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.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 516

Author Kim

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

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.

This recipe was originally published November 2019. It was updated and republished November 1, 2025.

Nutrition