Turkey Pot Pie Recipe

If you’re anything like me, you know that nothing quite beats the comforting hug of a hearty pot pie — especially when made with tender turkey and a flaky crust. This Turkey Pot Pie Recipe is one of my all-time favorites because it takes those leftover turkey bits and turns them into this incredible, cozy meal that feels both fancy and homey. Whether you’re cooking up a post-holiday feast or simply craving a filling weeknight dinner, this recipe works like a charm. It’s easy to put together, and the creamy sauce inside makes every bite utterly satisfying.

What I love most about this Turkey Pot Pie Recipe is how versatile it is. You can use frozen veggies, fresh produce, or whatever you have stashed in your fridge — it all comes together beautifully. When I first made this, I was surprised how the poultry seasoning and thyme added just the right amount of warmth and depth without overpowering the turkey’s natural flavor. Trust me, once you give this pie a try, you’ll find yourself making it again and again for those cozy nights in.

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Ingredients You’ll Need

The beauty of this Turkey Pot Pie Recipe is in its straightforward, tried-and-true ingredients. Each one works in harmony to build that creamy, savory filling and flaky crust you’re craving. When shopping, pick fresh-quality veggies and a good double pie crust—you’ll notice the difference.

• Egg: Used for brushing the crust to get that gorgeous golden shine you can’t resist.
• Butter: Adds richness to the roux and enhances the flavor of the filling.
• Onion: Provides a sweet, savory base that softens perfectly when cooked down.
• All-purpose flour: The magic thickener that turns your sauce creamy without lumps.
• Poultry seasoning: A blend that complements turkey beautifully with warm, herby notes.
• Dried thyme leaves: Adds a subtle earthiness that elevates the filling.
• Chicken broth: Gives the filling depth and helps create a luscious sauce.
• Milk or cream: Makes the sauce rich and silky—use cream for a slightly more indulgent pie.
• Potato: Adds body and texture; make sure it’s tender but not falling apart.
• Frozen vegetables: Convenient and flavorful; thaw before using or swap with fresh.
• Cooked chopped turkey: The star of the show — perfect for using leftovers or fresh cooked meat.
• Double pie crust: Any good quality store-bought or homemade crust will work beautifully.

Variations

I love how this Turkey Pot Pie Recipe invites creativity, so don’t hesitate to make it your own. Over the years, I’ve tweaked it with different veggies and seasonings depending on what’s in season or in my pantry. Feel free to experiment and find what version your family loves best.

• Chicken instead of turkey: I often swap turkey for chicken when leftovers are limited — works just as well and tastes great.
• Fresh vegetables: Try swapping in carrots, peas, or green beans — just cook them to tender-crisp before adding.
• Gluten-free crust: For a gluten-free twist, I’ve used store-bought gluten-free pie crusts with excellent results.
• Herb variations: Adding rosemary or sage can add another lovely layer of flavor if you want to mix things up.

How to Make Turkey Pot Pie Recipe

Step 1: Get Your Oven and Prep Ready

First, preheat your oven to 400°F (200°C). While it warms up, whisk your egg with a tablespoon of water — this will be your golden egg wash to brush on the crust for that perfect shine. Setting this aside now saves time later.

Step 2: Sauté the Onions and Build the Sauce

In a medium saucepan, melt your butter over medium-low heat and gently sauté the diced onion until tender and fragrant, about 5 minutes. The slow cook helps bring out natural sweetness. Then add your flour, poultry seasoning, thyme, salt, and pepper, stirring everything for 2 extra minutes — this cooks out the raw flour taste and thickens the base.

Step 3: Whisk in Liquids and Simmer

Now, slowly whisk in the chicken broth and milk, adding a little at a time and stirring constantly. It will look thick at first, but keep going and it smooths out into a velvety sauce. Bring the mixture to a boil over medium heat, then reduce to a simmer for about 1 minute — this ensures your sauce is thick and rich.

Step 4: Add the Turkey, Veggies, and Potatoes

Remove the sauce from heat and fold in the cooked turkey, thawed vegetables, and tender diced potatoes. This filling is the heart of your pot pie: creamy, flavorful, and packed with good stuff. Make sure everything is evenly combined for balanced bites.

Step 5: Assemble the Pie

Line a 9-inch pie plate with one of your pie crusts. Pour in your turkey filling, smoothing it out gently. Brush the edges of the crust with your egg wash to help seal the top crust. Place the second crust on top, pinch the edges to seal, and cut a few slits in the top for steam to escape. Don’t forget to brush the top crust with the egg wash too — this gives you a gorgeous, glossy finish.

Step 6: Bake and Cool

Bake your pie in the oven for about 35-40 minutes or until the crust is lightly browned and the filling is bubbling. If you notice the crust getting too dark too fast, tent it loosely with foil — this little trick prevents burning while allowing the pie to fully cook. Once out of the oven, let it cool for 10-15 minutes before slicing; this resting time helps the filling thicken up and makes serving easier.

How to Serve Turkey Pot Pie Recipe

Garnishes

I usually keep garnishes simple—a sprinkle of fresh chopped parsley or a little cracked black pepper adds a fresh pop on top. Sometimes, I toss a pinch of flaky sea salt on the crust right after baking for that extra crunch. It’s all about subtle touches that make every bite feel special.

Side Dishes

My go-to sides with this Turkey Pot Pie Recipe are light and bright to balance the richness—a crisp green salad with vinaigrette, roasted Brussels sprouts, or some steamed green beans tossed with garlic. If it’s a chilly evening, a warm, buttered dinner roll complements perfectly too.

Creative Ways to Present

For special occasions, I love making individual pot pies using ramekins or small oven-safe bowls. It’s a fun way to serve guests and looks adorable when you brush the crust with egg wash and add little decorative cutouts. Plus, everyone gets their own perfectly portioned pie!

Make Ahead and Storage

Storing Leftovers

Leftover Turkey Pot Pie keeps beautifully in the fridge for up to 3 days. I usually cover it tightly with foil or plastic wrap and store it in the pie dish so it’s ready to reheat without losing moisture.

Freezing

Freezing this pie is a lifesaver! I prepare and assemble the whole pie but don’t bake it—wrap it tightly in foil and plastic wrap then freeze for up to 2 months. When you’re ready, just bake it straight from the freezer (adding extra time) for a quick, homey meal anytime.

Reheating

Reheat leftovers in a 350°F oven covered with foil to keep the crust from getting too crisp too fast. About 20-25 minutes works—just until it’s heated through and the filling is bubbly again. Avoid microwaving if you want to keep that gorgeous flaky crust!

FAQs

Final Thoughts

I genuinely love how this Turkey Pot Pie Recipe comes together — it’s like a warm blanket on a plate. Every time I bake it, the whole kitchen fills with amazing aromas, and my family can’t wait to tuck in. If you’ve got leftover turkey or just want a cozy, crowd-pleasing dinner, give this a try. It’s forgiving, tasty, and so satisfying — I promise you’ll want to make it your go-to comfort food, just like I did.

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