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
4.99 from 355 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

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.
  • 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. 
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.
4.99 from 355 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

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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!
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Comments

  1. Great recipe perfect I added Worchester sauce and Thai tiger sauce for a little bite.
    Classic sauce making
    First you make a rue5 stars

  2. Made this tonight for my two kiddos (7 and 14) and we all loved it! For the veggies in addition to the onion, I cubed one potato and boiled till tender with 1 medium diced carrot and 1 large celery stick diced. Strained then added some frozen fire roasted corn and green peas (1/2C each) with 3 left over button mushrooms we needed to use up, also diced. We used left over smoked sliced Turkey breast from Christmas dinner, cubed (13oz). I used my own double crust recipe and it baked perfectly at 45mins. I’m sure I used more veggies than the recipe called for but it worked great volume-wise as a deep dish 9” pie. I will definitely make this again but will probably make the crusts the day before just for time efficiency. Thanks for the awesome and super versatile recipe!!5 stars

  3. I just made this Turkey pot pie,the feeling is so good I tasted it before I out it in the oie shell because it taste like it need more salt and pepper I cant wait to eat it..
    Thank you!! SG
    California5 stars

  4. Hello Holly. Thank you for such an easy Pot Pie recipe. Your recipe ingredients list does not show how much salt and pepper so I guessed and used 1/2 teaspoon of salt, which was not enough. I’ll probably increase to 1 teaspoon next time, maybe more as the potato soaks up a lot of the salt. Used store bought Pillsbury pie crust and it worked perfect along with half and half instead of milk or cream. Other than lack of salt the taste was wonderful. I personally like a bit more “sauce” in my pot pies so I’ll either use a smaller baked potato or increase the sauce by 50%. All in all I give it a 4.9 rating.5 stars

  5. This was the best Turkey pot pie. I used my some of my leftover Turkey from Christmas as well as left over corn, and garlic green beans chipped up, plus carrots. It was really quite delicious. Now I’m making a chicken pot pie from scratch and adapting this recipe for that. Hopefully turns out just as great!!?5 stars

  6. This was delicious!

    I added mirepoix and mushrooms to the roux. Followed the rest of the recipe very closely. It was really quick and easy to make and my family loved it.5 stars

  7. This recipe was so easy and turned out just as expected – visually as well as the flavor. My first, but not my last, homemade pot pie. I think I’ll add a little garlic salt next time. Thanks for sharing this recipe.

  8. spectacular!! holly you’re a genius! your recipes always become my favorite meals! I used store bought pie crust bc I’m lazy, I’m sure it is even better w her recipe. didn’t have poultry seasoning so I seasoned with garlic, sage, thyme, smoked paprika, salt and pepper. I used raw carrots and potatoes and just started cooking them with the onions. they turned out perfectly! used half and half instead of milk/cream. blind baked the bottom crust for a few minutes before filling. had a little leftover filling after filling my pie.5 stars

  9. This is a fantastic recipe. I appreciate your tutoring too. Made a pie and while it was cooking, made a 2nd batch since I was in the groove and put it in the fridge. I had run out of eggs so painted the crust with egg nog. The crust came out perfect. My family loved this pie – it was tall and filling, not too creamy and flavorful. Thank you!5 stars

  10. This was great! I used half and half instead of the milk/cream.

    Also — what are the measurements for the salt and pepper? They are mentioned in the steps, but not in the ingredient list. ( I used half tsp of each, but wondering what your original measurements were).5 stars

    1. I add salt and pepper to taste Mary. I start with a pinch of both and add more as needed. I am so glad you enjoyed the recipe!

  11. This is delicious, had to add salt while eating! Seemed a little dry, anyone know what I might have done wrong? Still very good though!

    1. Oh no! I’m sorry it came out a little dry. We have not had this problem so I can’t say for sure what happened. Maybe another reader has some insights. I am glad you still found it delicious Maureen!

  12. Check SALT level in pie filling before loading the pie shell, my first try only needed a pinch of salt in the end but otherwise WOW perfect! Delicious, creamy, flaky pie crust (made a day ahead from the linked crust recipe and refrigerated overnight, amazing!). I also only par-boiled the diced potato, fresh carrots & frozen peas together, which left them at perfect consistency after baking, soft al-dente (not mushy) and vibrant colors in carrots & peas. Thank you for the recipe I didn’t know pot pies could be so easy to make.5 stars

  13. Awesome recipe!! Thank you so much! I didn’t have poultry seasoning so I increased the sage and thyme and added nutmeg, rosemary, garlic powder and a dash of cayenne. This is the ultimate comfort food. Delicious!5 stars