Turkey Pot Pie Recipe

Turkey Pot Pie made with leftover roasted turkey is a hearty, comforting way to enjoy the holiday leftovers! Creamy meat and veggies are encased in the flakiest crust and baked until perfectly golden. It’s a hearty meal in beautiful pie form!

Looking for a way to use up those Thanksgiving leftovers? This recipe is perfect for that because it uses just a little turkey and vegetables, which is exactly what we all have leftover after the holidays. This is the perfect after-Thanksgiving meal. It is so delectable and has so many different flavors and textures. The buttery crust is flaky, and the turkey filling is juicy and delicious with many tender vegetables.

Best Leftover Turkey Pot Pie

This Classic Turkey Pot Pie gets me so excited for the day after Thanksgiving! Everyone asks for a thick slice for lunch or dinner the next day. It’s so creamy and loaded with delicious roasted meat and vegetables. Then, it’s all tucked into a buttery crust that complements the filling perfectly. Pure comfort food!

In my opinion, there is no better use of Thanksgiving leftover turkey than this dish. My family just does not get enough of this top-rate recipe. Another thing I love about this classic dish is that it only uses pantry ingredients. Also, to make it easier, you can even use frozen crust if you don’t want to make it from scratch.

I call this the perfect turkey pot pie recipe because all the ingredients meld together to make it a gastronomical experience like no other. The flavor of each ingredient is individually sumptuous, with sweet carrots and peas, savory mushrooms, and tangy yellow onions blended with rich, bold garlic in a thick, smooth sauce. But I am not just bragging. This is a recipe everyone should try because it has everything in one meal, including a top and bottom crust.

Serve it with my loaded sweet potato casserole made with toasted pecans, mini marshmallows, brown sugar, and some other dishes like butternut squash, cornbread stuffing, and mashed potatoes. Don’t forget the classic pumpkin pie for dessert.

Why you will love this recipe

Sure, they sell these in the freezer section at the grocery store, but they taste like cardboard. And they have them at restaurants, but they charge 10x the amount it would cost to make it yourself. With this easy recipe, you’ll get a delicious meal in one dish made from all fresh ingredients without any preservatives. It is comfort food made with holiday leftovers that might even taste better than the Thanksgiving dinner they came from.

• Great way to use up leftovers: Got some turkey and veggies? Make this dish tonight.
• Everything blends so well together: Each ingredient tastes so well together from the turkey, carrots, and peas to the garlic and onions.
• Save money: This pot pie would cost triple the price to order it and would not taste nearly as delicious.
• Serve it as a main meal: It can be your Thanksgiving dinner with a few side dishes. That is how scrumptious it is.

What you’ll need to make turkey pot pie

Special items:

• Food processor – To mix the crust ingredients.
• Dutch oven – For making the filling.
• Pie pan – To make the pie. 
• Bowls
• Cooking utensils

Ingredients:

For the crust:

• All-purpose flour – I use this kind because it is easy to roll out and makes a sturdy and flaky crust.
• White granulated sugar – It adds structure as well as moisture and browning.
• Cold unsalted butter – Cold butter is essential to a flaky crust because it makes steam pockets to create lumps.
• Cold water
• Salt

For the filling:

• Shredded cooked turkey – I typically have leftover turkey but sometimes I use rotisserie turkey.
• Frozen peas – Do not thaw out the peas. They will make the pie filling watery.
• Shredded carrots – I use leftover carrots, chopped or shredded.
• Mushrooms – If I do not have any leftovers, canned mushrooms are fine. Just drain them and get rid of the stems. Then, slice the caps into pieces.
• Egg – The egg is the glue that holds everything together. Make sure it is at room temperature so it blends more easily.
• Unsalted butter – I prefer to use unsalted butter so I can control the amount of salt in it.
• Small yellow onion – Chopped yellow onion adds some zing and texture to this piquant pie.
• Garlic – This bold, aromatic veggie stands out, so make sure to mince your own for the freshest flavor.
• Chicken broth – Be sure to get a high-quality low-sodium chicken broth because all the ingredients are simmered in it, including the turkey.
• Heavy cream – Do not substitute with low-fat cream or milk. Heavy cream is where the rich thick creaminess comes from.
• All-purpose flour – Any type of flour will do, but I prefer the consistency of all-purpose flour.
• Parsley – Adds a clean and fresh flavor with a hint of pepper and citrus.
• Basil – For a pungent, sweet, taste that has notes of anise and mint.
• Rosemary – This herb has a strong flavor of pine that is earthy and woodsy with a background of sage and lavender.
• Oregano – Just a little bit spicy and very bold, oregano will give this pot pie a hint of hay, pepper, and mint.
• Salt
• Pepper

How to make the best turkey pot pie?

1. Cook the filling. Sauté the aromatics and carrots in butter, then continue with the herbs and mushrooms. Continue sauteing with the flour. Next, pour broth and mix until there are no more flour lumps, then follow with the cream. Simmer until you achieve a gravy-like consistency. Season well. Lastly, add the veggies and meat.
2. Assemble. Roll one of the crusts onto a baking plate for the bottom crust. Carefully spoon the filling inside. Then, place the second crust on time. Crimp sides together to seal. Cut 5 slits on the top layer to release steam as it bakes. Brush with egg wash and lightly sprinkle with salt and fresh ground pepper.
3. Bake. For 30-35 mins at 425F, bake until it’s golden. If the top is getting too brown, protect it from direct heat by covering it with a circular piece of foil.
4. Serve. Remove from oven and cool slightly. Slice and enjoy.

Expert tip

The best way to crimp a pie crust

There are many ways to crimp a pie crust. But first, why do we crimp pie crust in the first place? It is decorative and seals a double-crusted pie. It also prevents sagging and helps release steam to prevent a soggy crust. The easiest way to crimp a pie crust is with a fork. Dip a fork in flour and press the tines into the edge of the crust to give it a simple crimp or make a crosshatch pattern by doing it twice.

The most commonly used crimp is the flute. Pinch the edge of the crust to make a V shape with your fingers and thumb. Another way to do it is to make a pleated crimp by cutting the edges and folding the flaps down on an angle all the way around. The braided crimp is really stunning but requires three braids made of three strips of dough. It can take some time and practice.

The ribbon crimp is a little bit easier but results in a bigger and thicker crustier dough. It is just a long strip of dough folded over onto itself along the edges of the pie. It is made in big loops in sections of three and is then brushed with beaten egg and browned. The pie will be succulent and delicious no matter how the crust looks.

Recipe variations and add-ins:

• Other meat: Use leftover rotisserie chicken instead of turkey for a different taste.
• More vegetables: My recipe only has peas, mushrooms, and carrots, but sometimes I add corn, chopped bell peppers, green beans, and celery.
• Add sweet potatoes: Chopped sweet potatoes make this pie a real Thanksgiving special. They transform it into a delicacy.
• Mexican style: Toss in some black beans, chopped avocado, green chiles, zucchini, and a bit of my homemade taco seasoning to make this a Mexican-style turkey pot pie.
• Extra spicy pot pie: For those who like extra spicy food, chop up some jalapenos and add them to the mix with some cayenne pepper.
• Vegetarian pot pie: To make this a vegetarian pot pie, leave out the turkey and use vegetable broth instead.

Serving suggestions:

Serving this turkey pot pie is easy since it is really a whole meal. Here are some fun ideas I like.

• Serve with a side of these decadent bread sticks to soak up the juicy broth. It is so delicious; it would be a shame to miss a drop.
• Another way to enjoy the sauce is with soft and warm dinner rolls. They are perfect for soaking up sauce or slathering them with butter and enjoying them that way.
• If you want to make it into a full Thanksgiving-style meal, serve it with some green bean casserole and candied sweet potatoes.
• For dessert, indulge in this luxurious pecan pie pumpkin cheesecake. This Cheesecake Factory copycat is so decadent it is addictive.
• Serve it along with some other holiday classic dishes, such as leftover slow cooker scalloped potatoes and cranberry sauce.
• Looking for the right wine? I would go with Chardonnay or Sauvignon Blanc.

Frequently asked questions

Why is my turkey pot pie so runny?

Not baking it long enough is the most common reason. Just because the crust is brown does not mean it is done. Sometimes, the oven runs too hot, making the crust brown before the inside is done. Use foil to keep the top from over-browning as it cooks. It is not done until the filling is boiling.

It could also be that the sauce was not thick enough at first. It has to be a thick roux before pouring it into the crust. Let it simmer until it is thick. Finally, don’t thaw the peas! We want them frozen so that they won’t release excess moisture into the sauce. Instead, they’ll soak up that wonderful sauce while baking and turn tender.

How do I thicken my pot pie?

Don’t skip the flour. You’re making a roux by sautéing it in butter, and it’s essential to get that thick, delicious sauce we’re going for. In addition, it’s important to let the sauce simmer well until it’s reduced to your desired consistency.

Another alternative is to mix one tablespoon of cornstarch with 2 tablespoons of water until fully dissolve. Then, add the slurry to the sauce, stir and cook until it thickens.

Can I use frozen vegetables for the filling?

Frozen vegetables can be convenient and work well in a homemade turkey pot pie. If you choose to use not only frozen peas, but also other frozen veggies, make sure to thaw them before using. Or cook them slightly before adding them to the filling.

How do I keep the bottom crust from being soggy?

There are several ways. One way is to pre-bake it. Like any other pie, it can be pre-baked to keep it from getting soggy. It can also be brushed with egg white to create a moisture barrier. Just make sure it dries first. Another way to prevent soggy bottoms is to add a layer of protection, such as cracker crumbs, cornstarch, or flour. Also, using a metal pie pan instead of glass or ceramic will conduct heat better, helping the crust cook faster.

Can I make this turkey pie ahead of time?

Yes, this can easily be made one or two days ahead of time and kept in the fridge. First, assemble it all according to the instructions and cover it with plastic wrap. Put it in the refrigerator for up to 48 hours before baking.

However, do not wait longer than that because the juices may soak into the crust and make it soggy. If you are not making it soon, wrap it in plastic wrap and place it in the freezer for up to three months. Remember to thaw it overnight and bring it to room temperature before baking.

Should I pre-bake my pie crust?

Although it is not necessary to, and I do not call for it in my recipe, if a crispy bottom crust is what you are looking for, pre-baking is fine. Just do it the same way as any other pie crust. Roll out the dough and let it chill for 30 minutes before putting it into the pan. Then, trim the edges and poke holes in the bottom with a fork.

Now, place parchment paper in the bottom of the crust and put pie weights or dry beans in it to prevent it from bubbling up. Bake for 10 minutes, or until the edges start to turn brown. Then, remove the weights and the paper and bake for another five minutes.

How to store:

• Refrigerate: Wrap in plastic and place in a sealed container in the fridge for up to three days. 
• Freezing: Once it cools completely, wrap it and put it in a freezer bag before freezing for up to three months.   
• Defrost: Thaw overnight in the fridge before reheating.
• Reheating: To reheat, let it come to room temperature first. Then, reheat in the oven at 375 degrees F for 15 minutes.   

More turkey recipes:

Recipe tips:

• Save time and work by using a store-bought pie crust.
• Let the pie rest for 10 to 15 minutes before serving. The filling must be set or it will run when sliced.
• Make sure the crusts are chilled before assembling so they hold up to the filling.
• Always cut slits into the surface so the steam does not make it soggy.
• If the dough is too dry, add more water, a teaspoon at a time. Do not add too much or it will be sticky.
• Another way to save time is to use a cast iron skillet and skip the bottom crust. Just use the top crust and bake it in the skillet. Cut baking time to 25 to 30 minutes.