Turkey pot pie recipe
Turkey pot pie is a classic comfort dish loaded with tender chunks of turkey, mixed vegetables, and a creamy, flavorful gravy all wrapped in a flaky, golden crust. It’s the…
Tip: save now, cook later.Turkey pot pie is a classic comfort dish loaded with tender chunks of turkey, mixed vegetables, and a creamy, flavorful gravy all wrapped in a flaky, golden crust. It’s the kind of meal that feels like a warm hug on a plate, perfect for those chilly evenings when you need something hearty and satisfying.
I love making turkey pot pie because it’s such a great way to use up leftover turkey after a big family meal. I usually throw in some carrots, peas, and onions for a nice mix of textures and flavors. What really makes it special is the rich, homemade gravy that brings everything together — it’s thick, full of flavor, and makes each bite extra cozy.
My favorite way to enjoy turkey pot pie is fresh out of the oven when the crust is perfectly crisp and the filling is bubbling hot. It’s great served with a simple side salad or steamed green beans for a complete meal. Whenever I make this, it never lasts long because everyone always asks for seconds!
Key Ingredients & Substitutions
Turkey: Leftover cooked turkey works perfectly. You can also use cooked chicken if turkey isn’t available. Shredded or cubed pieces both work well for texture.
Vegetables: Onion, carrots, celery, peas, and corn add great flavor and color. Feel free to swap frozen veggies for fresh or add mushrooms for extra earthiness.
Butter and Flour: These create the roux, which thickens the filling. Use all-purpose flour, but gluten-free flour can work too if needed.
Pie Crust: Store-bought pie crust saves time and still tastes great. You can also make your own or use puff pastry for a lighter, flakier top.
Milk or Half-and-Half: Adds creaminess to the sauce. Substitute with a dairy-free milk like almond or oat milk for a lighter or lactose-free option.
How Do You Make a Thick and Creamy Filling Without Lumps?
Making your filling smooth and thick is key to a good pot pie. Here’s how to get it right:
- Start by cooking the vegetables in butter until tender but not brown, for a gentle, sweet flavor.
- Stir in the flour and cook for 2 minutes to remove the raw flour taste. This forms the roux that thickens your sauce.
- Add broth and milk slowly while whisking constantly. This stops lumps from forming and creates a smooth sauce.
- Keep stirring until the mixture thickens and feels creamy. If it’s too thick, add a bit more broth; if too thin, cook a little longer.
- Finish by folding in turkey and vegetables carefully, warming them through but not overcooking.
Patience and steady whisking really help create that rich, comforting pot pie filling everyone loves.
Equipment You’ll Need
- Large skillet – perfect for sautéing vegetables and making the filling all in one pan.
- Whisk – helps you mix the flour into the butter and stir in liquids smoothly without lumps.
- Measuring cups and spoons – to get your ingredients just right for the best flavor and texture.
- 9-inch pie dish or oven-safe skillet – holds the filling perfectly and cooks the crust evenly.
- Basting brush – makes it easy to brush egg wash on the crust for a beautiful golden finish.
Flavor Variations & Add-Ins
- Swap turkey for cooked chicken or leftover ham for a tasty twist on the classic.
- Add chopped mushrooms or green beans to boost the veggie variety and add depth of flavor.
- Stir in shredded cheddar or parmesan cheese before baking for a cheesy, rich filling.
- Mix in herbs like rosemary or sage along with thyme for a fragrant, herb-forward pot pie.
How to Make Turkey Pot Pie
Ingredients You’ll Need:
For the Filling:
- 2 tablespoons unsalted butter
- 1 cup onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk or half-and-half
- 3 cups cooked turkey, shredded or cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
For the Crust:
- 1 sheet refrigerated pie crust or 1 pie crust dough, thawed if frozen
- 1 egg, beaten (for egg wash)
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 30-35 minutes to bake, plus a few minutes to let your pot pie cool before slicing and serving. So expect roughly 50 minutes from start to finish!
Step-by-Step Instructions:
1. Make the Filling:
Preheat your oven to 425°F (220°C). In a large skillet over medium heat, melt the butter. Add the chopped onions, carrots, and celery, and cook for 5-7 minutes until the vegetables are tender. Stir in the flour, salt, and pepper, cooking for 2 minutes to create a roux that will thicken your filling.
2. Add Liquids and Turkey:
Slowly whisk in the chicken broth and milk, stirring constantly until the mixture thickens and becomes smooth—this takes about 3-5 minutes. Stir in the cooked turkey, peas, corn, and thyme. Let it cook for another 2 minutes to heat through, then remove from heat.
3. Assemble and Bake Your Pie:
Pour the filling into a greased 9-inch pie dish or oven-safe skillet. Lay the pie crust over the top, trimming any extra dough and pressing edges to seal. Cut a few small slits on top to vent steam. Brush the crust with beaten egg for a golden finish. Bake in your preheated oven for 30-35 minutes or until the crust is beautifully golden and the filling bubbly. Let it cool for 5-10 minutes before serving. Garnish if you like with fresh thyme or parsley.
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen peas and corn work perfectly in this recipe. Just thaw them slightly or add them directly to the filling while it’s hot to cook through.
Can I Prepare Turkey Pot Pie Ahead of Time?
Absolutely! Assemble the pie but don’t bake it. Cover and refrigerate for up to 24 hours, then bake as directed, adding a few extra minutes if needed.
How Do I Store and Reheat Leftovers?
Keep leftovers covered in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the crust crisp.
What Can I Substitute for the Pie Crust?
You can use puff pastry instead of pie crust for a lighter, flakier top. To save time, store-bought crusts work great and are easy to use.
