This turkey pot pie is pure comfort food, made with a creamy turkey and vegetable filling baked in a flaky pie crust. It’s one of the best ways to use leftover turkey!
Looking for more leftover turkey recipes? Try my Leftover Turkey Soup, Pot Pie with Biscuits or Tetrazzini recipes next.
Turkey Pot Pie turns leftover turkey into the ultimate comfort meal
I’ve loved pot pie since I was a kid, when I thought those frozen pot pies from the grocery store were the best. Now I know that making pot pie from scratch is so much better than anything from the store. Plus, with this turkey pot pie recipe you can put that leftover turkey to good use!
This recipe takes some time to put together, but it’s honestly the best pot pie I’ve ever eaten. I always make this turkey pot pie with my easy homemade pie crust. It’s so much more flaky, buttery and flavorful than store-bought. I’ve loaded up the filling in this recipe with lots of turkey and veggies, and a few simple seasonings complement the roast turkey beautifully. I use a combination of milk and chicken broth in the sauce to make it creamy but not too rich or heavy.
How to Make Turkey Pot Pie
The key to perfect turkey or chicken pot pie is letting it rest for about 15 minutes when it comes out of the oven before you slice into it. The rest time allows the filling to set up. Here’s how this recipe comes together:
- Make the pie crust: You can make it in a food processor or by hand. First blend together flour, sugar and salt. Then cut in cold butter. Finally, mix in ice-cold water until the dough comes together. Divide the dough in half and wrap the two disks of dough in plastic wrap and refrigerate while you make the pot pie filling.
- Make turkey pot pie filling: Melt the butter, then add the onion, carrots and celery to the pot. Cook until softened. Stir in the minced garlic and flour and cook, stirring, for 1 minute. Then stir in the broth and milk, followed by the dried thyme, salt and pepper. Cook until the mixture begins to bubble and thickens, about 2 minutes. Remove the pot from the heat and stir in the chopped cooked turkey and frozen peas.
- Assemble: Roll out one of the pie doughs and fit it into your pie dish. Pour the turkey pot pie filling into the bottom crust, then place the second rolled out pie crust on top. Trim the dough overhang to be no more than ½-inch past the rim of the pan. Fold the edges of the pie dough under and then use your fingers to crimp as desired for a decorative edge.
- Bake: Cut a few slits in the top pie crust to let steam escape as the pot pie bakes. Lightly brush the crust with egg wash. (This helps the crust get a nice golden sheen as it bakes.) Bake at 425° F for 30-35 minutes, until the crust is golden brown. Cover the top loosely with foil if it’s browning too much in the oven. Let pot pie rest for 10-15 minutes, then slice and serve.
To Freeze Pot Pie
You can freeze the unbaked pot pie and then bake it straight from the freezer. Make the pie in a metal or foil pie pan, because a glass pan could shatter if you place it in the oven cold from the freezer. To freeze and bake:
- Let the filling cool, then assemble the pot pie but do not add the egg wash. Wrap airtight and freeze for up to 3 months.
- Bake the frozen pot pie, covered with foil, for 30 minutes at 425° F.
- Then brush on the egg wash and bake uncovered for 35 more minutes or until the pot pie is at least 165° F in the center.
What to Serve with Turkey Pot Pie
This turkey pot pie is a hearty main dish, so you won’t need much in the way of side dishes. Since we’re indulging in pie crust for dinner (totally worth it!) my go-to side is a fresh green salad:
- Simple Green Salad – A green salad that’s easy enough to make every day!
- Arugula Salad – Fresh pears, cherry tomatoes, almonds and Parmesan cheese, dressed with my tangy lemon vinaigrette
- Kale Salad – My favorite easy kale salad! Massaging the kale softens the texture and flavor.
- Italian Salad – Zesty, crisp and full of flavor!
- Lemon Parmesan Kale Salad – This one is so simple, with bright, fresh flavors.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Turkey Pot Pie
This turkey pot pie is one of my favorite ways to use leftover roast turkey. My easy all-butter homemade pie crust makes this pot pie truly exceptional. The crust is flaky and tender and the creamy turkey and vegetable filling is perfectly seasoned. This recipe takes a bit of time to put together, but I think you'll find it's well worth it!
Ingredients
For the Pie Crust
- 2 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter, 16 tablespoons, cut into small cubes
- 6-7 tablespoons ice-cold water
For the Turkey Pot Pie Filling
- 4 tablespoons unsalted butter
- 1 small yellow onion, chopped, about 1 ½ cups
- 3 medium carrots, chopped small
- 3 ribs celery, chopped small
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 1 ¾ cups low sodium chicken broth, one 14.5 ounce can
- ½ cup milk, I used whole milk
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chopped leftover roast turkey
- ½ cup frozen peas
Egg Wash
- 1 egg
- 1 tablespoon milk or water
Instructions
Make the Pie Crust
- Combine the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, you can prepare the pie crust by hand in a large bowl and use a pastry blender, your fingers, or two forks to work in the butter.) Pulse a few times to mix.2 ¼ cups all-purpose flour, 2 teaspoons granulated sugar, ½ teaspoon salt
- Add the cold butter cubes and pulse 8-10 times, until the largest butter pieces are the size of small peas.1 cup cold unsalted butter
- Add 6 tablespoons of ice-cold water. Pulse just until the dough just starts to come together, adding one more tablespoon of cold water if the dough seems too dry. The dough should still look crumbly at this point, but it should hold together if you press it between your fingers.6-7 tablespoons ice-cold water
- Transfer the dough to a lightly floured work surface. Use your hands to bring the dough together into a ball and then cut the dough in half. Shape each half of the dough into a round disk. Wrap both disks of dough in plastic wrap and place them in the refrigerator while you prepare the pot pie filling.
Make the Turkey Pot Pie Filling
- Preheat oven to 425° F.
- In a large Dutch oven or other heavy pot, melt the butter over medium heat.4 tablespoons unsalted butter
- Add the chopped onion, carrots and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes.1 small yellow onion, 3 medium carrots, 3 ribs celery
- Stir in the minced garlic and flour and cook, stirring, for 1 minute.3 cloves garlic, ⅓ cup all-purpose flour
- Stir in the broth and milk, followed by the dried thyme, salt and pepper. Cook, stirring often, until the mixture begins to bubble and thickens, about 2 minutes.1 ¾ cups low sodium chicken broth, ½ cup milk, 1 teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon black pepper
- Remove the pot from the heat and stir in the turkey and frozen peas.2 cups chopped leftover roast turkey, ½ cup frozen peas
Assemble the Pot Pie
- Prepare the egg wash by combining the egg and 1 tablespoon milk or water in a small bowl and whisking until well combined. Set aside.1 egg, 1 tablespoon milk or water
- Take one of the disks of pie dough out of the refrigerator and, on a lightly floured work surface, roll it out to a 12-inch circle. Transfer it to a 9-inch deep dish pie dish by gently rolling the dough circle around your rolling pin. Lightly fit the dough into the pie dish. Do not press it down or the crust may stick to the pie dish after baking.
- Similarly, roll the second disk of pie dough out into a 12-inch circle.
- Pour the turkey pot pie filling into the bottom pie crust in the pie dish and spread it into an even layer. Place the second rolled out pie crust on top of the pie. Trim the dough overhang to be no more than ½-inch past the rim of the pie dish. Fold the edges of the pie dough under and then use your fingers to crimp as desired for a decorative edge.
- Cut a few slits in the top pie crust to let steam escape as the pot pie bakes. Then lightly brush the egg wash all over the pie crust. (This will help it to get a nice golden sheen as it bakes.)
- Bake for 30-35 minutes, until crust is golden brown. (Check on the pot pie as it bakes and cover loosely with a piece of foil if the crust is browning too quickly.)
- Let rest for 10-15 minutes and then serve.
Notes
- Leftover turkey pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing an Unbaked Turkey Pot Pie: You can bake a turkey pot pie straight from the freezer. Make the pie in a metal or foil pie pan, because a glass pan could shatter if you place it in the oven cold from the freezer. Let the filling cool, then assemble the pot pie but do not add the egg wash. Wrap airtight and freeze for up to 3 months. Bake the frozen pot pie, covered with foil, for 30 minutes at 425° F. Then brush on the egg wash and bake uncovered for 35 more minutes or until the pot pie is at least 165° F in the center.
- To make pie dough ahead: Wrap each of the 2 disks of pie dough tightly in plastic wrap and store in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw frozen pie dough overnight in the refrigerator before rolling out. If the chilled dough is too firm to roll out, let it sit at room temperature for a few minutes to take the chill off.
Calories: 517kcal, Carbohydrates: 39g, Protein: 21g, Fat: 32g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 131mg, Sodium: 476mg, Potassium: 433mg, Fiber: 3g, Sugar: 4g, Vitamin A: 4917IU, Vitamin C: 7mg, Calcium: 73mg, Iron: 3mg
Nutrition information is an estimate.
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