Turkey Pot Pie Recipe

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

Give your leftover turkey a second life with this Turkey Pot Pie recipe. Made with a creamy turkey and veggie filling and a flaky pie crust, it is comforting and delicious! Use any combination of shredded or cubed white or dark turkey meat and homemade or store-bought pie crust.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 10

Cool Time 10

Total Time 1 35

Servings servings / 1 (9-inch) pie

Calories 630kcal

Author John Kanell

Equipment

9 inch pie dish
Rolling Pin

Ingredients

¼ cup unsalted butter (56g)
½ sweet onion diced
2 small potatoes diced
⅓ cup all-purpose flour (40g)
1¾ cup chicken broth warm (420ml)
½ cup heavy cream warm (120ml)
1 teaspoon poultry seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup frozen mixed vegetables (corn, carrots, peas) (about 130g)
2½ cups leftover turkey (about 340g)
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 425°F. 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 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 on a rimmed baking sheet.
Bake for 20 minutes.
Reduce the heat to 350°F 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

Cool the filling before assembling. The filling needs to be cool to prevent the fat in the pie crust from melting prematurely, resulting in a dry or tough crust. You can even make the filling the night before and chill it overnight.
Add extra flavor. If desired, add extra flavor by swapping ½ cup of the chicken broth for dry white wine (such as chardonnay or sauvignon blanc) and add the zest of 1 lemon to the sauce with the other seasonings.
Vegetable swaps. To use fresh veggies instead of frozen, cook ½ cup each of diced celery and carrots with the onions and potatoes in step 1. If you like green beans, swap them for frozen corn and cut them into 1-inch pieces.

Nutrition