Amazing turkey pot pie recipe for 6 servings

Hi there, welcome to my kitchen! If you’ve just survived a big holiday feast—or maybe you’re just craving something truly heartwarming—then you have found your happy place. There is nothing, absolutely nothing, that says “home” quite like a bubbling, savory pie fresh out of the oven. Today, we are tackling the ultimate way to transform those holiday leftovers into a brand-new, show-stopping meal: my classic turkey pot pie recipe.

Forget those bland, soupy versions you’ve had before. We are aiming high here—we want a thick, unbelievably creamy pot pie filling hugging tender turkey and perfectly cooked veggies, all snuggled beneath a flaky, buttery crust. Trust me, this specific turkey pot pie recipe is the definition of a perfect Comfort Food Dinner, and it’s easier to pull off than you think!

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Why This Classic Turkey Pot Pie Recipe Works Every Time

I’ve made my share of mediocre casseroles in my life, friends. But this turkey pot pie recipe? This one is different. It’s the one that makes my husband call home to ask what’s cooking! It’s so hearty and rich, it easily takes the crown as my go-to Comfort Food Dinner. It just tastes like love, honestly.

• It takes your boring leftovers and makes them feel like a gourmet meal.
• The filling stays thick and decadent—no watery sauce, ever!
• It freezes beautifully if you have too much, which is a lifesaver.
• It’s ready in under an hour, which is necessary for my Tuesday schedule.

The Secret to a Truly Creamy Pot Pie Filling

The absolute magic word here is ‘roux.’ That little step of melting butter and whisking in the flour *before* you add any liquid might seem fussy, but that’s the ticket to a velvety sauce, not a gloppy mess. You cook that flour-butter paste for a full minute—don’t rush it! That cooks out the starchy taste. Then, it’s all about the liquid ratio. Just enough broth to create the base, finished with that splash of heavy cream right at the end. That heavy cream is what gives it that rich mouthfeel that you just can’t beat in a creamy pot pie filling.

Achieving a Flaky Pie Crust Recipe Shortcut

Okay, let’s talk shortcuts because we all need them for an Easy Weeknight Dinner sometimes. If you are running short on time, I’m giving you permission right now to use a good quality store-bought crust. It cuts the time nearly in half! However, if you have an afternoon and want to dip your toe into the world of making a true From Scratch Pot Pie, I highly encourage tackling a homemade Flaky Pie Crust Recipe. The difference in flavor is huge, but either way, you’re getting that beautiful golden top!

Gathering Ingredients for Your Turkey Pot Pie Recipe

Alright, time to get organized! My biggest tip for smooth cooking is laying everything out first. When you’re making a classic turkey pot pie recipe, precision matters, especially when you are creating that creamy sauce. Don’t skip measuring the broth or cream; we are aiming for hearty comfort, not soup consistency! This list makes enough for about six wonderful servings—perfect for a Hearty Dinner Idea.

For the Creamy Pot Pie Filling

This is where we turn those wonderful Leftover Turkey Recipes into something brand new and exciting. Make sure your turkey is already cooked and just needs a good shred!

• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/3 cup all-purpose flour
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 2 cups cooked, shredded turkey (leftover turkey works perfectly)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Flaky Golden Crust Topping

I keep it simple here by grabbing a box, but feel free to use your favorite homemade crust if you’re feeling ambitious! We need something nice and sturdy to hold all that delicious filling in.

• 1 box (14.1 ounces) refrigerated pie crusts (or your favorite Flaky Pie Crust Recipe)
• 1 large egg, beaten (for egg wash)

Step-by-Step Instructions for the Turkey Pot Pie Recipe

Okay, deep breaths! It’s time to put this beautiful assembly together. Look, I know you want to dig in, but rushing the process here is where the creamy sauce turns into soup, so take your time and follow the steps exactly. It’s a straightforward process, but paying attention to the veggies and the sauce is the trick to having a truly fantastic Homemade Turkey Pot Pie that everyone will rave about.

Preparing the Vegetables and Making the Roux

First things first, get that oven preheated to 400 degrees F! If you are using a deep-dish pie plate, go ahead and fit that bottom crust in now while you work on the filling. Next, grab your big saucepan. We need the butter melted over medium heat. Toss in your onion, carrots, and celery. They need to cook down until they start to look soft—about 5 to 7 minutes. This step is non-negotiable if you don’t want that harsh, raw onion flavor sneaking into your sauce! Once they look tender, sprinkle in the flour. Stir it constantly for a full minute, making sure that flour coats everything perfectly; this is our roux that keeps things thick.

Creating the Savory Turkey Pot Pie Filling

Now for the liquid gold! Take your chicken broth and pour it in slowly, maybe a quarter cup at a time, while you whisk away like your life depends on it. Keep whisking until it’s totally smooth and no lumps remain. Bring that up to a simmer—it will start thickening pretty fast. Once it looks like velvet, stir in that heavy cream, the shredded turkey, the frozen peas, the corn, and all your lovely spices like thyme and pepper. Let it just heat through for two minutes. Before it goes into the oven, do a quick taste test! Does it need more salt? A tiny bit more pepper? Adjust now, because after it bakes, you can’t go back! If you want more ideas for using that leftover meat, check out my leftover turkey casserole recipe.

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Assembling and Baking Your Homemade Turkey Pot Pie

Pour that glorious, creamy turkey mixture right into your prepared pie plate that’s holding the bottom crust. Then, carefully lay that second piece of crust over the top. Pinch the edges together—crimp them! Make sure they’re sealed so that delicious filling stays trapped inside while baking. You must cut a few slits on the top crust; those are the steam vents, letting the pressure escape so your crust doesn’t blast off! Finally, take that beaten egg and gently brush it all over the top. That egg wash is your secret weapon for getting that unbelievably beautiful, shiny, golden finish on your Homemade Turkey Pot Pie. Bake it for 30 to 35 minutes until it’s bubbly and brown. Seriously, let it sit for 15 minutes after it comes out, or you’ll have a puddle!

Tips for the Best Turkey Pot Pie Recipe Success

Even with a strong turkey pot pie recipe, sometimes you need an expert nudge to elevate things from good to spectacular. I’ve learned a few tricks over the years trying to make this Comfort Food Dinner a staple around here. These little adjustments make a huge difference, especially when you’re working with leftovers! If you’re totally out of ideas for that leftover bird, you should also check out my leftover turkey soup recipe!

Ingredient Notes and Substitutions for Your Turkey Pot Pie Recipe

So, about that liquid—if you want a little extra zip in your sauce, try swapping out about half the chicken broth for a splash of dry white wine when you start stirring! It adds a fantastic depth. Now, if you ran out of turkey or only have Ground Turkey Pot Pie meat on hand, that works too! Just brown your ground turkey first, drain off all that fat, and toss that cooked meat in where you would add the shredded turkey. Easy swap!

Make-Ahead and Freezing Tips for this Cozy Family Meal

Because this is such a wonderful Cozy Family Meal, I often assemble the whole thing the day before. Here’s the trick: assemble everything up until the egg wash. Cover it tightly and put it in the fridge. When you’re ready to bake the next day, let it sit on the counter for 30 minutes before you apply the wash and pop it in the oven—you might need to add about 5 to 10 minutes to your baking time. For freezing, I highly recommend freezing it *unbaked* so that crust stays perfect. You can even peek at other great meals people are making, like this idea from my friend at Best Turkey Pot Pie!

Serving Suggestions for Your Hearty Dinner Ideas

Now that you have this incredible, bubbling Homemade Turkey Pot Pie sitting on your counter, cooling down just enough so you don’t burn your mouth off, you probably need something simple to serve alongside it, right? This pie is so rich and filling—it’s a complete meal all on its own, really. I don’t like to overcomplicate things when the main dish is this comforting!

I always lean toward something bright and fresh to cut through that creamy sauce. A simple, crisp green salad is perfection. My go-to is my light Caesar, if you want to make your own dressing that tastes amazing but won’t weigh you down. You can find my creamy Caesar dressing recipe here—it’s incredible!

If you want warm sides (especially if it’s freezing outside!), you can’t go wrong with lightly steamed green beans tossed with a little lemon zest, or maybe some crusty French bread for dipping up any stray gravy left on the plate. Seriously, crusty bread is mandatory when you have this level of savory goodness!

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Storage and Reheating Instructions for Leftover Turkey Pot Pie

Oh, the happy problem: having leftovers! Truthfully, I think my turkey pot pie recipe tastes even better the second day because all those gorgeous savory flavors have time to really settle into that creamy sauce. It’s the perfect solution for an easy lunch the next day, but you have to store it right so you don’t ruin that beautiful crust!

If you have any pie left, cover the entire dish tightly with plastic wrap or aluminum foil. You want it sealed up so it doesn’t dry out in the fridge. It should keep nicely for about three to four days, tucked away in the cold section. This is key for making sure this Comfort Food Dinner goes the distance!

Now, reheating is where a lot of people go wrong! Don’t even think about nuking the whole slice in the microwave unless you enjoy a soggy, lukewarm crust. We want that golden goodness back!

The Best Way to Reheat Your Pot Pie Slices

The oven is your best friend here. Seriously, low and slow is the way to go if you want that crust to crisp back up like it was just pulled out. Set your oven to about 325 degrees F. Place the slice on a baking sheet—I use parchment on the sheet just in case of any leaks. Bake it for about 15 to 20 minutes. You’ll know it’s ready when the filling is steaming hot and the crust is crisp again.

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Making Use of Other Leftovers While Reheating

If you happen to have other delicious leftovers hanging around, this is the perfect opportunity to pair them up! If you’re like me and always end up with extra mashed potatoes, I have you covered. You can transform those into my amazing mashed potato cakes, which would be a fantastic, hearty side dish to your reheated pie the next evening. It turns one meal into two completely different, amazing dinners!

If you’re reheating just a very thin slice but want it faster, you can use the microwave, but you need a trick: just microwave the filling portion of the slice, leaving the crust edge out of the microwave or covering it lightly with foil. Then, toast the crust under the broiler for just a minute or two to crisp it up before putting the hot filling back inside. It’s not as perfect as the oven method, but hey, I know sometimes you just need dinner fast!

Frequently Asked Questions About the Turkey Pot Pie Recipe

I totally get it—when you’re about to commit to making a big pot pie, you have questions! These are the things that popped up most often when I first started making this dish for my family. Hopefully, these quick answers help you feel totally confident about tackling this recipe. If you’re looking for something similar but with poultry, you can always check out my classic chicken pot pie recipe for comparison!

Can I use puff pastry instead of traditional pie crust in this turkey pot pie recipe?

Oh, absolutely! If you look at some of the versions floating around—like the one I saw from Hazel’s site, they often use puff pastry. Using pre-made puff pastry will give you an even lighter, airier, and flakier result than a standard pie crust, which is lovely if you prefer a less dense topping. Just remember that puff pastry tends to brown faster, so keep an eye on it near the end of the bake time so it doesn’t burn!

What is the best way to use ground turkey for this recipe?

If you find yourself with a pound of ground turkey instead of shredded leftovers, you can certainly adapt this to be a Ground Turkey Pot Pie! The main change is in the preparation. You’ll simply brown the ground turkey in that saucepan first, just like you would regular ground beef. Make sure you drain off *all* the grease before you go on to melt your butter and cook the onions and vegetables. Since it’s already ground, it mixes seamlessly into that creamy pot pie filling later on.

How can I make this a healthier turkey pot pie recipe?

That’s a great question, especially when we are making such a rich Comfort Food Dinner! The easiest way to make it lighter is by upping the veggies—throw in an extra carrot or some mushrooms during step two! For the filling, you can swap the heavy cream out for whole milk or evaporated skim milk, which cuts down on fat without sacrificing too much richness. Also, if you are making your crust from scratch, using a whole wheat flour blend instead of all-purpose flour will boost your fiber!

Estimated Nutrition for This Comfort Food Dinner

Here’s a quick look at what’s in a generous slice of this amazing turkey pot pie recipe. Remember, this is just an estimate based on the ingredients I listed, so if you use a different brand of crust or extra butter making your Flaky Pie Crust Recipe, the numbers might shift a little bit!

But honestly, when a meal tastes this good and brings this much joy to the table, I try not to stress too much about the exact numbers. It’s all about balance, right?

• Serving Size: 1 slice
• Calories: 480
• Sugar: 4g
• Sodium: 550mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 95mg

That protein count is fantastic for such a satisfying Hearty Dinner Idea, thanks to all that delicious turkey!

Share Your Homemade Turkey Pot Pie Experience

I truly hope this classic turkey pot pie recipe has inspired you to get cozy in the kitchen tonight! I pour so much of my own heart into these dishes, and the absolute best part of my day is hearing from you about how it turned out.

Did you manage to keep the filling thick and creamy? Did your crust turn that perfect golden brown? Or maybe you tried a fun vegetable swap! Please, don’t be shy—come on down to the comments below. I love reading every story about how this became your family’s new favorite Comfort Food Dinner.

Rate This Turkey Pot Pie Recipe

If you’ve made this recipe and loved the rich, savory flavor, please take a moment to give it a star rating right below this post. Those ratings really help other busy home cooks decide to give it a try, and frankly, it makes my whole day when I see you all enjoying my food!

Show Me Your Pot Pies!

If you snapped a picture of that beautiful, bubbling pie sitting on your table—the one that signaled the end of leftovers and the start of true comfort—I want to see it! Tag me on social media! Use the hashtag #CarlasCooking so I can follow along. There is nothing better than seeing this hearty meal sitting on someone else’s table, ready to be devoured.

I’m always experimenting and sharing little day-to-day kitchen wins over on my blog, so pop over there to see what else is sizzling in my pans this week. Happy baking, my friends!

Classic Turkey Pot Pie Recipe: The Ultimate Comfort Food Dinner

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Welcome to my kitchen! This classic turkey pot pie recipe transforms your leftover turkey into the ultimate comfort food dinner. You get a creamy, savory filling packed with vegetables, all tucked under a flaky, buttery crust. It is simple, hearty, and perfect for a cozy family meal.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/3 cup all-purpose flour
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 2 cups cooked, shredded turkey (leftover turkey works perfectly)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 box (14.1 ounces) refrigerated pie crusts (or your favorite homemade flaky pie crust recipe)
• 1 large egg, beaten (for egg wash)

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Instructions

1. Preheat your oven to 400 degrees F. If you are using a deep-dish pie plate (9-inch), let the bottom crust sit in the plate while you prepare the filling.
2. Melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
3. Stir in the flour and cook for 1 minute, stirring constantly to create a roux.
4. Gradually whisk in the chicken broth until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens, about 3 minutes.
5. Stir in the heavy cream, cooked turkey, peas, corn, thyme, salt, and pepper. Heat through for 2 minutes. Taste the filling and adjust seasoning if needed.
6. Pour the creamy turkey mixture into the prepared pie plate lined with the bottom crust.
7. Place the second pie crust over the filling. Trim the edges and crimp them together to seal the top and bottom crusts. Cut several slits in the top crust to allow steam to escape.
8. Brush the top crust lightly with the beaten egg wash for a golden finish.
9. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let the turkey pot pie cool on a wire rack for at least 15 minutes before slicing and serving. This allows the filling to set up properly.

Notes

• If you prefer a richer flavor, substitute half of the chicken broth with dry white wine.
• For an extra flaky crust, use cold butter when making your homemade dough.
• This recipe is excellent for using up holiday leftover turkey, making it a great post-Thanksgiving meal.

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 4
• Sodium: 550
• Fat: 28
• Saturated Fat: 14
• Unsaturated Fat: 10
• Trans Fat: 0.5
• Carbohydrates: 35
• Fiber: 3
• Protein: 25
• Cholesterol: 95