Best Turkey Pot Pie Recipe – Family Favorite Dinner

There’s something magical about cutting into a golden, flaky crust and watching steam rise from a bubbling mixture of tender turkey and vegetables below. This best turkey pot pie recipe transforms leftover turkey into pure comfort food gold.

I’ll never forget the first time my grandmother made this for me after Thanksgiving—one bite and I understood why pot pies have been warming hearts for generations. What makes this recipe truly special is how it turns simple ingredients into something extraordinary without requiring culinary school expertise.

If you loved my [creamy chicken casserole], you’re going to absolutely adore this turkey version—it’s just as satisfying but with even more depth of flavor. Trust me, once you make this, it’ll become your go-to recipe for cozy weeknight dinners.

What is Turkey Pot Pie?

Ever wonder why we call it “pot pie” when it’s baked in the oven, not a pot? Honestly, I pondered this while making my third pot pie last month! The name comes from the traditional method of cooking meat and vegetables in a pot, then topping it with pastry.

It’s the ultimate “leftovers disguise”—though calling it that feels like an insult to something this delicious. You know the saying, “the way to a man’s heart is through his stomach”? Well, this turkey pot pie is the express lane. Make this once, and your family will be requesting it weekly!

Why You’ll Love This Best Turkey Pot Pie Recipe

Rich, Creamy Filling That Tastes Like a Warm Hug

The velvety sauce in this pot pie is what dreams are made of. I’ve tested countless variations, and this combination of butter, cream, and perfectly seasoned broth creates a filling so luscious you’ll want to eat it with a spoon. The tender chunks of turkey practically melt in your mouth, while the vegetables add that perfect pop of color and nutrition.

Save Money While Eating Like Royalty

Let’s talk budget. Store-bought pot pies cost $8-12 and honestly? They’re usually disappointing. Making this at home costs about half that and feeds 6-8 people generously. I love using leftover Thanksgiving turkey, which means you’re essentially getting gourmet comfort food from ingredients you already have. It’s the kind of smart cooking that makes you feel like a domestic genius.

That Golden, Flaky Crust Though

The crowning glory of any pot pie is the crust, and this one delivers beautifully. Whether you opt for homemade pastry or store-bought (no judgment—I use both depending on my schedule), that golden-brown top provides the perfect textural contrast to the creamy filling. It’s similar to my [beef stew with dumplings], but the pie crust adds an elegant touch that makes this feel special enough for company.

Give this recipe a try tonight, and I guarantee it’ll earn a permanent spot in your dinner rotation!

How to Make the Best Turkey Pot Pie

Quick Overview

This turkey pot pie comes together more easily than you’d think. The creamy filling is rich without being heavy, and the flaky crust provides that satisfying crunch we all crave.

Time Breakdown:

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Serves: 6-8 people

The beauty of this recipe lies in its simplicity—you’re essentially making a thick, flavorful sauce, mixing in your turkey and veggies, then letting the oven do the heavy lifting.

Key Ingredients for Best Turkey Pot Pie

For the Filling:

• 3 cups cooked turkey, cubed (leftover turkey works perfectly)
• 4 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken or turkey broth
• 1 cup heavy cream or half-and-half
• 1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
• 1 cup diced potatoes (optional but recommended)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons fresh parsley, chopped

For the Crust:

• 2 sheets pie crust (homemade or store-bought)
• 1 egg, beaten (for egg wash)

Pro tip: Having all ingredients measured and ready before you start (mise en place, as fancy chefs say) makes the process so much smoother.

Step-by-Step Instructions

Step 1: Prepare Your Baking Dish

Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or a deep-dish pie pan with butter or cooking spray. If using homemade pie crust, roll out one sheet and line the bottom of your dish. If you’re going crustless on the bottom (totally acceptable!), just grease the dish well.

Step 2: Make the Roux

In a large skillet or saucepan over medium heat, melt the butter until it’s bubbling gently. Add the diced onion and sauté for about 4-5 minutes until it becomes translucent and fragrant. This is where the flavor foundation starts, so don’t rush it. Add the minced garlic and cook for another minute—your kitchen should smell absolutely amazing right now.

Step 3: Create the Creamy Base

Sprinkle the flour over the butter and onion mixture. Stir constantly for about 2 minutes to cook out the raw flour taste. This creates what’s called a roux, which will thicken your sauce beautifully. Gradually pour in the chicken broth while whisking continuously to prevent lumps. The mixture will start thin but will thicken as it cooks.

Step 4: Add the Cream and Seasonings

Once the broth is incorporated and the mixture is bubbling gently, reduce heat to medium-low. Pour in the heavy cream and stir until combined. Add the thyme, sage, black pepper, and salt. Let this simmer for about 5 minutes, stirring occasionally. The sauce should coat the back of a spoon—that’s how you know it’s perfect.

Step 5: Fold in Turkey and Vegetables

Add your cubed turkey, mixed vegetables, and potatoes (if using) to the creamy sauce. Stir everything together gently so the turkey stays in nice chunks. Let this mixture simmer for another 3-4 minutes so the vegetables can soften slightly and all the flavors can mingle. Taste and adjust seasonings if needed—this is your chance to make it perfect. Stir in the fresh parsley.

Step 6: Assemble the Pot Pie

Pour the turkey filling into your prepared baking dish, spreading it evenly. If you’re using a bottom crust, the filling should come up to about 1/2 inch from the rim. Roll out your top crust and carefully lay it over the filling. Trim any excess, leaving about 1 inch of overhang. Fold the edges under and crimp with a fork or your fingers for that classic pie look. Cut 4-5 small slits in the top crust to allow steam to escape—this prevents a soggy crust.

Step 7: Apply Egg Wash and Bake

Brush the beaten egg over the entire top crust using a pastry brush. This gives you that gorgeous golden-brown finish. Place the pot pie on a baking sheet (to catch any drips) and bake for 35-45 minutes. You’re looking for a deeply golden crust and filling that’s visibly bubbling through the steam vents.

Step 8: Rest Before Serving

This is the hardest part—waiting! Let the pot pie rest for 10-15 minutes after removing it from the oven. This allows the filling to set up slightly so it’s not soup when you cut into it. I know it’s tempting to dig in immediately, but trust me on this one.

What to Serve Best Turkey Pot Pie With

This pot pie is hearty enough to be a complete meal, but here are some sides that complement it beautifully:

Fresh Green Salad: A crisp salad with tangy vinaigrette cuts through the richness perfectly. I love arugula with lemon dressing.

Cranberry Sauce: If you’re using Thanksgiving leftovers, cranberry sauce is a natural pairing. That sweet-tart flavor is chef’s kiss with savory pot pie.

Roasted Green Beans: Simple roasted green beans with garlic and lemon add a fresh vegetable element without overwhelming the meal.

Dinner Rolls: For the carb lovers (guilty!), warm, buttery rolls are perfect for sopping up any extra sauce.

White Wine or Sparkling Cider: A crisp Chardonnay or Pinot Grigio pairs wonderfully, or go alcohol-free with sparkling apple cider.

Top Tips for Perfecting Best Turkey Pot Pie

Use Cold Butter for Flakier Crust

If making homemade crust, keep your butter as cold as possible. I even freeze it for 10 minutes before cutting it into the flour. Cold butter creates steam pockets when baking, resulting in those gorgeous flaky layers.

Don’t Skip the Roux Cooking Time

Cook that flour and butter mixture for the full 2 minutes. Raw flour tastes pasty and unpleasant. You want it to smell slightly nutty, which means the flour is properly cooked.

Adjust Thickness to Your Preference

If your filling seems too thick, add a splash more broth. Too thin? Let it simmer longer or add a tablespoon of flour mixed with cold water. The filling should be thick enough to coat a spoon but still pourable.

Prevent a Soggy Bottom

If you’re concerned about a soggy bottom crust, par-bake it for 10 minutes before adding the filling. Also, make sure your filling isn’t piping hot when you pour it in—let it cool for 5 minutes.

Customize Your Vegetables

While I recommend the classic peas, carrots, and corn combination, feel free to experiment. Mushrooms, celery, and green beans all work beautifully. Just keep the total volume around 1 1/2 to 2 cups.

Season in Layers

Add salt and pepper at different stages—when cooking the onions, in the sauce, and again at the end. This builds deeper flavor than adding it all at once.

Storing and Reheating Tips

Refrigerator Storage: Let the pot pie cool completely, then cover tightly with plastic wrap or aluminum foil. It will keep for 3-4 days in the fridge. The crust will soften slightly, but it’s still delicious.

Freezing Instructions: This pot pie freezes beautifully! You can freeze it either before or after baking. For unbaked, assemble completely but skip the egg wash. Wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight, apply egg wash, and bake as directed, adding 10-15 minutes to the baking time. For already-baked pot pie, cool completely, wrap well, and freeze for up to 2 months.

Reheating: For best results, reheat in a 350°F oven for 20-25 minutes until heated through. Cover with foil if the crust is browning too quickly. Microwave reheating works but will soften the crust significantly—still tasty, just not as texturally perfect.

Individual Portions: I love making this in ramekins for single servings. They freeze perfectly and you can grab just what you need for a quick lunch.

Tips for Avoiding Common Pot Pie Mistakes

Mistake #1: Overfilling the Dish
Leave at least 1/2 inch from the rim. I learned this the hard way when my pot pie bubbled over and created a smoky mess in my oven. The filling expands as it heats, so give it room!

Mistake #2: Not Venting the Top Crust
Those steam vents aren’t just decorative—they’re essential! Without them, steam builds up and can make your crust soggy or cause it to crack in weird places.

Mistake #3: Using Warm Filling with Cold Crust
Extreme temperature differences can cause your crust to shrink or become tough. Let your filling cool for about 5-10 minutes before topping with crust.

Mistake #4: Forgetting to Thaw Frozen Vegetables
Adding frozen veggies straight from the freezer releases excess moisture that can make your filling watery. Let them thaw and pat dry with paper towels.

Mistake #5: Overbaking
Once the crust is golden brown and you see filling bubbling through the vents, it’s done. Overbaking dries out the filling and can burn the crust edges.

Mistake #6: Cutting Too Soon
I know the temptation is real, but cutting into pot pie immediately turns it into turkey soup. That 10-15 minute rest is crucial for the filling to set properly.

Frequently Asked Questions

Can I use chicken instead of turkey?

Absolutely! This recipe works beautifully with chicken, and honestly, most people won’t even notice the difference. Rotisserie chicken is my shortcut when I don’t have leftover turkey.

Do I have to use heavy cream?

Not at all. Half-and-half, whole milk, or even a mixture of milk and Greek yogurt work well. The filling will be slightly less rich but still delicious. For dairy-free options, try coconut cream or cashew cream.

Can I make this pot pie ahead of time?

Yes! Assemble the entire pot pie up to 24 hours in advance. Keep it covered in the fridge, then apply the egg wash and bake when ready. Add 5-10 extra minutes to the baking time since it’s starting cold.

What’s the best way to prevent a soggy crust?

Three tricks: 1) Par-bake the bottom crust for 10 minutes, 2) Make sure your filling isn’t overly thin or watery, and 3) Cut adequate steam vents in the top crust. Some people also brush the bottom crust with beaten egg white before adding filling as a moisture barrier.

Can I make pot pie without a bottom crust?

Definitely! Many people prefer pot pie with only a top crust. Just pour your filling into a greased baking dish and top with pastry. It’s less work and fewer carbs if that matters to you.

How do I know when the pot pie is done?

Look for a deeply golden-brown crust and filling that’s actively bubbling up through the steam vents. If you insert a knife into the center, it should come out hot. An instant-read thermometer should register around 165°F in the center.

What can I substitute for the pie crust?

Puff pastry makes a show-stopping top (bake at 425°F instead). Biscuit dough creates a pot pie-cobbler hybrid that’s amazing. Some people even use phyllo dough for a lighter, crispier top.

My filling is too thin. How can I fix it?

Make a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir it into the simmering filling and cook for 2-3 minutes until thickened. Alternatively, let the filling simmer uncovered for longer to reduce.

Can I add cheese to this recipe?

While not traditional, stirring in 1/2 cup of shredded cheddar, Gruyère, or Parmesan adds wonderful richness. Add it when you fold in the turkey so it melts into the sauce.

Is it safe to eat leftover pot pie?

Yes, as long as it’s stored properly in the fridge within 2 hours of baking and eaten within 3-4 days. Reheat to 165°F internal temperature for food safety.

Nutrition Information

Nutrient	Per Serving (1/8 of recipe)
Calories	485
Total Fat	28g
Saturated Fat	13g
Cholesterol	98mg
Sodium	680mg
Total Carbohydrates	35g
Dietary Fiber	3g
Sugars	3g
Protein	24g
Vitamin A	45% DV
Vitamin C	12% DV
Calcium	8% DV
Iron	15% DV

Note: Nutritional information is approximate and will vary based on specific ingredients used.

Final Thoughts

This best turkey pot pie recipe has earned its place as one of my most-requested dishes. There’s something deeply satisfying about pulling a golden, bubbling pot pie from the oven and hearing your family’s excitement. It’s proof that comfort food doesn’t have to be complicated or expensive—it just needs to be made with care.

Whether you’re using precious Thanksgiving leftovers or picking up turkey specifically for this recipe, you’re in for a treat. The combination of tender turkey, vegetables, and that incredible creamy sauce wrapped in flaky pastry is pure magic. And the best part? It tastes even better the next day (if there are any leftovers!).

I’d love to hear how your pot pie turns out! Did you add any special touches? Use a family recipe for the crust? Let me know in the comments below. And if you love this recipe, you’ll definitely want to check out my [chicken and dumplings] and [turkey tetrazzini] recipes too.