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Turkey Pot Pie

The beauty of leftover turkey is that there are a variety of recipes you can make with it, and this turkey pot pie is certainly one of our favorites.

Turkey Pot Pie is a delicious way to enjoy your leftover turkey from Thanksgiving or Christmas. This recipe has a creamy, gravy-like sauce that’s loaded with vegetables and inside a flaky pie crust.

Slice of turkey pot pie on a plate.

Leftover Turkey Recipe

Fresh veggies and leftover turkey are covered in a gravy sauce inside a crispy pie crust. It’s one of my favorite ways to use up leftovers from a roasted turkey recipe.

  • This turkey pot pie is made with a variety of delicious vegetables including carrots, potatoes, mushrooms, peas and corn.
  • You can easily substitute any veggies for whatever you have in your fridge. If you want a quicker assembly, try using a bag of frozen vegetables.
  • Make your own pie crust from scratch (you only need a few ingredients) or buy a store-bought double crust. Both will work!
Ingredients to make recipe on counter including pie crust, chopped turkey, bowl of corn, peas, potatoes, mushroom and flour.

Recipe Ingredients

PIE CRUST: The best pie crust starts with the best ingredients. Good quality flour, fresh cold butter and ice-cold water. Making a double pie crust for this recipe will take more time but always tastes so incredible. To save time, feel free to use a store-bought version (just choose a refrigerated double crust).

FILLING: A combination of freshly chopped potatoes, carrots, mushrooms, frozen peas and corn are used to create the delicious filling. Short on time? Swap out with a pack of frozen mixed vegetables instead.

SAUCE: The gravy sauce is made from a combination of flour, milk, and seasonings. Turkey pot pie wouldn’t be complete without it!

Four images, first with chopped ingredients dumped in a white pot. Second with potatoes and vegetables mixed in a creamy sauce in the same pot. Third is raw pie crust in a pie pan with filling inside. Fourth image is cooked pie with a golden crust.

How To Make Turkey Pot Pie

There are two main steps to creating your turkey pot pie, the filling and the pie crust.

  1. Prepare the double pie crust or use a store-bought pre-made version. Roll out one side of the dough and place into a pie dish.
  2. Chop and prep the vegetables. Boil potatoes and carrots according to full recipe instructions below.
  3. Saute onions in butter, add in flour and seasonings. Whisk in the water and milk, bring to a boil, then reduce to simmer until sauce thickens.
  4. Add all veggies and chopped turkey with gravy sauce. Pour into pie dish.
  5. Place second crust on top. Seal the edges, cut slits on top and brush with egg wash.
  6. Bake until golden brown with a bubbly filling. Let cool, slice and serve!
Side angle of turkey pot pie with slice cut out and filling spilling into the pan.

Recipe Tips

  • I recommend making the pie crust first and letting that chill in the fridge while you make the pie filling. As I already mentioned, you can also use a refrigerated store-bought double pie crust.
  • Prep the dough ahead of time and freeze it. I like to make double batches of the dough when I have spare time and freeze extra for a different pie recipe that I’ll make in the future.
  • Feel free to replace turkey with cooked chicken. This recipe will taste great with either!
  • Boil the hearty vegetables in advance such as potatoes and carrots. Chop them small for a faster boil time.
  • Heartier vegetables like carrots and potatoes will need to be boiled first. To speed up this process, chop the veggies small to cook faster.
  • Try using other root vegetables including roasted squash, parsnips, beets, and rutabaga. Chop them into small cubes before boiling them in water to soften and cook.
  • Use frozen vegetables or leftover roasted vegetables instead to save time. These don’t need to be pre-cooked and can be added straight to the pie.
  • Try different additions like leftover stuffing, mashed potatoes, or sweet potatoes – it will all taste good.
  • Use my double pie crust recipe for all tips and tricks related to the turkey pot pie crust.
Slice of turkey pie on a white plate with a fork and full pie beside the plate.

Pie Crust Tips

The key to a good pie crust is in the cold butter and cold water. If you follow these pie crust instructions and take your time, you should be able to create a pie crust with no problem.

The pie crust can easily be made in advance to help save time. You can freeze the dough in a ball and thaw it out for later, or you can make the dough the night before you prep the recipe.

I ended up doing everything at once. First I started by making the pie crust and rolling out one piece into the pie pan. Then I let the other pie dough (reserved for the top crust) chill in the fridge while I prepared the pie filling.

More Turkey Recipes

Turkey Pot Pie

A delicious way to enjoy your leftover turkey from the holidays. This recipe has a creamy, gravy sauce that’s loaded with vegetables and inside a flaky pie crust.
5 from 1 vote
Print Pin Recipe
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings

Ingredients

Instructions

  • Preheat oven to 400°F.
  • In a small pot, add potatoes and carrots. Fill with water and bring to a boil, then reduce to simmer. Cook until potatoes and carrots are soft. Drain water and set them aside.
    Two images, first is white pot with water, chopped carrots and potatoes. Second is strainer with carrots and potatoes.
  • Add butter and onion to a pot over medium-high heat. Cook until the onion turns translucent.
    Two images of a white pot. First with melted butter, second with butter and onion.
  • Stir in the flour, poultry seasoning, dried thyme, salt and pepper.
  • Whisk in the water and milk, stirring frequently. Bring to a boil then let simmer for 1-2 minutes, until the sauce has thickened. Remove from heat.
    Two images of white pot with red spatula. First with gravy sauce ingredients. Second with thickened gravy ingredients.
  • Add cooked potatoes, carrots, frozen corn, frozen peas, mushrooms, and chopped turkey to the sauce. Season with salt and pepper then mix everything together so that the sauce coats evenly.
    Two images of a white pot. First with chopped mushrooms, corn, peas and carrots in a white pot. Second is vegetables mixed with gravy sauce in the pot.
  • Spray the pie plate with nonstick cooking spray. Line with one of the pie crusts and trim edges (see how to make a pie crust).
  • Beat one egg in a small bowl with a fork to create egg wash.
    Glass bowl with beaten egg and a fork.
  • Pour in the turkey filling. Brush pie crust edges with egg wash.
    Two images, first of pot pie filling in a pie crust. Second is same uncooked pie crust and filling with bowl of beaten egg and brush beside it.
  • Place second pie crust on top and trim edges.
    Two images showing crust rolling over top of turkey pot pie filling.
  • Pinch edges together and brush the top crust gently with more egg wash. Use a sharp knife to cut 4-8 slits in the pie crust to help release steam.
    Two images of top of turkey pot pie with egg wash and four slices cut out of top.
  • Bake for 35-40 minutes, or until the crust turns golden brown and the filling begins to bubble. Let sit for 15-30 minutes before serving.
    Two images of top of baked turkey pot pie. One with slice cut out and spoon inside where you can see the filling.

Recipe Notes:

  • Check crust while cooking to make sure it isn’t browning too much. If it is, try covering it with aluminum foil.
  • I recommend making the pie crust first and letting that chill in the fridge while you make the pie filling. As I already mentioned, you can also use a refrigerated store-bought double pie crust.
  • Prep the dough ahead of time and freeze it. I like to make double batches of the dough when I have spare time and freeze extra for a different pie recipe that I’ll make in the future.
  • Feel free to replace turkey with cooked chicken. This recipe will taste great with either!
  • Boil the hearty vegetables in advance such as potatoes and carrots. Chop them small for a faster boil time.
  • Use frozen vegetables or leftover roasted vegetables instead to save time. These don’t need to be pre-cooked and can be added straight to the pie.
  • Use my double pie crust recipe for all tips and tricks related to the turkey pot pie crust.
Nutrition
Calories: 195kcal | Carbohydrates: 18g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 261mg | Potassium: 442mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2984IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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