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 204 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
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.)

Course Dinner
Cuisine American
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
About the author

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. It’s in the oven cooking an smells amazing!!! Will let you know when it comes out. Easy to make added extra veggies an turkey an chicken stock!!! Can’t wait!!!!

    1. This is a keeper recipe. Extremely tasty. I didn’t have the poultry seasoning, but doubled the thyme. The sauce was great. I only used 1/4 cup flour for the roux because I didn’t want it to be too thick, I like mine thinner. I cubed the potatoes small and boiled them for 6-7 mins in the chicken stock before using the stock for the roux. I used frozen peas and carrots for the veggies.5 stars

  2. Easy and delicious. I used less flour (about 1/4 c vs. 1/2 c), fresh vegetables and at least two cups of them, and added white wine to the roux. My family scarfed it down then went for seconds. I suggest adding mushrooms for additional flavor although I haven’t done so b/c I’ve forgotten to add them both times I’ve made the pie. In a pinch, use Trader Joe’s frozen pie crust rolling it out thinner than it’s sold.5 stars

  3. I followed the recipe to the letter, it came out good but!!! Next time I would use more vegetables and more chicken broth. It was dry and I didn’t bite into a vegetable often enough ☺️3 stars

  4. I made this last night for my husband and I. So good! I sautéed a couple of leftover baby Bella mushrooms with the onions and added the rest of my green bean casserole at the end. So yummy!5 stars

  5. Super easy to make and was delicious. We are gluten free so I used bobs red mill 1for1 flour and Maine pie co frozen pie crusts and it came out great. Thanks for a new family favorite recipe. Can’t wait to try it with leftover roast chicken.5 stars

  6. It’s a great recipe as is. No changes and loved it. The only thing is you did not mention in the recipe to add the potatoes. But, I assumed that when adding vegetables and turkey.5 stars

  7. I just made this for dinner, it was absolutely amazing! It was my first time making a pot pie I was so worried it was going to be hard, but it really was simple and so very tasty. Thank you for sharing this wonderful recipe I’ll be sure to make good use of it.5 stars

  8. Hey Holly! I made this tonight for Easter, we actually had a roast turkey during the week (I know, we’re kinda backwards lol). Really good and easy, my only comment is that I had to add a bunch more broth, it looked really too thick in the pan. But hack away I did, and it was a big success. And no potatoes just extra veggies :). Thanks as always for a yummy comfort food dish!5 stars