Holiday Turkey Pot Pie
Ingredients
Method
- Preheat the oven to 400°F. In a small bowl, whisk the egg with 1 tablespoon of water until smooth; set aside. If using a fresh potato, microwave or simmer the cubed potato until just fork-tender, then drain and set aside.
- Melt the butter in a medium saucepan over medium-low heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the flour, poultry seasoning, thyme, salt, and pepper; cook for 2 minutes, stirring constantly, to make a roux.
- Gradually pour in the chicken broth and milk, whisking continuously after each addition so the sauce stays smooth. It will look very thick at first and then loosen up. Bring the mixture to a boil over medium heat, let it simmer for 1 minute, then take the pan off the heat. Fold in the turkey, frozen vegetables, and cooked potato cubes.
- Fit one of the pie crusts into a 9-inch pie plate, pressing it gently against the bottom and sides. Spoon the filling into the crust. Brush the edge of the bottom crust with some of the egg wash, then lay the second crust over the top. Press the edges together to seal, trim or crimp the edge as desired, and cut several small slits in the center for steam to escape. Brush the top crust with the remaining egg wash.
- Place the pie on a rimmed baking sheet and bake for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling up through the vents. If the crust starts browning too quickly, tent it loosely with foil.
- Cool the pie on a wire rack for 10 to 15 minutes before cutting, so the filling has time to set. Serve warm.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Turkey Pot Pie
The turkey is cooked. There’s a gallon bag in the fridge. And you never want to see another sandwich.
I know, it’s August. Ninety-five degrees outside, and here I am telling you to crank the oven. Hear me out, because this one’s worth it.
Back-to-school is basically here. That means homework chaos, after-school pickup, and the 5 p.m. “what’s for dinner” panic in full swing. This turkey pot pie is the answer. Twenty minutes of hands-on work, and the oven handles the rest.
Honestly, this is a freezer-stocking recipe disguised as a school night dinner. Make two pies while you’re at it. Bake one tonight, freeze the second for the first cool, foggy evening in September. Future-you will send a thank-you card.
This turkey pot pie has a luxuriously creamy filling loaded with tender turkey, peas, carrots, corn, and potato, all wrapped in a golden, flaky crust that actually shatters when you cut into it. No soggy patches. No dull leftovers.
Store-bought pie crust? Frozen mixed vegetables? In this house, we call that a strategy. Zero apology.
Ingredients in Turkey Pot Pie
This easy turkey pot pie keeps the shopping list short. You probably already have most of it after the holiday or a rotisserie chicken week.
- Cooked turkey, about 2 cups, coarsely chopped. White and dark meat both work great.
- Frozen mixed vegetables, used straight from the freezer. Peas, carrots, corn, green beans, the whole crew.
- Butter and flour for the roux, plus chicken broth and milk for that silky, creamy filling.
- A medium potato, peeled and cubed, cooked until just fork-tender.
- Poultry seasoning and dried thyme for that classic holiday aroma.
- One batch of double-crust 9-inch pie dough, store-bought or homemade.
The combination of poultry seasoning and thyme is the quiet magic here. It hits your nose the second it hits warm butter, and suddenly it smells like Thanksgiving in August. That, right there, is the secret to a flavorful pot pie: season in layers, not just at the end.
The Turkey Gravy Question
Yes, you can use it. Swap up to half the chicken broth for leftover turkey gravy. It’s basically pure liquid umami and it makes this turkey pot pie filling even more decadent. Just keep the total liquid the same.
One note about the potato: don’t skip cooking it first. A raw potato stays crunchy in the shorter bake time, and nobody wants that surprise. Give it a quick simmer or poke it in the microwave while the onion cooks.
How to Make Turkey Pot Pie
The whole thing comes together in about an hour, with only 20 minutes of hands-on time. Here’s how it flows, stage by stage.
The Roux
Melt the butter over medium-low heat and cook the onion until soft and translucent. That’s about 5 minutes, and your kitchen already starts smelling dangerous. Stir in the flour, poultry seasoning, thyme, salt, and pepper. Keep it moving for 2 minutes. This cooks out the raw flour taste, which is the real secret to a smooth, not pasty, sauce.
The Sauce
Now pour in the chicken broth and milk gradually, whisking the whole time. It’ll look very thick at first, almost like a paste, then it loosens into a beautiful, glossy gravy. Bring it to a boil and let it simmer for exactly 1 minute. That’s the moment the flour fully activates. You’ll see the color shift and the texture turn silky.
The Filling
Take the pan off the heat and fold in the turkey, frozen vegetables, and those cooked potato cubes. The frozen veggies will cool the sauce down fast, which is fine. Give it a taste and adjust the salt and pepper here. This is your last chance before it goes under the crust.
The Assembly & Bake
Fit one crust into your 9-inch pie plate, add the filling, brush the edge with egg wash, and lay the second crust on top. Press, crimp, and cut a few slits for steam. Brush the top with the remaining egg wash. That’s what gives you the deep golden, glossy finish. Bake on a rimmed baking sheet at 400°F for 35 to 40 minutes, until the filling bubbles up through the vents.
Tips for the Best Turkey Pot Pie
Pot pie is forgiving, but a few common mistakes can turn a great turkey pot pie into a “what happened here” situation. Here’s exactly what to watch for.
❌ Soggy bottom crust → ✅ Fix it: Brush the bottom crust with a little egg white and give it 8 minutes alone in the oven before adding the filling. It creates a waterproof barrier. No blind baking required, just that quick head start.
❌ Runny filling that floods the plate → ✅ Fix it: Make sure the sauce simmers for a full minute, and don’t rush the 10 to 15 minute rest after baking. The filling sets as it cools. Slicing too early is the number one cause of pot pie soup.
❌ Crust browning too fast → ✅ Fix it: Loosely tent the pie with foil around the 25 minute mark. The filling keeps cooking, and the crust stops turning into a biscuit.
❌ Filling spilling over in the oven → ✅ Fix it: Use a rimmed baking sheet under the pie dish. It catches every bubble. And leave a little headspace between the filling and the top crust so steam can do its thing.
Turkey Pot Pie Variations
This turkey pot pie recipe is basically a template. Once you’ve made it the first time, you’ll start seeing swaps everywhere. Here are my favorites.
- Chicken pot pie version: Swap the leftover turkey for rotisserie chicken or any cooked chicken. It works identically, and in August that’s a major win.
- Crust swap: Skip the bottom crust and pile the filling into a casserole dish, then top with puff pastry, buttermilk biscuit topping, or even mashed potatoes.
- Single top crust: Want to save calories and fat? Use just one pie crust on top and bake in a greased pie plate or shallow dish.
- Vegetable blend: Use whatever you have. Fresh vegetables work great, just sauté them until crisp-tender before folding them into the sauce. Broccoli, mushrooms, corn, they’re all welcome.
- Smoky kick: Add a pinch of paprika to the roux for a deeper flavor. Totally optional, but lovely in a leftover turkey pot pie.
- Dairy-free: Swap the milk for unsweetened almond milk. It still turns out creamy and comforting.
You can even bake mini pies in ramekins or a cast iron skillet. Reduce the bake time to 25 to 30 minutes and keep an eye on the crust.
Got Leftover Turkey?
This is the redemption arc your holiday leftovers deserve. That dry, sad turkey hiding in the back of the fridge is about to become the most requested dinner of the week.
Fork-tender turkey in a creamy filling, surrounded by vegetables and wrapped in a flaky crust. It’s the kind of comfort food that gets people hovering around the oven, waiting for it to come out. And it’s the perfect way to use up Thanksgiving leftovers without anyone sighing at the sight of another plate.
Serve it with stuffing, cranberry sauce, or a simple green salad with a bright vinaigrette. Honestly, it’s a complete meal on its own.
This leftover turkey pot pie might just become your new holiday tradition. It’s definitely become mine.
How to Store and Freeze Turkey Pot Pie
This is where the recipe really shines. You can make it ahead, freeze it, and pull it out on the nights when dinner feels impossible.
Fridge: A baked turkey pot pie keeps 3 to 4 days in an airtight container. Reheat slices in the microwave for about 2 minutes, or in the oven at 350°F for 15 to 25 minutes covered with foil.
Make-ahead dinner: Assemble the unbaked pie up to 48 hours in advance, keep it covered in the fridge, and bake it straight from the fridge. Just add about 10 minutes to the bake time.
Freezer meal: Wrap the unbaked pie well in plastic wrap and foil, then freeze for up to 3 months. Bake from frozen at 375°F for 80 to 90 minutes, covering the crust with foil if it browns too quickly. This is the school-night life-saver. Make a double batch and freeze one now.
If you’re baking from the fridge, remember the crust needs protection. Tent it at the first sign of over-browning, and watch the vents for that bubbling filling.
Frequently Asked Questions
When you pull this turkey pot pie out of the oven, all golden and bubbling, and you hear that first crack of the spoon through the crust, you’ll forget it ever started as leftovers.
If you make a double batch now and freeze one, you’re basically setting up future-you for the easiest, coziest school night dinner of the year. That’s a gift worth giving.
Want more dinner inspiration? Come hang out with me on Pinterest, where I’m always pinning easy comfort food recipes, freezer meals, and holiday leftover ideas. I’d love to see your version of this one.
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