I honestly believe that the days following a big holiday feast are actually better than the main event itself because of leftovers. Making this incredible turkey pot pie has become my absolute favorite tradition to transform yesterday’s roast into today’s golden, bubbly comfort food. I love how the rich, creamy sauce brings the tender turkey and vegetables back to life under a perfectly flaky crust.
It is such a forgiving and flexible recipe that lets me clean out the fridge while creating something gourmet. Trust me, once you smell the savory herbs baking in your oven, you will never look at leftover turkey the same way again. You can also enjoy similar dishes like the Southwest Turkey Burgers Recipe when looking for alternative turkey ideas.
Ingredients Section
Here is everything you need to assemble this hearty meal. I have focused on simple pantry staples that come together to create complex flavors.
- 1/3 cup butter – This provides the rich fat base needed for the roux and adds a delicious velvety texture to the sauce; I prefer unsalted so I can control the sodium levels.
- 1 small onion, diced – The onion offers a sweet and savory aromatic base that deepens the flavor profile of the cream sauce significantly as it cooks down.
- 1/3 cup all-purpose flour – This is the essential thickening agent that turns your liquids into a gravy-like consistency that clings perfectly to the meat and veggies.
- 1/2 teaspoon poultry seasoning – This pre-mixed blend usually contains sage and rosemary which instantly gives the pie that classic, nostalgic holiday flavor profile without measuring ten spices.
- 1/4 teaspoon dried thyme leaves – Thyme adds a subtle earthy and floral note that pairs exceptionally well with poultry and cuts through the richness of the cream.
- 1/2 teaspoon salt and fresh black pepper – These are crucial for waking up all the other flavors in the dish; adjust the amount based on how salty your broth is.
- 1 cup chicken or turkey broth – Using a high-quality broth provides the savory liquid foundation for the sauce; you can even use homemade stock for deeper flavor.
- 2/3 cup milk or heavy cream – The dairy element creates that luxurious, white gravy texture; heavy cream makes it richer, while milk keeps it a bit lighter.
- 1 potato, peeled and diced – Potatoes add heartiness and bulk to the filling; make sure you pre-cook them slightly or dice them very small so they cook through.
- 1 1/2 cups frozen mixed vegetables – These offer convenience and color without chopping; I like the classic corn, peas, and carrot mix for sweetness and texture.
- 2 cups cooked turkey, chopped – The star of the show; ensure you chop it into bite-sized cubes so every spoonful gets a perfect piece of meat. You could also combine turkey with flavors from a Chicken Cordon Bleu Casserole Recipe for a fun twist.
- 1 package double pie crust – This serves as both the container and the golden topping; store-bought is a huge time saver, but homemade is great if you have time.
- 1 large egg – You will need this for the egg wash on top of the crust to ensure it bakes up with a beautiful, appetizing golden-brown sheen.
Note: This recipe yields approximately 6 generous servings, perfect for a family dinner with leftovers.
Variations
Customizing your pot pie is half the fun, and there are countless ways to tweak the flavor profile to suit your dietary needs or pantry inventory.
Dairy-Free Adaptation
If you need to avoid dairy, simply swap the butter for a plant-based margarine or olive oil when sautéing the onions. For the liquid, replace the milk with an unsweetened almond milk, oat milk, or just increase the chicken broth quantity for a more translucent, gravy-style filling rather than a creamy one.
Vegetable Swaps
While frozen veggies are easy, fresh seasonal vegetables add a wonderful crunch and flavor. Try sautéing fresh sliced mushrooms, chopped celery, or diced sweet potatoes along with the onions. Just remember that fresh root vegetables take longer to cook than frozen ones, so give them a head start in the pan.
Flavor Boosters
To elevate the savory notes, try adding a splash of dry white wine to the onions before adding the flour to deglaze the pan. A teaspoon of Worcestershire sauce or a pinch of garlic powder can also add depth. For a touch of freshness, stir in chopped fresh parsley or chives right before pouring the filling into the crust.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 43 minutes
- Total Time: 1 hour 18 minutes (includes cooling)
Equipment You Need
- Medium Saucepan: Used for melting the butter, cooking the aromatics, and building the creamy roux sauce base.
- Whisk: Essential for incorporating the flour and liquids smoothly to ensure there are no lumps in your gravy.
- 9-inch Pie Plate: The vessel for baking your pie; glass or ceramic works best for even heat distribution.
- Sharp Knife and Cutting Board: Needed for dicing the onion, potato, and chopping the leftover turkey meat safely.
- Pastry Brush: Used to apply the egg wash over the top crust for that professional golden finish.
- Rolling Pin: Helpful if you need to roll out your store-bought or homemade dough to fit your specific pie dish.
How to Make Turkey Pot Pie Recipe?
Preparing the Vegetable Base
Start by placing your saucepan over medium-low heat and melting the butter before tossing in the diced onions to cook gently. You want to sauté them for about 5 minutes until they become tender and translucent, releasing their sweet aromatic flavor without browning too much. This step builds the savory foundation of your entire filling so take your time and do not rush the softening process.
Creating the Roux and Seasoning
Sprinkle the flour, poultry seasoning, thyme, salt, and pepper directly over the softened onions in the pan and stir constantly. Cook this mixture for roughly 2 minutes to toast the flour, which removes that raw pasty taste and ensures your sauce will thicken properly. You will notice the mixture becoming a thick, golden paste that smells incredibly fragrant and herbal as it cooks.
Building the Creamy Sauce
Gradually whisk in the chicken broth and milk a small splash at a time, stirring vigorously after each addition to prevent lumps. The mixture will look very thick at first but will eventually smooth out into a velvety sauce as you incorporate all the liquid. Bring the sauce to a gentle boil, then let it simmer for one minute to reach full thickness before removing from heat.
Assembling the Filling
Take the saucepan off the burner and stir in your cooked chopped turkey, the thawed mixed vegetables, and the diced cooked potatoes. Fold everything together gently until the meat and vegetables are completely coated in the thick, creamy gravy you just created. The residual heat from the sauce will help warm the cold ingredients slightly before they go into the oven.
Preparing the Crust
Line your 9-inch pie plate with the bottom crust, pressing it gently against the sides and bottom to ensure there are no air pockets. Pour the turkey and vegetable filling into the crust-lined plate, spreading it out evenly so the pie cooks uniformly. Brush the edges of the bottom crust with a little egg wash to acts as a glue for the top layer.
Sealing and Venting
Place the second pie crust over the top of the filling and press the edges together with the bottom crust to seal the pie shut. Use a fork or your fingers to crimp the edges decoratively, then cut several slits in the center to allow steam to escape. Brush the entire top surface with the remaining egg wash to ensure a glossy, golden-brown finish after baking.
Baking the Pie
Preheat your oven to 400°F and place the pie on the center rack to bake for approximately 35 to 40 minutes. You are looking for a deep golden brown color on the crust and you should see the filling bubbling hot through the vents. If the edges of the crust start to darken too quickly before the center is done, cover them loosely with foil.
Cooling and Setting
Once baked, remove the pie from the oven and let it sit on a cooling rack or stove top for about 10 to 15 minutes. This resting period is crucial because it allows the sauce to cool slightly and thicken up again, making it easier to slice. If you cut into it immediately, the filling will be too runny and will spill out onto the plate.
Additional Tips for Making this Recipe Better
- I always recommend tasting your sauce before you add the raw egg or assemble the pie because this is your last chance to adjust salt.
- Personally, I find that grating my own cheese (if adding it) or using high-quality butter makes a huge difference in the richness of the final sauce.
- I suggest putting a baking sheet on the rack underneath your pie dish just in case any of the bubbling filling spills over during baking.
- Whenever I have time, I like to blind bake the bottom crust for 5-7 minutes before filling to ensure the bottom doesn’t get soggy from the gravy.
- I find that cubing the potatoes very small helps them distribute evenly, and sometimes I use leftover roasted potatoes which adds even more flavor.
How to Serve Turkey Pot Pie?
This dish is a complete meal in itself, but serving it correctly enhances the experience. I love to bring the whole pie dish to the table and slice it there for a dramatic presentation, showing off the steam rising from the vents.
For garnishes, a sprinkle of fresh chopped parsley or cracked black pepper on top of the golden crust adds a nice pop of color. Since the pie is rich and creamy, serve it alongside a crisp green salad with a sharp vinaigrette or some cranberry sauce to cut through the heaviness.
Nutritional Information
Here is the approximate nutritional breakdown per slice to help you plan your meal.
- Calories: 414 kcal
- Protein: 20.51 g
- Carbohydrates: 33.02 g
- Fat: 22.47 g
Make Ahead and Storage
Refrigerating Leftovers
If you have leftovers, allow the pie to cool completely to room temperature before covering it tightly with plastic wrap or transferring slices to an airtight container. It will stay fresh and delicious in the refrigerator for up to 3 to 4 days, making it perfect for meal prep lunches.
Freezing Instructions
You can freeze this pie either before or after baking, though I prefer freezing it unbaked for the freshest taste later. Wrap the assembled pie tightly in plastic wrap and then aluminum foil to prevent freezer burn, and store it for up to 3 months.
Reheating Tips
To reheat a refrigerated pie, cover it with foil and bake at 350°F for 20 minutes until warmed through. If baking a frozen raw pie, bake at 375°F for 80-90 minutes, keeping it covered with foil for the first hour to prevent the crust from burning.
Why You’ll Love This Recipe?
There are so many reasons this recipe will become a staple in your post-holiday rotation.
- Incredible Versatility: You can toss in literally any leftover vegetables or meats you have in the fridge, making it the ultimate “kitchen sink” meal that reduces food waste.
- Comfort Food Factor: The combination of flaky, buttery pastry and warm, creamy gravy provides an unmatched sense of coziness that is perfect for chilly autumn or winter evenings.
- Easy Preparation: By using store-bought pie crusts and frozen vegetables, you cut the active prep time down significantly, getting a homemade dinner on the table with minimal effort.
- Crowd-Pleasing Flavor: The mild, savory flavors of poultry seasoning and thyme appeal to picky eaters and children alike, making it a safe and successful choice for family dinners.
- Budget-Friendly: It stretches expensive proteins like turkey into a filling meal for the whole family using inexpensive staples like flour, milk, potatoes, and carrots.
