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This easy Turkey Pot Pie recipe is my go-to whenever I have turkey leftovers. It’s super simple to prepare and comes together with minimal effort. I’ve taken tender leftover turkey and mixed vegetables cooked in a rich and creamy sauce, then baked it all inside a flaky pie crust until bubbling and hot.
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I’m always looking for something to do with my leftover Thanksgiving turkey, and this recipe is a perfect fit. I’ve taken all the rich, creamy flavors of chicken pot pie, but I’ve repurposed my turkey leftovers instead—genius!
To keep things super easy after all the prep I did for my big Thanksgiving feast, I used a store-bought pie crust and frozen mixed vegetables. If you’re up for the task of preparing the dough from scratch, go ahead, and if you have fresh vegetables on hand, use them. Any combination of veggies will work, so feel free to use the veggies of your choice.
Turkey Pot Pie Recipe
Ingredients
- 2 tbsp unsalted butter
- ½ onion chopped
- ½ tsp kosher salt
- 2 cloves garlic minced
- ½ tsp poultry seasoning
- 2 tbsp all-purpose flour
- 1½ cups low-sodium chicken broth
- ½ cup heavy cream room temperature
- 3 cups leftover cooked turkey chopped or shredded
- 2 cups frozen mixed vegetables
- 2 9-inch refrigerated pie crusts (1 package)
- 1 large egg
Instructions
- Preheat oven to 400°F.
- Melt the butter in a Dutch oven set over medium heat.2 tbsp unsalted butter
- Once heated, add in the onion and salt, and cook until softened.½ onion, ½ tsp kosher salt
- Add in the garlic and poultry seasoning and cook for another minute.2 cloves garlic, ½ tsp poultry seasoning
- Stir in the flour. Then, slowly pour in the chicken broth while whisking.2 tbsp all-purpose flour, 1½ cups low-sodium chicken broth
- Turn the heat to medium high. Once the mixture is bubbling, reduce to a simmer. Continue whisking until the mixture is smooth.
- Stir in the heavy cream.½ cup heavy cream
- Add the turkey and vegetables, and let the mixture simmer for a few minutes until thickened.3 cups leftover cooked turkey, 2 cups frozen mixed vegetables
- Season with salt to taste.
- Layer one pie crust on the bottom of the pie dish. Trim the excess dough.2 9-inch refrigerated pie crusts
- Pour the turkey filling into the crust. Don't overfill the pie, or it might leak as it bakes. Leave some space between the filling and the top crust.
- Cover the dish with the second crust, trimming the excess dough, and pinching the edges of the 2 crusts together.
- Beat the egg and a splash of water in a small dish. Brush the egg wash over the crust.1 large egg
- With a knife, make a few slits in the top crust for venting.
- Bake in the oven for 30-35 minutes. Check pot pie halfway through and cover with tin foil if the crust is becoming too browned.
- Let the pot pie cool for a few minutes after baking to allow the filling to set. This will make it easier to serve. Once set, serve, and enjoy.
Equipment
- Dutch Oven
- Pie Pan
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Turkey Pot Pie Step by Step
Gather the ingredients and preheat the oven to 400°F.
Make the filling: Melt 2 tbsp of unsalted butter in a Dutch oven set over medium heat. Once heated, add in ½ of a chopped onion and ½ tsp of kosher salt, and cook until softened. Add in 2 minced cloves of garlic and ½ tsp of poultry seasoning and cook for another minute.
Stir in 2 tbsp of all-purpose flour. Then, slowly pour in 1½ cups of low-sodium chicken broth while whisking. Turn the heat to medium-high. Once the mixture is bubbling, reduce to a simmer. Continue whisking until the mixture is smooth.
Stir in ½ cup of heavy cream. Add 3 cups of leftover cooked turkey and 2 cups of frozen mixed vegetables, and let the mixture simmer for a few minutes until thickened. Season with salt to taste.
Fill the pie: Layer one 9-inch refrigerated pie crust on the bottom of the pie dish and trim any excess dough. Pour the turkey filling into the crust.
Cover the pie: Cover the turkey pie with the second crust, trimming the excess dough, and pinching the edges of the 2 crusts together. Make a few slits in the top crust for venting.
Make the egg wash and bake: Beat 1 large egg with a touch of water in a small dish and then brush it over the crust.
Bake for 30-35 minutes. Check the pot pie halfway through and cover with tin foil if the crust is becoming too browned.
Cool and serve: Let the pie sit for a few minutes before serving and enjoy.
How to Store
Store leftover turkey pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through.
You can freeze turkey pot pie baked or unbaked. It’s important to note that you should never freeze a pot pie in a glass pie dish, because it will shatter if transferred directly from the freezer to the oven. Use a metal, ceramic, or disposable aluminum pie dish for freezer storage.
To freeze an unbaked pie, assemble the pie completely, then tightly wrap it in aluminum foil and freeze for up to 2 months. To bake from frozen, bake with the foil on for 30 minutes, then remove the foil and continue to bake for 45-50 minutes, until golden brown and 165°F internally.
To freeze a baked pie, let the pie cool to room temperature, then wrap it tightly in aluminum foil and freeze for up to 2 months. To reheat from frozen, bake in a preheated oven for 35 minutes, or until 165°F internally.
Serving Suggestions
Serve this tasty turkey pot pie with a delicious kale salad or a side of sweet potato fries. Or, use up the rest of those Thanksgiving leftovers by drizzling your pie with turkey gravy and a smear of cranberry sauce.
