Turkey Pot Pie Recipe

Our favorite turkey pot pie recipe is homey and delicious. The ultra-easy crust is made from biscuit mix and it’s a recipe the whole family loves!

This turkey pot pie recipe is a yummy veggie-filled dinner, perfect for using up that tasty Turkey. We also love to fill up on Turkey Soup or whip up a Turkey Cranberry Sandwich with all of that leftover goodness!

we Love Turkey Leftovers!

After a huge holiday dinner (because let’s face it, what other time of the year do we whip up a turkey) we tend to have a Ziploc full of leftovers. Now this doesn’t bother me one bit, because I have plenty of ways to use up these tasty bits!

I mean I just spent hours cooking the turkey, of course, I’m going to use it all up. While turkey sandwiches are a go-to, it’s fun to whip up some dinner recipes as well.

One of our favorites is this turkey pot pie recipe. It is warm and homey, and just so tasty. The kid’s favorite part is the biscuit topping! I must admit I love it too. It’s a quick and easy way to top it all off. Yum!!

How to Make Turkey Pot Pie

This homemade turkey pot pie is creamy and comforting! I love that it is packed with veggies.

PREP. Preheat the oven to 375°F.

VEGGIES. Place potatoes in a large pot and cover with water. Bring to a boil for 10 minutes, then add carrots, peas and corn and boil for 15 minutes more. Remove from the heat, drain the water, and set aside.

BOTTOM CRUST. Place bottom crust in a 9-inch pie plate and bake for 5 minutes.

While the crust is baking, cook butter in a saucepan over medium heat. Once butter is melted, stir in flour, garlic salt, and pepper. Slowly whisk in chicken broth and milk and heat until thickened, 5–6 minutes. Add the turkey and veggies and mix together.

SAUCE. Remove bottom crust from the oven and pour the chicken brother mixture into the crust.

TOP CRUST. Cover with the top pie crust, making sure to seal the edges. Cut four (2-inch) slits on the top with a sharp knife to allow steam to escape.

Create an egg wash by whisking egg with a little water. Brush egg wash on top the pie crust.

BAKE. Bake for 40–45 minutes, or until the top is golden brown.

Let rest for at least 30 minutes before cutting and serving.

Recipe Variations

Don’t have leftover turkey? No problem, you can still make this homemade turkey pot pie!

Turkey. Find packages of precooked turkey cubes or strips in the refrigeration section at the grocery store or substitute the turkey for a chicken pot pie. 

Crust. I used store-bought pie dough, but you can easily use your favorite Homemade Pie Crust recipe. I love the classic look of the slits on top of the crust, but you use any design to create vents for the steam to escape. Mini cookie cutters are a fun way to create vents as well as a fun design.

Cream sauce. The consistency of the cream sauce is a main factor in producing a runny or thick filling. The sauce will thicken as it simmers and should be the consistency of a cream soup.

If it is too thick, simply add a bit more broth. If it is too thin, you can simmer it longer to allow extra moisture to evaporate or add in a bit more flour. 

• Flour: Remove ¼ cup of the sauce into a bowl. Stir in 1-2 tablespoons of flour. Once combined add it back into the cream sauce and simmer.

Continued…

Veggies. My family loves the ingredients I use in the pot pie and I always share with you exactly what I love. However, if the ingredients here aren’t your favorite you can easily substitute them with other vegetables.

Be sure the total amount adds up to 1½ cups and that they are all cut to about the same size. Some alternative ingredients you might like to try include:

• onions
• green beans
• celery
• mushrooms
• Yukon Gold potatoes

Storing info

STORE. Keep cooled leftover turkey pot pie store covered or in an airtight container in the refrigerator for 3-5 days.

FREEZE. Double-wrap the cooled pie with plastic wrap and again with foil. Freeze for up to 3 months.

To reheat. Heat the oven to 350°F and bake until warmed throughout. Smaller portions can also be heated up in the microwave. 

Make a freezer meal. Make the pot pie ahead of time and freeze it using either of these methods: 

• Freeze the filling. Allow the turkey and vegetable filling to cool and put it in a freezer Ziploc. Freeze for up to 3 months. Thaw before adding it to the pie crust and baking.
• Freeze unbaked pot pie. Allow the filling to cool all the way before adding it to a metal or foil pie pan and topping it with the crust. Do not add the egg wash until you’re ready to bake it. Wrap the entire pie with plastic and again with foil. Label and freeze for 2-3 months. Thaw, add the egg wash, and bake. You can also bake straight from frozen: Cover the pot pie with foil and bake for 30-40 minutes. Remove the foil and bake for another 30 minutes, or until bubbly and the crust is browned.

Recipe FAQ

For More Tasty Turkey Recipes, Try:

• Turkey Soup
• Turkey Meatballs
• Creamy Turkey and Noodles
• Turkey Chili
• Turkey Tetrazzini
• Roast Turkey Recipe