6 Amazing turkey pot pie recipe Steps

If you’re anything like me, when the weather turns chilly, nothing hits the spot quite like deep, honest comfort food. For years, dinner felt like a chore, but finding that perfect, satisfying dish—one that smells amazing and tastes like a hug—that’s where the pure joy comes from! That’s exactly what this incredible turkey pot pie recipe delivers. It’s hearty, it’s rich, and frankly, it’s my absolute favorite way to transform those last bits of holiday leftovers into something spectacular. My goal here is to show you that making this classic, wonderful meal isn’t tough at all. You can find more easy, soul-satisfying recipes on my main comfort food page. Get ready to change the way you think about leftovers!

Why This Classic Turkey Pot Pie Recipe Is Your New Favorite

If you’re looking to turn leftover turkey into something truly special, stop scrolling right now. This Classic Turkey Pot Pie isn’t just another casserole; it’s an experience. I’ve tested this specific ratio of broth to cream countless times to ensure you get that deeply satisfying, rich sauce that coats every vegetable and piece of turkey. It’s proof that Easy Comfort Food Dinners can still be showstoppers! If you need more quick family meal ideas, check out my guide on weeknight dinner solutions.

This recipe is built around texture. You get that beautiful contrast between the velvety, thick filling and the crisp, golden top crust. It’s cozy, it’s hearty, and it comes together faster than you might think for a meal this good.

Achieving the Perfect Creamy Turkey Pot Pie Filling

The key to the filling’s amazing texture is building a perfect roux right at the start. We cook the flour gently with the butter and veggies before we add any liquid. This simple step prevents that chalky raw flour taste! Then, adding the broth slowly while whisking keeps everything silky smooth. Don’t let that sauce simmer too long once the cream goes in—we want it thick enough to hold up, but still loose enough to set beautifully in the oven.

The Secret to a Flaky Pie Crust Recipe

Now, let’s talk crust. While I absolutely adore making a full Flaky Pie Crust Recipe, this is comfort food, not a competition! If you grab that refrigerated dough, here’s my trick: let it sit on the counter for about 15 minutes before you try rolling or draping it. That slight warming stops it from cracking when you crimp the edges. For the best results, always use an egg wash; it’s the fastest way to get that golden, professional shine we all want.

Gathering Ingredients for Your Turkey Pot Pie Recipe

Okay, let’s get our ducks (or turkeys!) in a row. Having everything measured out before you start is how we keep things stress-free and delicious. For this classic turkey pot pie recipe, quality counts, especially when it comes to the leftovers!

The star, of course, is your cooked meat. Two cups of shredded turkey is what we need here; I always recommend using the darker meat if you have it because it adds a lovely richness. If you’re out of homemade stock, good quality chicken broth works just fine.

• 2 tablespoons unsalted butter (don’t skimp here!)
• 1/2 cup chopped yellow onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery (This is your mirepoix base—don’t skip it!)
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked, shredded turkey (leftover turkey works well)
• 1 cup frozen peas and corn mixture
• 1 box (14.1 ounces) refrigerated pie crusts (or your homemade flaky pie crust recipe)
• 1 large egg, beaten (for egg wash)

If you are ever building a similar sauce from scratch for a different meal, check out my recipe for homemade cream of chicken soup; the technique is nearly identical!

Step-by-Step Instructions for the Best Turkey Pot Pie

Now for the fun part! Getting this turkey pot pie recipe into the oven is shockingly fast, especially for how incredible that hearty turkey vegetable bake tastes when it comes out. Remember to preheat that oven to 400 degrees Fahrenheit right away and grease up your pie dish so you’re ready to go. We’re aiming for golden perfection in about 35 minutes!

We need to work quickly on the filling, but patience is key when building flavor. You’re making a true Homemade Pot Pie here, so take your time with the base sauce.

Preparing the Vegetable Base and Thickening the Creamy Turkey Pot Pie Filling

In a saucepan over medium heat, melt that butter and get your onion, carrots, and celery cooking until they’re soft—about 5 to 7 minutes. This is crucial. Now sprinkle in the flour and stir it constantly for a full minute. You have to cook out that raw flour taste! Slowly, slowly whisk in the chicken broth until it’s completely velvety smooth. Once it simmers and starts to thicken up nicely, you’re ready for the cream and seasonings.

SAVE

Assembling and Baking Your Hearty Turkey Vegetable Bake

Once your sauce is thick, pull it off the heat immediately. Gently fold in those lovely leftover turkey pieces, plus your frozen peas and corn. Remember, we don’t want to crush the turkey! Lay your first pie crust in the dish, dump that filling right on top, and cover it with the second crust. Crimp those edges together tight—no leaks allowed! Don’t forget to cut a few slits so that steam can escape. Brush it all over with the egg wash for shine, and bake! When it comes out bubbly and golden, let it rest for a good 10 minutes before slicing. Trust me, tasting it too soon means the filling runs everywhere!

SAVE

For more classic home baking wisdom, you can visit my guide on making delicious chicken pot pie, which uses very similar sauce mechanics.

Tips for Success with Your Turkey Pot Pie Recipe

Making a truly great turkey pot pie recipe feels like magic, but it’s really just about paying attention to a few little details. These tips are what separate a good pie from a truly Best Turkey Pot Pie experience. If you’re worried about that bottom crust getting soggy—which is a common fear with such a creamy filling!—try this: bake your pie on the lowest rack in your oven for the first 15 minutes. That direct heat really helps crisp up the bottom.

SAVE

Also, mastering that top crust shine is easy. Make sure your egg wash gets right to the edges where the top and bottom crusts meet; this seals up any opening and gives you that stunning, uniform golden color.

As one of my little notes mentions, if you want a richer flavor profile for your sauce, swap out half of that chicken broth for turkey broth. It just deepens that savory element beautifully. If you’re mastering pastry from scratch, you might love the tips in my guide on easy butter pie crust!

Leftover Turkey Dinner Ideas and Variations for This Turkey Pot Pie Recipe

It’s the day after the big feast, and you’re staring at that mountain of turkey, wondering what magic you can conjure up. Well, this creamy turkey pot pie recipe is the absolute king of Leftover Turkey Dinner Ideas, but we don’t have to stop there!

If you want a lighter, airier feel, skip the standard pie crust and use puff pastry instead. I saw so many fantastic versions online—it gives you those beautiful, flaky, buttery layers on top, making assembly even quicker! You can find a great reference to one I liked right here.

SAVE

For flavor variations, try swapping the dried thyme for a teaspoon of fresh rosemary and sage—it really amps up that savory, woodsy note. If you have tons of sweet potatoes left, dice them up small and toss them in with the carrots and celery! This is a fantastic way to keep things interesting all week long until every last bit of turkey is gone. For ideas on keeping that turkey juicy next time, check out my notes on slow cooker turkey!

Storage and Reheating Instructions for Your Homemade Pot Pie

One of the best things about making a big, warm Homemade Pot Pie is knowing you have perfect leftovers ready for later. Once cooled, cover your pie dish tightly with plastic wrap or foil—you can usually get a good 3 to 4 days out of it in the fridge. Keep in mind the crust will soften a bit, that’s just how it goes!

When you’re ready to eat the rest, please, ditch the microwave if you value that flaky crust! The microwave steams the pastry and makes it chewy. Instead, just reheat individual slices on a baking sheet at 350 degrees Fahrenheit until the filling is hot and bubbling. It takes about 15 minutes, and it brings back that wonderful crispness. If you never want to cook on a busy morning, check out my guide on make-ahead meals for more ideas!

Frequently Asked Questions About This Turkey Pot Pie Recipe

I know when we’re looking at a comforting recipe like this, questions always pop up! That’s okay—that’s how we build confidence in the kitchen and ensure success for our Family Dinner Recipes. Whether you’re worried about substitutions or just trying to squeeze this in on a busy Tuesday, I’ve gathered the most common things people ask me about this turkey pot pie recipe.

If you end up loving the savory flavors, I have some fun, quick ideas in my garlic parmesan bites recipe that might be up your alley next!

Can I make this turkey pot pie recipe without using leftover turkey?

Absolutely, you can! If you don’t have leftovers, just use about 1.5 cups of raw, boneless turkey breast or thigh meat, cut into small cubes. You’ll want to add the raw turkey when you are sweating the onions and veggies, letting it cook through right there in the butter before you add the flour. Easy peasy!

How can I make this a ‘Weeknight Pot Pie’ and speed up prep time?

To turn this into a true Weeknight Pot Pie, I won’t judge if you take some shortcuts! Instead of chopping your own mirepoix, grab the pre-cut celery, carrots, and onions. Even better, if time is razor-thin, you can substitute the 1 3/4 cups broth and 1/2 cup cream for one standard 10.5-ounce can of cream of chicken soup. It won’t be quite as rich as our sauce, but it still makes for a wonderfully Easy Comfort Food Dinner!

Is a double crust necessary, or can I use a topping?

A double crust gives you that beautiful, classic presentation, but honestly, a topping is faster! If you only have one refrigerated crust, use it for the top, and skip the bottom layer. You can get a great result by lightly spraying the bottom of your pie dish with cooking spray—this helps prevent sticking. Alternatively, feel free to swap the standard crust for mashed potatoes on top for a completely different feel!

How thick should the creamy filling be before adding the turkey?

The filling should definitely be thick enough to coat the back of a spoon, but not yet stiff like cement—that’s too thick! When you lift your whisk, the sauce should run off slowly, leaving a clear trace before it completely blends back together. Remember, it will thicken up even more once it hits the hot oven.

Nutritional Estimates for Your Savory Turkey Bake

I always try to keep the focus on flavor and joy here, not the numbers, but I know some of you like to see the estimates for your weekly meal planning. Since this is a rich, hearty Savory Turkey Bake, packed with butter and cream, the numbers reflect that cozy goodness! Please remember that this is just a guide—if you overload on the turkey or use a lighter cream, your final counts will shift!

These numbers are based on 6 generous servings of this turkey pot pie recipe. For my full, easy-to-follow soups that might offer a lighter alternative, you can peek at my chicken tortilla soup recipe!

• Serving Size: 1 slice
• Calories: 450
• Fat: 25g
• Saturated Fat: 12g
• Protein: 25g
• Carbohydrates: 35g
• Sugar: 4g
• Sodium: 550mg

These estimates don’t account for what you might add on the side, either! If you serve this with a big fresh salad, you automatically improve the balance of the meal. It’s all about enjoying that wonderful, comforting dish we just made together.

Share Your Cozy Winter Meals Experience

Well, friend, that’s it! You’ve mastered the ultimate turkey pot pie recipe.

Now I have to know—did it bring that pure joy I promised? Please leave a comment below telling me how your Cozy Winter Meals turned out, and don’t forget to rate those flaky crusts! If you snapped a gorgeous photo of your golden bake, please share it with my community over on Facebook at our official page. I love seeing your creations! You can always find more delicious inspiration on my main blog page whenever you’re ready to cook again.

Classic Turkey Pot Pie Recipe with Flaky Crust

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe shows you how to make a hearty, creamy turkey pot pie, perfect for using up leftover turkey. You get a rich filling wrapped in a buttery, flaky crust for the ultimate comfort food dinner.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 tablespoons unsalted butter
• 1/2 cup chopped yellow onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked, shredded turkey (leftover turkey works well)
• 1 cup frozen peas and corn mixture
• 1 box (14.1 ounces) refrigerated pie crusts (or your homemade flaky pie crust recipe)
• 1 large egg, beaten (for egg wash)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch pie dish.
2. In a large saucepan over medium heat, melt the butter. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
4. Gradually whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer, stirring until the sauce thickens.
5. Stir in the heavy cream, thyme, salt, and pepper. Cook for 1 more minute until heated through.
6. Remove the saucepan from the heat. Gently fold in the cooked turkey and the frozen peas and corn mixture.
7. Place one pie crust into the bottom of your prepared pie dish. Pour the turkey filling evenly over the bottom crust.
8. Place the second pie crust over the filling. Trim and crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
9. Brush the top crust lightly with the beaten egg wash.
10. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
11. Let the turkey pot pie cool for at least 10 minutes before slicing and serving. This allows the creamy filling to set.

Notes

• If you prefer a richer flavor, substitute half of the chicken broth with turkey broth.
• For a crispier top crust, bake the pie on the lowest rack in your oven for the first 15 minutes.
• You can use store-bought puff pastry for a different texture, but ensure it is fully thawed before use.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 4
• Sodium: 550
• Fat: 25
• Saturated Fat: 12
• Unsaturated Fat: 8
• Trans Fat: 0.5
• Carbohydrates: 35
• Fiber: 3
• Protein: 25
• Cholesterol: 80