and common ingredients.5 stars

  4. I made this amazingly easy Chicken Pot Pie. It came out so pretty and delicious. I used a deep dish pie plate. And the amount of the filling was perfect.5 stars

  5. This came together very easily and was delicious. However, I didn’t want to overfill the dish and ended up with some filling left over using my regular pyrex 9″ pie plate. Next time I’ll use my deep dish pie plate. I think that will accommodate all of the filling.5 stars

  6. This recipe is great! I did add additional vegetables and a little sour cream/broth mix because i was low on milk. Made it after Thanksgiving and got a request for 2nd one tonight with leftover turkey in freezer. Yummy5 stars

  7. Excellent tasting recipe. Omitted thyme and added onion powder instead. Also omitted the potato and added a stalk of celery. Will def make again5 stars

  8. I made and served this tonight for dinner, using leftover turkey, and it was a hit! By the time I added all of the “leftover” veggies, it was too much for my deep dish pie plate, so I used a round casserole dish. It worked fine. Thank you for this great recipe.5 stars

  9. Excellent! I love it and it is so helpful to add the flour in with the vegetables so it doesn’t clump. Wonderful, thanks.5 stars

  10. 1st time making a a turkey pot pie and it was delicious. Not sure why I chose your recipe but glad It was delicious. Thank you

  11. This was an amazing recipe! We made our own turkey broth by boiling the leftover thighs and legs with celery onion and carrot. It came out DELISH! Thank you!5 stars

  12. Easy and sooo good! For some reason I could not find my 9 pie pan and use a circular cake pan instead! For the bottom layer of pie crust I pressed up against the edge and for the top layer I didn’t same. It worked out really well! Hubby and kids loved it, definitely adding to my favorite recipes!!