There’s something wildly comforting about the smell of a bubbling turkey pot pie fresh out of the oven. I remember the first time I made this recipe, it was a chilly fall evening, and my whole family gathered around the kitchen table, plates piled high with flaky crust and rich, creamy filling. It’s like a warm hug in food form. Unlike your usual chicken pot pie, which is lovely in its own right, this turkey pot pie carries that leftover holiday magic all year round—packed with hearty chunks of turkey, tender veggies, and savory gravy. I always do this when I have turkey on hand (hello, Thanksgiving leftovers!)—it’s a total lifesaver on busy nights, yet feels special enough for guests. If you’ve ever dreamed of a cozy meal that combines flaky crust with a luscious filling that’s way better than anything store-bought, you’re in for a treat.
What is turkey pot pie?
Think of turkey pot pie as the ultimate comfort dish—a savory pie filled with chopped turkey, vegetables, and a thick, flavorful gravy, all wrapped up in buttery, flaky pie crust. It’s essentially a warm casserole in pie form that’s perfect for using up leftover turkey or making from scratch for a cozy night in. The “pot pie” part comes from its roots as a rustic, one-pot meal where everything simmers together and gets baked in a crust. It’s like the culinary equivalent of your favorite sweater: cozy, familiar, and totally comforting. If you grew up enjoying chicken pot pie, turkey pot pie gives you the same warm feeling, but with a slightly richer, deeper flavor thanks to the turkey and herbs. Honestly, it’s the dish I turn to when I want something homemade yet fuss-free.
Why you’ll love this recipe?
What I love most about this turkey pot pie is the harmony it strikes between indulgence and simplicity. First off, the flavor—oh, the flavor. The filling is a saucy, creamy mix that’s bursting with herbs, tender turkey chunks, and just the right medley of veggies. Every bite is like a comforting story telling your taste buds a warm, savory tale. Then, the crust isn’t just any crust; it’s flaky and buttery, the kind that practically melts in your mouth, making even the pickiest eaters ask for seconds.
Another reason this recipe has a spot in my regular rotation is how easy it is. Even on nights when I’m exhausted, I can throw this together in under an hour using simple pantry staples and whatever turkey I have on hand. Budget-wise, it’s a win too—leftover turkey, frozen veggies, and staples mean you won’t break the bank.
Plus, it’s versatile. I sometimes jazz up the filling with fresh herbs or add a splash of white wine for a subtle twist. You can serve it in one big pie dish or go cute and individual with ramekins. And if you’re like me, you might try pairing it with gravy or even a sharp cheese topping. I remember my kids actually asking for this on chilly weekend nights, which says a lot about its family appeal!
How do I make Turkey Pot Pie?
Quick Overview
Making this turkey pot pie feels like a warm, welcoming hug in the kitchen. It starts with prepping a rich, creamy filling loaded with turkey and veggies, then layering it all into a buttery crust before baking until golden perfection. It’s straightforward, with a few little tricks I’ve picked up over the years to keep the crust flaky and the filling luscious—not too runny, not too thick. The simplicity is what amazes me the most: a handful of ingredients, a few steps, and bam—you’ve got this cozy, satisfying meal everyone will ask for again.
Ingredients
For the Crust:
- I always use unbleached flour for a healthier touch. I always use unbleached flour.
- 1 tsp salt – balances out the richness beautifully.
- 1 cup unsalted butter, cold and cubed – the secret to that flaky texture.
- ¼ – ½ cup ice-cold water – add just enough to bring it together.
For the Filling:
- 3 cups cooked turkey, chopped – leftovers work great here!
- 1 cup carrots, diced – fresh or frozen, your call.
- 1 cup peas – frozen peas are my go-to for last-minute meals.
- 1 cup potatoes, diced and steamed – adds heartiness.
- ½ cup celery, diced – for that classic pot pie crunch.
- ¼ cup unsalted butter – for the roux base.
- ¼ cup all-purpose flour – to thicken the gravy.
- 2 cups chicken or turkey broth – you can substitute with vegetable broth.
- 1 cup milk or cream – whole milk gives that rich, silky feel.
- 1 tsp dried thyme – or feel free to use fresh if you stole it from the garden.
- Salt and pepper, to taste
For the Glaze:
- 1 egg, beaten – quick brush for golden shine.
- 1 tbsp water – to thin out the egg wash.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 400°F (200°C). Grab a 9-inch pie dish or deep-dish casserole pan—grease it lightly with butter or non-stick spray to prevent any sticking. If you’re feeling fancy, you can also line the bottom with parchment paper for easy cleanup later, but that’s optional.
Step 2: Mix Dry Ingredients
In a large bowl, whisk the flour and salt together for the crust. Make sure it’s evenly combined—that ensures consistent texture throughout. When you add the cold butter, you want to use your fingertips or a pastry cutter to get pea-sized butter chunks. The key here is not to overwork it—you want those chunks to stay cold and visible to get that flakiness baking magic.
Step 3: Mix Wet Ingredients
Slowly drizzle in the ice-cold water a tablespoon at a time, mixing gently with a fork or your hands just until the dough holds together. It’s okay if it looks a bit shaggy—that means it isn’t overmixed. Wrap the dough in plastic wrap and pop it into the fridge for at least 30 minutes while you work on the filling. Trust me, chilling the dough makes rolling so much easier.
Step 4: Prepare Filling
In a large saucepan, melt the butter over medium heat. Sprinkle the flour over it and whisk constantly for about 2 minutes until it turns a light golden brown—this is your roux and the flavor base for the gravy. Slowly whisk in the broth and milk, stirring until the sauce thickens and is smooth.
Add in the veggies—carrots, peas, celery, potatoes—and cooked turkey. Toss in the thyme, salt, and pepper. Let the mixture simmer gently for 5 minutes, stirring occasionally. I always taste here to make sure the filling is seasoned well. The consistency should be thick but spoonable—not runny.
Step 5: Roll Out Crust & Assemble
Roll out about two-thirds of the dough on a floured surface into a circle that’s slightly larger than your pie dish. Transfer it carefully to the pie dish, letting the edges hang over. Pour the filling into the crust and spread it evenly.
Roll out the remaining dough for the top crust. You can either cover the whole pie or cut slits to create a lattice or simple rustic top. Press the edges together, crimping them to seal, and trim any excess dough. Don’t forget to poke a few steam vents if you’re using a full top to let steam escape while baking.
Step 6: Glaze and Bake
Whisk the egg with water to make your glaze and brush evenly over the top crust. This little step makes all the difference for that gorgeous golden shine. Pop the pie on the middle rack and bake for about 35 to 45 minutes. The crust should turn golden brown, and the filling will be bubbly. You can tent aluminum foil over the edges halfway through baking if they start to get too dark.
Step 7: Cool & Serve
Once baked, let your turkey pot pie rest on a wire rack for at least 10-15 minutes before slicing. This helps the filling set a bit and makes serving cleaner. Cut into generous portions and watch your family dive in. The aroma when you cut through that crust? Seriously addictive!
What to Serve It With
For Dinner: Pair with a crisp green salad dressed with tangy vinaigrette to balance the richness of the pie. I love tossing arugula with lemon and olive oil.
For Special Occasions: Serve alongside roasted root vegetables or mashed potatoes if you’re going for extra comfort. A glass of buttery Chardonnay or a light red like Pinot Noir complements the flavors beautifully.
For Cozy Nights: This pot pie is a stand-alone superstar, but if you want a little extra, steamed green beans or roasted brussels sprouts tossed in balsamic glaze add a fresh bite.
My family has this tradition of pairing the pie with warm apple cider or even a spiced pear cocktail when entertaining. Somehow, that cozy fall drink makes the experience feel extra special. And don’t get me started on how my kids sneak seconds when they know there’s pie involved — I always make extra because it disappears fast!
Top Tips for Perfecting Your Turkey Pot Pie
Quality Butter: I swear by cold, good-quality unsalted butter for the crust. You want it icy cold to get those flaky layers. Tried this once with margarine and the crust was just meh.
Don’t Overwork the Dough: When mixing and rolling, keep your hands cool and don’t knead like bread dough—just enough to bring it together. Overworking toughens the crust, and I’ve learned this the hard way.
Veggie Prep: Pat your diced vegetables dry before adding to the filling to avoid excess water making your pie soggy. Steaming the potatoes beforehand gives a better texture too.
Filling Thickness: If your filling feels too thin before baking, add a little extra flour or cornstarch slurry. During baking, it thickens more, but I’d rather err on the thick side.
Swirling Flavors: For a little something extra, sprinkle freshly chopped rosemary or sage on the filling before sealing the crust. The aroma during baking is absolutely dreamy.
Glaze Tips: The egg wash is non-negotiable—it gives your crust that perfect golden look and slight crunch that everyone notices. If you want a fun twist, mix in a bit of honey for a subtle sweetness.
Baking Hack: Placing your pie on the center rack prevents the bottom crust from burning and ensures even cooking. I learned this after that one disaster when my bottom burnt while the top stayed pale.
Storing and Reheating Tips
Room Temperature: You can keep leftover turkey pot pie on the counter for up to 2 hours covered lightly with foil or plastic wrap. Beyond that, refrigeration is safer.
Refrigerator Storage: Store in an airtight container or cover the pie tightly with foil. It’ll keep for about 3-4 days. I’ve reheated leftovers in the oven at 350°F for 15-20 minutes and it feels just freshly baked.
Freezer Instructions: If you want to make this ahead, freeze the unbaked pie covered with two layers of foil for up to 2 months. When ready, bake from frozen, just add an extra 15 minutes or so to cooking time. To freeze cooked pie, wrap well with plastic wrap and foil; thaw overnight in the fridge before reheating.
Glaze Timing: If freezing, I recommend brushing the egg glaze right before baking to get that perfect golden sheen. For leftovers, feel free to skip the glaze when reheating.
Frequently Asked Questions
Final Thoughts
Making turkey pot pie always feels like coming home—it’s that perfect intersection of cozy and celebratory. This recipe has become one of those dishes I crave myself, whip out for family dinners, or rely on when I want a bit of warmth on a cold day. The flaky crust, savory filling, and aromatic herbs come together in a way that makes everyone at the table feel cared for. Plus, using leftover turkey means less waste and more yum, which I’m always grateful for.
If you love this, try playing around with similar recipes like chicken pot pie or even a vegetarian version using mushrooms and squash for a fall twist. I’d love to hear how you customize yours or any tricks you’ve learned along the way. Drop a comment or share your thoughts—I’m here for all the pot pie stories!
Happy baking, and may your kitchen always be filled with the smell of something wonderful!
Turkey Pot Pie
Ingredients
Main Ingredients
- 5 cups cooked diced turkey breast about 2 1/2 pounds
- 1 tablespoon olive oil
- 2 large shallots, chopped about 3/4 cup
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 3 stalks celery, chopped
- 8 ounces frozen mixed vegetables
- 3 cups turkey or chicken broth
- 0.5 teaspoon kosher salt
- 0.125 teaspoon black pepper
- 0.25 cup cornstarch
- 10 ounces whole wheat French bread cut into small cubes
- 1 tablespoon butter
- 1 medium onion, minced
- 2 stalks celery, minced
- 8 leaves fresh sage, minced
- 0.5 cup fresh parsley, chopped
- 1 teaspoon Bell's turkey seasoning
- 0.25 teaspoon kosher salt and fresh pepper to taste
- 1 large egg, beaten
- 1.5 cups chicken broth
Instructions
Preparation Steps
- Preheat oven to 425°F.
- For the stuffing crust, if using fresh bread, bake the bread cubes at 250°F for 30 minutes until firm. In a skillet, melt butter and sauté minced onion, celery, parsley, sage, seasoning, salt, and pepper until soft, about 5 to 10 minutes.
- Remove stuffing vegetables from heat and mix with toasted bread cubes. Whisk egg and 1.5 cups chicken broth, add to stuffing and combine well.
- In a large skillet, heat olive oil over medium heat. Add shallots, parsley, thyme, and sage, cooking 2 to 3 minutes. Add chopped celery and cook until vegetables are soft, about 3 to 5 minutes.
- Add frozen mixed vegetables, diced turkey, 2 cups turkey broth, salt, and pepper. Bring to boil, then simmer 10 minutes, stirring occasionally.
- In a separate bowl, whisk cornstarch into 1 cup turkey broth until dissolved. Stir this mixture into the turkey filling and cook over medium-low heat until thickened, about 4 to 6 minutes. Remove from heat and transfer to a 9x13 inch baking dish.
- Spread the stuffing mixture evenly over the turkey filling. Bake 30 to 45 minutes until the stuffing crust is golden and the filling is hot and bubbling.
