This Turkey Pot Pie is a warm, delicious casserole made with some of our favorite ingredients, including cooked turkey, hard boiled eggs, veggies, butter, biscuit mix and more. We used our easy pot pie recipe as inspiration and love how simple and delicious it is.
We also love this for using up leftover turkey after the holidays and that it’s easy enough for a family dinner any time. The creamy filling, tender vegetables, and buttery biscuit topping make it tasty, simple, and kid-friendly.
Serve it with Green Salad, Homemade Rolls, Cranberry Sauce, or Roasted Brussels Sprouts for an easy meal the whole family will love.
Why you’ll love it + Why it works:
- Perfect for Leftovers: This Turkey Pot Pie Recipe turns leftover turkey into a completely new family dinner.
- Comfort Food Favorite: Creamy gravy, flaky pie crust, and tender vegetables make every bite satisfying.
- Easy Family Meal: Simple ingredients come together for a hearty dinner everyone will enjoy.
- Golden Flaky Crust: Blind baking the bottom crust helps keep it crisp while the egg wash creates a beautifully browned top.
Turkey Pot Pie Ingredients
- Russet potato (1 medium, peeled and cubed): Adds hearty texture and helps make the filling extra satisfying. Yukon Gold potatoes also work well.
- Carrots (1 cup, sliced): Adds sweetness, color, and classic pot pie flavor.
- Frozen peas (1 cup): Brings bright color and a touch of sweetness without extra prep.
- Corn (½ cup): Adds another layer of sweetness and texture to the filling.
- Pie crusts (2 (9-inch), unbaked): Creates a buttery, flaky crust on both the top and bottom of the pie. Homemade or store bought both work well.
- Unsalted butter (2 tablespoons): Forms the rich base of the homemade gravy.
- All-purpose flour (½ cup): Thickens the filling into a creamy gravy that slices beautifully.
- Garlic salt (1 teaspoon): Seasons the gravy while adding savory garlic flavor.
- Pepper (¼ teaspoon): Adds mild warmth and balances the richness.
- Chicken broth (2 cups): Creates a flavorful gravy that ties all of the ingredients together. Low sodium broth is a great option.
- Milk (⅔ cup): Makes the filling creamy without making it too heavy.
- Chopped turkey (1½ to 2 cups): Adds tender protein and is a delicious way to use leftover holiday turkey.
- Egg (1): Creates an egg wash that helps the crust bake up shiny and beautifully golden.
How to Make Turkey Pot Pie
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.
Kristyn’s Recipe Tips
- Let the filling thicken fully before adding it to the pie so it slices neatly after baking.
- Blind bake the bottom crust for the best chance of avoiding a soggy crust.
- Place the pie on a baking sheet to catch any filling that bubbles over during baking.
- Allow the pie to rest for at least 30 minutes so the filling sets before slicing.
Turkey Pot Pie Recipe
Video
Ingredients
- 1 medium russet potato peeled and cubed
- 1 cup sliced carrots
- 1 cup frozen peas
- ½ cup corn
- 2 (9-inch) pie crusts unbaked
- 2 tablespoons unsalted butter
- ½ cup all-purpose flour
- 1 teaspoon garlic salt
- ¼ teaspoon pepper
- 2 cups chicken broth
- ⅔ cup milk
- 1½ – 2 cups chopped turkey
- 1 egg
Instructions
- Preheat the oven to 375°F.
- 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.
- 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 turkey and veggies and mix together.
- Remove bottom crust from the oven and pour the chicken broth mixture into the 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 the egg with a little water. Brush egg wash on top the pie crust.
- Bake for 40–45 minutes, or until the top is golden brown.
- Let rest for at least 30 minutes before cutting and serving.
Notes
- Let the filling thicken fully before adding it to the pie so it slices neatly after baking.
- Blind bake the bottom crust for the best chance of avoiding a soggy crust.
- Place the pie on a baking sheet to catch any filling that bubbles over during baking.
- Allow the pie to rest for at least 30 minutes so the filling sets before slicing.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep cooled leftover turkey pot pie store covered or in an airtight container in the refrigerator for 3-5 days.
Double-wrap the cooled pie with plastic wrap and again with foil. Freeze for up to 3 months. Heat the oven to 350°F and bake until warmed throughout. Smaller portions can also be heated up in the microwave.
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.
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This recipe was first shared October, 2021.
In your comments at the beginning you talk about Bisquick for the top crust, but in recipe you are using a pie crust. So, which one do you use?
We made this right after thanksgiving with the leftovers and let me tell you it brought them to a new life! So creamy and yummy!!
I can’t wait till Thanksgiving my wife loves pot pies will do three turkeys so with the leftovers I’m going to do her six or seven pot pies oh I can’t wait Yahoo.
Oh awesome!! These freeze great too so she can enjoy them for a while. Yay!
I love the flavor of the dish and the use of the biscuit mix. Next time I’ll reduce the chicken broth because i felt like mine came out a bit liquidy.
I love a great pot pie recipe, especially this recipe because I prefer turkey the most!
Perfect comfort food for a house full of kids that are under the weather! Everyone loved this pot pie. I did it with chicken because I don’t have turkey leftovers yet, but I will soon:)
This is so comforting! My kids loved it! Thanks for the recipe!
A easy version of pot pie with all the flavor and ingredients of regular pot pie.
My hubby loves pot pie, especially when it’s straight out of the oven & homemade! It’s comfort food at its finest! I couldn’t believe how easy it was to make!