Turkey Pot Pie
This Easy Turkey Pot Pie is packed with tender turkey, creamy sauce, and a flaky, golden crust. It’s the perfect way to repurpose leftover turkey into a hearty, satisfying meal that’s great for any night of the week.
Turkey pot pie is a classic dish that can be enjoyed year-round, but it really shines as a way to use up leftover holiday turkey. This recipe is versatile enough to suit your preferences—swap in your favorite veggies or use different herbs to change up the flavor. With store-bought pie crust and a few pantry staples, you can have this comforting dish on the table in under an hour.
Why you’ll love this Turkey Pot Pie
Thanksgiving and Christmas
Growing up in Ireland, we didn’t celebrate Thanksgiving but always had a big turkey dinner for Christmas. My mom would struggle to come up with ideas to use up the leftover turkey, which brought me to this delicious creation. The smell of this pie baking in the house makes everyone excited for dinner. It doesn’t have to be only for the holidays; you can swap out the turkey for chicken and have it all year round. It’s become a staple in my home, and I hope it brings the same warmth and comfort to your table as it does to mine.
Ingredients Needed for this Turkey Pot Pie
- Leftover turkey: Cut into bite-sized pieces; turkey is the star of this dish, adding hearty protein and flavor.
- Store-bought pie crust: A time-saver that provides a flaky, buttery crust for both the bottom and top layers.
- Cream of chicken, mushroom, or celery soup: Acts as the creamy base for the filling, adding richness and depth.
- Frozen mixed vegetables: A colorful and convenient addition that brings both flavor and nutrition to the pot pie.
- Chicken or turkey broth: Adds moisture and enhances the flavor of the filling.
- Whole milk or heavy cream: Contributes to the creamy texture of the filling.
- Garlic powder and onion powder: Simple seasonings that add flavor without overpowering the dish.
- Dried thyme or sage (optional): A hint of herbal aroma that complements the turkey.
- Salt and black pepper: Essential seasonings to balance the flavors.
- All-purpose flour (optional): Helps thicken the filling if you prefer a more robust consistency.
- Egg (optional): Brushing the crust with beaten egg gives it a beautiful golden-brown finish.
How to make Turkey Pot Pie
**For more detailed instructions, please refer to the printable recipe card below.**
Combine the cream of chicken soup, chicken or turkey broth, and milk or heavy cream in a large skillet.
Stir in the leftover turkey, frozen mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper.
Unroll one of the pie crusts, place it into a 9-inch pie dish and pour the turkey mixture into the pie crust.
Place the second pie crust over the pie filling, crimp edges and brush with an egg wash.
Bake for 40-45 min or until the crust is golden brown.
Variations
- Chicken Pot Pie: Substitute cooked chicken for turkey. Rotisserie chicken works perfectly here.
- Vegetarian Pot Pie: Replace the turkey with extra vegetables like mushrooms, potatoes, or sweet potatoes, and use vegetable broth and cream of mushroom soup.
- Ham and Cheese Pot Pie: Swap out the turkey for diced ham and add shredded cheese to the filling for a rich and savory twist.
- Curry Pot Pie: Add a teaspoon of curry powder to the filling for a flavorful, spiced variation.
- Potato Topped Pot Pie: Instead of using pie crust on top, use mashed potatoes for a shepherd’s pie-style topping.
Serving Suggestions
- Light Salad: Pair it with a fresh green salad to balance out the richness of the pot pie.
- Veggie Side: Roasted Brussels sprouts or green beans make a perfect side for a complete meal.
- Sweet-Tart Combo: A dollop of cranberry sauce adds a nice sweet-tart pop to the savory flavors.
- Crusty Bread: Grab some crusty bread to soak up all that delicious gravy. Try my favorite Rustic Bread recipe here.
Storage and Freezing
- How should I store Turkey Pot Pie?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
- Can I freeze Turkey Pot Pie?
To freeze, assemble the pot pie and wrap it tightly with plastic wrap and aluminum foil before baking. Freeze for up to 3 months. When ready to bake, remove from the freezer, unwrap, and bake at 400°F (200°C) for 45-50 minutes or until the crust is golden and the filling is bubbly.
Don’t forget to pin this for later!
Tips & Tricks
- Preheat for Success: Pop a baking sheet in the oven before baking to catch drips and make sure the bottom crust gets nice and crisp.
- Protect the Crust: If the edges of your crust are getting too dark, just cover them with some foil for the last 10-15 minutes.
- Chill for Flakiness: Want a flakier crust? Stick the pie in the fridge for 10-15 minutes before baking.
- Double Up: Make an extra pie and freeze it—future you will thank you for the easy meal on a busy night!
- Mix Up the Flavors: Feel free to play around with different herbs and spices to make it your own.
Recommended
More Yummy Sides
FAQ
Turkey Pot Pie
Equipment
- 9-inch pie dish
- Large skillet
- Mixing Bowl
- Spoon or spatula
Ingredients
- 2 cups leftover turkey cut into bite-sized pieces
- 1 package of store-bought pie crust 2 crusts
- 1 can cream of chicken soup 10.5 oz
- 1 cup frozen mixed vegetables peas, carrots, corn, etc.
- ½ cup chicken or turkey broth
- ½ cup whole milk or heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme or sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon all-purpose flour optional, for thickening
- 1 egg beaten
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, combine the cream of chicken soup, chicken or turkey broth, and milk or heavy cream. Stir over medium heat until the mixture is well combined and heated through.
- If you prefer a thicker sauce, mix the all-purpose flour with a small amount of water to create a slurry, then stir it into the sauce mixture. Cook for 2-3 minutes until thickened. It will continue to thicken as it bakes in the oven.
- Stir in the leftover turkey, frozen mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper. Cook for another 2-3 minutes, just until everything is heated and well combined. Remove from heat.
- Unroll one of the pie crusts and place it into a 9-inch pie dish, pressing it gently into the bottom and sides. Pour the turkey mixture into the pie crust, spreading it out evenly.
- Unroll the second pie crust and place it over the filling. Trim any excess crust, and crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.
- Brush the top of the pie with a beaten egg for a golden finish.
- Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Check the Pie after 30 minutes. If the crust around the edges is browning too fast, cover the edges with foil and continue to bake.
- Let the pot pie cool for 5-10 minutes before slicing and serving.
This recipe was fantastic! The filling was packed with flavor, and using a store-bought pie crust made it come together so quickly and easily.
I’m so glad you loved the recipe! Thanks for sharing.