The Best Turkey Pot Pie Recipe

This Turkey Pot Pie is the ideal cozy recipe to reinvent leftover turkey, or swap in rotisserie chicken! The turkey/veggie filling is swaddled in an adeptly seasoned creamy, herb-infused gravy (no watery/bland filling here!), crowned with a golden, flaky, buttery, homemade pie crust – OR use store-bought for those busy nights. This turkey pot pie recipe is completely customizable (use any veggies, frozen veggies, etc.), is 100% make ahead friendly and freezes great too!

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top view of turkey pot pie with a spoon in the filling showing the filling

Why you’ll love this Recipe for Turkey Pot Pie

CREAMY FILLING. The turkey pot pie filling is rich and creamy – no lackluster watery filling here!
5 STAR FLAVOR. Hand-picked herbs and spices season the filling to perfection, along with my secret ingredient.
MEAL-IN-ONE. This turkey pot pie recipe is a meal in itself – chock full of vegetables, protein and carbs – no need to hassle with separate sides when serving this dish!
BUTTERY, FLAKY PIE CRUST. The best homemade pie crust is made with both butter and shortening to create the best flavor and texture: mega buttery, mega tender, mega flaky deliciousness. I use it in all of my pie recipes. The crust can be made ahead of time and stashed in the refrigerator or freezer.
OR SHORTCUT PIE CRUST. Pick up a frozen pie crust from the store to use instantly.
CUSTOMIZABLE. As long as you follow the recipe for the creamy gravy, you can add any meat or vegetables your belly desires or simply what you have on hand AKA it’s the best way to re-purpose leftovers!
MAKE AHEAD. The turkey pot pie, including the pastry topping, can be made a day ahead of time, making dinnertime a breeze.

top view of turkey pot pie filling showing how creamy it is

Homemade Turkey Pot Pie Ingredients

This homemade turkey pot pie is made with classic ingredients but tastes 5 star delicious. Let’s take a closer look at what you’ll need (measurements in the printable recipe card at the bottom of the post):

Turkey: The turkey meat can be light or dark, chopped or shredded. For Thanksgiving, a whole roast turkey is tasty, or I’ll even roast turkey breast just for this recipe!
Pie crust: Use my buttery, flaky homemade pie crust (highly recommend!), or store-bought. My crust post is full of tips and tricks for foolproof pie crust even if you’ve never made it before – so don’t be intimidated! I suggest making the crust the night before so it’s ready to rollout the next morning.
Butter + olive oil: The combination of butter and olive oil give us flavor with less fat. Use unsalted butter so we can control the salt.
Chicken broth: Use low sodium chicken broth so we can also use chicken bouillon which amps up the flavor.
Chicken bouillon: This imparts a complex, savory, goodness to the creamy gravy (it’s like salt with FLAVOR). You may use bouillon powder, bouillon cubes or bouillon base (like Better Than Bouillon or Zoup!). Add it to the filling without dissolving in liquid first.
Milk: Any kind of milk can be used. Less fat milk will require longer simmering time.
Flour: Use all-purpose flour or gluten-free 1 to 1 baking flour.
Aromatics: One yellow onion and 4 garlic cloves are the building blocks of the filling.
Veggies: Carrots, celery, potatoes and peas create the classic filling but you may substitute with equal amounts of your favorite sautéed vegetables. Use Yukon gold potatoes for their buttery creaminess and petite frozen peas for the best texture.
Herbs: Dried parsley, dried rosemary, ground sage, salt and pepper lace the filling with nostalgic Thanksgiving goodness.

top view of ingredients for turkey pot pie: turkey, potatoes, celery, carrots, chicken broth, flour, garlic, onions and spices

Turkey Pot Pie recipe variations

Turkey swap: Use cooked ground turkey, cooked ground chicken, chopped cooked chicken, shredded rotisserie chicken, or cooked lean ground beef.
Meatless: Use more potatoes, celery, peas or add additional vegetables such as mushrooms, squash, cauliflower, etc. in place of the meat. You may also replace the turkey with a plant-based protein of your choice. To use tofu, place firm tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes, then chop into 1-inch cubes.
Swap vegetables: Swap the vegetables for any of your favorites such as corn, green beans, mushrooms, butternut squash, zucchini, broccoli or cauliflower. The vegetables need to be sautéed before popping in the oven.
Shortcut aromatics: Substitute with 1 teaspoon onion powder and 1 teaspoon garlic powder if you’re out, but fresh is so much better!
Fresh herbs: You may use 3X the amount of fresh herbs. Add them to the sauce with the turkey.
Frozen veggies: Use a bag of mixed frozen vegetables instead. No need to thaw first.
Add cheese: Make the sauce creamy and cheesy! Parmesan, Gruyere, sharp cheddar, Colby, Monterey Jack, Gouda, etc. would all be tasty.
Add other Thanksgiving leftovers: Add a layer of stuffing, green beans, creamed corn, cranberry sauce, etc., – whatever you think your family would enjoy.
Mini turkey pot pies: Divide the filling among ramekins and bake until the crust is golden brown and the gravy is bubbling through the vents.

turkey pot pie with a spoon in the filling showing the carrots, celery, peas and turkey

TOPPING VARIATIONS

Homemade biscuits: Use the biscuits in my chicken pot pie recipe.
Store-bought biscuits: Pillsbury Original Grands can be placed directly on the filling and baked.
Store-bought pie crust: Bake until golden.
Puff pastry crust: Top pot pie with 1 thawed, puff pastry sheet and trim the edges of the puff pastry to about 1/2-inch overhang of the rim of the pie plate. Using a sharp knife, cut a couple slits in the puff pastry to vent during baking. Bake at 425 degrees for 35-40 minutes or until deeply golden.

a slice of turkey pot pie on a plate showing the filing on the sides

How to make Turkey Pot Pie

This Turkey pot pie recipe has a few steps, but each is easy and the filling comes together quickly thanks to the leftover turkey. Let’s take a closer look how to make it (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make the pie dough. Use my favorite homemade pie crust. I suggest making the crust the night before so it’s all ready to roll out the next morning. The crust post is full of tips and tricks for foolproof pie crust even if you’ve never made it before – so don’t be intimidated!

BEST EVER easy, NO FAIL pie crust recipe with step by step photos and instructions! You will never use another recipe again! #piecrust #pie #recipe #thanksgiving

Step 2: Cook vegetables. Add potatoes to a microwave safe bowl with water and microwave until fork tender. Sauté onions, carrots and celery in sizzling butter in a braiser (my fav/pictured) or large saucepan until softened. Add garlic and sauté 30 seconds.

a collage showing how to make turkey pot pie by microwaving potatoes, then sautéing onions, carrots and celery

Step 3: Make roux. Sprinkle the flour over the vegetables and cook while stirring for 2 minutes. Reduce heat to low and stir in the chicken broth, followed by the milk. Add the chicken bouillon and all seasonings.

a collage showing how to make turkey pot pie by adding flour, cooking with vegetables, then whisking in broth

Step 4: Thicken sauce. Bring to a simmer, stirring constantly, until thickened to desired consistency.

showing how to make turkey pot pie recipe by simmering the sauce until thickened

showing how to make turkey pot pie by adding potatoes, turkey and peas to the sauce

Step 5: Add turkey, etc. Stir in the turkey, potatoes and peas and heat through for about 1 minute over medium heat. Season to taste with salt and pepper. Transfer filling to a pie pan.

showing how to make turkey pot pie by stirring in turkey and peas into the sauce

showing how to make turkey pot pie by adding filling to the pie plate

Step 6: Make top pie crust. Remove the chilled pie dough from the refrigerator and roll into a large circle. Lay the dough over the filling. Trim the edges of the dough to about a 1-inch of overhang. Fold the overhanging dough back up over itself on the top to form a thick edge crust. Crimp the edges with a fork or flute. Cut slits in the top to allow steam to escape. Mix egg with heavy cream and lightly brush all over the crust.

a collage showing how to make turkey pot pie by adding pie crust to the top of the filling, then crimping the edges, adding slits, and brushing with egg wash

Step 7: Bake. Bake for 35–40 minutes or until the top of the crust is golden brown.

top view of two hands holding turkey pot pie recipe showing the golden crust

Making this Turkey Pot Pie in advance

-100% make ahead. Bake the pie, chill and refrigerate. Reheat per below.

-Filling: The filling can be made and stored in an airtight container in the refrigerator 48 hours ahead of time. Warm in a skillet, adding a splash of milk, as needed, to thin to desired consistency. Assemble and bake as instructed.

-Make pie dough: The dough can be made in advanced and stored in the refrigerator for 5 days or frozen for up to three months. Thaw in the fridge overnight before using.

turkey pot pie showing the golden top pie crust

Best Turkey Pot Pie Recipe tips

Follow these tips for the best turkey pot pie recipe!

Cook the flour long enough. It is important to cook the flour long enough to remove the raw taste and to help prevent lumps from forming.
Simmer long enough. The creamy gravy will start off very thin, but will thicken up as long as you keep simmering.
Simmer to desired consistency: The consistency now will be the same as when it comes out of the oven. For a thinner consistency, stir in additional chicken broth or milk; for a thicker consistency, simmer longer.
Check pie edges. Keep an eye on the baking pie and be prepared to cover the edges with a foil or a pie crust shield to prevent the edges from burning.
Season to taste. The filling will taste the same once it’s out of the oven, so taste before topping with the pie crust. I season with additional salt and pepper.
Customize as needed. Mix and match the veggies and herbs as needed based on what you have. If you’re making this turkey pot pie with holiday leftovers, feel free to get creative!

What to serve with Homemade Turkey Pot Pie

This turkey pot pie is a meal-in-one and doesn’t need a thing! Still, it pairs well with a fresh salad such as wedge salad, apple salad or fall salad and fresh fruit such as winter fruit salad.

turkey pot pie recipe with a slice removed showing the creamy filling

Storing Turkey Pot Pie

Let turkey pot pie cool to room temperature, cover and refrigerate for up to 5 days.

Freezing this Turkey Pot Pie Recipe

The turkey pot pie can be baked and frozen or elements can be frozen in advance:

-100% make ahead: Bake the pie according to recipe directions. Cool completely, wrap tightly in plastic wrap followed by foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Bake, covered with foil, at 300 degrees F for 20-30 minutes or until warmed through.

-Filling: Cool filling, transfer to an airtight container or freezer bag and squeeze out excess air. Freeze for up to 3 months. Thaw overnight in the refrigerator, then gently reheat before covering with the pie crust.

-Pie crust: The dough can be made in advanced and frozen for up to 3 months. Thaw in the fridge overnight before using.

Reheating this Recipe for Turkey Pot Pie

-Microwave: Transfer individual portions to a microwave safe plate and microwave for 90 seconds then at 20 second intervals as needed.
-Oven: Loosely cover with foil and bake, covered with foil, at 300 degrees F for 20-30 minutes or until warmed through.

Turkey Pot Pie FAQs

Can I substitute the turkey?

Yes! Substitute with 2 ½ cups of any cooked protein such as rotisserie chicken, ground chicken, ground turkey or ham.

How do I make my turkey pot pie thicker?

The flour thickens the filling as it simmers. You can control the thickness by how long you simmer the gravy. For thicker gravy, simmer longer, for thinner gravy, stir in additional milk.

Why is my turkey pot pie runny?

This recipe will not be runny as long as you simmer the filling until thickened before adding to the oven. The filling will be the same consistency going into the oven as when it comes out.

Can you bake pot pie in a baking dish?

Yes, you can make the filling in a skillet and transfer it to a lightly greased 9 by 13-inch baking dish instead of a pie plate.

How can I tell when the pot pie is done?

The pot pie filling ingredients will already be warmed, so you’ll want to pay attention to when the pie crust is baked. It should be fully cooked and lightly golden and the filling should be bubbling up in the slits.

up closer of a slice of turkey pot pie recipe

Looking for more Recipes?

Turkey Shepherd’s Pie
Turkey Tetrazzini
Monte Cristo Sandwiches
Turkey Rice Soup
Turkey Sliders
Roast Turkey Breast
Roast Turkey

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The Best Turkey Pot Pie Recipe

Servings: servings

Total Time: 2 40

Prep Time: 20

Cook Time: 20

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Ingredients

Pie Crust

1 recipe pie crust (or store-bought pie crust)
Egg wash: 1 large egg beaten with 1 TBS milk or heavy cream

FILLING

2 ½ cups shredded or chopped turkey
salt and pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
2 1/2 cups Yukon gold potatoes, peeled and chopped into 1/2-inch cubes
1 medium yellow onion, chopped
1 cup chopped carrots
1 cup chopped celery
4 cloves garlic, minced
1/3 cup all-purpose flour
2 cups low sodium chicken broth
1 cup milk
1 teaspoon chicken bouillon (granulated, crushed cube or base)
1 teaspoon dried parsley
1/2 tsp EACH dried thyme, minced dried rosemary
1/4 teaspoon ground rubbed sage
1 cup frozen peas (do not thaw)

Instructions

Pie Dough

Make pie dough: The pie dough needs to chill for at least 2 hours, so plan accordingly. Make the pie dough recipe (click here) through step 6 (making dough into a disc and chilling).

Filling

Preheat the oven: Preheat to 375°F.
Microwave potatoes: Add chopped potatoes to a microwave safe bowl with a lid. Add ¼ cup water. Cover and microwave for 5-6 minutes, until fork tender; drain and set aside until Step 6.
Cook veggies: Melt butter with olive oil in a large braiser (pictured), or large saucepan over medium-high heat. Add the onions, carrots and celery and sauté until the onions are softened, about 5-7 minutes. Add garlic and sauté 30 seconds.
Add broth: Sprinkle flour over the vegetables and cook while stirring for 2 minutes. Reduce heat to low and stir in the chicken broth, followed by the milk. Add the chicken bouillon and all seasonings.
Thicken sauce: Bring to a simmer, stirring constantly, and continue to simmer until thickened to desired consistency (it starts very thin but will thicken the longer you simmer). The sauce will thicken slightly in the next step when the potatoes are added, but in general, the consistency now will be the same as when it comes out of the oven, so adjust as desired. For a thinner consistency, stir in additional chicken broth or milk; for a thicker consistency, simmer longer.
Add turkey, etc.: Stir in the turkey, cooked potatoes and peas and heat through for about 1 minute over medium heat. Season to taste with salt and pepper (I add ½ teaspoon salt and teaspoon pepper). Adjust consistency again as needed. Transfer to a 1 ½ -2" deep pie plate.

PIE CRUST

Roll out the chilled pie crust: Using a rolling pin on a lightly floured surface, roll the chilled dough out into an 11- or 12-inch circle. Carefully transfer the dough over the filling (I roll the dough onto the rolling pin, then back over the top of the filling (see video).
Form edges: Trim the edges of the dough leaving about a 1-inch of overhang. Fold the overhanging dough up back over itself to form a thick edge crust (see photos in post). Flute the edges (pictured) or crimp with a fork. Cut 6-8 slits in the top to allow steam to escape. Lightly brush egg wash all over the crust.

Bake

Bake: Bake the pot pie for 35–40 minutes at 375 degrees F, or until the top of the crust is golden brown. Watch closely, and cover the edges of the crust with foil or a pie crust shield, if needed, to prevent them from burning.
Cool: Let the pie cool for 5-10 minutes before serving.

Video

Notes

Make Ahead

100% make ahead. Bake the pie, chill and refrigerate. Reheat per below.
Filling: The filling can be made and stored in an airtight container in the refrigerator 48 hours ahead of time. Warm in a skillet, adding a splash of milk, as needed, to thin to desired consistency. Assemble and bake as instructed.
Make pie dough: The dough can be made in advanced and stored in the refrigerator for 5 days or frozen for up to three months. Thaw in the fridge overnight before using.

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8 Comments

Bonnie Waltz says

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I think I have missed it, I do not see which size of pie plate to use. I checked to see if you listed it in the chicken pot pie recipe, but see a recommended size for that recipe either.

- Jen says
  
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  Thanks for catching that! It should be 1½ -2″ deep pie plate. Enjoy!
  
  - Bonnie Waltz says
    
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    Jen,
    Is it an 8, 9 or 10-inch pie plate?
    
    - Jen says
      
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      Hi Bonnie! It’s a 9-inch pie. I hope it turns out so delicious for you!
      
Shannon Kolb says

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I don’t see where you explain using a store bought pie crust. Do you d anything different?

- Jen says
  
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  Hi Shannon! Nothing different! You just put it on top for the filling and then bake it until golden brown – 35-40 min 🙂 Hope that helps!
  
Michelle says

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Very nice recipe. I had atleast 9 cups filling. More than deep dish. Flavors right on. Keeping this to use every year.

- Jen says
  
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  Hi Michelle! I’m so glad that this was a winner recipe for you and that you loved the flavors enough to keep it in your recipe box 🙂