This delicious Turkey Pot Pie Recipe has a creamy center that is full of tender turkey, veggies, and spices and a flaky pie crust on the outside! If you are looking for some leftover turkey recipes, this is a perfect way to use leftover Thanksgiving turkey!
Easy Turkey Pot Pie
Whether you are making a whole roasted turkey or just a roast turkey breast, you will typically have some turkey meat leftover. And there is simply nothing better than breathing new life into those leftovers by using them in another recipe that is also full of flavor! At Thanksgiving time we actually estimate too much turkey per person so that we will definitely have plenty for leftovers. They are just so good!!
Love Turkey Pot Pie – try our Turkey Pot Pie with Biscuits!
What’s In Turkey Pot Pie
- olive oil & garlic – the olive oil give the garlic a quick sauté in the pan to release its delicious flavors.
- sweet yellow onion, carrots, celery, russet potatoes, & frozen peas – a simple combination of classic vegetables that are typical in most pot pie recipes.
- butter – because everything is better with a little butter!
- flour – perfect for providing some added thickness to the creamy center.
- chicken broth – make sure you add a little at a time to keep the turkey mixture nice and thick.
- dried thyme leaves, dried oregano leaves, kosher salt, & ground pepper – seasonings that are a nice compliment to turkey!
- lemon zest – a bit of acidity to bring out all the great flavors that are going on.
- turkey meat – the best way to use leftover turkey no matter if you make it on the grill, smoke it, roast it, or even deep-fry it.
- pie crust – option to keep it simple with a store-bought pie crust or get ambitious and make a homemade version.
- egg – just use a basting brush to brush some egg wash on top to perfectly brown the outside of the pie crust.
How To Make Turkey Pot Pie
You can begin by prepping your ingredients and chopping the vegetables with a large kitchen knife.
Next, bring a large cast iron skillet to medium-high heat on the stovetop, drizzle in the olive oil, sauté the vegetables, add the butter to melt, and then whisk in the flour.
Now you will want to slowly add the chicken broth, about 1/3 cup at a time, so that it stays nice and thick. Once the broth is fully incorporated, you can mix in the turkey, seasonings, and frozen peas.
The turkey filling can sit on low to continue to thicken slightly while you prep the pie crust.
Place one of the pie crust sheets in a prepared pie baking dish and then pour in the filling.
Finally, you can add the other pie crust to the top, pinch the edges to seal, and brush the egg wash on the top.
Can I Make This Ahead Of Time Or Freeze It
Absolutely! Once your turkey pot pie is fully assembled you have the option to freeze it for later or pop it in the oven to enjoy right away. If you choose to freeze your pot pie, all you have to do is cover it with aluminum foil or plastic freezer-wrap and then you can store it in the freezer for up to 2 months. When you are ready to eat it, you can either place it in the refrigerator to thaw the day before baking or if you you can move it directly to the oven. Just make sure you have it in a container that can easily go from freezer to hot oven!
When you are ready to bake your pot pie, you can simply preheat your oven to 375 degrees F and place your pie pan on the middle rack for 45-60 minutes. If you are baking a completely frozen or partially-frozen pot pie in the oven, you will want to add significantly to that cook time.
Once the insides are bubbly and the outside is golden brown, you can remove it from the oven and let it cool for 10-15 minutes before enjoying.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Turkey Pot Pie Recipe – a creamy and delicious leftover turkey pot pie recipe! The perfect way to use your leftover Thanksgiving turkey!
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1/2 cup yellow onion, diced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup frozen peas
- 1/2 cup russet potato, small cubes
- 3 tablespoons butter (vegan butter works)
- 1/3 cup flour (gluten-free works)
- 2 1/3 cup chicken broth (or turkey broth)
- 1 teaspoon kosher salt, more to taste
- 1/8 teaspoon ground black pepper
- 1 teaspoon dried thyme leaves
- 1/8 teaspoon dried oregano leaves
- 1/8 teaspoon very fine lemon zest (I used a microplane)*
- 2 cups turkey meat, cubed or just cut into bite-sized chunks
- 2 sheets pie crust (store-bought or homemade – see Notes**)
- 1 egg
- Preheat oven to 375 degrees F.
- Bring large to cast iron skillet to medium-high heat. Add oil and swirl to coat. Add garlic and move around until fragrant – about 30 seconds.
- Add onion, carrots, celery, peas and potatoes. Sauté for 5-6 minutes or until veggies are starting to soften.
- Add butter and let melt; stir to coat veggies. Add flour and stir to coat veggies again.
- Grab a small whisk and slowly start adding in the broth, about 1/3 cup at a time, and then whisk to combine with the flour. Continue whisking and adding the broth until you have a nice thick mixture – ensure the heat remains high enough for the liquid to come to a light simmer as this will help it continue to thicken if it doesn’t do so initially.
- Add salt, pepper, thyme, oregano, lemon zest and turkey. Stir to combine. Taste and adjust any seasonings to your liking.
- Rub a little butter on the inside of a regular-sized pie plate and place your bottom pie crust inside ensure it is pressed down to fit inside.
- Pour out the turkey pot pie filling inside the pie pan.
- Cover with the top pie crust and pinch together the edges. Make 4-6 slits in the top of the pie crust to allow moisture to escape. Crack the egg in a small bowl and whisk. Brush egg over top the pie crust.
- Place in the oven, middle rack, for 45-60 minutes or until the insides are bubbly and the crust is brown.
- Remove and let cool 10-15 minutes before serving.
- *lemon zest: you don’t want a lot of lemon zest or too much of the flavor will come through – we just want a little bit thrown in to help brighten the flavors and bring them to life more.
- **pie crust: use what pie crust works best for you (I used store bought for the photos since that was so much easier). I do have a gluten-free pie crust on the site if you need something gluten-free!
- Foil on pie crust: feel free to cover the edges of the crust with small pieces of foil before baking OR closer to the end if you notice it is getting too brown – totally up to you – I didn’t cover mine with foil and it turned out great.
- Storage: leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Freezer Instructions: before baking the pot pie, simply cover it with aluminum foil or plastic freezer-safe wrap and store in the freezer for up to 2 months. Thaw in the refrigerator the night before baking.
- Small Turkey Pot Pies: you could also make several small pot pies using this same pot pie filling recipe. You could put the filling in ramekins and just do a puff pastry crust on top!
- Serving Size: 2 Pieces
- Calories: 190
- Sugar: 2.1 g
- Sodium: 448.2 mg
- Fat: 8.8 g
- Carbohydrates: 11.1 g
- Protein: 16.1 g
- Cholesterol: 74.7 mg
Keywords: turkey pot pie recipe