The beauty of leftover turkey is that there are a variety of recipes you can make with it, and this turkey pot pie is certainly one of our favorites.
Turkey Pot Pie is a delicious way to enjoy your leftover turkey from Thanksgiving or Christmas. This recipe has a creamy, gravy-like sauce that’s loaded with vegetables and inside a flaky pie crust.
![Slice of turkey pot pie on a plate.](https://andianne.com/wp-content/uploads/2020/12/turkey-pot-pie-04.jpg.webp)
Leftover Turkey Recipe
Fresh veggies and leftover turkey are covered in a gravy sauce inside a crispy pie crust. It’s one of my favorite ways to use up leftovers from a roasted turkey recipe.
- This turkey pot pie is made with a variety of delicious vegetables including carrots, potatoes, mushrooms, peas and corn.
- You can easily substitute any veggies for whatever you have in your fridge. If you want a quicker assembly, try using a bag of frozen vegetables.
- Make your own pie crust from scratch (you only need a few ingredients) or buy a store-bought double crust. Both will work!
![Ingredients to make recipe on counter including pie crust, chopped turkey, bowl of corn, peas, potatoes, mushroom and flour.](https://andianne.com/wp-content/uploads/2020/12/turkey-pot-pie-25.jpg.webp)
Recipe Ingredients
PIE CRUST: The best pie crust starts with the best ingredients. Good quality flour, fresh cold butter and ice-cold water. Making a double pie crust for this recipe will take more time but always tastes so incredible. To save time, feel free to use a store-bought version (just choose a refrigerated double crust).
FILLING: A combination of freshly chopped potatoes, carrots, mushrooms, frozen peas and corn are used to create the delicious filling. Short on time? Swap out with a pack of frozen mixed vegetables instead.
SAUCE: The gravy sauce is made from a combination of flour, milk, and seasonings. Turkey pot pie wouldn’t be complete without it!
![Four images, first with chopped ingredients dumped in a white pot. Second with potatoes and vegetables mixed in a creamy sauce in the same pot. Third is raw pie crust in a pie pan with filling inside. Fourth image is cooked pie with a golden crust.](https://andianne.com/wp-content/uploads/2020/12/turkey-pot-pie-four-steps.jpg.webp)
How To Make Turkey Pot Pie
There are two main steps to creating your turkey pot pie, the filling and the pie crust.
- Prepare the double pie crust or use a store-bought pre-made version. Roll out one side of the dough and place into a pie dish.
- Chop and prep the vegetables. Boil potatoes and carrots according to full recipe instructions below.
- Saute onions in butter, add in flour and seasonings. Whisk in the water and milk, bring to a boil, then reduce to simmer until sauce thickens.
- Add all veggies and chopped turkey with gravy sauce. Pour into pie dish.
- Place second crust on top. Seal the edges, cut slits on top and brush with egg wash.
- Bake until golden brown with a bubbly filling. Let cool, slice and serve!
![Side angle of turkey pot pie with slice cut out and filling spilling into the pan.](https://andianne.com/wp-content/uploads/2020/12/turkey-pot-pie-06.jpg.webp)
Recipe Tips
- I recommend making the pie crust first and letting that chill in the fridge while you make the pie filling. As I already mentioned, you can also use a refrigerated store-bought double pie crust.
- Prep the dough ahead of time and freeze it. I like to make double batches of the dough when I have spare time and freeze extra for a different pie recipe that I’ll make in the future.
- Feel free to replace turkey with cooked chicken. This recipe will taste great with either!
- Boil the hearty vegetables in advance such as potatoes and carrots. Chop them small for a faster boil time.
- Heartier vegetables like carrots and potatoes will need to be boiled first. To speed up this process, chop the veggies small to cook faster.
- Try using other root vegetables including roasted squash, parsnips, beets, and rutabaga. Chop them into small cubes before boiling them in water to soften and cook.
- Use frozen vegetables or leftover roasted vegetables instead to save time. These don’t need to be pre-cooked and can be added straight to the pie.
- Try different additions like leftover stuffing, mashed potatoes, or sweet potatoes – it will all taste good.
- Use my double pie crust recipe for all tips and tricks related to the turkey pot pie crust.
![Slice of turkey pie on a white plate with a fork and full pie beside the plate.](https://andianne.com/wp-content/uploads/2020/12/turkey-pot-pie-03.jpg.webp)
Pie Crust Tips
The key to a good pie crust is in the cold butter and cold water. If you follow these pie crust instructions and take your time, you should be able to create a pie crust with no problem.
The pie crust can easily be made in advance to help save time. You can freeze the dough in a ball and thaw it out for later, or you can make the dough the night before you prep the recipe.
I ended up doing everything at once. First I started by making the pie crust and rolling out one piece into the pie pan. Then I let the other pie dough (reserved for the top crust) chill in the fridge while I prepared the pie filling.
More Turkey Recipes
- Turkey Stew is the perfect light and healthy soup using leftover turkey.
- Turkey Carcass Soup with carrots, tomatoes and wild rice.
- How To Roast a Turkey with easy instructions.
- Turkey Leftover Casserole is the easiest dump-and-bake recipe using up holiday leftovers.
- Turkey Broth is a great way to use up the leftover turkey bones and scraps.
![A slice of turkey pot pie](https://andianne.com/wp-content/uploads/2022/05/turkey-pot-pie-09-500x500.jpg.webp)
Turkey Pot Pie
Ingredients
- 1 russet potato - peeled and chopped small
- 1 cup carrots - peeled and chopped small
- ¼ cup salted butter
- ½ cup onion - diced
- ⅓ cup all purpose flour
- ½ tsp poultry seasoning
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 cups water
- ¾ cup milk
- 1 cup chopped mushrooms - about 4-5 mushrooms
- ½ cup frozen peas
- ½ cup frozen corn
- 3 cups cooked turkey - chopped or shredded
- 1 Double pie crust - store bought or homemade
Instructions
- Preheat oven to 400°F.
- In a small pot, add the chopped russet potato and 1 cup carrots. Fill with water and bring to a boil, then reduce to simmer. Cook until potatoes and carrots are soft when poked with a fork. Drain water and set them aside.
- Add ¼ cup salted butter and ½ cup chopped onion to a separate large pot over medium-high heat. Cook until the onion turns translucent, about 1-2 minutes.
- Stir in the ⅓ cup all purpose flour, ½ tsp poultry seasoning, ½ tsp dried thyme, ½ tsp salt and ¼ tsp ground black pepper.
- Whisk in the 2 cups water and ¾ cup milk, stirring frequently. Bring to a boil then let reduce to let simmer for 1-2 minutes, until the sauce has thickened. Remove from heat.
- Add cooked potatoes and carrots, ½ cup frozen corn, ½ cup frozen peas, 1 cup mushrooms, and 3 cups chopped turkey to the gravy sauce. Season everything with salt and pepper then mix everything so that the sauce coats evenly.
- Spray the pie plate with nonstick cooking spray. Line with one of the pie crusts and trim edges (see how to make a pie crust). Pour in the turkey filling.
- Place second pie crust on top and trim edges. Pinch edges together and brush the top crust with egg wash or milk. Use a sharp knife to cut 4-8 slits in the pie crust to help release steam while cooking.
- Place in oven uncovered to bake for 35-40 minutes, or until the crust turns golden brown and the filling begins to bubble. Let sit for 15-30 minutes before slicing and serving.
Recipe Notes:
- Check crust while cooking to make sure it isn’t browning too much. If it is, try covering it with aluminum foil.
- I recommend making the pie crust first and letting that chill in the fridge while you make the pie filling. As I already mentioned, you can also use a refrigerated store-bought double pie crust.
- Prep the dough ahead of time and freeze it. I like to make double batches of the dough when I have spare time and freeze extra for a different pie recipe that I’ll make in the future.
- Feel free to replace turkey with cooked chicken. This recipe will taste great with either!
- Boil the hearty vegetables in advance such as potatoes and carrots. Chop them small for a faster boil time.
- Use frozen vegetables or leftover roasted vegetables instead to save time. These don’t need to be pre-cooked and can be added straight to the pie.
- Use my double pie crust recipe for all tips and tricks related to the turkey pot pie crust.
Nutrition
The nutritional information provided is an estimate and is per serving.