It’s day three of leftover turkey and everyone is over it, which is exactly why you’re here. You’ve done the sandwiches, the turkey soup, maybe even that weird turkey quesadilla experiment. But there’s still a container sitting in your fridge, and every time you grab the milk, it stares back at you.
This is the turkey pot pie that fixes everything. Creamy, savory, wrapped in a golden flaky crust, and honestly better than the original roast ever was. I promise you, this recipe turns leftover turkey into the kind of dinner people gather around without being asked.
Store-bought crust? Yes. Frozen peas? Absolutely. This is not a from-scratch flex, it’s dinner on the table in about an hour.
Why This Recipe Works
I’ve tested a lot of turkey pot pie recipes over the years, and most of them share one fatal flaw: a boring, gluey filling. This one doesn’t have that problem. Here’s why:
- The roux method creates a velvety, rich sauce. Butter, flour, and broth cooked together means the filling is creamy, not gummy, and definitely not watery.
- Leftover turkey shines here. Diced turkey soaks up that savory gravy and becomes more tender than it ever was on the holiday table.
- Frozen mixed vegetables are your best friend. Peas, carrots, corn, green beans, they’re already peeled, chopped, and ready to go. No chopping marathon required.
- The double crust means golden pastry on top and bottom. That’s the kind of deep-dish comfort food you actually crave.
One time my bottom crust went full-on soggy and we still fought over the last scoop. That’s how good the filling was. This recipe nails both, but even on a bad day, it beats turkey sandwiches by a mile.
The whole thing takes about 20 minutes of prep and 40 minutes in the oven. Doable on a Tuesday, special enough for Sunday dinner.
Turkey Pot Pie Ingredients
You probably have most of these in your kitchen right now. That’s the beauty of it.
- Cooked turkey: About 2 cups, diced or chopped. This recipe was born for Thanksgiving leftovers, but rotisserie chicken works too.
- Unsalted butter and all-purpose flour: The foundation of the roux that thickens everything into a luscious, creamy filling.
- Yellow onion: Finely chopped and cooked until translucent. It adds that sweet, savory backbone.
- Low-sodium chicken broth and whole milk: This combo gives you the perfect consistency. Not too thin, not too thick. Whole milk makes it richer, but 2% works just fine.
- Poultry seasoning and dried thyme leaves: The classic turkey pie herbs. Poultry seasoning is a blend of sage, marjoram, rosemary, and pepper, so you get that nostalgic holiday flavor in one jar.
- Frozen mixed vegetables: A cup and a half of peas, carrots, corn, and green beans. Use whatever blend you like. If you have leftover cooked vegetables from dinner, swap those in, just drain them well first.
- Russet potato: One medium potato, cooked and cubed. Nuke it in the microwave for 4 to 5 minutes, let it cool, then dice. Easy.
- Double pie crust: Store-bought pie crust is totally fine. Frozen puff pastry, also fine. Homemade, even better. This pot pie is forgiving.
- One large egg: For the egg wash that gives the crust that glossy, golden, bakery look.
You can grab everything at Ralphs or Vons in one trip. Costco has great rotisserie chickens and big bags of frozen veg if you’re feeding a crowd.
How to Make Turkey Pot Pie
Here’s the thing about this easy turkey pot pie: it comes together in four simple stages, and each one builds on the last. Think of it as a little cooking class with a delicious payoff.
Stage 1: Build the Roux
Melt the butter in a medium saucepan over medium-low heat. Add the finely chopped onion and let it cook until it’s translucent and tender, about 5 minutes. The smell of butter and onion together is already a good sign.
Stir in the flour, poultry seasoning, and thyme, and season with salt and black pepper. Cook this for 2 minutes, stirring constantly. This step matters. Cooking the flour removes that raw, pasty taste and gives the sauce its nutty, deep flavor.
This is your roux, and it’s the backbone of the whole pie. I promise, once you get comfortable with this technique, you’ll use it for everything.
Stage 2: Make the Creamy Base
Now pour in the chicken broth and milk gradually, whisking constantly after each addition. This part always looks a little alarming at first because the sauce gets thick and weird, then smooths right out. Don’t panic, that’s normal.
Bring it to a simmer over medium heat and cook for just 1 minute. Watch it thicken into a glossy, velvety sauce. The color will be a soft, warm cream, and the aroma of thyme and poultry seasoning will fill your kitchen.
If you have leftover turkey gravy in the fridge, this is the moment to use it. Sub it for part of the broth, just thin it with a splash of broth or milk first.
Stage 3: Load Up the Filling
Take the saucepan off the heat and stir in the diced turkey, frozen mixed vegetables, and cubed potato. The warm sauce will thaw the vegetables and coat everything in that silky, savory gravy.
This is also your moment to taste and adjust. Need more salt? Add it now. Want it looser? Splash in a little extra milk. The filling should be generously seasoned because the crust is neutral and balances everything out.
I always taste it here and think, I could just eat this with a spoon. And honestly, I have. It’s that good.
Stage 4: Assemble and Bake
Line a 9-inch pie plate with your first pie crust. Pour in the turkey filling. Brush the rim of the bottom crust with egg wash, then place the second crust on top. Press the edges together to seal, trim the excess, and cut a few slits in the top so steam can escape.
Brush the entire top crust with the remaining egg wash. This is non-negotiable if you want that glossy, golden brown crust that looks like it came from a bakery.
Place the pie on a rimmed baking sheet to catch any drips, then bake at 400°F for 35 to 40 minutes. You’re looking for a deep golden crust and filling bubbling up through the vents. If the edges brown faster than the center, tent them loosely with foil.
Let it rest on a wire rack for 10 to 15 minutes before slicing. I know it’s hard to wait, but this is what lets the filling set so you get clean slices instead of a puddle.
Expert Tips and Tricks
I’ve made this turkey pot pie so many times that I’ve collected some battle scars and a lot of knowledge. Let me save you the trouble.
Common Mistakes to Avoid
❌ Slicing too early: The filling is lava-hot and runny right out of the oven. Let it rest 10 to 15 minutes, and you’ll get beautiful, sturdy slices.
❌ Overfilling the pie: Leave a little headroom so the filling doesn’t spill over the crust during baking. It makes a mess, and nobody wants a soggy edge.
❌ Under-seasoning the filling: Taste it before it goes in the pie. Leftover turkey can be bland, so trust your instincts and season generously.
❌ Crust browning too fast: Loosely tent the pie with foil or use a pie shield over the edges. The center needs time to cook through.
❌ Watery leftover vegetables: If you’re using leftover cooked veggies, drain them well. Excess liquid breaks the sauce and gives you a runny pie.
Quick cooking wins for busy weeknights:
- Nuke the potato in the microwave for 4 to 5 minutes instead of boiling it. Less dishes, same result.
- Make the filling a day ahead and store it in the fridge. When you’re ready, just assemble and bake.
- If you’re baking the assembled pie straight from the fridge, add about 10 minutes to the baking time.
- Always place the pie on a rimmed baking sheet. It catches spills and makes transferring so much easier.
- For an extra-crisp bottom crust, bake the pie on the lowest oven rack for the first 20 minutes, then move it up.
The puff pastry question comes up a lot. If you’re using puff pastry instead of traditional pie crust, keep it cold until the very last minute, and don’t overwork it. Warm, sticky pastry won’t puff properly.
Got Leftover Turkey? Try These Variations
This recipe is a starting point, not a locked box. In fact, the best easy turkey pot pie is the one you make with what you have.
- Swap the protein: Use shredded rotisserie chicken or leftover chicken breasts instead of turkey. It becomes a dead-simple chicken pot pie, which is honestly just as legendary.
- Switch up the vegetables: Frozen mixed vegetables are the shortcut here, but leftover roasted broccoli, zucchini, or mushrooms work great too. Just make sure they’re cooked and well-drained before adding them to the filling.
- Try puff pastry on top: A single sheet of puff pastry draped over the filling makes a stunning, shatteringly crisp lid. You’ll lose the bottom crust, but the texture payoff is real.
- Make it in a 13×9 baking dish: Need to feed more people? Double the filling, use the same amount of crust on top, and extend the baking time by 10 to 15 minutes.
- Lighter version: Skip the bottom crust and use just a top crust. Fewer calories and fat, still plenty of flaky goodness.
- Optional flavor boosts: A pinch of paprika adds a smoky depth. Drizzle leftover turkey gravy over the top before serving, it’s pure indulgence.
- Individual pot pies: Divide the filling among ramekins, top with small pastry circles, and bake for about 20 minutes. Perfect for portion control or freezing in single servings.
If you’re feeding a family with picky eaters, this one is usually a home run. Something about a golden crust makes people forget they’re eating leftovers.
How to Store Turkey Pot Pie
Leftovers of the leftovers? Yes, it happens with this one. Here’s how to keep it delicious.
Refrigerate: Let the baked pie cool completely, then cover it tightly with plastic wrap or foil and refrigerate for 3 to 5 days. The filling stays creamy and the crust will soften slightly, but the flavor actually gets better as the herbs meld.
Reheat: For the best texture, reheat in a 350°F oven. Cover the pie loosely with foil so the crust doesn’t burn, and heat for 10 to 25 minutes depending on how much you’re warming up. Individual slices work great in the microwave too, about 2 to 3 minutes on high.
Pro tip: Drizzle a little extra gravy or broth over the reheated slice to bring back that silky richness. It’s like getting a fresh-baked pie all over again.
Can You Freeze Turkey Pot Pie?
Yes, and it’s one of the best things about this recipe. I always make two pies at Thanksgiving, one for dinner and one for the freezer. Future me is always thrilled about it.
Freeze an unbaked assembled pie: Wrap the whole pie, dish and all, tightly in plastic wrap and then a layer of foil. Freeze for up to 3 months. When you’re ready, bake it frozen at 375°F for 80 to 90 minutes. If the crust browns too quickly, cover it with foil for the first part of baking, then remove it to finish.
Freeze a baked pie: Cool it completely, wrap well, and freeze. To reheat, thaw it overnight in the fridge, then warm it in a 350°F oven until it’s hot and bubbly throughout.
Freeze just the filling: Skip the crust entirely. Let the filling cool, portion it into zip-top bags, and freeze flat. That way you can thaw the filling, add puff pastry or pie crust, and bake fresh anytime. It’s a genius make-ahead dinner.
This makes it one of the most freezer-friendly comfort foods out there, right up there with lasagna and chili.
The Perfect Weeknight Rescue
Look, I get it. You came here in a leftover turkey crisis, not looking for a project. But this turkey pot pie recipe is the rare dish that solves the immediate problem and becomes a regular rotation dinner.
It freezes beautifully on a hot August day like today, waiting for the first crisp fall evening. Back-to-school week is right around the corner, and having one of these tucked in your freezer is like secretly being the world’s most organized parent.
The golden crust shatters, the creamy filling is packed with tender turkey and vegetables, and the whole table goes quiet in the best way. That’s the moment you’ll be glad you kept that leftover turkey after all.
Make it this week. Tell me how it goes, I’m rooting for your crust. And if you’re looking for more inspiration, come follow me on Pinterest, I pin all my favorite cozy dinners there, this one included.
Classic Turkey Pot Pie with Flaky Crust
Ingredients
Method
- Preheat your oven to 400°F. Whisk the egg with 1 tablespoon of water in a small bowl and set aside for the wash.
- In a medium saucepan, melt the butter over medium-low heat. Add the diced onion and cook, stirring occasionally, until translucent and tender, about 5 minutes. Stir in the flour, poultry seasoning, and thyme, and season with salt and black pepper. Continue cooking for 2 minutes, stirring constantly, to make a roux.
- Pour in the chicken broth and milk gradually, whisking constantly after each addition. The sauce will look very thick at first, then become smooth. Bring to a simmer over medium heat and cook for 1 minute, then remove the saucepan from the heat. Stir in the turkey, frozen vegetables, and cubed potato until well combined.
- Line a 9-inch pie plate with one of the pie crusts. Fill with the turkey mixture. Brush the rim of the bottom crust with egg wash, then place the second crust on top. Press the edges together to seal, trim away excess dough, and cut a few slits in the top to vent. Brush the entire top crust with the remaining egg wash.
- Place the pie on a rimmed baking sheet and bake until the crust is golden brown and the filling is bubbling, about 35 to 40 minutes. If the edges brown too quickly, tent loosely with foil.
- Transfer the pie to a wire rack and cool for 10 to 15 minutes before slicing. This helps the filling set and makes clean slices.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Source: Learn More About This Dish
Can You Freeze Turkey Pot Pie?
Yes, absolutely. Wrap the unbaked assembled pie in plastic wrap and foil, and freeze for up to 3 months. Bake it straight from frozen at 375°F for 80 to 90 minutes. If the crust browns too fast, tent it loosely with foil.
Can I Make This in a 13×9 Baking Dish?
Totally. Use a 13×9 baking dish, double the filling, and use just one crust on top. You may not have enough filling for a full bottom crust, so a top-only crust works best. Add about 10 to 15 minutes to the baking time.
Can I Freeze the Second Pie?
Yes, and it’s honestly the smartest move. Assemble both pies, bake one for dinner, and freeze the other unbaked. Wrap it tightly in plastic wrap and foil, freeze for up to 3 months, and bake frozen at 375°F for 80 to 90 minutes.
My Filling Turned Out Dry, What Did I Do Wrong?
If your filling is dry, the roux likely absorbed too much liquid, or the pie baked a touch long. Add a splash of milk or low-sodium chicken broth before baking to loosen it up. Next time, cook the roux for 2 minutes only, and pull the pie when the filling bubbles through the vents.
Can I Use Just a Top Crust to Save Calories?
Yes. Skip the bottom crust entirely and drape one crust over the filling in a lightly greased pie dish or baking dish. You’ll save calories and fat. Bake at 400°F for about 30 minutes, and make sure the filling is bubbling and the top is golden.
How Long Will Turkey Pot Pie Last in the Fridge?
Covered in the fridge, a baked turkey pot pie stays good for 3 to 5 days. Make sure it cools completely before storing so excess moisture doesn’t pool on the crust. Reheat slices in the microwave or the whole pie in a 350°F oven.
Can I Freeze Leftover Turkey Pot Pie?
Yes. Cool the baked pie completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. To reheat, thaw it overnight in the fridge, then warm it in a 350°F oven until hot and bubbly throughout.
Can I Use Homemade or Store-Bought Pie Crust?
Both work beautifully. Store-bought pie crust saves time, and homemade gives you that extra flaky, buttery texture. Puff pastry also works great, just keep it cold until assembly. This recipe is genuinely forgiving about crust choice.
What Can I Do If My Pot Pie Filling Is Too Runny?
A runny filling usually means the roux didn’t cook long enough, or the vegetables released too much liquid. If it’s already assembled, add a slurry of 1 tablespoon flour mixed with 2 tablespoons cold broth into the filling before baking. For future pies, cook the roux a full 2 minutes.
How Do I Prevent the Puff Pastry From Getting Soggy?
Keep puff pastry very cold until the moment you use it, and make sure the filling is hot before you lay the pastry on top. A hot filling starts cooking the pastry immediately, helping it crisp up. Bake on a lower rack too, that gives the bottom crust more direct heat.
Do I Have to Use Homemade Pie Crust?
Not at all. Store-bought pie crust, puff pastry, or even a buttermilk biscuit topping all work great. The filling is the star, and any good pastry will do the job. This is a weeknight dinner, so take the shortcut if you want it.
What’s the Best Way to Reheat Turkey Pot Pie?
For the crispiest crust, reheat in a 350°F oven, covered loosely with foil for 10 to 15 minutes, then uncovered for 5 more to re-crisp the top. Individual slices heat fine in the microwave for 2 to 3 minutes, but the crust will soften.
How Long Does Turkey Pot Pie Last in the Fridge?
It stays delicious for 3 to 5 days when stored in an airtight container or wrapped tightly in the fridge. Cool it completely first. Drizzle a little extra broth or gravy over reheated slices to bring back that creamy richness.
Can You Freeze Turkey Pot Pie?
Yes, before or after baking. Assemble the pie, wrap in plastic wrap and foil, and freeze up to 3 months. Bake frozen at 375°F for 80 to 90 minutes, tenting with foil if the crust browns too fast. Baked pies also freeze well and reheat in a 350°F oven.