Turkey pot pie made with tender bits of turkey & vegetables in a creamy gravy topped with a crisp golden pie crust. Easy comfort food recipe to make that’s perfect for using up leftover turkey!
Making a leftover turkey pot pie is a great way to use up some of that extra bird you have laying around. Those birds are bred to be huge, so there’s always something left over to use in future meals. This is possibly one of the greatest things about buying and roasting a turkey, am I right? This pot pie hits all the best notes, with flavor, aroma, appearance, and comforting goodness it’s sure to become an after-Thanksgiving tradition.
What is turkey pot pie?
Turkey pot pie is a simple one crust baked casserole dish style meal. Not served in a tradition double crust pie, this one let’s you get the great taste of a pot pie without to much of a hassle. Less hassle- more enjoyment! With fresh herbs, vegetables, and several cups of cooked turkey, this pot pie is made from scratch without the need of condensed soups- although we do use a premade crust, because it makes life easier.
Turkey Pot Pie Ingredients
-Butter: With 8 tablespoons of unsalted butter, we will have plenty of flavorful and rich fats to help get our cooking off the ground.
-Onion, Carrot, Celery: These are the mirepoix mix that will start us off to a flavorful and aromatic base for this pot pie filling. You will need 1/2 cup measures each of diced carrot, celery, and onion.
-Garlic: Garlic is another great aromatic that works well in everything. With 2 minced cloves of garlic, we can add a lot of great flavor to the pie.
-Fresh herbs: We will need a tablespoon of finely chopped fresh thyme and 1 1/2 teaspoons of finely chopped fresh rosemary. Dry versions can be used but fresh tastes so much better!
-Flour: With 1/2 cup of all-purpose flour we can create a thickened filling that isn’t running all over the place.
-Half and Half: We need 1 cup of half and half added to the filling for flavor and a creaminess that is incredible.
-Chicken stock: 2 1/2 cups of chicken stock will add more flavorful liquid to the pot pie. Broth can also be substituted.
-Turkey: We need 4 cups of leftover turkey (either chopped or shredded). This will give us plenty of meat in every bite.
-Salt: Adding 1 teaspoon of salt to the mix we enhance the flavors
-Black pepper: We just need 1/2 teaspoon of pepper to help season this filling. Freshly ground is recommended but use what you have on hand.
-Frozen peas: Have you ever seen a pot pie without peas? With 1 cup of frozen peas, we add color and vegetables into the dish.
-Refrigerator pie crust: This is the simplest way to make the crust without all of the work, but feel free to make your own single pie crust recipe if you want to make this recipe entirely from scratch.
-Egg: We will create our own egg wash using 1 beaten egg. This will get brushed over the top of the dough and create a golden brown color once baked.
How to Make Turkey Pot Pie
Preheat your oven to 375F degrees.
Over medium-low heat on the stove, heat a large skillet. Melt the butter and add in the onion, carrot, and celery. Cook until softened and the onions are translucent (about 10 minutes) stirring occasionally.
Add in the garlic, thyme, and rosemary. Stir constantly and cook for another 30 seconds until fragrant.
Whisk the flour into the pan to combine. Cook for 2 minutes, stirring occasionally.
Slowly add in the half and half and the chicken stock, while whisking constantly to avoid lumps.
Bring the mixture to a simmer and let it simmer until it’s thickened (about 5 minutes).
Take the skillet off of the heat and add in the turkey, salt, pepper, and peas.
Grease a 10 inch baking dish and pour the filling into the dish.
Top the dish with your prepared baking dish and cut a few slits in the top for venting.
Whisk together the egg and a splash of water in a small bowl. Brush the egg wash over the top of the pie crust.
Bake in the oven for 30-35 minutes until golden brown. Let the pie sit for about 10 minutes to cool and thicken.
Cut, slice, and serve.
Turkey Pot Pie
- 8 tbsp unsalted butter
- 1/2 cup diced white onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1 tbsp fresh thyme, fine chop
- 1 1/2 tsp fresh rosemary, fine chop
- 1/2 cup all-purpose flour
- 1 cup half and half
- 2 1/2 cups chicken stock
- 4 cups leftover turkey, cubed or shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen peas
- 1 refrigerator pie crust
- 1 large egg
- Preheat the oven to 375°F.
- In a large skillet over medium-low heat melt the butter and add the onion, carrot, and celery. Cook until softened and the onions are translucent, about 10 minutes stirring occasionally.
- Add in the garlic, thyme, and rosemary, cook for 30 seconds stirring constantly until fragrant.
- Add the flour to the pan and whisk it in to combine, cook for 2 minutes, stirring occasionally.
- Slowly add in the half and half and the stock while whisking constantly to avoid lumps. Bring to a simmer, and simmer until thickened, about 5 minutes.
- Take off the heat, stir in the turkey, salt, pepper, and the peas.
- Grease a 10-inch baking dish and pour the filling into the dish.
- Top with the pie crust, add a few slits in the top for air holes.
- In a small bowl whisk the egg with a splash of water. Brush the egg wash on top of the pie crust.
- Bake for 30-35 minutes until golden brown.
- Let sit for about 10 minutes, cut and serve.
How To Thicken Turkey Pot Pie
If you find that your filling didn’t thicken up as much as you would like, you can always add a cornstarch slurry. By mixing 2 tablespoons of cornstarch with 1/4 cup water or chicken stock and then adding it into the filling as it cooks, you can thicken the filling up very nicely.
Why is my pot pie runny?
If you didn’t cook the filling long enough and didn’t allow it to thicken, this could be a reason. Another reason could be that you didn’t allow the pie to cool down after cooking. If you slice into it too soon after it comes out of the oven, the filling wouldn’t have had enough time to come together and solidify as it is still hot bubbly and liquidy. It will thicken as it cools.
Can I use puff pastry instead of pie crust?
Yes, you can use puff pastry instead. Because you’re simply laying the crust on top of the filling and not laying it underneath the puff pastry should still puff up a bit as it cooks, assuming you allowed to filling to cool more before adding it over the top. Adding the puff pastry while the filling is still hot/warm can cause it to not puff as nicely.
More fabulous dinner ideas
- Pepper Jack Mac and Cheese
- Bacon Alfredo Pizza
- Grilled Steak Kabobs
- Chicken Nachos
- Summer Vegetable Stew
- Mexican Chicken Lasagna
- Honey Chicken Kabobs
- Fiesta Ranch Chicken Pasta Salad
- Chicken and Dumplings
- Fajita Chicken Kabobs
- Orange Chicken
- Baked Potatoes with Broccoli and Cheese Sauce
- Beef Stroganoff
- Steak and Cheese Flatbread
- Baked Chicken Taquitos
Turkey pot pie is a delicious comforting meal that is perfect for using up leftover turkey meat that you might have on hand. You’re going to love this simple family dinner idea.
Yessssssssss! This is my favorite way to use up leftover Thanksgiving turkey. It’s so good!
Sandra Shaffer says
I had this bookmarked to use leftover turkey that I know I’ll have this year, but did a test taste with chicken. Nice and creamy and really flavorful. We’ll be making this often. Thank you!
Great after Thanksgiving meal! Very tasty, seasonings are perfect! Not pasty tasting at all.
Will not wait for more turkey;; next time with rotisserie chicken.
Could you put pie crust on the bottom of the baking dish as well as on top of the filling?
Yes! I’d pre-bake the bottom crust for 10 minutes first.
Can you make ahead or freeze ?
Absolutely! I like to use disposable foil pans, but you’re welcome to use what you’d like!
Great! super delicious, thank you for this fabulous recipe! Very straightforward and easy to make. The dish came out perfectly. I will make it again and again.
So glad you like it