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 217 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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.
  • 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.

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. 
4.99 from 217 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

slice of Turkey Pot Pie on a plate with writing
Turkey Pot Pie on a white plate with text
Turkey Pot Pie in a dish and on a plate with writing

Categories:

, , ,

Recipes you'll love

About the author

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!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating




Comments

  1. I had some left over turkey I found in my freezer from a previous Holiday meal. Found this recipe and followed the directions per the instructions. It turned out fantastic. Flavorful, easy, and quick to make. Family requested we make it again so that makes it an official winner in our household.5 stars

  2. When I am making a pot pie I use canned diced potatoes instead of peeling, boiling and dicing raw potatoes. Saves a good bit of work.5 stars

  3. This recipe is a keeper! It’s awesome. I made it with a few variations such as- I had a butterball turkey roast with gravy in the bag and thought can I do with this. I used 2 cups of the baked turkey roast, chopped, and used about half of the bag of gravy in the roux, and made the rest of the roux according to directions, with the chicken broth made from Orrington chicken broth/base mix (powdered). Chopped onions and celery and used frozen mixed vegetables. Like I mentioned I basically used your recipe for your filling. I made the old “stand by” pie crust on the Cisco can label. Make sure you chill pie dough for a flaky crust, as a matter of fact I froze mine for 35-40 minutes. Oh my gosh this turkey pot pie is so good, I could have eaten the whole thing! Thanks!!!5 stars

    1. So happy to hear that you love the turkey pie so much Dee! I feel like I want some right now myself!