Turkey Pot Pie Recipe
There is nothing better than making my Turkey Pot Pie with leftover turkey from Thanksgiving. I stir together a creamy filling packed with meat and veggies, seal it inside a flaky crust, and bake it until golden. It is a hearty pie that makes the perfect family dinner after the holiday.
I am pretty sure you are also wondering what to do with all the leftovers after Thanksgiving, right? Well, I have the answer for you. My Turkey Pot Pie recipe is perfect because it uses leftover turkey and vegetables, which is exactly what we all have sitting in the fridge after the holiday. It is the ultimate after-Thanksgiving meal, along with my Homemade Turkey Soup recipe, which is also great for using up extras. Pure comfort food at its best!
Table of contents
This Classic Turkey Pot Pie is one of the things I look forward to most after Thanksgiving. Everyone in my house asks for a big slice the next day because it is so creamy, packed with roasted turkey and veggies, and wrapped in a buttery crust that matches the filling so well. In my opinion, there is no better way to use leftover turkey, and my family never gets tired of this recipe. I also love that it uses ingredients I already have in my pantry, and if I am short on time, I can grab a frozen crust instead of making one from scratch.
Why you will love this recipe
- Perfect way to use leftover turkey: After Thanksgiving, I love turning leftover roasted turkey and veggies into a comforting pot pie. It is a smart way to save food and make another satisfying meal for my family.
- Creamy filling with real flavor: The mix of carrots, peas, mushrooms, garlic, and herbs all simmer together in a creamy sauce made with butter, heavy cream, and broth. Every scoop is packed with savory flavor.
- Budget friendly and better than takeout: With simple ingredients I already have at home, I can put together a hearty pot pie that would cost way more at a restaurant. This recipe proves homemade tastes better and costs less.
- A main dish the whole family loves: This flaky crust pie with tender turkey and gravy-like filling makes a full meal all on its own. I often serve it after the holidays, and everyone from kids to adults asks for seconds.
What you will need
For the crust:
- Dry ingredients: I use all purpose flour and a small amount of white granulated sugar to build structure and help the crust brown nicely.
- Butter and water: Cold unsalted butter and cold water are key for creating a flaky and tender crust, while a pinch of salt balances the flavor.
For the filling:
- Meat and veggies: I use shredded leftover turkey, frozen peas, carrots, mushrooms, yellow onion, and fresh garlic. These create the hearty base for the filling.
- Dairy and fats: Unsalted butter, heavy cream, and one room temperature egg are all I use.
- Broth and thickener: I simmer everything in low sodium chicken broth and use all purpose flour to thicken the mixture into a silky sauce.
- Herbs and seasonings: Parsley, basil, rosemary, oregano, salt, and pepper add layers of flavor that make the pie taste savory and comforting.
How to make
1. Cook the filling: I start by sautéing the aromatics and carrots in butter until they soften. Then I add the herbs and mushrooms, stir in the flour, and cook until it blends in. Next, I pour in the broth and mix until it is smooth, then finish with the cream to make it rich.
2. Simmer and finish the filling: I let the mixture simmer until it thickens into a gravy-like consistency, then season it well. Once it is smooth and flavorful, I stir in the veggies and turkey to complete the filling.
3. Assemble the pie: First, I make the crust following my instructions in the recipe card below. Then, I roll out the bottom crust and gently lay it into the baking dish, then spoon the creamy filling inside. I cover it with the second crust, crimp the edges to seal, and cut five small slits on top to let steam escape. Finally, I brush the surface with egg wash and sprinkle a little salt and fresh ground pepper before baking.
4. Bake and serve: I bake the pie at 425 F for 30 to 35 minutes until the crust turns golden. If the top starts browning too fast, I cover it loosely with a round piece of foil. Once it is done, I let it cool for a few minutes, slice it, and serve it warm.
Expert tip
The best way to crimp a pie crust
I crimp pie crusts to seal the edges, help release steam, and make the pie look pretty, and my go to method is using a fork dipped in flour to press along the edges for a simple pattern. Sometimes I flute the crust by pinching it into V shapes, or I try a pleated or braided edge, which takes more time but looks impressive. The ribbon crimp is a bit easier and creates a thicker crust by folding a long strip of dough along the edge and brushing it with egg before baking. No matter the style I choose, the pie always tastes delicious once it is baked.
More tips to consider:
- I save time by using a store bought pie crust when I need something quick and easy. It still tastes homemade once it is baked with the filling.
- I let the pie rest for at least 10 to 15 minutes before slicing. This helps the filling set so it does not run out once I cut into it.
- I always make sure the crusts are chilled before I assemble the pie. A cold crust holds up better when I pour the warm filling in.
- I cut small slits on top of the crust to let steam escape. This keeps the top from getting soggy in the oven.
- If my dough feels too dry, I add water a teaspoon at a time until it comes together. I stop as soon as it feels smooth so it does not turn sticky.
- I sometimes save time by using a cast iron skillet and skipping the bottom crust. I just place one crust on top and bake for about 25 to 30 minutes.
Recipe variations and add-ins:
- Rotisserie chicken version: I use about 3 cups of leftover rotisserie chicken instead of turkey for a quick swap. It makes a delicious and easy weeknight pie.
- Veggie packed pot pie: I add one cup each of corn, green beans, and chopped bell peppers for a colorful and hearty filling. It turns the pie into a veggie loaded meal.
- Sweet potato twist: I mix in one cup of chopped sweet potatoes for a cozy fall flavor. They blend in nicely with the creamy sauce and tender turkey.
- Mexican inspired pot pie: I stir in 1/2 cup of black beans, one small can of green chiles, and a teaspoon of taco seasoning. It gives the pie a fun and flavorful spin.
- Spicy jalapeno pie: I add one chopped jalapeno and a pinch of cayenne pepper to the filling. It adds a nice heat that my family loves on chilly nights.
Serving suggestions:
When I want something extra cozy on the side, I bake a batch of my soft dinner rolls or dip breadsticks into the creamy filling. If I am craving a full holiday style meal again, I pair it with green bean casserole and a warm serving of candied sweet potatoes for a complete plate of comfort.
For dessert, I go all in with my pecan pie pumpkin cheesecake or bring leftover slow cooker scalloped potatoes and cranberry sauce back to the table for one more round of holiday flavor. These all make such a great match with a slice of this warm pot pie and a hungry family ready to dig in.
How to store leftovers:
- Refrigerate: I wrap the leftover pot pie in plastic and place it in a sealed container. It keeps well in the fridge for up to 3 days.
- Freeze: After it cools completely, I wrap the pie and slide it into a freezer bag. It stays good in the freezer for up to 3 months.
- Defrost: I let the frozen pie thaw overnight in the fridge before reheating.
- Reheat: I bring the pie to room temperature, then warm it in the oven at 375 degrees F for about 15 minutes.
Frequently asked questions
The most common reason a turkey pot pie is runny is not baking it long enough. A browned crust does not always mean the inside is ready, especially if the oven runs hot. I cover the top with foil so it can keep baking without getting too dark, and I wait until the filling is bubbling before taking it out. The sauce also needs to start thick on the stove, so I let the roux simmer until it looks creamy instead of watery. I also add the peas straight from the freezer since thawed peas release extra liquid that can thin the filling.
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.
There are a few easy ways to keep the crust from getting soggy. I can pre bake the bottom crust just like I would for other pies, or brush it with egg white to create a light barrier once it dries. Sometimes I sprinkle a little flour, cornstarch, or even cracker crumbs on the crust to absorb extra moisture. A metal pie pan also helps because it heats faster than glass or ceramic and cooks the crust more evenly.
More turkey recipes:
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Turkey Pot Pie Recipe
Ingredients
Homemade Pie Crust:
- 2 1/2 cups all-purpose flour plus more for dusting
- 1 teaspoon white granulated sugar
- 1/2 teaspoon salt
- 1/2 lb COLD unsalted butter diced into 1/4″ pieces
- 6 tablespoons ice-cold water
Turkey Pot Pie Filling:
- 4 cups cooked turkey shredded
- 6 tablespoons unsalted butter
- 1 small yellow onion chopped
- 1 cup shredded carrots
- 8 oz mushrooms stems discarded and caps sliced
- 4 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon fresh rosemary finely chopped
- 1 cup frozen peas do not thaw
- 1/4 cup parsley finely chopped plus more to garnish
- 1 egg beaten for egg wash
Instructions
Homemade Pie Crust:
- Add flour, sugar, and salt into the bowl of a food processor and pulse a few times.
- Add the cold diced butter and pulse until the mixture resembles pea-sized coarse crumbs. The mixture should be dry and sandy.
- Add the six tablespoons of icy ice water and pulse just until moist clumps start to form. Test the dough by pressing it between your fingertips; if it sticks together, you are done. If the dough is too crumbly and falls apart, add more water, just a teaspoon at a time. Be careful not to add too much water, or the dough will become very sticky and difficult to roll.
- Transfer the dough to a clean work surface and gather it into a ball. Do not knead it; just gather it together.
- Divide the dough in half, and flatten the pieces using a rolling pin to form 2 disks.
- Cover with plastic wrap and refrigerate for at least 1 hour before using in recipes.
Turkey Pot Pie Filling:
- Melt the six tablespoons of butter in a Dutch oven or pot over medium heat.
- Add the diced onions and carrots and saute for 8-10 minutes or until soft.
- Add the sliced mushrooms, minced garlic, rosemary, thyme, dried basil, and dried oregano, and saute for another 5 minutes until the mushrooms are softened.
- Add 1/3 cup flour and stir constantly for 1-2 minutes until combined.
- Add chicken broth and stir very well. Next, add 1/2 cup heavy cream, stir, and then bring the mixture to a boil. Let it cook for 1-2 minutes or until it has a thick gravy consistency.
- Add the salt and black pepper, taste it, and adjust the seasoning if needed.
- Add shredded turkey, frozen peas, and 1/4 cup parsley, and stir to combine. Remove from heat and cool slightly.
- Preheat oven to 425 degrees F.
- Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish.
- Spoon the turkey pot pie filling over the bottom crust.
- Place the second dough disk into a 10” diameter circle over the pie filling. Fold the excess dough behind the bottom crust and crimp together to seal.
- Cut five small slits on the top to allow steam to escape.
- Brush the top with the beaten egg and sprinkle lightly with sea salt and pepper.
- Bake for 30-35 minutes or until the top crust is golden brown. If the pie edges are browning too fast, cover it loosely with foil over the pie.
- Once baked, let it rest for 15 minutes at room temperature before slicing and serving.
Video
Notes
The best way to crimp a pie crust
I crimp pie crusts to seal the edges, help release steam, and make the pie look pretty, and my go to method is using a fork dipped in flour to press along the edges for a simple pattern. Sometimes I flute the crust by pinching it into V shapes, or I try a pleated or braided edge, which takes more time but looks impressive. The ribbon crimp is a bit easier and creates a thicker crust by folding a long strip of dough along the edge and brushing it with egg before baking. No matter the style I choose, the pie always tastes delicious once it is baked.More tips to consider:
- I save time by using a store bought pie crust when I need something quick and easy. It still tastes homemade once it is baked with the filling.
- I let the pie rest for at least 10 to 15 minutes before slicing. This helps the filling set so it does not run out once I cut into it.
- I always make sure the crusts are chilled before I assemble the pie. A cold crust holds up better when I pour the warm filling in.
- I cut small slits on top of the crust to let steam escape. This keeps the top from getting soggy in the oven.
- If my dough feels too dry, I add water a teaspoon at a time until it comes together. I stop as soon as it feels smooth so it does not turn sticky.
- I sometimes save time by using a cast iron skillet and skipping the bottom crust. I just place one crust on top and bake for about 25 to 30 minutes.