Turkey Pot Pie
Add Preferred SourceTurkey Pot Pie brings together tender turkey, fresh vegetables, and a flaky crust for a meal that’s both satisfying and simple to prepare. It’s a great way to use leftover turkey and create a dish that everyone will enjoy.
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I love making Turkey Pot Pie for family dinners or when I’m hosting a casual gathering. It’s the kind of meal that everyone enjoys, no matter their preferences. You can prep it ahead of time, store it in the fridge, or even freeze it for later, which makes it incredibly flexible.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Turkey Pot Pie with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this recipe easy if you follow my simple instructions.
Cook the Vegetables
Melt butter in a large skillet over medium heat. Add onion, carrots, celery, mushrooms, and garlic. Let them cook for about five minutes, stirring occasionally, until the veggies are tender and their natural flavors shine through.
Add the Seasonings and Flour
Stir in flour, salt, pepper, thyme, and rosemary. Cook until the flour absorbs the liquid, creating a paste-like texture. This step builds the base for your creamy filling.
Make the Gravy
Gradually add the broth and milk, stirring constantly. Simmer for 7-8 minutes until the mixture thickens into a rich gravy.
Add Turkey and Peas
Gently fold in the chopped turkey and frozen peas. Remove the skillet from heat, give the filling a quick taste, and adjust the seasonings if needed. Let the filling cool for about 10 minutes to avoid a soggy crust later.
Prepare the Pie
Preheat the oven to 350°F (180°C). Transfer the cooled filling to a 9-inch pie dish. Place the dough over the filling, trimming and crimping the edges to create a thick crust. Cut small slits in the top for steam vents and lightly brush with egg wash for a beautiful golden finish.
Bake
Place the pie in the oven and bake for 30-35 minutes or until the crust is golden brown.
Keep an eye on it—after about 20 minutes, cover the edges with foil or a pie shield to prevent them from over-browning. Once done, let it cool for five minutes before serving.
Recipe Notes and Expert Tips
I’ve included these tips to make sure your Turkey Pot Pie turns out perfectly:
- Golden Crust: Brush the pie crust with egg wash for a beautifully golden and shiny finish.
- Prevent Soggy Crust: Let the filling cool before adding it to the pie crust. This step keeps the crust from becoming soggy.
- Season to Taste: Adjust the salt, pepper, and herbs after simmering the gravy for the best flavor.
- Vegetable Variations: Swap in or add other vegetables like green beans or corn for variety.
- Use Leftovers: This recipe is an excellent way to use up leftover turkey or even chicken.
- Steam Vents: Don’t skip cutting slits in the pie crust to allow steam to escape and prevent bubbling over.
- Freezing Option: Assemble the pie but don’t bake it, then freeze for up to three months. Bake straight from frozen, adding about 10-15 minutes to the baking time.
- Reheat Smart: Reheat leftovers in the oven to maintain a crisp crust rather than using the microwave.
How to Store Leftover Turkey Pot Pie
Store leftover Turkey Pot Pie in an airtight container in the refrigerator for up to three days.
To freeze, assemble the pie but skip the baking step. Wrap tightly in foil or plastic wrap, and store in the freezer for up to three months. Bake directly from frozen at 350°F, adding 10-15 extra minutes to the baking time.
What to Serve With Turkey Pot Pie
Pair Turkey Pot Pie with a crisp green salad or steamed vegetables for a well-rounded meal. Garlic mashed potatoes or roasted sweet potatoes also make great sides, while cranberry sauce adds a tangy contrast to the creamy filling.
More Easy Turkey Recipes for You to Try at Home
Looking for more ways of using turkey? Take a look at these easy recipes.
Equipment
Ingredients
- 1 pie crusts refrigerated
- 3 tablespoons unsalted butter
- ½ cup chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup mushrooms chopped
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves
- ½ teaspoon finely chopped dried rosemary
- 2 cups chicken broth
- ½ cup whole milk
- 1 cup frozen peas
- 3 cups turkey chopped
- 1 large egg beaten with 1 tablespoon milk for the egg wash
Instructions
- Melt the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, and garlic, and cook for 5 minutes, stirring occasionally, until the vegetables soften and release their liquid.3 tablespoons unsalted butter, ½ cup chopped yellow onion, 1 cup diced carrots, 1 cup diced celery, 1 cup mushrooms, 3 garlic cloves
- Stir in the flour, salt, pepper, thyme, and rosemary. Cook the mixture until the flour absorbs the liquid and thickens slightly.¼ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon fresh ground pepper, 1 teaspoon dried thyme leaves, ½ teaspoon finely chopped dried rosemary
- Gradually add the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 7-8 minutes, until it thickens into a creamy gravy.2 cups chicken broth, ½ cup whole milk
- Stir in the frozen peas and turkey, then remove from heat. Taste and adjust seasoning with more salt, pepper, thyme, or rosemary if needed. Let the filling cool for 10 minutes.1 cup frozen peas, 3 cups turkey
- Preheat the oven to 350°F (180°C). Transfer the cooled filling to a 9-inch pie dish. Carefully place the pie crust over the filling, trimming any excess dough and crimping the edges to seal. Cut small slits into the top of the crust for steam vents and brush the surface with the egg wash.1 pie crusts, 1 large egg beaten with 1 tablespoon milk
- Bake for 30-35 minutes, or until the crust is golden brown. Check after 20 minutes and cover the edges with foil or a pie crust shield to prevent over-browning. Let the pie cool for about 5 minutes before serving.
Notes
- Golden Crust: Brush the pie crust with egg wash for a beautifully golden and shiny finish.
- Prevent Soggy Crust: Let the filling cool before adding it to the pie crust. This step keeps the crust from becoming soggy.
- Season to Taste: Adjust the salt, pepper, and herbs after simmering the gravy for the best flavor.
- Vegetable Variations: Swap in or add other vegetables like green beans or corn for variety.
- Use Leftovers: This recipe is an excellent way to use up leftover turkey or even chicken.
- Steam Vents: Don’t skip cutting slits in the pie crust to allow steam to escape and prevent bubbling over.
- Freezing Option: Assemble the pie but don’t bake it, then freeze for up to three months. Bake straight from frozen, adding about 10-15 minutes to the baking time.
- Reheat Smart: Reheat leftovers in the oven to maintain a crisp crust rather than using the microwave.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
