Turkey Pot Pie

I make this Turkey Pot Pie whenever I have leftover turkey and want to turn it into something warm and comforting. Tender chunks of turkey are combined with vegetables in a creamy, savory sauce, all tucked beneath a golden, flaky crust that makes every bite satisfying.

Why You’ll Love This Recipe

I love how this recipe transforms simple leftovers into a hearty, homemade meal. The creamy filling is rich without being heavy, and the buttery crust adds the perfect contrast in texture. I also appreciate how flexible it is, since I can use whatever vegetables I have on hand. It’s a classic comfort dish that feels cozy and filling any time I prepare it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked turkey, diced or shredded
pie crust (store-bought or homemade)
butter
onion, chopped
carrots, diced
celery, diced
frozen peas
garlic, minced
all-purpose flour
chicken or turkey broth
milk or heavy cream
salt
black pepper
dried thyme
fresh parsley, chopped (optional)

Directions

I start by preheating the oven to 400°F (200°C).

In a large skillet, I melt butter over medium heat. I add the chopped onion, carrots, and celery, cooking until softened. I stir in the garlic and cook for another minute until fragrant.

I sprinkle flour over the vegetables and stir constantly to form a roux. I cook it for a minute or two to remove the raw flour taste. Gradually, I pour in the broth while stirring, allowing the mixture to thicken. I then add milk or cream and continue stirring until the sauce becomes smooth and creamy.

I fold in the cooked turkey, frozen peas, salt, pepper, and thyme. I let the filling simmer for a few minutes until thickened, then remove it from the heat.

I transfer the filling to a pie dish and cover it with the pie crust, trimming and crimping the edges. I cut a few small slits in the top to allow steam to escape.

I bake for about 30–35 minutes, until the crust is golden brown and the filling is bubbling. I let it cool for at least 10 minutes before slicing and serving.

Servings and timing

I usually get 6 servings from this recipe.

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

I sometimes use leftover roasted chicken instead of turkey. When I want extra richness, I add a splash of heavy cream or a handful of shredded cheddar to the filling. I also enjoy adding diced potatoes or mushrooms for more texture. For a lighter option, I top it with puff pastry instead of a full pie crust.

storage/reheating

I store leftovers in the refrigerator for up to 4 days, tightly covered. When reheating, I warm slices in a 350°F (175°C) oven until heated through to maintain the crust’s crispness. I can also microwave individual portions, though the crust may soften. I freeze baked or unbaked pot pie for up to 2 months and thaw it in the refrigerator before reheating or baking.

FAQs

Can I use fresh vegetables instead of frozen peas?

I often substitute fresh vegetables, just making sure they’re chopped small and cooked until tender before baking.

How do I prevent a soggy bottom crust?

I usually use only a top crust, but if I add a bottom crust, I blind bake it slightly before adding the filling.

Can I make this ahead of time?

I assemble the pot pie in advance and refrigerate it for up to a day before baking.

What’s the best way to thicken the filling?

I rely on a proper roux with butter and flour. Allowing the filling to simmer until thick before baking ensures it sets well.

Can I make this dairy-free?

I substitute plant-based butter and milk alternatives to adapt the recipe while keeping the creamy texture.

Conclusion

I keep coming back to this Turkey Pot Pie because it’s hearty, comforting, and perfect for using leftovers creatively. The creamy filling and flaky crust make it a timeless dish that always brings warmth to my table.

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