Turkey Pot Pie Recipe
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This easy Turkey Pot Pie recipe features a creamy filling of turkey and vegetables in a flaky crust that is baked until golden brown.
This homemade turkey pot pie makes a great way to use leftover roast turkey or turkey breast. Along with turkey salad and my turkey wraps, this has to be one of my favorite meals for using my leftover turkey. From time to time, I also use leftover roast chicken or even a rotisserie chicken.
You can easily make this pot pie recipe and freeze it prior to baking. Just remove from the freezer about two hours prior to baking. There’s nothing like a delicious, homemade turkey pot pie on busy evenings.
How to Make Homemade Turkey Pot Pie 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. If you prefer not to include the onion, just omit it.
- Potato – I use a Russet potato that has been peeled and cut into chunks.
- Carrots – Cut into chunks or diced if you prefer.
- Celery – Sliced or diced based on your preference.
- Butter – I use salted butter, but you can use unsalted.
- All-Purpose Flour – This helps the stock and juices to thicken into a creamy gravy in the pot pie.
- Seasonings – I use my Stone House Seasoning, which includes salt, pepper, and granulated garlic, as well as a little thyme to season the filling of the pot pie.
- Chicken Stock – I love to use my homemade recipe or you can use storebought chicken broth or stock if you prefer.
- Cream – Use cream, half and half, or milk.
- Pie Crust – I use my homemade pie crust recipe, but you can use your favorite store-bought pie crust as well. You’ll need two crusts, one for the bottom and one for the top.
- Egg – You’ll need one large egg and a tablespoon of water for an egg wash on your pot pie. If you’d rather not use an egg, you can brush the top with a tablespoon or two of milk instead.
Step-by-Step Instructions
Overview
- Prepare two pie crusts.
- Cook the pot pie filling.
- Assemble the pot pie.
- Bake.
- Serve.
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, about 10 – 15 minutes, may be needed when baking from the refrigerator. Cover the pie if it is becoming too brown while baking.
Here’s my easy Turkey Pot Pie recipe. I hope you love it!
Turkey Pot Pie Recipe
Equipment
Ingredients
- 4 tablespoons butter, divided
- 1/2 medium onion, diced (optional)
- 1 large Russet potato, peeled and diced
- 3 large carrots, cut into chunks
- 2 stalks celery, sliced or diced
- 1/4 cup all-purpose flour
- 1 cup chicken stock or broth
- 1 cup heavy cream, half and half or milk
- 1 teaspoon Stone House Seasoning
- 1/4 teaspoon dried thyme
- 2 cups cooked turkey, chopped
- 2 (9-inch) pie crust recipe
- 1 large egg
Instructions
- Prep. Preheat oven to 400º F. Prepare two pie crusts according to the recipe directions. Roll out one pie crust dough and line a 9-inch pie pan with it. Wrap the pie pan with plastic wrap and refrigerate it until ready to fill with the pot pie filling. Wrap the second pie crust in plastic wrap and store it in the refrigerator.
- Cook the pot pie filling. Add 2 tablespoons of butter, the onions, potatoes, celery, 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 cream and bring to a boil. Stir in the turkey.
- Assemble the pot pie. Ladle the pot pie filling into the bottom crust. Roll out the second pie crust dough on a lightly floured surface and place it on top of the pot pie. Use a sharp paring knife and trim away any excess pie dough from the edges of the pie pan. Crimp the edges closed. Cut slits in the top of the pie dough to allow steam to escape during baking. In a small bowl, whisk together the egg and a tablespoon of water for an egg wash. Brush the top crust with the egg wash.
- Bake. Bake until golden brown and the pot pie bubbles, about 35 to 40 minutes.
- Serve. Remove from the oven and allow it to rest for about 3 to 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Originally published November 2010. Updated to include step-by-step photographs.
Your instructions left out the cream and celery … just so you know
Cassandra, thank you for catching that. Even though I had the information in the post, I had failed to include them in the recipe card. It has now been corrected.
Great use of all that leftover turkey!
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!