Turkey Pot Pie is the ultimate comfort food for using up leftovers. Creamy, hearty, and baked to golden perfection in a flaky pie crust!
Chicken Pot Pie is classic comfort food made even better with leftover Thanksgiving Turkey for a freezer-ready meal or a delicious one-pan Dinner fast!
Sabrina’s Turkey Pot Pie Recipe
After a long holiday weekend of cooking, Turkey Pot Pie is a go-to Thanksgiving leftovers recipe for an easy dinner. 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. Then, make a second one to freeze for a later weeknight meal.
Recipe Card
Ingredients
- 2 pie crusts , 9-inch, unbaked
- 1/3 cup unsalted butter
- 1/2 cup celery , sliced
- 1/3 cup yellow onion , chopped
- 1/3 cup flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried thyme
- 1 cup whole milk
- 2 cups turkey stock (or chicken stock)
- 2 cups turkey breast , cooked and cut into 1/2-inch cubes
- 3 carrots , diced
- 1 cup green peas , frozen
- 1/2 cup corn
- 1 large egg
- 2 tablespoons water
Instructions
- 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 with 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.
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Nutrition
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Table of Contents
About this Recipe
Homemade Turkey Pot Pie is quick and easy to make for dinner. Also, it’s ready in just about an hour. The 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 this Pot Pie can be found in your pantry, with the flavors and ingredients of the holidays.
Chef’s Note
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 it with foil before baking, or place strips of foil around the edge of the crust.
What to Serve with
A Turkey Pot Pie is so hearty and filling, the perfect comforting dish for busy weeknights during the cold months. Serve your 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!
Can this be Made Ahead of Time?
Make Turkey Pot Pie ahead and freeze or refrigerate for an easy dinner ready to go on a busy night. Prepare and assemble the pot pie completely without 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.
How to Store
- Serve: Keep Turkey Pot Pie at room temperature up to 2 hours. Refrigerate unbaked pie until ready to bake.
- Store: Cool the pie completely before covering tightly with plastic wrap or aluminum foil, or transfer to an airtight container. Refrigerate it for up to 3 days and reheat in the oven until hot.
- Freeze: Freeze baked Pot Pie for up to 4 months covered tightly. Reheat at 350 degrees covered. Uncover the last 5 minutes to crisp the crust.
Variations
- 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 it, 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. Use frozen veggies if you like. Whatever you have on hand works! Don’t thaw frozen veggies before using, and keep fresh veggies in bite-sized pieces.
- Potatoes: If you like potatoes in your pot pie, you can replace half the carrots with diced 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 edges sticking out. Fill each cup with pie filling and top with smaller pie dough rounds, and slit the top. Bake at 375 degrees for 35-40 minutes.
Related Recipes
More Recipes for Turkey Leftovers
Photo used in a previous version of this post.
Very good recipe. Next time I would steam the carrots and any fresh veg for a few minutes as the carrots were still crunchy after baking for 55 minutes. I added a bit less celery seed and thyme (1/3 tsp), a tsp of poultry seasoning, 1/4 tsp more salt, and didn’t have corn, so added a small cubed potato. I made my own crust, which thankfully turned out pretty well. I had a comment that it should have more sauce, probably should have let it sit another 5 minutes so the sauce didn’t run out after a piece was taken out. Will make again!
Great feedback Monica! Appreciate you taking the time to let me know the process you used in creating the Turkey Pot Pie!
Oops went through without my information!
Awesome potpie! My husband loved it!
Question:
How do you reheat the potpie without the crust getting soggy?
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.
If I use frozen peas and carrots (instead of frozen peas and 3 carrots), how much do I use?
Hi Cathy, I’m reluctant to say as I haven’t tested this recipe using frozen peas and carrots. If you use the recipe as a guideline, 1 cup of “peas and carrots” would take care of the 1 cup of peas maybe and 3 medium diced carrots is approximately 1 1/4 cup. Let us know how it turned out!
My hubby and kiddos are begging me to make this delicious comfort meal again, our pie tin was scrapped clean! I have always been the biggest fan of pot pies however, nothing I’ve had has even been close to this tasty! I can’t wait to make this again!
I am a huge fan of turkey pot pie and this recipe is spot on. It is comfort food at its finest. Super easy to make too!
Loved how this turned out! So flavorful and a great way to use up my leftover turkey meat I had.
This turkey pot pie recipe is a must try! It was so easy and simple yet it makes a great dinner. It was packed with flavors and so filling!
This turned out amazing. So comforting and easy to make. Can’t wait to make it again.
I made this with my husband’s leftover smoked turkey, which was amazing! Such a great way to use up all the leftover turkey! I have even used leftover grilled chicken!
the crust on this pot pie is amazing and I love this recipe so much! thank you for sharing this dish!
Best pot pie I’ve ever made. The homemade stock made it over the top best!
To die for! Thank you so much for this recipe!
This is the exact same recipe as your classic chicken pot pie recipe (sub turkey for chicken). Why bother putting the same recipe twice?
So that people who want turkey pot pie will be able to make it. If I didn’t add it then when people search for a turkey pot pir recipe they wouldn’t be able to find one.
Well said!
One of the easiest to follow and best recipes I have had for a great gravy flavor. Great job!
Made this pot pie this evening .it was excellent,a great way to use up some of my leftover turkey
My leftover turkey was gone a long time ago 🙂
Time to make another then! I hope you enjoy this.