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Close up of a serving of turkey pot pie on a blue and white plate and a fork beside it.

Turkey Pot Pie

This easy Turkey Pot Pie is so delicious! A savory pie filled with vegetables and turkey inside of a flaky pie crust, this recipe will be a family favorite.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 630kcal


  • 9 inch pie dish
  • Rolling Pin


  • ¼ cup unsalted butter
  • ½ sweet onion diced
  • 2 small potatoes diced
  • 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


  • 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.


  • 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.


Calories: 630kcal | Carbohydrates: 53g | Protein: 25g | Fat: 35g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 972mg | Potassium: 686mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2149IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 4mg