This turkey pot pie is a classic dish that I make when craving something homey and cozy. All you have to do is mix everything together on the stovetop, transfer it into a pie crust, and bake until golden. This easy turkey pot pie recipe is perfect for when you have leftover turkey, especially after a holiday dinner.
Don’t have turkey? Try my Chicken Pot Pie instead! Or, if you want to skip the crust altogether, try my Shepherd’s Pie.
WHAT YOU NEED TO MAKE THIS RECIPE
Frozen mixed vegetables – there’s no need to overcomplicate things by using freshly chopped vegetables. A bag of frozen mix is an excellent shortcut as everything is flash-frozen at peak ripeness and is already cut to uniformed bite-sized pieces.
Pie crust – you can use homemade pie crust or store-bought. Just make sure to thaw the crusts before using so it can be easily rolled out.
Chicken broth – use low sodium chicken broth so that your pot pie does not come out too salty. If you only have regular chicken broth, you should decrease the amount of salt added to the filling.
HOW TO MAKE TURKEY POT PIE
1. In a large skillet, melt the butter and add the onion and potatoes. Cook while stirring frequently.
2. Stir in the flour, cooking it for a couple of minutes.
3. While stirring, slowly pour in the broth and heavy cream. Then add the poultry seasoning, salt, and pepper.
4. Stir in the frozen vegetables and turkey. After a couple of minutes, pour the filling into a bowl to cool.
5. Roll a pie crust and transfer to a deep 9-inch pie plate. Pour in the cooled filling.
6. Roll out the other pie crust and place it on top of the filling.
7. Trim the excess crust, tuck the edges under, and crimp as desired.
8. Brush the crust with the beaten egg before cutting a few slits in the top of the crust and baking until golden brown.
PRO TIPS FOR MAKING THIS RECIPE
- There is no need to thaw the frozen vegetables before adding them to the pan.
- Feel free to change the veggies in the filling and add your favorites. I love sautéed mushrooms and roasted sun-chokes but other frozen vegetables work as well. This recipe is a great way to clear up what’s in your fridge.
- While I like using a ceramic baking dish, a glass dish is great for beginners as you can see the bottom of the crust as it bakes and visually check for doneness.
- If you want to make it prettier, use the excess trimmed crust to cut out decorative pieces of dough to place on top.
- Do not skip letting the filling cool. If you place hot filling straight into your pie crust, it melts the butter in the crusts, giving you a less flaky, airy crust.
- It is important to allow the dish to cool for 10 to 15 minutes before serving. Doing so gives the filling a chance to set, so the filling doesn’t spill out when cut.
FREQUENTLY ASKED QUESTIONS
Can this be made ahead of time?
The filling can be made a day ahead of time and stored in the fridge. Keep it covered, then add it to the pie crust and bake as directed when ready. If you are making pie dough from scratch, you can make it four days ahead of time. Just be sure to keep it tightly wrapped in the fridge. You can see my Pie Crust Recipe post for more information!
Can this be frozen?
You can freeze turkey pot pie baked or unbaked. Wrap it up with plastic wrap and then tin foil and freeze for up to 2-3 months. Allow to thaw overnight in the fridge and bake as directed if uncooked or bake to warm through if cooked.
What can I serve with this?
Since this turkey pot pie is on the heavier side, I suggest serving a lighter side dish such as my Roasted Vegetable Salad, Cauliflower Soup, Roasted Artichoke, or Cucumber Salad.
If you love this recipe try these out!
If you’ve tried this Turkey Pot Pie, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Turkey Pot Pie
Equipment
- 9 inch pie dish
- Rolling Pin
Ingredients
- ¼ cup unsalted butter
- ½ sweet onion diced
- 2 small potatoes diced
- ⅓ cup all-purpose flour
- 1 ¾ cup chicken broth warm
- ½ cup heavy cream warm
- 1 tsp poultry seasoning
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 cup frozen mixed vegetables corn, carrots, peas
- 2 ½ cups leftover turkey
- 1 large egg
- 2 pie crusts
Instructions
- In a large skillet, melt butter over medium heat. Add the onion and potatoes, and cook for 10 minutes, stirring frequently.
- Stir in the flour. Cook, stirring constantly, for 2 minutes. While stirring, slowly pour in the broth and heavy cream. Add the poultry seasoning, salt, and pepper. Reduce the heat to low.
- Stir in the frozen vegetables and turkey, and cook for 5 minutes. Pour the filling into a bowl to cool.
- Preheat the oven to 425F. Beat the egg with 1 teaspoon of water.
- On a lightly floured surface, roll one pie crust to a 12-inch circle. Transfer to a deep 9-inch pie plate. Pour in the cooled filling.
- Roll out the remaining pie crust and place it on top of the filling. Trim the excess crust within 1 inch of the edge of the pie plate. Tuck the edges under and crimp as desired. Brush the pie crust with the beaten egg. Cut a few slits in the top of the crust to vent steam. Place it on a rimmed baking sheet.
- Bake for 20 minutes.
- Reduce the heat to 350F and continue baking until the crust is a deep golden brown and the filling is bubbling, about 30 minutes.
- Let the pie cool for 10 to 15 minutes before serving. Sprinkle with flaked salt and pepper.
Notes
- There is no need to thaw the frozen vegetables before adding them to the pan.
- Feel free to change the veggies in the filling and add your favorites. I love sautéed mushrooms and roasted sun-chokes. Other frozen vegetables work as well. This recipe is a great way to clear up what’s in your fridge.
- While I like using a ceramic baking dish, a glass dish is great for beginners as you can see the bottom of the crust as it bakes and visually check for doneness.
- If you want to make it prettier, use the excess trimmed crust to cut out decorative pieces of dough to place on top.
- Do not skip letting the filling cool. If you place hot filling straight into your pie crust, it melts the butter in the crusts, giving you a less flaky, airy crust.
- It is important to allow the dish to cool for 10 to 15 minutes before serving. Doing so gives the filling a chance to set, so the filling doesn’t spill out when cut.
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