Turkey Pot Pie
This Turkey Pot Pie is the ultimate cozy comfort food with a flaky buttery crust, a rich creamy filling, and hearty bites of turkey and veggies in every forkful. It’s the perfect way to transform Thanksgiving leftovers into a meal that feels brand new, but it’s just as delicious made with chicken any time of year.
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A Note from Kim
A Post-Thanksgiving Must-Make
Every year after Thanksgiving, this turkey pot pie is the first thing I look forward to making with the leftover turkey. It’s warm, filling, and nostalgic, the kind of meal that makes everyone gather around the table again, even after days of feasting. The smell of buttery crust and savory gravy bubbling away in the oven is enough to make my whole family wander into the kitchen asking when dinner will be ready.
What I love most about this recipe is how warm and satisfying it feels, especially on a chilly evening. The creamy filling, tender vegetables, and flaky golden crust are pure comfort in every bite. Sometimes I even double the recipe to freeze one for a busy night down the road because it’s such a lifesaver. Whether you’re using leftover turkey or swapping in chicken for chicken pot pie, this dish always hits the spot and brings everyone back for seconds.
With love (and lots of good eats), 
This is a great recipe. It’s easy to follow and it is so delicious. This is my third time making it this year. I usually use shredded rotisserie chicken unless I’m making around the holidays. It’s a go to recipe.
— Ali
Ingredients You’ll Need
- Potatoes : Use any white potato you like. Yukon gold potatos work especially well for a buttery, creamy texture that holds up in the filling.
- Carrots : A classic addition that adds sweetness, color, and texture to the filling.
- Butter : Melts to cook the onions and creates a rich, flavorful base for the gravy.
- Onion : Diced onion adds aromatic depth and savory flavor to every bite.
- Flour : All-purpose flour thickens the gravy so it’s creamy and smooth.
- Seasonings : Dried thyme, salt, and pepper are all you need for a perfectly seasoned filling. Fresh herbs or a pinch of other spices can be added if you’d like.
- Broth or stock : Chicken broth works well, but turkey broth or turkey stock is perfect for using Thanksgiving leftovers and adds extra depth of flavor. Low-sodium is best so you can control the seasoning.
- Milk : Any milk is fine, though whole milk gives the richest, creamiest gravy. Heavy cream can be used for an extra-thick filling.
- Turkey or Chicken : Use cooked meat, leftover turkey is perfect, or rotisserie chicken works great too.
- Peas & corn : Adds a pop of color, sweetness, and texture. Fresh, frozen, or canned all work well.
- Pie crust : Store-bought crust is convenient and delicious, but homemade works too. A flaky crust really takes this pot pie over the top. We love this homemade flaky pie crust, if you’re going that route.
Make it Your Own
- Add more veggies: A great way to use leftover vegetables! Use diced celery, sliced mushrooms, chopped green beans, or bell peppers. Just be sure to sauté them along with the onions.
- Cheesy twist: Stir in shredded cheddar, Gruyère, or Parmesan into the filling for a richer, creamier pot pie.
- Herb boost: Fresh rosemary, sage, or parsley can elevate the flavor of the gravy.
- Spicy kick: Add a pinch of cayenne or smoked paprika for a subtle heat.
- Mini pies: Make individual pot pies using ramekins for a fun, personal presentation.
Turkey Pot Pie
Ingredients
- 1 cup peeled potatoes, cut in bite-size chunks (I like to use baby Yukon potatoes)
- 3/4 cup carrots, peeled and sliced
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup diced onion
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoons ground black pepper
- 1 1/2 cups chicken broth or turkey stock
- 3/4 cup milk, I recommend whole milk
- 2 cups cubed or shredded cooked turkey, or chicken
- 3/4 cup frozen peas
- 1/4 cup frozen corn
- 1 package refrigerated double pie crust, or your favorite homemade double pie crust recipe
- 1 large egg for an egg wash over the crust
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Instructions
- Add the cubed 1 cup peeled potatoes and peeled and sliced 3/4 cup carrots to a large pot, and cover them with water. Cook over high heat until the water boils for several minutes and potatoes and carrots are tender when poked with a fork, but don’t overcook. Drain water and set potatoes and carrots aside.
- While the potatoes and carrots are cooking (or after they have cooked), in a large pot, combine the 1/2 cup (1 stick) unsalted butter and 1/3 cup diced onion over medium heat, while the butter melts, stir often, cooking the onions. When onions are soft, add the 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon dried thyme and 1/4 teaspoons ground black pepper and mix well.
- Slowly add the 1 1/2 cups chicken broth or turkey stock and 3/4 cup milk. Stir until the gravy has thickened.
- Add the 2 cups cubed or shredded cooked turkey (or chicken), 3/4 cup frozen peas, 1/4 cup frozen corn, potatoes and carrots to the gravy and stir to combine.
- Prepare your pie dish by lining it with an uncooked pastry crust. Pour the turkey and vegetable mixture into the pie shell. Cover with the top pie crusts, and let the top layer overlap the bottom crust, pinching seams to seal, then fluting the edge of the seam.
- Crack an egg into a small bowl and beat it. Brush the beaten egg over the top, then with a sharp knife, cut some slits in the top of the pie, so it can vent steam.
- Bake in a preheated oven at 425ºF for 35-40 minutes. Once cooked, let it cool for about 10 minutes before slicing and serving. Enjoy!
Notes
- Make ahead: Prepare the filling up to a day in advance. Once cooled, cover and refrigerate. When ready to bake, pour into the crust, top, and bake as directed.
- Freeze before baking: Assemble the pie, wrap well, and freeze for up to 1 month. For best results, freeze unbaked so the crust stays crisp and flaky.
- Bake from frozen: No need to thaw. Brush with egg wash and bake at 375°F for 80–90 minutes, covering loosely with foil if the crust browns too quickly.
- Store leftovers: Keep leftover turkey pot pie in an airtight container in the fridge for up to 5 days.
- Reheat: Microwave individual servings in 30-second intervals, or warm in a 350°F oven for 15–25 minutes, covered with foil.
- Freeze leftovers: Store in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight before reheating.
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How to Make Turkey Pot Pie
Step 1: Boil potatoes and carrots. Add the potatoes and carrots to a large pot, and cover them with water. Cook over high heat until the boils for several minutes and potatoes and carrots are tender when poked with a fork, but don’t overcook. Drain water and set potatoes and carrots aside.
Step 2: Sauté onions. While the veggies are cooking (or after the veggies cook), in a large pot, combine the butter and chopped onion over medium heat, while the butter melts, stir often, cooking the onions until soft.
Step 3: Whisk in flour and seasonings. When onions are soft, add the flour and seasonings and mix well.
Step 4: Finish the gravy. Slowly add the broth and milk. Stir until the gravy has thickened.
Step 5: Combine turkey and veggies with the gravy. Add the turkey (or chicken), peas, corn, potatoes and carrots to the gravy and stir to combine.
Step 6: Assemble. Prepare a 9-inch pie dish by lining it with an uncooked pastry crust. Pour the turkey and vegetable mixture into the pie shell.
Step 7: Add the top pie crust. Cover with the top pie crusts, and let the top layer overlap the bottom crust, pinching seams to seal, then fluting the edge of the seam.
Step 8: Add egg wash. Crack an egg into a bowl and beat it. Brush the beaten egg over the top, then with a sharp knife, cut some slits in the top of the pie so it can vent steam.
Step 9: Bake and cool. Bake in a preheated oven at 425 degrees f for 35-40 minutes. Let cool for about 10 minutes.
Step 10: Serve. Once slightly cooled, slice, serve and enjoy!
Kim’s Recipe Tips
- Even pieces: Cut turkey and vegetables into similar bite-sized pieces so everything cooks evenly and the filling has a uniform texture.
- Egg wash: Brushing the top crust with a beaten egg gives it a golden, glossy finish. It’s optional but makes your pot pie look extra inviting.
- Let it rest: Allow the pie to cool for 10-15 minutes after baking so the filling sets and slices cleanly.
- Make extra: Double the recipe to feed a crowd, freeze one for later, or share with a friend. It’s a perfect make-ahead meal!
Serving Suggestions
- Simple side salad: A crisp green salad with a light vinaigrette balances the richness of the pot pie.
- Steamed or roasted veggies: Serve with broccoli, green beans, or asparagus for extra color and nutrition.
- Cranberry sauce: A tart side like cranberry sauce adds a pop of flavor that pairs surprisingly well with the creamy filling.
- Buttery dinner rolls: Perfect for soaking up any leftover gravy or filling.
- Mashed potatoes: Keep it classic by serving alongside creamy mashed potatoes for an extra cozy meal.
Frequently Asked Questions
No, you can make a crustless version and serve it like a turkey pot pie casserole.
Absolutely. Prepare the filling a day in advance and refrigerate, then assemble and bake when ready.
Turkey pot pie can be frozen before or after baking. Prepare as directed and let cool completely. Wrap tightly in plastic wrap and foil. No need to thaw before baking. Preheat oven to 375°F and bake 80-90 minutes until golden and bubbly. If the crust browns too quickly, loosely cover with foil or a pie shield.
Microwave individual portions or reheat the whole pie in a 350°F oven, loosely covered with foil, until warmed through.
Storage Recommendations
- Refrigerator: Store leftover pie in an airtight container in the fridge for up to 5 days. Reheat individual portions in the microwave or warm the whole pie in a 350°F oven, loosely covered with foil, until heated through.
- Freezer: Wrap the whole pie or individual servings in airtight, freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Unbaked freezing: For best crust texture, freeze the unbaked pie. Bake straight from the freezer at 375°F until golden and bubbly, about 80-90 minutes.
More Delicious Recipes for Using Leftover Turkey
If you’re looking for more ways to use up leftover turkey, try swapping turkey into any chicken recipe. From casseroles and soups to pot pies and salads, turkey works beautifully in place of chicken and helps you make the most of your Thanksgiving leftovers.
If you try this delicious turkey pot recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
I’d never made a pot pie before, but your instructions made it so easy! It turned out absolutely delicious, and my husband and his coworkers loved it. I even cooked a turkey breast on New Year’s just to have leftovers for this pot pie! Thank you for sharing such a fantastic recipe!
This is an excellent recipe. Thanks so much!
Delicious. Made it exactly as directed. Will make it again. Thanks!
Excellent recipe! Great tasting and nice and creamy. I used store bought frozen pie shells.
This pie turned out perfectly. I worried it might be runny, but the potatoes kept the filling nicely firm. It was warm, hearty, and delicious on a chilly evening, and surprisingly easy to make from scratch.
This turned out great using a Pillsbury ready made crust and leftover turkey breast. I added in some leftover green beans in my pie. I am really happy with the results and plan on trying this recipe with chicken breast next time. Thanks for the great recipe.
This recipe was a hit! Thank you so much for sharing!
This is a go-to during the holidays, from leftover chicken to turkey, my family really loves when I make this!
This is a great recipe. It’s easy to follow and it is so delicious. This is my third time making it this year. I usually use shredded rotisserie chicken unless I’m making around the holidays. It’s a go to recipe.
I’ve made this several times and my while family devours it. I like to use turkey broth if I’m making it after Thanksgiving or Christmas.
I didn’t want turkey sandwiches for supper after a big thanksgiving dinner the day before, so we tried this recipe and it came out amazing! Such an easy recipe to make and absolutely delicious!