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 527 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


  • 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


  • 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.


  • 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 527 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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Recipe Rating


  1. Love this recipe! Is there a way (besides blind baking crust) to ensure my crust cooks all the way under the pie? I’ve cooked for way longer and can’t seem to ever get the underside fully cooked. I would try blind baking but I already pre-made 5 pies from Thanksgiving leftovers. Thanks 5 stars

    1. While I haven’t had that issue with the crust not baking, I can offer some ideas. You may want to check the heat on the lower part of the oven. You could try baking the pot pie lower in the oven (or the bottom). You could also heat a pizza stone and bake the pot pie on that. Hope those ideas work for you Stephanie!

  2. This is so delicious my husband loved it. I used rotisserie chicken and frozen mixed vegetables. Minimal effort maximum results. I will make this again for sure. Thx5 stars

  3. Simple to follow recipe with amazing results! The pie turned out perfect. It has exactly the flavors desired of a traditional turkey/chicken pot pie. I also used your website’s recipe for poultry seasoning.

    I did not have Marjoram to make the seasoning and found online that you can substitute it with Oregano. Now I have spare poultry seasoning, thank you!

    I used only half of the large onion I had available because I was worried a whole onion would overpower the other flavors which has happened to me with other recipes calling for whole onion. I may try a whole onion next time to see how it is. But that is my advice to other readers to use less onion if it is very large and anyone who will be enjoying the pie doesn’t like a strong onion taste.
    I was happy to find that there was enough filling for two whole pies! So I put the other half in the freezer. Looking forward to making this again. Thank you!5 stars

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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