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!
This post may contain affiliate links. Please read our disclosure policy.
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!
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!
- Cook onions until tender. Add flour and milk to make a roux (per the recipe below).
- Toss sauce with turkey and veggies. Fill a pie crust.
- 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.
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!
Ingredients
- 1 egg beaten
- ⅓ cup butter
- 1 onion diced
- ⅓ cup all-purpose flour
- ½ teaspoon poultry seasoning
- ¼ teaspoon dried thyme leaves
- 1 cup chicken broth
- ⅔ cup milk or cream
- 1 potato diced and cooked
- 1 ½ cups frozen vegetables thawed
- 2 cups cooked chopped 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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..
Perfect, easy, no crazy ingredients, we loved it! Thanks from British Columbia, Canada!
So glad you liked it, Veronica!
Preheat oven to 400 degrees. Add all ingredients. Set timer for 35 minutes. Forget about potato
Oh no, I am sure it was still delicious!
Is this just a regular 9” pie pan? Or does it have to be a pan that is deeper?
A regular pie plate should work well for this recipe Veronica.
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!
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.
Easy and delicious!
I definitely agree, Nancy! :)
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.
Can I safely double or triple the ingredients for multiple pies? Or does making a single batch at a time work best?
This should be just fine to scale up and make a few at once.
This was very delicious and my family loved it.
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!!!
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.
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.
Did anyone use frozen pie crust? If so did it come out okay.
Frozen pie crust should work just fine in this recipe.
Thank you
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.
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.
Can’t wait to try this recipe
Looks wonderful!
Turkey pot pie sounds so good!
I love Turkey Pot Pie!
The turkey pot pie recipe is amazing.
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!
So happy we could provide some inspiration Heather! Have fun cooking, fall recipes are some of my favorite to make.
I made the turkey pot pie by Holly I did not care For the THYME it tasted terrible in my pie, I will never use that again it would’ve been good without that