Turkey Pot Pie is the best easy dinner recipe for leftover turkey! Rich, flavorful creamy filling loaded with turkey and vegetables, baked in a flaky crust.
TURKEY POT PIE
After a long holiday weekend of cooking, Turkey Pot Pie is a go-to Thanksgiving leftovers recipe for an easy dinner in about an hour. Loaded with fresh vegetables, leftover turkey breast, and a savory, creamy sauce made from scratch, the turkey filling is so hearty and flavorful. Save time when making your Turkey Pot Pie by using pre-made pie crust and make a second one to freeze for a later weeknight meal.
Homemade Turkey Pot Pie is quick and easy to make for dinner ready in just about an hour. The Turkey Pot Pie filling recipe swaps the frozen vegetables and canned soup for lots of fresh veggies and a rich, herb-filled creamy sauce. Everything you need to make Turkey Pot Pie can be found in your pantry, with the flavors and ingredients of the holidays.
You could make your own short-crust pastry for Turkey Pot Pie but we love the ease of a good quality refrigerated pie crust. Prepared pie crusts are a great time-saver and pre-made crusts tend to come out just right every time. Homemade pie crusts can be tricky to get right so they don’t burn and cook evenly all the way through. If you are worried about your pie crust browning too fast, tent with foil before baking or place strips of foil around the edge of the crust.
A Turkey Pot Pie is so hearty and filling, the perfect comforting dish for busy weeknights during the cold months. Serve Turkey Pot Pie with Thanksgiving side dishes like Turkey Gravy, Cranberry Sauce, and Mashed Potatoes. Lighten up dinner with a salad, even more veggies like Roasted Broccoli, or your favorite easy Soup Recipe!
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Make Ahead Turkey Pot Pie
Make Turkey Pot Pie ahead and freeze or refrigerate for an easy dinner ready to go on a busy night. Prepare and assemble pot pie completely without out baking and cover tightly with plastic wrap and aluminum foil. Freeze for up to 4 months or refrigerate overnight. Remove plastic wrap and foil, and bake from frozen for 50-55 minutes, or thaw overnight in the refrigerator before baking as usual.
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VARIATIONS ON TURKEY POT PIE
- Turkey: Instead of leftover turkey, try this Turkey Pot Pie with ground turkey, ground beef, chuck roast, shredded pork, or Roast Chicken. Make sure to cook the meat before adding and drain any grease if you use beef stew meat or ground meat.
- Seasonings: Use fresh thyme instead of dried, or try other herbs and spices like rosemary, oregano, marjoram, parsley, paprika, sage, mustard powder, and Italian seasonings.
- Vegetables: Try a mixture of other fresh or frozen veggies like broccoli, cauliflower, spinach, mushrooms, and green beans – whatever you have on hand works! Don’t thaw frozen veggies before using and keep fresh veggies in bite-size pieces.
- Potatoes: If you like potatoes in your pot pie, you can replace half the carrots with diced potatoes red potatoes, gold potatoes, or sweet potatoes. Make sure the potatoes are no bigger than 1-inch pieces so they cook quickly and peel sweet potatoes or russet potatoes.
- Mini Turkey Pot Pies: Spray a 12 cup muffin tin with cooking spray. You’ll need about 3 refrigerated pie crusts (or puff pastry sheets). Cut pie dough into 12 circles about 5 inches wide and 12 circles 4 inches wide. Press larger circles into muffin cups with edge sticking out. Fill each cup with Turkey Pot Pie Filling and top with smaller pie dough rounds and slit the top. Bake at 375 degrees for 35-40 minutes.
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HOW TO STORE TURKEY POT PIE
- Serve: You can keep Turkey Pot Pie at room temperature for up to 2 hours before it needs to be stored. Unbaked Turkey Pot Pie should be kept refrigerated until you are ready to bake.
- Store: Cool Turkey Pot Pie completely before covering tightly with plastic wrap or aluminum foil, or transfer to an airtight container. Refrigerate Turkey Pot Pie for up to 3 days and reheat in the oven until hot.
- Freeze: Freeze baked Turkey Pot Pie for up to 4 months covered tightly with plastic wrap and then aluminum foil. Reheat from frozen, or thaw overnight first, in the oven at 350 degrees covered with foil until the last 5 minutes so the crust doesn’t burn.
- 2 pie crusts , 9-inch, unbaked
- 1/3 cup butter
- 1/2 cup celery , sliced
- 1/3 cup onion , chopped
- 1/3 cup flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried thyme
- 1 cup milk
- 2 cups turkey stock , or chicken stock
- 2 cups turkey breast , cooked and cut into ½ inch cubes
- 3 carrots , diced
- 1 cup green peas , frozen
- 1/2 cup corn
- 1 large egg
- 2 tablespoons water
- Preheat oven to 375 degrees and add the pie crust to your pie pan.
- In a large skillet add the butter, celery and onions and cook on medium heat for 4-5 minutes until the onions are translucent before adding in the flour and whisking well for 1 minute.
- Season with salt, pepper, celery seed, and thyme before adding in the milk and turkey stock slowly while mixing very well keeping the mixture smooth, simmering until thickened, about 6-8 minutes.
- Add the turkey, carrots, corn and peas to the saucepan and mix well with the milk mixture before pouring into the pie dish and topping with the second pie crust, sealing the edges.
- Cut small slits in the top of the pie crust. Mix the egg and 2 tablespoons of water and brush top crust and edges with egg wash.
- Bake for 45 minutes, or until pastry is golden brown and filling is bubbly.