Turkey Pot Pie
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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.
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!
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!
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!
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.
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.
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 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
- Double pie crust - store bought or homemade
Instructions
- Preheat oven to 400°F.
- In a small pot, add potatoes and carrots. Fill with water and bring to a boil, then reduce to simmer. Cook until potatoes and carrots are soft. Drain water and set them aside.
- Add butter and onion to a pot over medium-high heat. Cook until the onion turns translucent.
- Stir in the flour, poultry seasoning, dried thyme, salt and pepper.
- Whisk in the water and milk, stirring frequently. Bring to a boil then let simmer for 1-2 minutes, until the sauce has thickened. Remove from heat.
- Add cooked potatoes, carrots, frozen corn, frozen peas, mushrooms, and chopped turkey to the sauce. Season with salt and pepper then mix everything together 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).
- Beat one egg in a small bowl with a fork to create egg wash.
- Pour in the turkey filling. Brush pie crust edges with egg wash.
- Place second pie crust on top and trim edges.
- Pinch edges together and brush the top crust gently with more egg wash. Use a sharp knife to cut 4-8 slits in the pie crust to help release steam.
- 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 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.
