This easy turkey potpie recipe features a creamy filling of turkey and vegetables topped with a flaky pastry crust and baked until golden brown.
This homemade turkey potpie makes a great way to use leftover roast turkey. Along with turkey salad and my turkey wraps, this has to be one of my favorite meals for using my leftover turkey.
You can easily make this potpie recipe and freeze it prior to baking. Just remove from the freezer about two hours prior to baking. Nothing like a delicious, homemade turkey potpie on busy evenings.
How to Make Homemade Turkey Potpie Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Turkey – I love to use leftover roast turkey or turkey breast in this recipe. You can also substitute with chicken.
- Onion – Half of a medium, diced onion adds so much flavor to this recipe.
- Potato – I use a Russet potato that has been peeled and cut into chunks.
- Carrots – Cut into chunks or diced if you prefer.
- Butter – I use salted butter, but you can use unsalted if you prefer.
- All-Purpose Flour – This helps the stock and juices to thicken into a creamy gravy in the pot pie.
- Salt and pepper
- Chicken Stock – I love to use my homemade recipe or you can use storebought chicken broth if you prefer.
- Puff Pastry – Use thawed puff pastry.
Step-by-Step Instructions
Prep the oven. Preheat the oven to 425º F.
Include Other Ingredients and Cook. Melt the butter in a Dutch oven set over medium heat. Add the onion, potatoes, and carrots and cook until the onions are translucent and the potatoes and carrots are slightly tender about 8 minutes. Add the rest of the butter and allow to melt. Then, stir in the flour, salt, and pepper and cook until thickened, about 2 more minutes. Pour in the chicken stock and bring to a boil. Add in the turkey.
Top with Puff Pastry and Bake. Ladle the turkey pot pie filling into a 3-quart casserole dish or individual dishes set on a parchment or foil-lined baking sheet. Top with puff pastry. Trim the edges of the crust to about 1/2-inch overhang of the rim of the baking dish. Using a sharp knife, cut a slit in the puff pastry as a vent to allow steam to escape during baking. Bake until golden brown and the pot pie is bubbling about 30 minutes. Serve once the pot pie is done.
Storage Tips
To store leftovers. Cool the baked pie and store it in an airtight container in the refrigerator for up to 3 days.
To make ahead. Prepare as directed and store in the refrigerator for up to 48 hours before baking.
To freeze. Store in a freezer-safe, airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating to serve. Additional baking time may be needed when baking from the refrigerator. Cover the pie if it is becoming too brown while baking.
Here’s my easy Turkey Potpie recipe. I hope you love it!
Turkey Potpie Recipe
Ingredients
- 4 tablespoons butter, divided
- 1/2 medium onion, diced
- 1 large Russet potato, peeled and cut into chunks
- 3 large carrots, cut into chunks
- 1/4 cup all-purpose flour
- 3 cups chicken stock or broth
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups turkey, chopped
- 1 frozen puff pastry, thawed
Instructions
- Prep. Preheat oven to 425º F.
- Cook the pot pie filling. Add 2 tablespoons of butter, the onions, potatoes, and carrots to a Dutch oven set over medium heat. Cook until the onions are translucent and the potatoes are slightly tender about 8 minutes. Add 2 more tablespoons of butter and allow it to melt. Stir in the flour, salt, and pepper and cook until thick, about 2 more minutes. Pour in the chicken stock and bring to a boil. Stir in the turkey.
- Bake. Ladle the filling into a 3-quart casserole dish or individual dishes set on a parchment or foil-lined baking sheet. Top with the puff pastry. Trim the edges of the puff pastry to about 1/2-inch overhang of the rim of the baking dish. Using a sharp knife, cut a slit in the puff pastry as a vent to allow steam to escape during baking. Bake until golden brown and the pot pie is bubbling about 30 minutes.
- Serve. Remove from the oven and allow to rest for about 3 minutes before serving.
Notes
Storage Tips
To store leftovers. Cool the baked pie and store it in an airtight container in the refrigerator for up to 3 days. To make ahead. Prepare as directed and store in the refrigerator for up to 48 hours before baking. To freeze. Store in a freezer-safe, airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating to serve. Additional baking time may be needed when baking from the refrigerator. Cover the pie if it is becoming too brown while baking.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
this looks great. I have never made a potpie in my life and my children have never eaten one! I may have to give this a try, looks real good. Great for my leftover turkey!
Great use of all that leftover turkey!