There’s something about the smell of a warm turkey pot pie baking in the oven that instantly transports me back to cozy family dinners and chilly autumn evenings. I still remember the very first time I tried making this dish — it was right after Thanksgiving, when I had pounds of leftover turkey and a craving for something hearty, comforting, and just a little indulgent. This turkey pot pie combines flaky, buttery crust with a creamy, savory filling loaded with tender turkey and veggies, kind of like a warm hug on a plate. Honestly, it’s a bit like that classic chicken pot pie everyone raves about, but this version feels so special when you get to use that leftover turkey. It’s a total lifesaver when you need a meal that’s easy, crowd-pleasing, and makes your house smell like pure comfort.
What is turkey pot pie?
Think of turkey pot pie as the ultimate comfort food casserole wrapped up in a flaky, golden crust. It’s essentially a savory pie filled with chopped turkey, vegetables, and a rich, creamy sauce. The name comes from the idea of a “pot pie” — traditionally, a stew-like mixture cooked in a pot and then enclosed in pastry dough before baking. While chicken version often steals the spotlight, turkey pot pie is the star for anyone who loves to repurpose holiday leftovers or just craves something hearty without the fuss. It’s approachable for home cooks because you can make it from scratch or use store-bought ingredients, depending on how much time you have. At its core, it’s a cozy dish that brings together simple ingredients into something truly comforting and filling.
Why you’ll love this recipe?
Let me tell you why this turkey pot pie has become one of my go-to recipes, especially when life gets busy. First off, the flavor is just incredible — the savory turkey chunks mixed with tender carrots, peas, and sweet corn swimming in that silky sauce is downright irresistible. I swear, the smell alone has my whole family drifting into the kitchen like moths to a flame.
What I love most about this recipe is how surprisingly simple it is. You don’t have to be a pastry wizard to get that perfect flaky crust, and the filling comes together quickly, especially if you’re using leftover turkey or a rotisserie bird. Honestly, it’s one of those dishes where you can toss everything in, pop it in the oven, and walk away knowing dinner’s practically made itself.
Another bonus? It’s incredibly budget-friendly. Leftover turkey gives this pot pie a second life without costing a dime, and frozen veggies or pantry staples work just fine for the filling. There’s a lot of versatility here too — swap in chicken if you want, add mushrooms for earthiness, or spice it up with thyme and sage. I’ve even made mini pot pies in ramekins for a fancy twist when hosting guests.
If you’ve ever loved that classic chicken pot pie but aren’t quite sure how to make it from scratch or want to mix things up, this turkey pot pie is honestly one of those heartwarming, crowd-pleasing meals that’ll have everyone asking for seconds.
How do I make Turkey Pot Pie?
Quick Overview
This turkey pot pie recipe is all about layering those rich, comforting flavors without complicating things. We start with a buttery, flaky crust — which you can make from scratch or buy pre-made to save time. The filling is a creamy, veggie-packed mixture with juicy turkey chunks, infused with classic herbs and a velvety sauce. Once everything’s assembled in the pie dish, it bakes up beautifully until golden and bubbling. It’s the kind of recipe you can prep quickly after work, then relax while the oven does its magic. And trust me, the payoff is so worth it!
Ingredients
For the Crust:
- I always sift my flour for an extra tender crust. I use 2 cups all-purpose flour.
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed – this makes all the difference for flakiness
- 6-8 tablespoons ice water – add gradually to avoid a too-sticky dough
For the Filling:
- 3 cups cooked turkey, shredded or cubed – leftovers or rotisserie work great
- 1 cup diced carrots – fresh or frozen
- 1 cup frozen peas
- ½ cup corn kernels – frozen or canned
- ½ cup finely chopped onion
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour – this thickens the filling perfectly
- 2 cups turkey or chicken broth
- 1 cup whole milk or half-and-half – I tested almond milk too and loved the creaminess
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and black pepper, to taste
For the Glaze (Optional):
- 1 egg, beaten with 1 tablespoon water (egg wash) – this gives the crust a gorgeous shine
- Or a light brush of melted butter for a softer finish
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by heating your oven to 400°F (200°C). Generously butter a 9-inch pie dish or spray it with non-stick spray to prevent any sticking. I like to set a baking sheet underneath just in case it bubbles over — learned that the hard way!
Step 2: Mix Dry Ingredients
For the crust, whisk together the flour and salt in a large bowl. This helps distribute the salt evenly, which is key for balanced flavor. When adding your cold butter cubes, use a pastry cutter or your fingers to work it into the flour until it looks like coarse crumbs. The butter pieces should be pea-sized for that perfect flaky texture.
Step 3: Mix Wet Ingredients
Slowly drizzle ice water into the flour and butter mixture, stirring gently with a fork until the dough just starts to hold together. Don’t rush this and avoid overdoing the water, or the crust can turn tough. When it’s ready, it’ll come together when you press it – slightly crumbly but not dry. Wrap and chill while you prepare the filling.
Step 4: Combine
With your filling, melt the butter in a large skillet over medium heat. Toss in onion and garlic, cooking until fragrant and translucent. Sprinkle the flour over the cooked veggies and stir for about a minute – this cooks out the raw flavor and thickens the sauce.
Step 5: Prepare Filling
Gradually whisk in the broth and milk, stirring constantly to get a smooth, thickened sauce. When it starts to bubble and coat the back of a spoon, it’s ready! Stir in the turkey, carrots, peas, corn, thyme, sage, and season with salt and pepper. Taste this part — it’s worth getting it just right.
Step 6: Layer & Swirl
Roll out half of the dough on a floured surface to fit your pie dish, then carefully place it inside. Pour in the filling and spread evenly. Roll out the other half of the dough to cover the top. Trim excess and crimp edges to seal. If you want a little flair, cut steam slits or poke holes to let steam escape. Brush with egg wash or melted butter for that beautiful golden sheen.
Step 7: Bake
Pop the pie in the oven and bake for about 35-40 minutes until the crust is deep golden and the filling is bubbling through the slits. If the crust edges brown too fast, cover them with foil halfway through baking to keep it from burning.
Step 8: Cool & Glaze
Let the pot pie cool for at least 10 minutes before slicing. This lets the filling set so it doesn’t spill everywhere. If you want, brush one more light coat of melted butter on the crust now for extra shine and softness.
Step 9: Slice & Serve
Use a sharp serrated knife to slice through the crust without squishing it. Serve warm with a simple green salad or your favorite crusty bread. The smell and the flavors will have everyone coming back for seconds — and maybe thirds!
What to Serve It With
For Breakfast: Try pairing a warm slice of turkey pot pie with a bold cup of dark roast coffee. The savory richness wakes you up and makes for a filling morning treat — especially on weekends when you’ve got extra time to savor.
For Brunch: Slice your pot pie alongside a fresh mixed greens salad with a light vinaigrette and a mimosa or sparkling apple cider for a festive touch. This combo takes your comfort food up a notch for company.
As Dessert: While not a dessert itself, finishing your turkey pot pie meal with a simple berry compote or apple crisp complements the savory flavors beautifully and adds a fresh sweetness to the end of the meal.
For Cozy Snacks: Leftover pot pie slices taste amazing reheated with a drizzle of hot sauce or a dollop of sour cream when you’re craving something cozy and satisfying in the afternoon. My kids literally beg for this on cold days, and I’m happy to oblige every time.
Top Tips for Perfecting Your Turkey Pot Pie
Perfect Crust Prep: Keep your butter cold and don’t overwork the dough. I learned over the years that chopping butter into pea-sized chunks, then chilling the dough before rolling makes a world of difference in crispiness.
Mixing Filling Just Right: When whisking the broth and milk into the roux, go slow and steady to avoid lumps. The filling should be thick enough to coat the back of a spoon – too thin and the pie gets soggy, too thick and it’s dry.
Layering Love: Make sure to leave some breathing room with steam slits so the crust doesn’t bubble up awkwardly or crack. I sometimes brush a little cold water between dough layers to help seal edges perfectly.
Swirl Customization: For some fun, I’ve added a swirl of pesto or cranberry sauce on top of the filling before the crust goes on. It gives the flavor an extra kick and a beautiful marbled look when sliced.
Ingredient Swaps: If you’re avoiding dairy, full-fat coconut milk adds richness to the filling, but use sparingly so it doesn’t overpower the turkey’s flavor. For the crust, vegan butter works well if you’re going dairy-free.
Baking Tips: Placing your pie on the middle rack ensures even browning, but watch the crust finish carefully in the last 10 minutes – ovens vary! Cover crust edges with foil early if needed.
Glaze Variations: Instead of an egg wash, you can brush the crust with a splash of cream or milk for softer, less shiny results. Or sprinkle some flaky sea salt on top for texture and that lovely salty crunch.
Trust me, after a few tries, you’ll find the rhythm that works for your kitchen and tastes. The first time I made this, the crust was a bit too thick, but I learned to roll it thinner and the result is like magic.
Storing and Reheating Tips
Room Temperature: If you’re serving right away, cover leftover pie tightly with foil or a clean kitchen towel and consume within 2 hours to keep it fresh.
Refrigerator Storage: Turkey pot pie stores beautifully in an airtight container or wrapped tightly in plastic wrap, lasting up to 3-4 days. Reheat individual slices in the oven at 350°F for about 15 minutes to restore crispness.
Freezer Instructions: You can freeze a whole pie or single slices by wrapping tightly in plastic wrap and foil. It keeps well frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Glaze Timing Advice: If you plan to freeze your pot pie, wait to add the egg wash glaze until just before baking to ensure the crust finishes perfectly. Applying glaze before freezing can cause uneven color and texture.
Frequently Asked Questions
Final Thoughts
This turkey pot pie has truly become my family’s favorite way to turn leftovers into something magical. It’s a recipe that fills the house with warmth, has a comforting, homey feel, and is foolproof enough to make on a weeknight or for special occasions. Each bite feels like a cozy embrace, perfect when the days get shorter and the cravings for simple, satisfying food grow stronger. If you love dishes like chicken pot pie or hearty casseroles, I can’t recommend this homemade turkey pot pie enough — it’s been such a joyous discovery in my kitchen! Please give it a try, share your tweaks, and don’t be shy to leave a comment. I seriously can’t wait to hear how yours turns out. Happy baking!
Turkey Pot Pie
Ingredients
Main Ingredients
- 0.25 cup flour
- 2 cups turkey stock
- 4 cups fat free milk
- 2 stalks celery chopped
- 1.5 cups onion chopped
- 8 oz cremini mushrooms sliced
- to taste fresh ground pepper
- 2 tbsp parsley chopped
- 8 oz frozen peas and carrots
- 1 tsp Turkey Better n Boullion or more to taste
- 12 oz potatoes peeled and cubed small
- 16 oz cooked turkey breast diced or shredded
Instructions
Preparation Steps
- Create a slurry by combining 0.5 cup of the cold turkey stock with flour in a medium bowl and whisk until well blended. Set aside.
- Pour remaining turkey stock and milk into a large pot and slowly bring to a boil.
- Add celery, onion, mushrooms, parsley, fresh ground pepper, frozen peas and carrots, and bouillon. Return to a boil, partially cover, and simmer on low until vegetables are soft, about 20 minutes.
- Remove lid, add potatoes, and cook until tender, about 5 minutes.
- Add turkey, slowly whisk in the slurry, stirring well as you add. Cook another 2-3 minutes until soup thickens. Adjust salt and pepper to taste and serve.
