Turkey pot pie transforms leftover roast turkey into creamy filling magic. Learn the secrets to perfect flaky pie crust and rich turkey and veggies filling today.
Hey, I’m Sofia! Welcome to Tasty at Home, where cooking means turning yesterday’s dinner into today’s masterpiece.
Here’s the thing about leftover roast turkey—most people see it as boring sandwich fodder. Not me. Last November, I stared at a mountain of turkey from Thanksgiving dinner and thought, “There’s gotta be something better.” That’s when I discovered the magic of turkey pot pie.
Man, oh man, the first time I pulled this beauty from the oven, the smell alone stopped everyone mid-conversation. That buttery, golden crust crackling as you cut through it? The steam rising from creamy filling packed with turkey and veggies? Absolute heaven.
I’ve made this recipe at least twenty times since then, tweaking and testing until it became foolproof. Trust me when I say this transforms humble leftovers into something your family will actually request.
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Table of Contents
What Makes This Turkey Pot Pie Special
This isn’t your grandmother’s dry pot pie with mystery vegetables. We’re building layers of flavor from the ground up, starting with a proper roux that creates that signature velvety sauce.
The secret lies in the poultry seasoning and dried thyme—they amplify the turkey’s natural saviness without overpowering it. Plus, we’re using real butter (none of that margarine nonsense) and actual chicken broth for depth you can taste in every bite.
What sets this apart from restaurant versions? You control the vegetable ratio, the sauce thickness, and most importantly, you know exactly what went into that leftover roast turkey.
Turkey Pot Pie
Equipment
- 9-inch pie plate
- Medium saucepan
- Whisk
- Sharp knife
- Pastry brush
Ingredients
Filling & Crust
- 1 large Egg beaten, for egg wash
- 75 g Butter salted or unsalted
- 1 medium Onion diced, yellow or white
- 42 g All-purpose flour for roux
- 0.5 tsp Poultry seasoning McCormick recommended
- 0.25 tsp Dried thyme leaves not ground thyme
- 240 ml Chicken broth low-sodium preferred
- 160 ml Milk or cream whole milk minimum
- 150 g Potato diced, cooked, Russet or Yukon Gold
- 195 g Frozen vegetables thawed, peas, carrots, corn mix
- 280 g Cooked chopped turkey dark or white meat
- 450 g Double pie crust store-bought or homemade
Instructions
- Preheat oven to 400°F and whisk the egg with 1 tbsp water for egg wash. Set aside.
- Melt butter in a saucepan over medium-low heat. Add diced onion and cook 5 minutes until translucent.
- Add flour, poultry seasoning, thyme, salt, and pepper. Stir constantly for 2 minutes to create roux.
- Gradually pour in chicken broth and milk, whisking until thickened. Bring to a boil, then simmer 1 minute.
- Stir in turkey, vegetables, and cooked potato until coated. Pour filling into pie crust in pie plate.
- Place second crust over filling, pinch edges, trim excess, cut vents, and brush with egg wash.
- Bake 35-40 minutes until crust is golden and filling bubbles. Cool 10-15 minutes before slicing.
Notes
Ingredients You’ll Need
Before we dive into measurements, let’s talk quality. For the flaky pie crust, use cold butter—this is non-negotiable if you want those beautiful, layered results. For the filling base, choose low-sodium chicken broth so you control the salt level, and opt for whole milk or cream for genuine richness.
Main Ingredients with US & Metric Measurements
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Egg (beaten) | 1 large | 50g | For egg wash |
| Butter | ⅓ cup | 75g | Salted or unsalted |
| Onion (diced) | 1 medium | 150g | Yellow or white |
| All-purpose flour | ⅓ cup | 42g | For roux |
| Poultry seasoning | ½ teaspoon | 1g | McCormick recommended |
| Dried thyme leaves | ¼ teaspoon | 0.5g | Not ground thyme |
| Chicken broth | 1 cup | 240ml | Low-sodium preferred |
| Milk or cream | ⅔ cup | 160ml | Whole milk minimum |
| Potato (diced, cooked) | 1 medium | 150g | Russet or Yukon Gold |
| Frozen vegetables (thawed) | 1½ cups | 195g | Peas, carrots, corn mix |
| Cooked chopped turkey | 2 cups | 280g | Dark or white meat |
| Double pie crust | 1 package | 450g | Store-bought or homemade |
Shopping Tips for US Grocery Stores
You’ll find pre-made pie crusts in the refrigerated section near butter—Pillsbury works perfectly if you’re short on time. For frozen vegetables, grab the classic “mixed vegetables” blend (usually peas, carrots, corn, and green beans).
Most major chains like Kroger, Safeway, or Whole Foods carry poultry seasoning in the spice aisle. If you can’t locate it, check this complete Mediterranean cooking guide for a DIY blend using herbs you likely have.
For the turkey, this recipe shines with Thanksgiving leftovers, but rotisserie chicken from Costco works in a pinch.
Ingredient Substitutions
For International Readers:
- Poultry seasoning → Mix equal parts dried sage, thyme, marjoram, and rosemary
- Frozen mixed vegetables → Fresh vegetables diced small (blanch first)
- Heavy cream → Full-fat coconut milk for dairy-free option
- Double pie crust → Puff pastry sheets (available globally)
Creative Bold Add-ins:
- Swap half the turkey for leftover ham
- Add ½ cup sharp cheddar cheese to the filling
- Mix in 2 tablespoons fresh herbs (parsley, sage, or tarragon)
- Include ½ cup sautéed mushrooms for earthiness
Equipment & Preparation Steps
Essential Equipment
You’ll need a 9-inch pie plate (glass or ceramic), one medium saucepan, a whisk, and a sharp knife. A pastry brush helps with egg wash application, but a wadded paper towel works too.
Don’t own a pie plate? Use an 8×8-inch baking dish and cut the top crust to fit. The filling adapts beautifully to different shapes.
Turkey Pot Pie Step-by-Step Instructions
Step 1: Prepare Your Workspace
Preheat your oven to 400°F and position the rack in the lower third. This ensures the bottom crust crisps properly without burning the top.
Whisk the egg with 1 tablespoon water in a small bowl—this creates your egg wash for that gorgeous golden finish. Set it aside within arm’s reach.
Step 2: Build the Flavor Base
Melt butter in your saucepan over medium-low heat until it stops foaming. Add the diced onion and cook for about 5 minutes, stirring occasionally.
You’re looking for translucent, softened onions with no brown bits. As Thomas Keller emphasizes, proper foundation building creates layers of flavor you’ll taste throughout.
Step 3: Create the Roux
Sprinkle the flour, poultry seasoning, thyme, salt, and pepper over your softened onions. Stir constantly for 2 minutes—this cooks out the raw flour taste.
The mixture will look like wet sand. Don’t rush this step or you’ll taste flour in your final pie.
Here’s where I messed up my first attempt: I added all the liquid at once and got lumps everywhere. Learn from my mistake and add gradually.
Step 4: Build Your Creamy Filling
Pour in the chicken broth and milk bit by bit, whisking vigorously after each addition. The mixture will look impossibly thick at first—that’s normal and actually correct.
Keep whisking and adding liquid. It transforms from paste to smooth sauce like magic. Bring everything to a boil over medium heat, then let it simmer for exactly 1 minute.
Remove from heat immediately. Stir in your turkey, thawed vegetables, and cooked potato until everything’s coated in that luscious sauce.
Step 5: Assemble Your Masterpiece
Unroll one pie crust and press it gently into your 9-inch pie plate, letting excess drape over the edges. Pour the filling in—it should come nearly to the rim.
Brush the visible crust edges with egg wash. This acts as glue for your top crust and adds shine.
Drape the second crust over the filling. Pinch the edges together firmly, then trim excess dough and crimp decoratively if you’re feeling fancy.
Step 6: The Finishing Touches
Cut 4-5 small slits in the top crust using a sharp knife—these vents let steam escape and prevent soggy crusts. Brush the entire top with remaining egg wash for that bakery-level golden brown.
Oops! Almost forgot—place your pie plate on a baking sheet before it goes in the oven. This catches any bubble-over and saves your oven from mess.
Step 7: Bake to Perfection
Slide your pie into the preheated oven and bake for 35-40 minutes. You’re watching for two signs: lightly browned crust and filling bubbling through those vents.
The smell will drive you crazy halfway through. Stay strong—undercooked pot pie has raw-tasting crust.
Let it cool for 10-15 minutes before cutting. This allows the filling to set up properly so your slices hold their shape.
Expert Tips for Restaurant-Quality Results
Temperature Matters
Cold ingredients make soggy crusts. Let your filling cool for 5 minutes before assembling if you’re making it fresh—hot filling melts butter in the crust before it bakes.
Room temperature pie crusts are easier to work with and less likely to crack. Pull them from the fridge 10 minutes early.
Sauce Consistency Secrets
Your filling should coat a spoon thickly but still pour. Too thick? Whisk in 2-3 tablespoons extra milk. Too thin? Simmer 2 minutes longer before adding turkey.
Remember, it thickens slightly as it cools. What looks perfect in the pan might become paste-like in the pie.
Creative Variations to Try
Southern Comfort Version: Add 1 cup cooked biscuit pieces to the filling and top with biscuit dough instead of pie crust. This one-pot creamy garlic pasta technique works beautifully adapted to pot pie.
Thanksgiving Remix: Stir in ½ cup leftover stuffing and 2 tablespoons cranberry sauce for sweet-savory magic. Your holiday leftovers just became dinner for three nights.
Lighter Take: Swap the bottom crust for nothing and use only a top crust. You’ll save 200 calories per serving without sacrificing that flaky goodness.
Individual Portions: Divide filling among 4 ramekins and top each with a pastry circle. Bake for 25-30 minutes—perfect for dinner parties.
Gluten-Free Adaptation: Use your favorite gluten-free flour blend (Bob’s Red Mill 1-to-1 works great) and gluten-free pie crusts. The technique stays identical.
Storage & Make-Ahead Strategy
This pot pie actually improves overnight as flavors meld. Store covered in the refrigerator for up to 4 days, or freeze unbaked for up to 3 months.
Storage Guide
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator (baked) | 4 days | Cover tightly with foil |
| Refrigerator (unbaked) | 2 days | Wrap entire pie in plastic wrap |
| Freezer (unbaked) | 3 months | Wrap in plastic, then foil; label with date |
| Freezer (baked) | 2 months | Cool completely first; wrap well |
Reheating from frozen: Don’t thaw. Cover with foil and bake at 375°F for 60-75 minutes, removing foil for the last 15 minutes to crisp the top.
Reheating refrigerated: Cover loosely and bake at 350°F for 25-30 minutes until heated through and bubbling.
Perfect Pairings
Serve your turkey pot pie alongside a crisp green salad with vinaigrette—the acidity cuts through the richness beautifully. Try this one-pan chicken with buttered noodles as inspiration for complementary sides.
For beverages, I love a full-bodied Chardonnay or a hoppy IPA. Non-drinkers should try sparkling apple cider—the bubbles cleanse your palate between bites.
Finish with something light like no-bake raspberry coconut balls to balance the meal’s heartiness.
Turkey Pot Pie FAQs
Can I use raw turkey instead of cooked turkey?
Can you use raw turkey instead of cooked turkey? Technically yes, but it requires adjustments. Dice the raw turkey into ½-inch pieces and sauté it completely in butter before adding flour. This adds 10 minutes to your prep time and risks uneven cooking in the final pie.
What’s the best way to prevent a soggy bottom crust?
What’s the best way to prevent a soggy bottom crust? The secret lies in blind-baking. Line your crust with parchment paper, fill it with pie weights (or dried beans), and bake at 400°F for 10 minutes before adding filling. This creates a moisture barrier that keeps everything crisp.
How do I know when my turkey pot pie is fully cooked?
How do you know when turkey pot pie is fully cooked? Look for three signs: golden-brown crust, filling bubbling through the vents, and an internal temperature of 165°F when you insert a thermometer through a vent hole. The crust should sound slightly hollow when tapped.
Best way to thaw frozen vegetables quickly?
Best way to thaw frozen vegetables quickly? Place them in a colander and run cool water over them for 2-3 minutes, shaking occasionally. Pat them dry with paper towels before adding to your filling. Excess water dilutes that creamy filling you worked hard to perfect.
Bringing It All Together
You know what? This turkey pot pie represents everything I love about home cooking—taking something ordinary and transforming it into comfort food that brings people to the table.
That mountain of Thanksgiving turkey I mentioned earlier? It disappeared in two days once I started making these. My family now asks when we’re having “turkey night” instead of groaning about leftovers.
The best part? You can make this any time of year with turkey carcass soup leftovers or rotisserie chicken. Ground beef and potato casserole uses similar techniques if you want to explore other comfort classics.
Why not give this a try this weekend? Drop a comment below and tell me what vegetables you included or what creative twist you added. I’m always looking for new variations to test.
Let’s keep making everyday ingredients taste extraordinary.
