Turkey Pot Pie Recipe

If you have been searching for the ultimate turkey pot pie recipe, you have landed in exactly the right place. This is the kind of dish that turns humble leftovers into something you actually look forward to eating. Think golden, flaky double crust hugging a rich, savory filling packed with tender turkey, sweet carrots, peas, celery, and a velvety herbed gravy.

It is pure comfort food in the best possible way.

What makes this version special is the homemade gravy base. Instead of relying on canned soup, you build a simple roux with butter and flour, then whisk in chicken broth and a splash of cream. That extra step is what sets a truly good pot pie apart from a mediocre one. The filling is thick, deeply savory, and holds together beautifully when you slice into it.

This recipe is the perfect way to use Thanksgiving leftovers, but it works just as well any time of year with freshly cooked turkey or even rotisserie chicken in a pinch.

For a classic take on the pot pie concept with chicken, check out the Classic Chicken Pot Pie Recipe as well.

Why You’ll Love This Turkey Pot Pie Recipe

This turkey pot pie recipe is the definition of a meal that delivers every single time.

The filling is hearty and satisfying without feeling heavy, and the double crust creates that perfect golden, buttery shell that everyone fights over at the table.

It is also incredibly flexible. You can use leftover roasted turkey, freshly cooked turkey breast, or even swap in chicken without missing a beat.

The homemade gravy base is easy to pull together in one pan, and the whole pie bakes in under an hour. That means a showstopper dinner with minimal fuss.

Here is what makes this recipe a keeper:

• Uses up leftovers beautifully – perfect for the day after Thanksgiving or any roast dinner
• Double crust – bottom and top crust for maximum flaky, golden goodness
• Homemade gravy filling – no canned soup shortcuts; the flavor is so much better
• Beginner-friendly – simple steps and store-bought pie crust make this approachable
• Feeds a crowd – one 9-inch pie serves 6 generous portions
• Freezer-friendly – make ahead and freeze before or after baking for easy future meals

You might also enjoy: Easy Chicken Pot Pie Recipe

Ingredients

Building a great turkey pot pie starts with simple, quality ingredients. The vegetables form the flavor backbone of the filling, so do not rush their cooking. Let them soften properly in the butter before adding the flour – this develops a deeper, more savory base. Using both chicken broth and whole milk (or cream) in the gravy creates the ideal creamy-but-not-too-thick consistency that holds together when sliced.

• 3 cups (420 g) cooked turkey, cut into bite-sized pieces (white or dark meat, or a mix)
• 2 refrigerated pie crusts (or 1 batch homemade double pie crust dough)
• 4 tablespoons (57 g) unsalted butter
• 1 medium yellow onion, diced (about 1 cup / 160 g)
• 2 medium carrots, peeled and sliced into rounds (about 1 cup / 130 g)
• 2 stalks celery, sliced (about 3/4 cup / 75 g)
• 3 cloves garlic, minced
• 1/3 cup (42 g) all-purpose flour
• 1 3/4 cups (415 ml) chicken or turkey broth
• 3/4 cup (180 ml) whole milk
• 1/4 cup (60 ml) heavy cream
• 1 cup (145 g) frozen peas (do not thaw)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crumbled
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 large egg beaten with 1 tablespoon water (egg wash)

Read Also: Flaky Pie Crust Recipe

Kitchen Equipment Needed

Having the right tools makes this recipe much easier to pull off. A deep-dish pie plate is essential here because the filling is generous. A shallow plate will overflow in the oven. A large skillet or Dutch oven gives you plenty of room to cook the vegetables and build the gravy without splashing.

• Deep-dish 9-inch pie plate
• Large skillet or Dutch oven (at least 12 inches / 30 cm)
• Sharp knife and cutting board
• Vegetable peeler
• Measuring cups and spoons
• Whisk
• Wooden spoon or silicone spatula
• Rolling pin (if using homemade pie crust dough)
• Pastry brush (for egg wash)
• Aluminum foil or pie crust shield
• Wire cooling rack

The same technique used to build the filling here works beautifully in Chicken Pot Pie with Cream of Chicken Soup if you want a quicker weeknight alternative.

Recommended Products for This Recipe

These are products chosen based on quality and performance that will genuinely improve your results with this recipe.

1. Emile Henry Deep Dish Pie Plate

A deep-dish ceramic pie plate distributes heat evenly and ensures the bottom crust cooks through without the edges burning. The generous depth is essential for this filling-packed turkey pot pie. Ceramic also holds heat beautifully, keeping slices warm longer at the table.

Get it on Amazon

2. Le Creuset Enameled Cast Iron Dutch Oven

Building the filling in a heavy-bottomed Dutch oven ensures even heat distribution so the roux does not scorch and the vegetables cook gently without burning. The wide surface area makes stirring and whisking the gravy much easier. This pot will serve you for decades.

Get it on Amazon

3. OXO Good Grips Pastry Brush

A good pastry brush gives you precise control when applying egg wash to the top crust, which is what creates that beautiful, even golden-brown finish. The silicone bristles are easy to clean and will not shed into your pastry.

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4. OXO Pie Crust Shield

Nothing is more frustrating than a perfectly golden center with burnt edges. A pie crust shield protects the outer rim of the crust from over-browning while the center finishes cooking. Adjustable to fit various pie plate sizes.

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5. Swanson Chicken Broth, Low Sodium

Using a quality, low-sodium chicken broth means you control the salt level in your filling entirely. Swanson’s version has a clean, chicken-forward flavor that does not compete with the herbs and turkey in the filling.

Get it on Amazon

This recipe pairs beautifully as a way to use holiday leftovers alongside a Turkey Gravy Recipe made from turkey drippings.

Step-by-Step Instructions

1. Preheat the Oven and Prepare Your Workspace

• Set your oven rack to the lower-middle position and preheat to 400°F (205°C).
• Take your refrigerated pie crusts out of the refrigerator and set them on the counter for about 10 to 15 minutes. Letting them come to room temperature slightly prevents cracking when you unroll them.
• Lightly grease your 9-inch deep-dish pie plate with a little butter or nonstick spray.
• Have your egg wash ready by beating 1 large egg with 1 tablespoon of water in a small bowl. Set aside.

2. Prep All Your Ingredients

• Dice the yellow onion into small, even pieces, about 1/4 inch (6 mm).
• Peel and slice the carrots into rounds roughly 1/4 inch (6 mm) thick. Even slices help them cook at the same rate.
• Slice the celery into pieces about 1/4 inch (6 mm) thick as well.
• Mince 3 cloves of garlic finely.
• Cut the cooked turkey into bite-sized chunks, roughly 3/4 to 1 inch (2 to 2.5 cm). If your turkey is already in large shredded pieces, that is fine too.
• Measure out the dried thyme, rosemary, garlic salt, pepper, and nutmeg into a small bowl so they are ready to add quickly.
• Chop the fresh parsley and set aside for finishing the filling.
• Keep the frozen peas in the freezer until the very last moment before adding them. Adding them frozen keeps them bright green and helps cool the filling slightly, which makes it easier to pour into the crust without making it soggy.

3. Cook the Vegetables

• Place your large skillet or Dutch oven over medium heat and add the 4 tablespoons of butter.
• Once the butter is melted and foamy, add the diced onion, sliced carrots, and sliced celery all at once.
• Cook, stirring occasionally, for about 7 to 8 minutes or until the onion is translucent and the carrots and celery have softened slightly. Do not rush this step. Properly softened vegetables give the filling better texture and a sweeter, more developed flavor.
• Add the minced garlic and cook for another 60 seconds, stirring constantly, until fragrant. The garlic burns quickly, so keep it moving.

4. Make the Roux and Gravy

• Sprinkle the 1/3 cup of flour evenly over the cooked vegetables.
• Stir constantly with a wooden spoon or silicone spatula for about 1 to 2 minutes. You want the raw flour smell to cook off and the mixture to turn a very light golden color. This is the roux that will thicken your gravy.
• While stirring, gradually pour in the 1 3/4 cups of chicken or turkey broth in a slow, steady stream. Pour it in about 1/4 cup at a time, stirring vigorously after each addition to prevent lumps from forming.
• Once all the broth is incorporated, pour in the 3/4 cup of whole milk, followed by the 1/4 cup of heavy cream. Stir to combine.
• Increase the heat slightly to medium-high and bring the mixture to a gentle boil, stirring frequently. Once it boils, reduce the heat back to medium and let it simmer for 2 to 3 minutes, stirring, until the gravy has thickened noticeably. It should coat the back of a spoon.

5. Season and Finish the Filling

• Add the dried thyme, crumbled rosemary, garlic salt, black pepper, and nutmeg to the filling.
• Stir well to distribute the seasonings evenly throughout the gravy.
• Remove the pan from the heat entirely.
• Add the cooked turkey pieces, frozen peas, and chopped fresh parsley. Stir gently to combine everything without breaking up the turkey too much.
• Taste the filling and adjust salt and pepper if needed. Keep in mind the crust will add richness, so the filling should taste well-seasoned on its own.
• Allow the filling to cool slightly for 5 to 10 minutes while you prepare the crust. A slightly cooled filling prevents the bottom crust from becoming overly soggy.

6. Line the Pie Plate with the Bottom Crust

• Unroll or lay out the first pie crust and carefully drape it into the greased 9-inch deep-dish pie plate, pressing it gently into the bottom and sides without stretching it. Stretching the dough causes it to shrink back during baking.
• Let any excess hang over the edge of the plate for now. Do not trim it yet.
• If you notice any small tears in the dough, patch them by pressing a small piece of excess dough over the tear and smoothing it flat.

7. Add the Filling and Top Crust

• Pour the turkey filling into the prepared bottom crust. Use a spatula to spread it evenly and make sure the filling is level. It should come almost to the top of the crust edge.
• Unroll the second pie crust and drape it carefully over the top of the filling, centering it as best you can.
• Fold the edges of the top crust under the bottom crust edges and press them together firmly to seal. You can press with your fingers in a fluted pattern or use the tines of a fork to crimp all the way around.
• Using a sharp knife or small paring knife, cut 4 to 5 slits in the top crust to allow steam to vent during baking. Without vents, steam builds up and can make the crust soggy or cause it to puff unevenly.
• Brush the entire top crust surface, including the crimped edges, generously with the egg wash. The egg wash is what gives the crust its beautiful, deep golden-brown color and slight sheen.

8. Bake the Pie

• Place the pie on the lower-middle rack of your preheated 400°F (205°C) oven.
• Bake for 30 to 35 minutes, or until the crust is deep golden brown and you can see the filling bubbling through the vents.
• If the outer edges of the crust begin to look too dark after 20 minutes, cover them loosely with a pie crust shield or strips of aluminum foil.
• Do not open the oven door frequently during baking, as this causes temperature fluctuations that can affect the crust.

9. Rest and Serve

• Remove the pie from the oven and transfer it to a wire cooling rack.
• Allow it to rest for at least 10 to 15 minutes before slicing. This is a critical step. The filling needs time to set slightly so that it does not pour out of the pie when you cut into it. It will still be piping hot after this resting period.
• Use a sharp knife to slice cleanly through the top crust, and a pie server or large spoon to scoop out individual portions.

Read Also: Turkey Tetrazzini Recipe

Tips for Success

Getting a pot pie right comes down to a few key details. Most common issues, like a soggy bottom crust or watery filling, are easy to avoid once you know what to look for.

• Do not skip the resting time. Resting the finished pie for 10 to 15 minutes allows the filling to thicken up as it cools slightly, giving you clean slices instead of a soupy mess.
• Cool the filling before adding it to the crust. A filling that is too hot will start to cook the bottom crust before it even reaches the oven, leading to a soggy base. A 5 to 10 minute rest in the pan is enough.
• Use low-sodium broth. This gives you full control over the saltiness of the finished dish. Regular broth can make the filling taste overly salty once it is reduced and concentrated.
• Pat wet vegetables dry before adding them. If you are using any leftovers with extra moisture, blot them lightly with paper towels to prevent the filling from becoming too thin.
• Place the pie plate on a baking sheet lined with foil. This catches any bubbling filling that drips over the edge and saves your oven from a messy cleanup.
• Use both white and dark turkey meat. Dark meat stays juicier in the filling during baking, while white meat provides a leaner bite. The combination gives the best flavor and texture.
• Do not overwork the crust. If you are using homemade dough, handle it as little as possible. Overworking develops gluten and results in a tough, dense crust instead of a flaky one.

This filling technique also works wonderfully in a Turkey Skillet Recipe if you want to enjoy the same flavors without the baking step.

Serving Suggestions

Turkey pot pie is a complete meal on its own, but a few simple sides round it out into a truly special dinner spread. Keep the accompaniments light and fresh to balance the richness of the pie.

Here are some great sides and pairings:

• Creamy Mashed Potatoes – if you want to go full comfort food, a scoop of buttery mashed potatoes alongside is never wrong
• Dinner Rolls – soft, pillowy rolls are perfect for mopping up any extra filling
• Broccoli Salad – the crisp, tangy crunch of a classic broccoli salad cuts beautifully through the richness of the pie
• Cranberry Sauce – a small spoonful on the side adds a bright, tart note that echoes Thanksgiving flavors
• Classic Deviled Eggs – great as a starter while the pie is finishing in the oven
• A simple green salad dressed with lemon vinaigrette
• Steamed green beans with a squeeze of lemon

Variations to Try

Once you have made this base recipe, it is easy to adapt it in all kinds of directions. The filling is endlessly flexible and can be customized based on what you have on hand.

• Puff pastry top: Skip one of the pie crusts and cover the filling with a sheet of thawed puff pastry instead. It bakes up dramatically tall and layered, and looks impressive with very little extra effort.
• Individual pot pies: Divide the filling between 4 to 6 greased oven-safe ramekins and top each one with a round of pie crust. Reduce the baking time to 20 to 25 minutes. Great for portion control and presentation.
• Crockpot or slow cooker version: Make the filling on the stovetop, transfer it to your slow cooker on low for 4 hours, then serve over biscuits or beneath a sheet of par-baked crust.
• Biscuit topping: Instead of a top pie crust, drop spoonfuls of homemade or store-bought biscuit dough over the filling and bake as directed. This creates a rustic, hearty alternative.
• Added vegetables: Swap peas for corn, add diced potatoes, or stir in sliced mushrooms with the other vegetables. Mushrooms in particular add an earthy depth to the gravy.
• Turkey and wild rice: Replace about 1 cup of the turkey with cooked wild rice for a heartier, more textured filling that pairs naturally with the herbs.
• Gluten-free: Use a certified gluten-free pie crust and substitute the all-purpose flour with a gluten-free 1:1 flour blend in the same quantity for the roux.

For another great way to use holiday turkey, try the Turkey Wild Rice Soup Recipe.

Storage and Reheating

Proper storage keeps your leftover pot pie tasting almost as good as the day it came out of the oven. The key is protecting the crust from moisture during storage.

• Refrigerator: Cover the pie plate tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. Individual slices can also be transferred to an airtight container.
• Freezer (before baking): Assemble the pie completely, including the egg wash, but do not bake. Wrap the entire pie plate tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Bake directly from frozen at 375°F (190°C) for 80 to 90 minutes, covering the edges with foil as needed.
• Freezer (after baking): Let the pie cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating individual slices: Place the slice on a baking sheet and warm in a 350°F (175°C) oven for 15 to 20 minutes until heated through. This keeps the crust crispy. Avoid the microwave if possible, as it softens the crust significantly.
• Reheating the whole pie: Cover loosely with foil and bake at 350°F (175°C) for 25 to 30 minutes, removing the foil for the last 5 minutes to re-crisp the top.

Read Also: Turkey Barley Soup Recipe

Nutritional Facts

The following estimates are based on one serving (1/6 of the pie) using refrigerated store-bought pie crust, whole milk, heavy cream, and a mix of white and dark turkey meat.

Nutritional information is an estimate and will vary based on brands, ingredient quantities, and preparation methods. For precise dietary tracking, calculate using your specific ingredients.

For another satisfying, protein-rich turkey dish, the Turkey Chili Recipe is worth bookmarking.

Health Benefits of Key Ingredients

This turkey pot pie is not just delicious – several of its key ingredients bring real nutritional value to the table, making it a more wholesome choice than its indulgent appearance might suggest.

Here are some standout health benefits from the key ingredients in this recipe:

• Turkey: A lean, complete protein source that provides all essential amino acids. It is rich in B vitamins, including B6 and niacin, which support energy metabolism and nervous system function.
• Carrots: One of the richest sources of beta-carotene, which the body converts to vitamin A. This supports eye health, immune function, and healthy skin. Cooking carrots actually increases their beta-carotene bioavailability.
• Celery: Low in calories and a good source of vitamin K, which plays a key role in blood clotting and bone health. Celery also contains antioxidants including flavonoids and vitamin C.
• Peas: Surprisingly nutritious, peas deliver plant-based protein, dietary fiber, and a solid hit of vitamins C and K. Their natural sweetness balances the savory gravy without adding refined sugar.
• Onion and garlic: Both members of the allium family, these aromatics contain organosulfur compounds like quercetin and allicin. These have been studied for their anti-inflammatory and immune-supporting properties.
• Whole milk and cream: Provide fat-soluble vitamins A, D, and E, as well as calcium for bone health. The fat content also helps your body absorb the beta-carotene from the carrots more effectively.
• Thyme and rosemary: These culinary herbs are rich in antioxidants and have been used in traditional medicine for centuries. They add flavor without adding sodium, making them excellent seasoning tools.

For more ways to nourish your family with turkey, the Turkey Soup Recipe is a lighter alternative loaded with similar wholesome ingredients.

Frequently Asked Questions

1. Can I make turkey pot pie with freshly cooked turkey instead of leftovers?

Absolutely. This recipe works perfectly with freshly cooked turkey as well as leftovers. You can roast a turkey breast, poach turkey thighs in broth until tender, or even use sliced deli turkey if you are in a pinch. The key is making sure the turkey is fully cooked and cut into bite-sized pieces before adding it to the filling. Leftover turkey from a holiday roast works especially well because it tends to be full of seasoning and juicy flavor already.

2. Can I use store-bought pie crust, or do I need to make it from scratch?

Store-bought refrigerated pie crust works beautifully for this recipe, and it significantly cuts down on prep time. Two standard refrigerated pie crust discs are the right size for a 9-inch deep-dish pie plate. If you prefer homemade, the Easy Pie Crust Recipe on this site is an excellent option. Just make sure your homemade dough is fully chilled before rolling and assembling, as warm dough is harder to handle and will not produce as flaky a result.

3. Why is my pot pie filling too watery?

A watery filling is usually caused by one of a few things: not cooking the roux long enough before adding the liquid, not simmering the gravy long enough after adding the broth, or adding vegetables that released excess moisture. Make sure you cook the flour into the butter for a full 1 to 2 minutes before adding any liquid. Simmer the gravy until it is noticeably thick and coats the back of a spoon before adding the turkey and peas. If you are using vegetables that were stored in broth or water, drain them well first.

4. How do I prevent the bottom crust from getting soggy?

There are a few strategies that help keep the bottom crust crisp. First, allow the filling to cool for at least 5 to 10 minutes before pouring it into the crust. Hot filling starts to steam and pre-soften the dough before baking. Second, place your pie on the lower rack of the oven, which exposes the bottom to more direct heat. Third, placing the pie plate on a preheated baking sheet can also help the bottom crust bake more crisply. Finally, resting the baked pie for 10 to 15 minutes before cutting gives the filling time to set, preventing liquid from pooling under the crust when you slice it.

5. Can I freeze turkey pot pie, and does it freeze well?

Turkey pot pie freezes very well, both before and after baking. For the best results, freeze before baking: assemble the pie completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. When you are ready to bake it, go straight from the freezer to a preheated 375°F (190°C) oven and add about 45 to 50 extra minutes to the baking time, loosely tenting with foil if the edges brown too quickly. If you are freezing a baked pie, make sure it is fully cooled before wrapping it. Thaw overnight in the refrigerator, then reheat covered in the oven at 350°F (175°C) until warmed through.

Read Also: Cottage Pie Recipe

Final Thoughts

A good turkey pot pie recipe is one of those things that feels like a warm hug in food form. It is humble, it is hearty, and it somehow manages to make the ordinary act of eating leftovers feel like a genuine occasion.

Whether you are making it the day after Thanksgiving or planning it as a weekend dinner project, this recipe will not let you down. The flaky double crust, the creamy herbed filling, the generous chunks of turkey and sweet vegetables – it all comes together into something truly satisfying.

Give it a try, and do not be surprised when it becomes the most requested dish in your rotation. If you make it, please leave a comment below and let us know how it turned out. Sharing your experience helps other home cooks, and we would love to hear what variations you tried!

Recommended:

• Classic Chicken Pot Pie Recipe
• Turkey Soup Recipe
• Turkey Tetrazzini Recipe
• Thanksgiving Turkey Recipe
• Turkey Chili Recipe
• Green Bean Casserole Recipe
• Garlic Mashed Potatoes Recipe
• Easy Shepherds Pie Recipe
• Turkey Wild Rice Soup Recipe
• Turkey Barley Soup Recipe