Easy Turkey Pot Pie
- By Amy Dong
- Updated Nov. 29, 2024
This Easy Turkey Pot Pie is the best way to use leftover turkey. It’s a comforting and super tasty meal tucked in a golden, flaky, crispy crust.
In This Article
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Why This Recipe Stands Out
This Easy Turkey Pot Pie is comfort food at its best, and here’s why we love it:
- Buttery, Flaky Crust: The pie crust for this recipe is super easy to make and incredibly flaky. It’s great for desserts such as Apple Pie as well.
- Versatile: You can use store-bought or homemade crust, and the filling can be modified to suit your family’s tastes.
- Make-Ahead-Friendly: The filling for this pot pie can be made 3 days in advance. There’s just nothing like simple and delicious make-ahead recipes.
- Flavor-Packed: The combination of the creamy leftover turkey filling and the flaky crust is absolutely delicious.
Key Recipe Ingredients
- Cooked Turkey – Turkey is juicy and flavorful. It’s a great way to use up leftovers from the holidays.
- Mixed Veggies – We use a pre-mixed bag of frozen peas and carrots, but feel free to use your favorite fresh or frozen vegetables.
- Russet Potato – We add a diced russet potato , which helps to thicken the filling
- Prepared Pie Crust – A flaky, golden pie crust is the crowning glory. We use our all-butter pie crust recipe for it. You can also use roll-out store bought dough.
Substitutions And Variations
Here are some of our favorite variations and substitutions:
- Meat: Feel free to use leftover chicken or rotisserie chicken in this recipe.
- Veggies: You can use any veggies you like. Fresh or frozen, the choice is yours. Some ideas include corn or broccoli florets.
- Make It a Double: The recipe calls for a single top crust, but feel free to make it a double crust if you prefer.
Step-By-Step Recipe Instructions
- In a large pot, boil the frozen veggies and potato in broth. Add the turkey and turn off the heat.
- In another saucepan, sauté onions with butter. Stir in flour and seasonings to make a thick roux. Add this to the pot of broth and stir in the milk and simmer.
- Pour the filling into the prepared baking dish. Cover it with the pie crust and seal the edges. Brush the crust with beaten egg.
- Bake for 30-40 minutes until golden brown. Let it sit for 10-15 minutes before serving.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep the Pie Crust: If you’re making your own pie crust using our recipe, you can prepare it in advance and freeze it. Take it out of the freezer and let it thaw in the fridge overnight when you’re ready to use it.
- Make the Filling: The filling for this turkey pot pie can be made ahead of time. Simply follow the recipe instructions to prepare the filling, let it cool, then store it in an airtight container for up to 3 days in advance.
- Assemble the Pie in Advance: Pie can be fully assembled, covered, and frozen for up to 1 month prior to baking. If it’s frozen, increase bake time to 60 minutes.
What To Serve With EASY Turkey Pot Pie
Vegetables
- A fresh, crisp salad is a perfect accompaniment to this hearty turkey pot pie. We recommend a simple mixed green salad or a Classic Caesar Salad.
- Try serving some tender-crisp steamed asparagus or green beans on the side. We also love it with these Honey Glazed Carrots.
Potatoes
- Potatoes are a classic pairing with pot pie. You can serve this dish with some Creamy Baked Mashed Potatoes or Parmesan Roasted Potatoes.
Soup
- A Roasted Tomato Basil Soup or a Curry Butternut Squash Soup would be a comforting addition to your meal.
- If you have some extra turkey meat from your pot pie filling, use it instead of chicken in our Homemade Chicken Noodle Soup recipe for a delicious side.
Commonly Asked Questions
What type of pie crust should I use for this recipe?
You can use store-bought pie crusts or make your own using our all butter pie crust recipe. Make half of it for a single top crust or a full one for a double top crust.
Can I use fresh vegetables instead of frozen ones?
Yes, you can use fresh vegetables. Chop them into small, bite-sized pieces and cook them with the diced potato in the boiling broth until they are tender. You may need to adjust the cooking time slightly, as fresh vegetables may take a little longer to cook than frozen ones.
What do I do if my pie crust is browning too quickly?
If you notice that your pie crust is browning too quickly in the oven, cover it loosely with aluminum foil. This will prevent it from burning while allowing the rest of the pot pie to continue baking.
How do I know when the pot pie is done?
The pot pie is done when the crust is a deep golden brown and the filling is hot and bubbly. This usually takes about 30-40 minutes in the oven.
How long does easy turkey pot pie keep?
In general, your easy turkey pot pie will keep well in the refrigerator for up to 3 days. However, if you’re using 2-day old leftover turkey, consume your pot pie within a day or two before the turkey goes bad.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Easy Turkey Pot Pie
This Easy Turkey Pot Pie is the best way to use leftover turkey post-Thanksgiving or Christmas. It’s comforting, hearty, and all-natural, with wholesome goodness tucked in a golden, flaky, crispy crust.
Ingredients
- 1.5 lb turkey, cooked and cut into small cubes
- 2 cups frozen mixed vegetables
- 1 small russet potato, washed/dried and diced
- ⅓ cup salted butter
- 1 small onion, chopped
- ⅓ cup all purpose flour
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 3 ½ cups chicken broth
- 1 ⅓ cups whole milk
- 1 recipe for prepared pie crust, see notes
- 1 egg, beaten
Instructions
- Preheat oven to 375F, with rack on lower middle position. Grease a large, deep dish pie or cake pan (or line the bottom of pan with bottom crust – see notes).
- In a large heavy pot, add frozen veggies and diced potato. Add all the broth, and bring to a boil. Boil for 5 minutes. Add the turkey. Turn heat off.
- In another large saucepan over medium heat, sauté onions with butter for 5 minutes. Turn heat to low.
- Stir in the flour, garlic powder, salt, and pepper to make a thick roux. Add this to the pot of broth with chicken/vegetables. Stir in the milk.
- Bring to a low boil, and continue stirring until liquid becomes thick and smooth. Add salt and pepper to taste, if needed.
- Ladle filling mixture into prepared baking dish. Make sure pie crust is rolled out enough to cover the top of baking dish, with a bit extra.
- Drape top crust over the filling and fold over and tightly seal edges. Using sharp small knife, cut several slits in the top. Brush crust evenly with beaten egg. Place pie on a baking sheet.
- Bake 30-40 minutes, or until crust is golden brown, covering loosely with foil halfway through baking. Let sit at room temp 10-15 minutes before slicing.
Notes
- You can also use chicken for an easy chicken pot pie.
- Other types of potatoes can be used in place of russet.
- Though whole milk results in the creamiest filling, it’s possible to use low fat milk or milk alternatives like oat milk or almond milk.
- The filling can make 2 shallow-sized pie dishes or 1 deep pie dish (9.5″ x 2″).
- Because of pie dish variation, it’s hard to predict whether the filling will be an exact amount. Once the filling reaches almost the top of pan, do not continue to overfill. You can save the bit of remaining filling for lunch the next day – it’s delicious with bread or rice.
- To use this all butter pie crust recipe, you can either use half of it for a single top crust and freeze the other half for later, or you can make a double-crust pie.
- You can use a store-bought deep dish pie crust, or a store-bought roll-out crust. Note that some store-bought pie pans with crust tend to be smaller in diameter.
- To include the bottom crust: Prepare enough pie dough for a double-crust pie. Roll out the bottom crust to be thin and wider in diameter than the pie pan. Place bottom crust into bottom of pie pan, wrapping edges over the pan’s edge.
- You can also use single-serve ramekin dishes for individual pot pies.
- This recipe is part of our Casserole Recipe Collection.
- Serve this dish with some Creamy Baked Mashed Potatoes or some Parmesan Roasted Potatoes for a complete meal.
Nutrition (per serving)
Calories: 645kcal | Carbohydrates: 48g | Protein: 39g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 120mg | Sodium: 24983mg | Potassium: 849mg | Fiber: 4g | Sugar: 21g | Vitamin A: 3215IU | Vitamin C: 12mg | Calcium: 282mg | Iron: 3mg
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