Turkey Pot Pie
Turkey Pot Pie transforms your leftover Holiday Turkey into the ultimate comfort food with its creamy filling and golden, flaky crust.
The combination of leftover turkey, fresh thyme, and Dijon mustard creates layers of savory flavor while heavy cream and sour cream make the filling impossibly rich and satisfying.
My family considers this the best part of Thanksgiving weekend because it transforms those turkey leftovers into something even better than the original meal. You can also use this recipe with leftovers from Roasted Turkey Breast in case you don’t want to cook an entire turkey.
Turkey Pot Pie Recipe Highlights
- Transforms leftover turkey into restaurant-quality comfort food
- Ready in under an hour with simple ingredients
- Feeds 8 people generously (or provides amazing leftovers)
- Uses convenient refrigerated pie crusts for foolproof results
- Rich, creamy filling that actually stays put when sliced
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
TURKEY – Leftover roasted turkey works perfectly here, but you can absolutely use rotisserie chicken or even cooked chicken thighs if turkey isn’t available. The key is using meat that’s already fully cooked and seasoned. Dark meat adds extra flavor and stays moist during baking, while white meat keeps the filling lighter. Chop into bite-sized pieces so every forkful has the perfect ratio of meat to vegetables.
BUTTER – Unsalted butter gives you control over the salt level in your filling. This much butter might seem excessive, but it’s doing double duty as both the base for your roux and the fat that carries all those herb and vegetable flavors throughout the filling. Don’t skimp here or your sauce won’t have that rich, restaurant-quality taste that makes this pot pie special.
VEGETABLES – The holy trinity of onion, celery, and carrots creates the classic pot pie base. Cut them all roughly the same size so they cook evenly. Fresh vegetables work better than frozen here because they release less water and maintain better texture during the long bake time. The carrots add natural sweetness that balances the savory herbs perfectly.
FLOUR – All-purpose flour thickens the filling and prevents it from being soupy. Cooking the flour with the butter for a full 3 minutes eliminates that raw flour taste and creates a proper roux foundation. This step is crucial for getting the right consistency that holds together when sliced but isn’t gummy or thick.
CHICKEN BROTH – Use good quality chicken broth since it’s a major flavor component. Low-sodium gives you better control over seasoning. The broth should be added slowly while stirring constantly to prevent lumps. Room temperature broth incorporates more smoothly than cold, but either works if you stir diligently.
HEAVY CREAM AND SOUR CREAM – This combination creates the signature creamy texture that makes pot pie filling so irresistible. Heavy cream adds richness without too much tang, while sour cream provides subtle acidity that brightens all the other flavors. The extra tablespoon of heavy cream for brushing the crust helps achieve that beautiful golden color.
PIE CRUSTS – Refrigerated pie crusts save time and deliver consistent results. Let them come to room temperature for about 15 minutes before rolling to prevent cracking. The bottom crust needs to be rolled slightly larger to accommodate the deep filling, while the top crust should have enough overhang to create a proper seal around the edges.
How To Make a Turkey Pot Pie
Please check the printable recipe card below for more detailed instructions.
- Melt butter and cook vegetables until soft. Stir in flour and cook 3 minutes.
- Add broth, turkey, peas, mustard, and seasonings. Stir in creams until bubbling.
- Fill bottom crust with mixture. Top with second crust and seal edges.
- Brush with cream, cut vents, and bake 25-30 minutes at 400° Fahrenheit.
- Cool 20 minutes before slicing.
Leftovers and Storage
STORE – Keep your Turkey Pot Pie covered with aluminum foil in the refrigerator for up to 4 days. Individual slices can be wrapped in plastic wrap for easy grab-and-go lunches.
FREEZE – Wrap the entire unbaked pie in plastic wrap then aluminum foil and freeze for up to 3 months. For baked pie, cool completely first, then wrap individual portions. Frozen unbaked pie goes straight from freezer to oven, just add 15-20 minutes to baking time.
REHEAT – Cover individual slices with foil and warm at 350° Fahrenheit for 15-20 minutes until heated through. Microwave works in a pinch but the crust loses its crispness.
MAKE AHEAD – Prepare the filling up to 2 days ahead and refrigerate. When ready to bake, warm it slightly on the stove before assembling to ensure even baking.
More Turkey Recipes
Serving Suggestions
CRANBERRY SAUCE – A dollop of leftover cranberry sauce adds the perfect sweet-tart contrast to the rich, savory filling. This classic pairing brings all those Thanksgiving flavors together.
WARM DINNER ROLLS – Serve with soft Dinner Rolls to soak up any extra filling that escapes. Warmed rolls with butter make this a complete comfort meal.
ROASTED BRUSSELS SPROUTS – Caramelized Roasted Brussels Sprouts add a sophisticated vegetable side that doesn’t compete with the pot pie flavors.
Recipe Success Tips
PREVENT SOGGY BOTTOM – Blind bake your bottom crust for 10 minutes at 400° Fahrenheit before adding filling if you prefer an extra-crispy base. This creates a moisture barrier between filling and crust.
FILLING CONSISTENCY – Your filling should coat the back of a spoon but still pour easily. Too thick and it won’t heat evenly, too thin and it’ll make your crust soggy. Adjust with extra cream or flour slurry as needed.
PERFECT GOLDEN CRUST – That tablespoon of cream brushed on top is your secret weapon for bakery-style color. For extra sparkle, sprinkle with coarse sugar or flaky salt.
Expert Tip – Place your pie dish on a baking sheet before filling. This catches any spillovers and makes transferring to the oven much easier.
Commonly Asked Questions
Can I Use Frozen Vegetables Instead Of Fresh?
Yes, frozen mixed vegetables work perfectly. Use about 2 cups total and add them with the peas. No need to thaw first since they’ll cook in the hot filling.
What If I Don’t Have Leftover Turkey?
Rotisserie chicken makes an excellent substitute. You’ll need one whole chicken, skinned and chopped. You can also use 3 cups of cooked chicken breast.
Why Is My Filling Too Runny?
The filling thickens as it cools, which is why the 20-minute rest is crucial. If still too thin after cooling, you likely needed to cook the flour-butter mixture longer or use less broth.
Can I Make This With Puff Pastry?
Absolutely. Use one sheet of puff pastry for the top only and skip the bottom crust. The filling sits directly in your baking dish and gets topped with the puff pastry.
How Do I Prevent The Edges From Burning?
Cover the crust edges with strips of aluminum foil after 15 minutes of baking. This protects them while the center continues browning.
Can I Add Other Vegetables?
Mushrooms, corn, and green beans all work wonderfully. Keep total vegetables around 3-4 cups so the ratio stays balanced.
More Thanksgiving Recipes
Chicken and Dumplings – classic southern comfort
Crockpot Beef Stew – pure comfort food
Shepherd’s Pie – ground beef and vegetables topped with mashed potatoes
Chicken Noodle Soup – the ultimate cure for whatever ails
Turkey Pot Pie
Ingredients
- 2 cups leftover turkey chopped
- ½ cup unsalted butter
- 1 small onion diced
- 1 rib celery diced
- 1 cup carrots diced
- ½ cup flour
- 3 cups chicken broth
- 1 cup frozen peas
- 2 teaspoons dijon mustard
- ½ teaspoon fresh thyme chopped
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup sour cream
- ½ cup heavy cream divided, + 1 tablespoon tablespoon
- 2 9” pie crust refrigerated
Instructions
- Melt the butter in a large skillet over medium heat. Add the onions, carrots, and celery. Cook until softened, about 10 minutes. Stir in the flour and cook for 3 minutes.
- Slowly pour in the chicken broth, stirring constantly. Add the chopped turkey, peas, mustard, and seasonings. Stir and bring to a gentle bubble.
- Mix in the sour cream and ½ cup of heavy cream. Stir until bubbling again, then remove from heat
- Preheat the oven to 400° Fahrenheit.
- Roll out one pie crust slightly larger on a floured surface. Fit it into a 9-inch deep pie dish with the excess hanging over the edges.
- Spoon the turkey filling into the prepared crust.
- Place the second pie crust over the filling. Seal the edges by pressing them together, then flute with your fingers or press with a fork.
- Brush the top crust with heavy cream. Cut several small slits in the top to allow steam to escape.
- Bake for 25 to 30 minutes until the crust is golden brown. Let the pie rest for 20 minutes before slicing and serving.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.