Turkey Pot Pie is a delicious, hearty, and comforting meal made with a creamy filling of diced turkey, mixed vegetables, and a flaky pie crust. It is perfect for a cozy dinner or for using up leftover turkey from your Thanksgiving feast! I also have a Chicken Pot Pie you will want to try!
Ingredients & Substitutions
Turkey: If you have any leftover roasted turkey, this is a wonderful and flavorful way to use it! Check out more Leftover Turkey Recipes, too! If you don’t have leftover turkey, use cooked, diced turkey.
Potatoes, Peas, Carrots, and Corn: A mix of frozen diced potatoes, peas, carrots, and drained corn kernels contribute texture and color to the filling. These vegetables make the pot pie wholesome and well-rounded. If using fresh vegetables, make sure to cook them until they are tender before adding them to the filling.
Turkey Broth: If you don’t have turkey broth, chicken broth would work as a substitute.
Seasonings: The filling is seasoned with kosher salt, black pepper, dried thyme, and dried oregano. If using fresh thyme and oregano, you will need about three times the amount of dried.
Pie Crust: There is nothing wrong with a reliable store-bought pie crust. However, if you are feeling motivated, I have my No-Fail Pie Crust that would work wonderfully in this recipe. It is enough for both the top and bottom crust.
Egg: The beaten egg is used as an egg wash, and brushed on the pie crust before baking. It gives the crust a beautiful, golden-brown finish. You can also brush the egg wash over the bottom crust before adding the filling to help prevent a soggy bottom crust.
Can I Make The Filling Ahead Of Time?
Sure! To get a head start on the turkey pot pie, you can get the filling made in advance. After it has been made, let it cool and store it in an airtight container in the refrigerator. It will last up to 1-2 days.
Storing & Reheating Turkey Pot Pie
To store turkey pot pie, first, let it cool completely. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. To reheat the pot pie, bake the pie in the oven for 20-30 minutes at 350°F, or until heated through. You could reheat the pie in the microwave, but be aware that the crust may become soggy.
Can I Freeze Turkey Pot Pie?
Yes, you can freeze the pot pie for longer storage. To freeze the pot pie, first, let it cool completely. Then, wrap it tightly in plastic wrap and aluminum foil. Or, place it in a sealable freezer-safe plastic bag. The pot pie will last in the freezer for up to 2-3 months. When ready to enjoy, let it thaw in the refrigerator overnight. Or, reheat it directly from frozen (which will take longer).
Turkey Pot Pie
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 large yellow onion, diced (about 1 1/2 cups)
- 2 teaspoons garlic minced
- 3 cups (420 g) leftover cooked turkey, diced
- 1 ½ cups (234 g) frozen diced potatoes
- 1 package (12 ounces) frozen peas and carrots
- 1 can (15.25 ounces) corn kernels, drained
- ½ cup (62.5 g) all-purpose flour
- 2 cups (480 g) turkey broth, or chicken broth
- ½ cup (122.5 g) whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 2 pie crusts, storebought or homemade
- 1 large egg, beaten
- Preheat oven to 375°F.
- To a large pot or Dutch oven over medium heat, add butter. Once melted, add onions and cook until softened, 3-5 minutes. Add garlic and cook for 1 more minute.
- Add turkey, potatoes, frozen peas and carrots, and corn. Mix well.
- Sprinkle flour evenly over mixture, stirring to coat everything.
- Add turkey broth and milk. Simmer, stirring often, until thickened (about 7 minutes).
- Add salt, pepper, thyme, and oregano. Stir to combine.
- Onto a lightly floured surface, roll out one of the pie crusts into a 12-inch circle. Place into a 9-inch deep dish pie pan, overlapping the sides.
- Pour the turkey filling into crust.
- Roll out the second pie crust into a 12-inch circle and place it over the filled pie. Seal the edges and trim excess dough. Crimp the edges with your fingers or a fork.
- Brush the top crust with the beaten egg.
- Using a sharp knife, cut 4-6 small slits into the pie crust for venting.
- Bake for 50-55 minutes, or until the top crust is golden brown. Use a pie shield* if the crust is getting too brown around the edges before the pie is done. Let the pot pie rest for 5-10 minutes before serving.
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What the Test Kitchen had to say about this recipe:
I love pot pie. This is the very definition of comfort food! This version uses up leftover turkey and is full of flavor!
I just might like this pot pie with turkey more than a chicken pot pie. And, it's so much better than any of those frozen pot pies you buy at the store!
A wonderful way to use up any extra turkey during the holidays! I loved this delicious homemade pot pie.
This is great if you love pot pies and need to use up some turkey!
This is the perfect turkey pot pie. I love the ratio of veggies to turkey and the seasonings are spot on.