Name: Turkey Pot Pie Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups cooked turkey, shredded or cubed; 2 tablespoons butter; 1 small onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 cup frozen peas; ¼ cup all-purpose flour; 1½ cups chicken or turkey broth; ½ cup milk or cream; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried thyme; 2 pie crusts (store-bought or homemade); 1 egg + 1 tablespoon water (for egg wash)

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This Turkey Pot Pie is the ultimate comfort food, loaded with tender turkey, vegetables, and a creamy sauce baked inside a golden, flaky crust. I love making it after the holidays when I have leftover turkey — it turns simple ingredients into a cozy, hearty meal that feels like home.

Why You’ll Love This Recipe

I love this recipe because it’s rich, satisfying, and easy to make with ingredients I usually have on hand. The filling is creamy and full of flavor, and the crust bakes up perfectly crisp and buttery. It’s one of those dishes that warms the whole kitchen and makes the house smell amazing. Plus, it freezes beautifully for future comfort meals. Turkey Pot Pie Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked turkey, shredded or cubed
Butter
Onion, chopped
Garlic, minced
Carrots, diced
Celery, diced
Frozen peas
All-purpose flour
Chicken or turkey broth
Milk or cream
Salt and pepper
Dried thyme
Pie crusts (store-bought or homemade)
Egg wash (1 egg + 1 tablespoon water)

Directions

I preheat the oven to 400°F (200°C).
In a large skillet, I melt butter and sauté the onion, garlic, carrots, and celery until softened.
I stir in the flour and cook for about a minute to remove the raw taste.
I gradually whisk in the broth and milk, stirring until the sauce thickens.
I add the turkey, peas, thyme, salt, and pepper, and stir everything together.
I line a pie dish with one crust, pour in the filling, and cover with the second crust.
I crimp the edges, cut small slits in the top for steam to escape, and brush with egg wash.
I bake for 30–35 minutes, until the crust is golden brown and the filling is bubbling.
I let it rest for 10 minutes before slicing and serving.

Servings and Timing

This recipe makes about 6 servings. It takes 20 minutes to prepare and 35 minutes to bake.

Variations

I sometimes use leftover chicken instead of turkey.
For a rustic look, I top the filling with puff pastry instead of pie crust.
I occasionally add mushrooms or corn for extra flavor and texture.
To make it dairy-free, I use plant-based butter and almond milk.

Storage/Reheating

I store leftovers in the refrigerator for up to 4 days. To reheat, I bake at 350°F for about 15 minutes until warmed through. I can also freeze the pie (baked or unbaked) for up to 3 months — perfect for a quick meal later. Turkey Pot Pie Recipe

FAQs

Can I make this ahead of time?

Yes, I assemble the pie, cover it tightly, and refrigerate it for up to a day before baking.

Can I freeze it?

Absolutely! I freeze it before baking, then bake straight from frozen, adding about 15 minutes to the cook time.

What can I use instead of pie crust?

I sometimes use puff pastry or biscuit dough for a different texture.

How do I thicken the filling if it’s too runny?

I simmer it a bit longer or add an extra tablespoon of flour to the roux when cooking.

Can I make it vegetarian?

Yes! I swap turkey for chickpeas or mushrooms and use vegetable broth instead of turkey broth.

Conclusion

This Turkey Pot Pie is one of my favorite comfort meals. I love how it transforms leftovers into something special — creamy, hearty, and full of flavor. It’s the kind of dish that makes everyone gather around the table, ready for seconds.