Turkey Pot Pie Recipe

Course: Dinner, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 518kcal

Mix leftover turkey with veggies and bake it into a cozy pot pie for a delicious and comforting meal!

Step-by-step photos can be seen below the recipe card.

Preheat oven to 400°F.
Melt the butter in a Dutch oven set over medium heat.
2 tablespoons unsalted butter
Once heated, add in the onion and salt, and cook until softened.
½ onion, ½ teaspoon kosher salt
Add in the garlic and poultry seasoning and cook for another minute.
2 cloves garlic, ½ teaspoon poultry seasoning
Stir in the flour. Then, slowly pour in the chicken broth while whisking.
2 tablespoons 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 in 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.
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.

Don't overfill the pie, or it might leak as it bakes. Leave some space between the filling and the top crust.
Let the pot pie cool for a few minutes after baking to allow the filling to set. This will make it easier to serve.

Storage: Store turkey pot pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.