Turkey Pot Pie
on Nov 10, 2023, Updated Mar 22, 2024
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This simple and delicious Turkey Pot Pie features a creamy turkey and vegetable filling wrapped in pie crust and baked until golden and flaky. This hearty dish is satisfying, comforting, and the perfect way to use up leftover turkey roast.
There’s nothing more savory, rich, and comforting than this turkey pot pie. It’s a simple recipe that is so easy to make! Pot pie is one of those dishes that is hard to mess up. You can add any diced vegetables and precooked meat that you have on hand and season it with your favorite spices.
Table of Contents
Why You’ll Love This Recipe
- It is warm and satisfying.
- Uses pre-cooked turkey and frozen vegetables for an easy meal!
- Can be served as a stand-alone meal or paired with your favorite light side dishes.
Recipe Ingredients
- Turkey—Cooked and shredded. You can also use chicken if that’s what you have on hand.
- Frozen Veggies—Mixed carrots and peas are a great option!
- Yellow Onion—Diced.
- Chicken Broth—Gives your turkey pie filling tons of savory flavor.
- Heavy Cream—Thickens the filling and adds richness.
- Butter—Softens and caramelizes the onion.
- All-Purpose Flour—Or your favorite 1:1 gluten-free flour blend.
- Spices—A mixture of Italian seasoning and garlic powder.
- Pie Crusts—You can use your favorite homemade recipe or buy premade pie pastry from the store.
See the recipe card for full information on ingredients and quantities.
Popular Substitutions and Variations
When I make this dish, I usually include carrots, peas, and leftover Thanksgiving turkey. However, if you don’t have any leftover turkey, you can use shredded chicken or diced ham instead. With a dish this luscious, creamy, and flaky, you really can’t go wrong!
How to Make Leftover Turkey Pot Pie
Step #1. In a large pot, melt the butter over medium heat. Add the diced onion, garlic powder, and Italian seasoning. Cook until the onion is soft and translucent.
Step #2. Whisk in the flour until no dry clumps remain. Add the chicken broth and heavy cream.
Step #3. Add the chicken broth and heavy cream.
Step #4. Fold in the shredded turkey and frozen veggies. Set aside.
Step #5. Press one pie crust into your pie dish and fill it with your turkey mixture. Top the pie with the remaining crust. Cut an “x” into the center of the pie to allow moisture to escape and bake.
Step #6. Allow the pie to cool slightly before slicing, serving, and enjoying.
Recipe FAQs
Pot pies are believed to have originated in Greece. Greeks would take open pastry shells and fill them with cooked meat and call them artocreas. It was much later when pot pies started to include vegetables and were topped with a layer of crust, creating what we now call the pot pie.
Since you are adding a thick and creamy filling to this turkey pot pie, the bottom crust can become soggy. Some people don’t mind this! But, if you’re sensitive to textures, you can prevent this from happening by partially baking the bottom crust before adding the filling. To do this, simply press the pie dough into your dish and bake for 10-15 minutes or until firm to the touch. Then add your filling and top crust and bake as normal.
Yes, you can use store-bought pie crust or puff pastry to make turkey pot pie. It’s a convenient option if you don’t want to make the pastry from scratch.
Expert Tips
- If you find that your pot pie is browning too quickly, cover it with a layer of tin foil. This will allow your pie to cook all the way through but will prevent the crust from burning.
- Giving your finished turkey pot pie time to rest after baking allows the filling to settle and cool a little bit. This will make it easier for you to slice your pot pie without the filling oozing out.
- Turkey pot pie is a wonderful dish to make if you have leftovers from Thanksgiving or Christmas. You can also use chicken or another type of meat and any pre-cooked vegetables in this savory pie.
How to Serve and Store Turkey Pot Pie
This turkey pot pie is packed with plenty of protein, carbs, and vegetables—I like to think of it as a stand-alone meal! It’s not abnormal for me to serve this pot pie all on its own. However, if you’re feeling a little fancy, you can always pair this dish with lighter sides such as a simple garden salad, roasted carrots or this easy fruit salad.
You can store any leftover pot pie in the fridge for up to 5 days. If you are going to store it, I find it easiest to pre-slice my pie and then cover it with plastic wrap before letting it chill in the fridge. To reheat, simply put a slice of pot pie in the microwave for about a minute or until it is heated all the way through.
More Dinner Recipes To Consider
Pasta Dishes
Easy Slow Cooker Vegetable Lasagna
Slow Cooker Recipes
Perfect Slow Cooker Pot Roast
Pasta Dishes
Pumpkin Alfredo
Dinner Ideas
One-Pot Sausage, Rice, and Peas Dinner
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Turkey Pot Pie
Ingredients
- 1/2 cup butter
- 1 yellow onion, medium onion, diced (about 1 cup)
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1/2 cup all-purpose flour
- 1 cup heavy cream
- 1 cup chicken broth
- 3 cups diced frozen veggies
- 3 cups shredded turkey, cooked, great use for leftovers
- 2 9-inch pie crusts, or 1 batch of a double pie crust
Instructions
- Preheat your oven to 350 degrees F.
- In a large pot, melt the butter over medium heat. Once the butter is fully melted, add the diced onion, garlic powder, and thyme. Cook the diced onions for 5-7 minutes, or until soft and translucent.
- Whisk in the flour until no lumps remain. Add the chicken broth and heavy cream. Whisk again to break up the flour. Continue stirring until the mixture has thickened.
- Fold in the shredded turkey and frozen veggies.
- Press one pie crust into a 9-inch pie dish and fill with the pie filling. Top the pie with the remaining crust and cut an “x” into the center of the pie to allow moisture to escape. Fold and crimp the edges.
- Bake your pie for 30 minutes or until deep golden brown.
- Allow your pie to rest on the counter for 10 minutes. Slice, serve, and enjoy!
Notes
- Giving the pie time to rest allows the filling to settle and cool a little bit, making it easier to slice a piece without the filing falling out.
- If your pie is browning too fast you can cover the top of the pot pie with tin foil to keep it from browning any further.
- You can store your pie in the fridge for 4-5 days in the fridge. I find it easier to pre-slice my pie and then cover it with plastic wrap.
- Reheat a slice of pie in the microwave for about a minute, or until heated all the way through.
- Other spices you can add to this pot pie include onion powder, dried oregano, and smoked paprika.
- There’s a mixed frozen vegetable mix that has potatoes, carrots, corn, green beans, and sometimes peas in it and that is what I normally use for this recipe.
