Turkey Pot Pie


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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!

Turkey Pot Pie on a plate with parsley

What’s in a 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, a creamy sauce, all baked into a 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 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.

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

Make 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 with foil or use a pie shield.

Leftover Turkey?

There are countless recipes to enjoy your leftover turkey! Classic Chicken Salad (made with turkey of course!) or Turkey Noodle Soup make 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!

Turkey Pot Pie on a plate with parsley
4.99 from 134 votes
Review Recipe

Turkey Pot Pie

Prep Time 20 minutes
Cook Time 43 minutes
cooling time 15 minutes
Total Time 1 hour 18 minutes
Servings 6 slices
Author Holly Nilsson
Course Dinner
Cuisine American
Great for leftover turkey during the holidays.

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

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Instructions

  • Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
  • Cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more.
  • Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will seem thick at first but will smooth out. Bring to a boil over medium heat, simmer 1 minute and remove from heat. Stir in turkey and vegetables.
  • 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.

Recipe 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.
If crust begins to brown too much, loosely tent with foil.
Potato can be cooked in the microwave. 

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.)

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Holly

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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. I made a couple of these with all the leftover turkey from Christmas. We ate one right away but baked and froze the second one. I was wondering how to prepare the one we baked and froze. Thanks!

    1. This should be thawed in the fridge overnight and baked per the recipe instructions. It may need a few minutes extra if it’s really chilled from the fridge.

  2. Delicious way to use leftover turkey! I forgot to defrost my frozen veggies but everything still worked out OK. I just used corn and peas, maybe if I used frozen veggies in larger pieces, things would not have turned our as well. Thank you for the recipe inspiration! :D5 stars

  3. Wow, I give this recipe 5 stars!!! Very easy to follow recipe, my first ever turkey pot pie was delicious! Thank you!5 stars

  4. This was seriously amazing! I added 2 potatoes and used fresh thyme. It was a huge family hit. I think I’ll add a bit more liquid next time as it was just a bit on the thick side but over all a major win!5 stars

  5. Delicious!!! I tripled the recipe as we had so much turkey left over from Christmas. The only change I made was adding a bit more poultry seasoning. I baked all three pies and froze two. Will definitely recommend to family and friends.

  6. I was looking for a good recipe to use all the leftover turkey I had from Thanksgiving. Well, I stumbled on this recipe and it surely delivered. I didn’t change a single thing and it turned out perfect. Tasted so good and it came out of the oven with a beautiful golden brown crust. It looked like a beautiful piece of food porn :-). So thank you for this recipe that will be added to my go to favorites!5 stars

  7. Love this idea! My only set back is I have mashed potatoes and candied yams leftover along with a small amount of Brussels. Would this still work?

    1. Candied yams might make this too sweet, I would suggest heating them and serving them as a side dish. The Brussels would likely work in this recipe.

  8. My first time making turkey pot pie to make use of leftover turkey and it was so delish! So happy the way it turn out, will definitely be making it again. Thank you for this recipe!5 stars

  9. I would like to make this recipe using individual 5 inch pie plates. How would I translate quantity of crust, filling and cooking time?

  10. I made this for the first time after Thanksgiving and again tonight as my family was begging for me to make it again. This time I just threw in some frozen chicken breasts into the IP and shredded it and substituted it for the turkey. Thank you for this delicious recipe!!!5 stars

  11. It tells you the nutritional value but doesn’t say the size or how many servings is in this.

    It was an easy recipe to follow for my first time making a pot pie

    1. This pot pie serves 6 (listed under the title). The nutrition information is for 1/6th (or 1 slice) of the pie. Enjoy!

  12. OMG. YUMMY!! I boiled a white yam while steaming fresh carrots and broccoli for veggies. And proceeded to rest of recipe. Hubby absolutely LOVED it, and he’s not a casserole kinda guy. Will make again!!5 stars

  13. Great recipe! My husband and loved it. Didn’t change a thing. I used half and half which was leftover from TG Day. This recipe is a keeper.5 stars

  14. First time using this recipe. It was delicious! My entire family loved it. I followed the exact recipe except I doubled the amount to make two pies. Excellent way to use the leftover turkey. Thank you!

  15. I made this for dinner tonight and it’s delicious! My husband kept saying mmMMMmm…..! I’m going to make more tomorrow to put in the freezer. I made it as written and wouldn’t change a thing. Thank you for sharing!5 stars

  16. Amazing!! This recipe was so flavorful and a perfect way to use up leftover turkey! Completely forgot about the potato until it was already in the oven, but still very good!5 stars

  17. First time making pot pie…actually made 3 pies at one time. Used a good pie crust top and bottom. Cut perfectly. Highly recommend.5 stars

  18. Made this recipe tonight for dinner using left over turkey from Thanksgiving. It was fabulous. My family loved it. Will definitely keep this recipe. Thanks so much for sharing.

  19. I made this tonight and it was absolutely fabulous. The only tweaks I made, added some crushed garlic and a dash of worchtashire to the sauce. Uses asparagus instead of peas. Super easy recipe using basic ingredients..thanks!5 stars

  20. Just made this and it is delicious! Used some leftover turkey from Thanksgivingl and a can of mixed veggies. I made your pie crusts for the crusts and everything was perfect. Thank you!!5 stars

  21. Great recipe. I often worry about a pot pie being runny. This one was not. I added a bit more turkey than the recipe states but no other changes. Delicious.

    1. You might need to add an extra 10-15 minutes if it’s cold from the fridge. Keep an eye on your crust and if it starts to brown too much, lightly cover with foil if needed.

  22. I reduced butter to 2 tbsp and used leftover gravy for half of the Milk and used only 1/4 cup flour for thickening. Added some diced celery to the onion. Also threw in a quarter cup of leftover cranberry sauce. Delicious.5 stars

    1. You can definitely make in advance and freeze, Ann Marie! 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 with foil or use a pie shield.

  23. Made this tonight it was great, husband loved it !
    I did double the recipe an used a cake pan instead for deep dish..so a little extra veggies an turkey to fill thr void..

  24. Preheat oven to 400 degrees. Add all ingredients. Set timer for 35 minutes. Forget about potato

  25. I’ve just made 2 of these and want to freeze them with the dough raw. Have you done this before? If so, what are the thawing/baking instructions when baked from frozen? Thanks in advance! I can’t wait to try these later! I’m giving five stars because the filling tastes delicious! And I know once baked, they are going to be fabulous!5 stars

    1. Hi MamaDi, 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 with foil or use a pie shield.

  26. Pretty dang delicious. It smelled so good in the kitchen. I had to bake it for an extra 10 minutes, but I often have that problem with my oven, and I might have gone a little crazy with the egg wash haha.

    This recipe was very delicious and simple to make. Thanks.5 stars

  27. Can I safely double or triple the ingredients for multiple pies? Or does making a single batch at a time work best?

  28. Thank you so much for posting such a delicious recipe! Everything turned out exactly as expected! Also, I made the and used the Poultry Seasoning (had to sub Oregano for the Marjoram and reduced the amount down to one half) in the recipe…it’s fragrance and taste was perfect! I used a butter crust recipe in place of the one you posted, but it’s pretty difficult to mess up pie crust. :) Thank you again! Looking forward to using more recipes from your site!!!5 stars

  29. Great tasting and easy to make. I made a non dairy version by using 1 can of chicken broth to eliminate the milk, and substituted olive oil for butter.5 stars

  30. I’ve made this twice now with great results! I’m not usually a recipe follower, but needed guidance to try something new. I used store bought dough (from a apple orchard) that I was able to roll out. I love the options of veggies that can be added.5 stars

    1. Yes!! I have made other turkey pot pie recipes and only always use frozen pie crust by tender flake, as this is what is available in my area.

  31. This was so good! My husband liked it, which is a miracle. The next time I make it I will leave the poultry seasoning out as it was just to overpowering for us.

  32. Hi Holly,
    I discovered your blog today and I’m so happy that I did! I saved many fall recipes and you really helped inspire me today!
    It was a great way to start my day! Thanks so much Holly. I’ll keep checking in..
    Happy Thanksgiving,
    Heather in Minnesota!

    1. So happy we could provide some inspiration Heather! Have fun cooking, fall recipes are some of my favorite to make.