Comforting Turkey Pot Pie

Here is my favorite turkey pot pie recipe, with a creamy filling loaded with tender turkey, mixed vegetables, and herbs, all tucked under a golden, flaky pie crust.

This turkey pot pie is what I make every year after Thanksgiving when we have leftover turkey to use up. It’s become such a tradition that my kids actually get excited about the leftovers now. Plus, it’s basically an entire meal in one dish, which makes weeknight dinners so much easier.

What Kind of Turkey Should I Use?

The great thing about turkey pot pie is that it’s the perfect way to use up leftover turkey from a holiday meal or Sunday dinner. Whether you have white meat, dark meat, or a combination of both, they’ll all work wonderfully in this recipe. If you don’t have leftovers on hand, you can pick up a rotisserie turkey breast from the grocery store or even use deli turkey in a pinch – just chop it into bite-sized pieces. For the best flavor, try to use turkey that’s been seasoned or roasted rather than plain boiled turkey, as it will add more depth to your pot pie filling.

Options for Substitutions

This pot pie is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Turkey: Leftover rotisserie chicken works perfectly here, or you can use cooked chicken breast or thighs. Even leftover ham can make a tasty variation.
• Butter: You can substitute with olive oil or vegetable oil if needed, though butter does add a richer flavor to the gravy.
• Milk or cream: Heavy cream makes the filling extra rich, while milk keeps it lighter. Half-and-half is a nice middle ground. In a pinch, you can even use chicken broth, though the sauce will be less creamy.
• Frozen vegetables: The classic mix is peas and carrots, but use whatever frozen veggie blend you like – corn, green beans, or mixed vegetables all work great. Fresh vegetables are fine too, just make sure to cook them until tender first.
• Potato: Sweet potatoes make an interesting twist, or you can skip the potato entirely and add more vegetables or turkey instead.
• Double pie crust: Store-bought or homemade both work fine. You can also use puff pastry for a flakier top, or even biscuit dough for a different texture. Just a top crust works too if you want to skip the bottom.

Watch Out for These Mistakes While Baking

The biggest mistake with turkey pot pie is making a runny filling, which happens when you don’t cook the flour and butter mixture long enough – make sure to cook this roux for at least 2-3 minutes until it’s golden and smells slightly nutty before adding your liquids.

Another common issue is adding cold broth or milk directly to the hot roux, which can create lumps, so warm your liquids first or add them very slowly while whisking constantly.

Don’t skip pre-cooking your potato until it’s fork-tender, because raw or undercooked potatoes won’t finish cooking properly in the oven and will stay hard and crunchy.

Finally, brush that beaten egg on the top crust about halfway through baking rather than at the start to prevent it from burning, and poke a few small vents in the top to let steam escape so your crust stays crisp instead of getting soggy.

What to Serve With Turkey Pot Pie?

Turkey pot pie is such a hearty, filling dish that you really don’t need much on the side to make it a complete meal. A simple mixed greens salad with a light vinaigrette is perfect for cutting through all that rich, creamy filling and flaky crust. If you want something a bit more substantial, roasted Brussels sprouts or green beans with a squeeze of lemon work great alongside the pot pie. Some people also like to serve it with cranberry sauce on the side, especially if you’re using up Thanksgiving leftovers, which adds a nice sweet-tart contrast to the savory pie.

Storage Instructions

Store: Leftover turkey pot pie keeps great in the fridge for up to 4 days. Just cover it tightly with foil or plastic wrap, or transfer individual slices to airtight containers. It makes for an easy grab-and-go lunch throughout the week.

Freeze: You can freeze baked pot pie for up to 3 months. Let it cool completely first, then wrap it really well in plastic wrap and foil to prevent freezer burn. You can also freeze it unbaked, which is perfect for having a homemade meal ready to pop in the oven whenever you need it.

Reheat: Warm up leftover slices in the oven at 350°F for about 20 minutes, covered with foil so the crust doesn’t get too dark. If you’re reheating from frozen, add an extra 15-20 minutes. The microwave works in a pinch, but the crust won’t be as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 85-100 g
• Fat: 110-130 g
• Carbohydrates: 200-230 g

Ingredients

For the egg wash:

• 1 beaten egg

For the filling:

• 1/3 cup all-purpose flour (I use King Arthur flour)
• 1 cooked diced potato
• 2 cups cooked chopped turkey
• 1 cup chicken broth
• 1 1/2 cups thawed frozen vegetables (peas, carrots, and corn work best)
• 1/2 tsp poultry seasoning
• 1 diced onion
• 2/3 cup milk or cream (for best flavor)
• 1/3 cup butter (room temperature)
• 1/4 tsp dried thyme

For the pie:

• 1 double pie crust (store-bought or homemade)

Step 1: Prepare Oven and Egg Wash

• 1 beaten egg

Preheat your oven to 400°F.

In a small bowl, whisk the beaten egg with 1 tablespoon of water to make an egg wash and set it aside.

This will be used to help seal the pie and give it a golden finish.

Step 2: Sauté Onion and Make Roux

• 1/3 cup butter (room temperature)
• 1 diced onion
• 1/3 cup all-purpose flour (I use King Arthur flour)
• 1/2 tsp poultry seasoning
• 1/4 tsp dried thyme

In a medium saucepan, melt the butter over medium-low heat.

Add the diced onion and sauté until tender, about 5 minutes.

Stir in the flour, poultry seasoning, thyme, and a pinch of salt and pepper.

Cook this mixture for 2 minutes, stirring frequently, to form a flavorful roux.

Step 3: Prepare Creamy Filling

• 1 cup chicken broth
• 2/3 cup milk or cream (for best flavor)
• 2 cups cooked chopped turkey
• 1 1/2 cups thawed frozen vegetables (peas, carrots, and corn work best)
• 1 cooked diced potato

Gradually whisk in the chicken broth and milk or cream, a little at a time, stirring after each addition until smooth.

The mixture will be thick at first but will smooth out as you add liquids.

Bring to a boil over medium heat, then reduce to a simmer for 1 minute until the sauce thickens.

Remove from heat.

Stir in the cooked chopped turkey, thawed frozen vegetables, and diced potato until everything is well combined.

I always taste the filling now and adjust the seasoning if needed.

Step 4: Assemble the Pie

• 1 double pie crust (store-bought or homemade)
• turkey filling from Step 3
• egg wash from Step 1

Line a 9-inch pie plate with one of the pie crusts.

Fill the crust with the warm turkey filling from Step 3, spreading it evenly.

Brush the edges of the crust with some of the egg wash from Step 1.

Place the second pie crust over the filling, then pinch the edges to seal.

Cut a few small slits in the top crust to vent steam.

Brush the top of the pie with the remaining egg wash for a beautiful golden crust.

Step 5: Bake the Pie

Place the assembled pie on the center rack of the oven and bake for 35-40 minutes, or until the crust is lightly browned and the filling is bubbly.

Step 6: Cool Before Serving

Let the pie cool for 10-15 minutes before cutting into slices.

This helps the filling set and makes serving much easier.

I find that waiting a bit really helps keep the slices neat.

Comforting Turkey Pot Pie

Delicious Comforting Turkey Pot Pie recipe with step-by-step instructions.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4

Calories 2250 kcal

Ingredients

  

For the egg wash:

• 1 beaten egg

For the filling:

• 1/3 cup all-purpose flour (I use King Arthur flour)
• 1 cooked diced potato
• 2 cups cooked chopped turkey
• 1 cup chicken broth
• 1 1/2 cups thawed frozen vegetables (peas, carrots, and corn work best)
• 1/2 tsp poultry seasoning
• 1 diced onion
• 2/3 cup milk or cream (for best flavor)
• 1/3 cup butter (room temperature)
• 1/4 tsp dried thyme

For the pie:

• 1 double pie crust (store-bought or homemade)

Instructions

 

• Preheat your oven to 400°F. In a small bowl, whisk the beaten egg with 1 tablespoon of water to make an egg wash and set it aside. This will be used to help seal the pie and give it a golden finish.
• In a medium saucepan, melt the butter over medium-low heat. Add the diced onion and sauté until tender, about 5 minutes. Stir in the flour, poultry seasoning, thyme, and a pinch of salt and pepper. Cook this mixture for 2 minutes, stirring frequently, to form a flavorful roux.
• Gradually whisk in the chicken broth and milk or cream, a little at a time, stirring after each addition until smooth. The mixture will be thick at first but will smooth out as you add liquids. Bring to a boil over medium heat, then reduce to a simmer for 1 minute until the sauce thickens. Remove from heat. Stir in the cooked chopped turkey, thawed frozen vegetables, and diced potato until everything is well combined. I always taste the filling now and adjust the seasoning if needed.
• Line a 9-inch pie plate with one of the pie crusts. Fill the crust with the warm turkey filling from Step 3, spreading it evenly. Brush the edges of the crust with some of the egg wash from Step 1. Place the second pie crust over the filling, then pinch the edges to seal. Cut a few small slits in the top crust to vent steam. Brush the top of the pie with the remaining egg wash for a beautiful golden crust.
• Place the assembled pie on the center rack of the oven and bake for 35-40 minutes, or until the crust is lightly browned and the filling is bubbly.
• Let the pie cool for 10-15 minutes before cutting into slices. This helps the filling set and makes serving much easier. I find that waiting a bit really helps keep the slices neat.