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 491 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.
4.99 from 491 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. Hi Suzanne! If you want to use foil pie tins, lower the temperature by 25° and watch the pies since they might cook faster. I would also recommend placing these pies on a baking sheet since they can be flimsy when pulling out of the oven. Let us know how they turn out for you! :)

  1. Hi….I don’t normally comment on recipes, but wanted you to know I loved this recipe! I was looking for something similar to a Marie Callenders turkey pot pie, and since my roomate loves these, it would be a win-win for us! I only substitued frozen peas, and used fresh carrots, celery, onions, garlic….I wanted to follow your recipe as close as possible…..I think I did that with everything else…..the crust, and I used chicken broth instead of water….the overall product was wonderful! The crust was flaky, and the the inside was flavorful, and delicious! Thank you for a great recipe!

  2. Wonderful recipe! Thank you so much! I sautéd garlic with the onion but that was the only modification. I plan to repeat this recipe with chicken.5 stars

  3. Jackpot!! I was a little reluctant about this recipe. I doubled it and made two pies. I thought the “sauce” was too thick. Too many vegetables. I was wrong. It is delicious and I’m keeping the recipe to use in the future. Because I didn’t have the amount of vegetables that the recipe called for I added sautéed celery (1/2 cup). It is really delicious. Absolutely five stars!5 stars

    1. LOVED this recipe! fantastic filling and “sauce”.. I roasted fresh sliced carrots to add with peas and it was a perfect combo. I skipped the potatoes since I had leftover mashed potatoes I wanted to use up. Instead of a top crust, I spread mashed potatoes as the top “crust”, which I blended with shredded cheddar and parmesan cheese. (pot pie meets shepards pie?)
      Great comfort food and a definite keeper recipe! Thanks

  4. Did a trial run before making this on vacation for 21 people. I only had one pie crust in the fridge that needed used, so I used only one crust on the top…and I used a rectangular glass pan! It came out wonderful. I missed the part that said “cook the potato”. I put it in raw and it was cooked just fine with normal baking time. I had roasted a whole turkey 2 days before, and had real turkey stock and took the meat off the bones. I added chopped celery and raw carrots and they all cooked in the oven, too. Frozen peas, OF COURSE. My husband and I ate the whole thing in one sitting! We didn’t eat lunch and it was delish!!! Only thing I would add is some extra salt, which we added on our plates. Great recipe! Thanks so much for sharing

  5. Making this a second time tonight. It’s currently in the oven, and the smells are amazing. I used leftover roasted chicken breast, and this will be my go-to pot pie recipe. What I love about this recipe is that the filling is not runny nor watery, which I hate. I love that it has some substance and stands up to being sliced and served so well.5 stars

  6. Delicious! I made my diced potatoes crispy fried before adding them so they would have more texture. This was really yummy!5 stars

  7. made this and it’s was absolutely delicious! used all our Thanksgiving leftovers so nothing was wasted.5 stars

  8. great recipe! I made extra pies since i had so much leftover turkey. I used 8×8 foil pans and my vacuum sealer to freeze.5 stars

  9. I made the pot pie and it was amazing! I made 2 1/2 actually and ran out of pie crust! Uh, the filling itself is delicious! Cream of Turkey Soup!
    Thank you for sharing!5 stars

  10. By far the best pot pie recipe I’ve tried, a real keeper recipe. Recipe made more than would fit in my store bought crust so will make a mini one n a couple days, maybe with a puff pastry crust. I used butter instead of egg wash and it was beautiful.5 stars

  11. Excellent recipe. I used peas and corn only because it’s what I had. I doubled everything and it made 2 deep dish pies.5 stars

  12. Hi, I used your base to make my turkey pot pie and it was absolutely delicious. Thank you for the pie crust recipe, it turned out delicious.5 stars

  13. I’ve made this twice. First time I thought I may have over added some ingredients as it never became bubbly. Second time I was more accurate in my measurements. Still not bubbly. Good flavor but really thick.4 stars