Use leftovers from Thanksgiving to make this easy homemade turkey pot pie. The ultimate comfort food that’s made with a flaky pie crust and a creamy pot pie filling.
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Homemade Turkey Pot Pie
One of my favorite ways to use up leftover roasted turkey or smoked turkey from the holidays is to make a turkey pot pie. We always have extra meat and veggies leftover from our Thanksgiving dinner and this is the perfect way to use them up. Add this with any leftover pumpkin pie and you have the best comfort meal!
I used my favorite chicken pot pie recipe and subbed out chicken for turkey. It tasted just as delicious! I also love making turkey stock the day after Thanksgiving and then using the stock to make this pot pie the Saturday or Sunday after. It makes for a delicious comfort meal.
If I have enough turkey, sometimes I’ll even make a second one to freeze for later. It’s one of my family’s favorite dinners and makes a great freezer meal. All of my kids love it! Pure comfort food at its finest. This is one of my top leftover turkey recipes.
Don’t let these ingredients scare you! This looks like a long list but it is all comfort food for this easy turkey pot pie recipe. You will love the flavor, texture, and comforting combination with all these ingredients in one bite!
Find the full printable recipe with specific measurements below.
- Turkey: Using leftover turkey is best. You can shred your turkey or cube it.
- Vegetables: Fresh or frozen green pea and carrots work great too.
- Celery: Evenly chop up freshly washed celery. This is light in flavor but adds a bit of a crunch for texture.
- Potato: Russet potatoes peeled and chopped into small equal pieces.
- Butter: This will caramelize the onion over medium heat in a large skillet and adds flavor and thickener to the flour mixture.
- Onion: Finely chop the onion into small pieces. A yellow or white onion is flavorful but also subtle in flavor.
- Flour: This will thicken the turkey pot pie filling and add substance.
- Salt and Pepper: Just a pinch of each for flavor.
- Chicken stock: Add flavor with this stock or even use turkey or vegetable stock.
- Milk: Makes the filling creamy mixed together.
- Unbaked Pie crust: Store-bought pie crust or homemade pie crust will work for this easy turkey pot pie recipe. A puff pastry will not work well with this recipe.
How to make Turkey Pot Pie
Homemade turkey pot pie does take a bit of time to make and assemble but it is worth the time. Fresh vegetables, creamy delicious filling, with a delicious pie crust that makes this pot pie irroestiable! This pot pie will be a family favorite!
- Cook veggies. Add the turkey and vegetables (except the onions) in a pot with a carton of chicken broth (or turkey stock). Boil for 15 minutes, then drain the mixture. Make sure to save 1 1/2 cups of the broth for when you make the filling later.
- Bake crust. Press the pie dough into a pie pan and poke a few times with a fork. Bake in oven at 425°F for about 5 to 7 minutes. Then remove from oven and turn heat down to 375°F.
- Make filling. Cook the onions in butter until soft and tender, then mix in the flour and spices. Slowly add in the reserved broth and milk. Allow the mixture to simmer until the consistency has thickened. Remove from the burner and stir in the meat and veggie mixture until combined.
- Assemble. Pour the filling on top of the bottom crust. Cover with the remaining pie dough and seal the edges. Don’t forget to make a few small slits in the center so that steam can escape while baking.
- Bake. Bake until the top is golden brown, about 25 to 30 minutes. Allow the pie to cool for about 10 minutes prior to serving.
Cooking Tips for the Best Turkey Pot Pie
Here are some great tips to help you make your way through this turkey pot pie. You will love how easy this is to make with these special tips. Enjoy your family dinner with this delicious pot pie!
- I love making a homemade pie crust if I have the time. If using pre-made refrigerated pie dough, Pillsbury is my favorite.
- You can add in extra veggies like green beans, sweet potatoes, corn, or mushrooms if preferred.
- Feel free to replace turkey with chicken.
- If the pie crust starts to brown too quickly, tent the top with foil.
- Let the pie cool for about 10 minutes before slicing. The filling will set and thicken up as it cools.
To make this recipe even easier, you can use canned biscuits instead of pie dough like I did in this chicken pot pie with biscuits recipe. Just pour the filling in the bottom of the pie pan, then top with the biscuit dough and bake. So easy and just as delicious!
Let your pie cool off before adding in the turkey pie filling. A metal pie dish or thick pie pan does help too.
You are welcome to use cornstarch or extra flour and butter mixture if you need the filling to be thicker.
Yes! This is a great way to avoid the crust being soggy or breaking when baked. Pre-baked pie crust is the best way to have a golden brown pie crust.
Make-ahead + Freezer Instructions
Make-ahead: You can prepare the filling a day in advance, then let cool and store in the fridge. You can also make homemade pie dough in advance (or use pre-made store-bought pie dough for no extra prep). The next day, simply bake the bottom crust, then add the filling and top crust and bake again.
To freeze: This recipe can be frozen baked or unbaked. Assemble as directed, then wrap tightly with foil or saran wrap. Store in the freezer for up to 2 months. Let thaw in the fridge overnight and then bake according to directions.
5 star review
“I made this after Thanksgiving to use up all the leftover turkey meat. This was just FABULOUS! This recipe is a keeper. I doubled the recipe and it made three pies.”-Rita
More ways to use Leftover Turkey
Turkey Pot Pie
- 2-3 cups cooked turkey (shredded or cubed)
- 1 cup frozen green peas & carrots
- ½ cup sliced celery
- 1 large potato (or 2 small potatoes, peeled and diced)
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon celery seed (optional)
- 32 ounce carton chicken or turkey stock
- ⅔ cup milk
- 2 (9 inch) unbaked pie crusts (If using store bought I prefer Pillsbury)
- In a pot, combine turkey, carrots, peas, potatoes and celery. Add the chicken broth and boil for 15 minutes. Remove from heat, drain (reserving 1 and 1/2 cups broth for filling) and set aside.
- Place the bottom crust on the pie pan and dab a few times with a fork. Place in oven and cook at 425°F for 5-7 minutes.
- In a large sauce pan, cook onions in butter (over medium-heat) until soft and translucent. Stir in flour, salt, pepper and celery seed. Next, slowly stir in chicken broth remains and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the turkey, carrots, peas and celery mixture.
- Remove pie crust from oven and turn temperature down to 375°F. Place the filling in the bottom crust. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake for 25 to 30 minutes, or until golden brown. Cool for 10 minutes before serving.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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