Turkey Pot Pie Recipe

• Pie crust: I like using an all-butter crust for that flaky texture but store-bought unbaked crusts work great too.
• Unsalted butter: Essential for the rich base of the filling and to sauté the veggies.
• Yellow onion: Adds mild sweetness and depth when sautéed just right.
• Carrots: Provide slight sweetness and a nice bit of bite.
• Celery: Brings that classic aromatic flavor to the mix.
• Mushrooms: I add these for an earthy note, but feel free to skip or swap if you prefer.
• Garlic: Minced to add a subtle punch of aroma and flavor.
• All-purpose flour: Helps thicken the filling into that luscious gravy consistency.
• Salt and pepper: Necessary to season everything balanced, don’t skip adjusting to taste.
• Dried thyme and rosemary: These herbs give that cozy, herbaceous feel that ties the dish together.
• Chicken or turkey broth: I recommend homemade or low sodium for best flavor.
• Whole milk: Adds creaminess without being too heavy.
• Frozen peas: I love these for a pop of color and sweetness but you can swap in green beans or corn.
• Cooked turkey: This recipe really shines with leftover turkey, shredded or chopped.
• Egg wash: Beaten egg with milk for that beautiful golden crust finish.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I’ve found the Turkey Pot Pie Recipe is a wonderful base to personalize however you like—whether it’s tweaking the veggies, swapping herbs, or even making it vegetarian. Don’t hesitate to adapt it to your pantry or family preferences.

• Vegetarian version: I swapped turkey for cubed tofu and used vegetable broth once; it was surprisingly satisfying and just as creamy.
• Herb swaps: If you don’t have rosemary, sage or thyme alone work beautifully to keep those deep savory notes.
• Different veggies: Sometimes I add corn, green beans, or even diced potatoes for extra heartiness.
• Gluten-free crust: Using a store-bought gluten-free pie crust makes this recipe accessible without losing the flaky magic.

How to Make Turkey Pot Pie Recipe

Step 1: Prepare the Crust Ahead of Time

One trick I swear by is making your pie crust dough at least two hours before you plan to bake. This chilling time not only makes it easier to roll out but also helps the crust stay flaky and tender rather than shrinking in the oven. If you’re using store-bought, just keep it cold until ready to use.

Step 2: Cook the Vegetables and Create the Filling

Start by melting butter over medium heat and sauté the onion, carrots, celery, mushrooms, and garlic until softened—about 5 minutes. This is where the base flavor builds, so don’t rush it. Next, sprinkle the flour and herbs over the veggies and stir well to absorb the liquid; this creates the thickening agent for your pot pie filling. Slowly pour in the broth and milk, simmering until it thickens into a creamy gravy—think of it as cozy sauce central! Finally, stir in the peas and cooked turkey, then taste and adjust seasoning before cooling it briefly at room temperature.

Step 3: Assemble Your Pie

Roll out the chilled pie crust on a floured surface to about an 11- or 12-inch circle. I love using a lightly floured rolling pin and turning the dough a quarter turn every few rolls to keep that shape even. Transfer it over your pie filling, trim the edges to about an inch overhang, then fold and crimp to seal. Don’t forget to cut small slits on top to let steam escape—that helps avoid a soggy crust.

Step 4: Bake to Golden Perfection

Bake your assembled pot pie at 375°F (191°C) for 35 to 40 minutes until the crust is gorgeously golden. About 20 minutes in, I always shield the edges with foil or a pie crust protector to keep them from over-browning—trust me, this little detail makes a huge difference! When done, let it sit for 5 minutes before slicing to avoid spilling the delicious filling.

How to Serve Turkey Pot Pie Recipe

Garnishes

I like to sprinkle freshly chopped flat-leaf parsley or a light dusting of cracked black pepper on top just before serving. It adds a pop of color and a fresh burst that cuts through the richness. Some lemon zest grated over the top brightens things up wonderfully, especially if you find it a bit heavy.

Side Dishes

This Turkey Pot Pie goes fantastic with simple greens like a crisp arugula salad dressed with lemon vinaigrette or steamed green beans with a touch of butter. My family also enjoys it with roasted root vegetables or a slice of crusty bread to mop up any extra gravy around the edges.

Creative Ways to Present

For special occasions, I sometimes make mini individual turkey pot pies using small ramekins or muffin tins—it’s fun and feels a bit fancy for a casual dinner. You can also add a decorative crust design on top, like leaf shapes cut from extra dough, to make everything look festive and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they stay great for up to 5 days. When reheating, I find gently warming it in the oven helps maintain that flaky crust better than the microwave. Just cover loosely with foil to prevent over-browning.

Freezing

Freezing whole pies can be tricky because of the crust, but I’ve had good results freezing the filling separately in airtight containers. When ready to eat, thaw the filling overnight and bake with a freshly rolled pie crust for that homemade taste. This trick is perfect for saving time on busy days!

Reheating

To reheat leftover turkey pot pie, I preheat my oven to 350°F and warm the pie for about 15-20 minutes covered with foil to avoid burning the crust. This way, the filling is piping hot, and the crust stays nice and flaky rather than getting soggy or chewy.

FAQs

Final Thoughts

This Turkey Pot Pie Recipe has become one of my absolute favorites to make whenever I want a truly comforting, hearty meal that feels like a special occasion without all the fuss. It’s forgiving, customizable, and a beautiful way to honor those turkey leftovers you might otherwise overlook. I encourage you to try it out—roll up your sleeves, enjoy the process, and prepare to make some delicious memories around the table!

I absolutely love how this Turkey Pot Pie Recipe comes together—it’s the kind of comfort food that feels like a warm hug on a chilly evening. The flaky crust paired with the creamy filling packed full of tender turkey and veggies makes it a fantastic way to use up leftovers or simply enjoy a cozy, homemade meal. You’ll find that this recipe strikes the perfect balance between rich, savory flavors and satisfying textures.

When I first made this Turkey Pot Pie Recipe, I was surprised at how straightforward it was despite feeling like an indulgent dish. It’s great for family dinners, holiday gatherings, or even just a weekend treat. Plus, once you’re familiar with the steps, it becomes one of those go-to recipes you return to again and again because everyone goes crazy for it.

Ingredients You’ll Need

Each ingredient plays a special role in this Turkey Pot Pie Recipe, giving depth and balance to the filling while the crust wraps it all up perfectly. I always recommend fresh veggies and a good-quality broth to boost those flavors.

• Pie crust: I like using an all-butter crust for that flaky texture but store-bought unbaked crusts work great too.
• Unsalted butter: Essential for the rich base of the filling and to sauté the veggies.
• Yellow onion: Adds mild sweetness and depth when sautéed just right.
• Carrots: Provide slight sweetness and a nice bit of bite.
• Celery: Brings that classic aromatic flavor to the mix.
• Mushrooms: I add these for an earthy note, but feel free to skip or swap if you prefer.
• Garlic: Minced to add a subtle punch of aroma and flavor.
• All-purpose flour: Helps thicken the filling into that luscious gravy consistency.
• Salt and pepper: Necessary to season everything balanced, don’t skip adjusting to taste.
• Dried thyme and rosemary: These herbs give that cozy, herbaceous feel that ties the dish together.
• Chicken or turkey broth: I recommend homemade or low sodium for best flavor.
• Whole milk: Adds creaminess without being too heavy.
• Frozen peas: I love these for a pop of color and sweetness but you can swap in green beans or corn.
• Cooked turkey: This recipe really shines with leftover turkey, shredded or chopped.
• Egg wash: Beaten egg with milk for that beautiful golden crust finish.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I’ve found the Turkey Pot Pie Recipe is a wonderful base to personalize however you like—whether it’s tweaking the veggies, swapping herbs, or even making it vegetarian. Don’t hesitate to adapt it to your pantry or family preferences.

• Vegetarian version: I swapped turkey for cubed tofu and used vegetable broth once; it was surprisingly satisfying and just as creamy.
• Herb swaps: If you don’t have rosemary, sage or thyme alone work beautifully to keep those deep savory notes.
• Different veggies: Sometimes I add corn, green beans, or even diced potatoes for extra heartiness.
• Gluten-free crust: Using a store-bought gluten-free pie crust makes this recipe accessible without losing the flaky magic.

How to Make Turkey Pot Pie Recipe

Step 1: Prepare the Crust Ahead of Time

One trick I swear by is making your pie crust dough at least two hours before you plan to bake. This chilling time not only makes it easier to roll out but also helps the crust stay flaky and tender rather than shrinking in the oven. If you’re using store-bought, just keep it cold until ready to use.

Step 2: Cook the Vegetables and Create the Filling

Start by melting butter over medium heat and sauté the onion, carrots, celery, mushrooms, and garlic until softened—about 5 minutes. This is where the base flavor builds, so don’t rush it. Next, sprinkle the flour and herbs over the veggies and stir well to absorb the liquid; this creates the thickening agent for your pot pie filling. Slowly pour in the broth and milk, simmering until it thickens into a creamy gravy—think of it as cozy sauce central! Finally, stir in the peas and cooked turkey, then taste and adjust seasoning before cooling it briefly at room temperature.

Step 3: Assemble Your Pie

Roll out the chilled pie crust on a floured surface to about an 11- or 12-inch circle. I love using a lightly floured rolling pin and turning the dough a quarter turn every few rolls to keep that shape even. Transfer it over your pie filling, trim the edges to about an inch overhang, then fold and crimp to seal. Don’t forget to cut small slits on top to let steam escape—that helps avoid a soggy crust.

Step 4: Bake to Golden Perfection

Bake your assembled pot pie at 375°F (191°C) for 35 to 40 minutes until the crust is gorgeously golden. About 20 minutes in, I always shield the edges with foil or a pie crust protector to keep them from over-browning—trust me, this little detail makes a huge difference! When done, let it sit for 5 minutes before slicing to avoid spilling the delicious filling.

How to Serve Turkey Pot Pie Recipe

Garnishes

I like to sprinkle freshly chopped flat-leaf parsley or a light dusting of cracked black pepper on top just before serving. It adds a pop of color and a fresh burst that cuts through the richness. Some lemon zest grated over the top brightens things up wonderfully, especially if you find it a bit heavy.

Side Dishes

This Turkey Pot Pie goes fantastic with simple greens like a crisp arugula salad dressed with lemon vinaigrette or steamed green beans with a touch of butter. My family also enjoys it with roasted root vegetables or a slice of crusty bread to mop up any extra gravy around the edges.

Creative Ways to Present

For special occasions, I sometimes make mini individual turkey pot pies using small ramekins or muffin tins—it’s fun and feels a bit fancy for a casual dinner. You can also add a decorative crust design on top, like leaf shapes cut from extra dough, to make everything look festive and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they stay great for up to 5 days. When reheating, I find gently warming it in the oven helps maintain that flaky crust better than the microwave. Just cover loosely with foil to prevent over-browning.

Freezing

Freezing whole pies can be tricky because of the crust, but I’ve had good results freezing the filling separately in airtight containers. When ready to eat, thaw the filling overnight and bake with a freshly rolled pie crust for that homemade taste. This trick is perfect for saving time on busy days!

Reheating

To reheat leftover turkey pot pie, I preheat my oven to 350°F and warm the pie for about 15-20 minutes covered with foil to avoid burning the crust. This way, the filling is piping hot, and the crust stays nice and flaky rather than getting soggy or chewy.

FAQs

Final Thoughts

This Turkey Pot Pie Recipe has become one of my absolute favorites to make whenever I want a truly comforting, hearty meal that feels like a special occasion without all the fuss. It’s forgiving, customizable, and a beautiful way to honor those turkey leftovers you might otherwise overlook. I encourage you to try it out—roll up your sleeves, enjoy the process, and prepare to make some delicious memories around the table!