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Turkey Pot Pie

A Cozy and Comforting Turkey Pot Pie Recipe for Winter

When the weather gets chilly, there’s nothing more comforting than a warm, hearty meal. One dish that checks all the boxes for cozy comfort food is turkey pot pie. Whether you’re looking for a way to use up leftover Thanksgiving turkey or simply craving a delicious, homemade meal, turkey pot pie is the perfect solution. With its creamy filling, savory vegetables, and golden, flaky crust, it’s sure to satisfy your taste buds and warm you from the inside out.

What is Turkey Pot Pie?

Turkey pot pie is a savory dish made with cooked turkey, vegetables, and a creamy sauce, all encased in a flaky pastry crust. Traditionally, pot pies are baked in individual portions or a large dish, making them a great meal to serve for family dinners, gatherings, or even as a comforting solo treat.

This dish is often associated with chicken pot pie, but turkey is a wonderful twist—especially when you have leftover turkey from a big family meal or holiday feast. It’s a great way to repurpose that extra turkey into a new and delicious dish, turning it into something entirely different from the meal you’ve already enjoyed.

The Best Ingredients for a Turkey Pot Pie

A classic turkey pot pie is typically made with a few key ingredients:

  1. Cooked Turkey: Whether it’s leftover Thanksgiving turkey or rotisserie chicken, turkey is the star ingredient in this dish. It’s tender, flavorful, and provides the perfect protein base.
  2. Vegetables: The classic vegetable medley includes peas, carrots, and onions, but you can mix and match based on what you have on hand. Celery, corn, mushrooms, or even sweet potatoes make excellent additions.
  3. Creamy Sauce: The creamy filling is made with a roux (butter and flour) that is cooked together and then mixed with broth (chicken or turkey), milk, and seasonings. The result is a rich, velvety sauce that coats the turkey and vegetables.
  4. Crust: You can use store-bought or homemade pie crust for the base and top of your pot pie. The crispy, flaky crust is the perfect complement to the creamy filling. Some people even choose to use puff pastry for an extra indulgent twist!

Why Turkey Pot Pie is Perfect for Leftovers

Turkey pot pie is a fantastic dish for using up leftover turkey, especially after big holiday meals like Thanksgiving or Christmas. Instead of letting the leftovers sit in the fridge, you can quickly turn them into a satisfying, one-dish dinner. It’s easy to prepare in advance, and the flavors only improve as it sits in the fridge overnight, making it an excellent choice for meal prepping or serving for a casual dinner party.

How to Make Turkey Pot Pie

Making turkey pot pie from scratch is easier than you might think. Here’s a simple recipe to try at home.

Turkey Pot Pie

Bake Time 20 – 25 min
Bake Temp 425°
Number 1 pie
Prep Time 20 min
​
Ingredients:
• Enough pastry for a double crust pie, frozen pie shells work great.
• 1 cup thinly sliced onion
• 1 tbsp. Chopped green pepper
• 2 tbsp. Butter or margarine
• 1 can (10oz.) condensed cream of mushroom soup
• ½ cup milk
• 2 cups chopped cooked turkey
• 1 cup cooked vegetables, peas & carrots
• ½ tsp salt
• pinch of pepper
• 1 egg, beaten (reserved for top)


Directions:
1. Prepare pastry and line a deep 9-inch pie plate, reserve enough dough for top crust.
2. Saute onions and green pepper in butter until tender.
3. Add remaining ingredients except the egg.
4. Pour mixture in pie shell.
5. Roll out top crust and place over pie and seal.
6. Make slits in crust to allow steam to escape.
7. Flute edges if desired.
8. Brush beaten egg on top of crust.
9. Bake in a moderately hot oven 425 degrees F for 20-25 minutes or until pastry is done.
This is a delicious way to use up leftover turkey or chicken. Serve with a crisp salad to complete the meal!

Turkey Pot Pie

Print Recipe

Ingredients
  

  • Enough pastry for a double crust pie frozen pie shells work great.
  • 1 cup thinly sliced onion
  • 1 tbsp. Chopped green pepper
  • 2 tbsp. Butter or margarine
  • 1 can 10oz. condensed cream of mushroom soup
  • ½ cup milk
  • 2 cups chopped cooked turkey
  • 1 cup cooked vegetables peas & carrots
  • ½ tsp salt
  • pinch of pepper
  • 1 egg beaten (reserved for top)

Instructions
 

  • Prepare pastry and line a deep 9-inch pie plate, reserve enough dough for top crust.
  • Saute onions and green pepper in butter until tender.
  • Add remaining ingredients except the egg.
  • Pour mixture in pie shell.
  • Roll out top crust and place over pie and seal.
  • Make slits in crust to allow steam to escape.
  • Flute edges if desired.
  • Brush beaten egg on top of crust.
  • Bake in a moderately hot oven 425 degrees F for 20-25 minutes or until pastry is done.

Notes

This is a delicious way to use up leftover turkey or chicken. Serve with a crisp salad to complete the meal!

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