Turkey Pot Pie

Turkey pot pie is the dinner that makes Thanksgiving leftovers feel like a plan rather than a repeat. Cubed turkey, carrots, peas, and potatoes simmer into a thick, creamy sauce, get tucked under a flaky crust, and bake until the filling bubbles and the top turns golden. It is hearty, forgiving, and easy to scale, and it works just as well with freshly cooked turkey as with the container from the holiday fridge.

For more comfort cooking, try our Creamy Chicken Pot Pie and our Sausage and Herb Bread Stuffing, both built for the same cozy table.

Photo: Willis Lam, CC BY-SA 2.0, via Wikimedia Commons.

Why This Recipe Works

• Leftovers become the star: Already-cooked turkey stays tender because it only needs to heat through in the sauce, not cook twice.
• A thick sauce holds its shape: A flour-and-butter base thickens the broth so slices hold together instead of running across the plate.
• Two crusts, one job: A bottom crust catches the filling and a vented top crust bakes crisp and golden.
• Flexible vegetables: Carrots, peas, potatoes, and corn can swap in and out based on what the fridge already holds.

Ingredients

• 3 cups (about 450 g) cooked turkey, cubed
• 1/3 cup (75 g) unsalted butter
• 1 medium yellow onion (about 150 g), diced
• 2 medium carrots (about 150 g), diced
• 2 celery stalks, diced
• 1/3 cup (40 g) all-purpose flour
• 2 cups (480 ml) low-sodium chicken or turkey broth
• 2/3 cup (160 ml) whole milk
• 1 cup (150 g) diced cooked potatoes
• 1 cup (130 g) frozen peas
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 refrigerated pie crusts (or homemade double crust)
• 1 large egg, beaten with 1 tbsp water, for egg wash

(full list in card)

How to Make

1. Cook the vegetables. Melt the butter in a large skillet over medium heat. Cook the onion, carrots, and celery for 6 to 8 minutes until softened, then stir in the flour and cook for 1 minute more.
2. Build the sauce. Pour in the broth and milk slowly, stirring constantly, and simmer for 3 to 4 minutes until thick. Stir in the turkey, potatoes, peas, thyme, sage, salt, and pepper, then remove from the heat.
3. Assemble the pie. Heat the oven to 425°F (220°C). Fit one crust into a 9-inch pie dish, spoon in the filling, and cover with the second crust. Trim, crimp the edges, and cut 4 slits in the top for steam. Brush with egg wash.
4. Bake until golden. Bake for 30 to 35 minutes, until the crust is deep golden and the filling bubbles through the vents. Rest for 15 minutes before slicing so the sauce sets.

Tips

• Cool the filling slightly: Warm, not piping-hot, filling keeps the bottom crust from turning soggy.
• Shield the edges: If the rim browns too fast, cover it loosely with foil for the last 10 minutes.
• Cut real vents: Slits let steam escape, which keeps the top crust crisp instead of steamy and soft.
• Rest before slicing: Fifteen minutes of resting lets the sauce thicken, so each slice comes out clean.

Storage

Refrigerate leftovers, covered, for up to 3 days; reheat slices in a 350°F (175°C) oven until hot and crisp rather than in the microwave, which softens the crust. Freeze the unbaked assembled pie for up to 2 months, then bake from frozen at 375°F (190°C) for 55 to 65 minutes, shielding the edges if they brown early.

Frequently Asked Questions

Can I use raw turkey instead of leftovers?

Yes. Roast or poach turkey breast until it reaches 165°F (74°C) internally, let it rest, then cube it and use it exactly as the recipe directs.

Can I make turkey pot pie ahead?

Yes. Assemble the pie, cover, and refrigerate for up to 24 hours, then bake as directed, adding 5 minutes if the pie goes into the oven cold.

Why is my bottom crust soggy?

The most common causes are very hot filling, a cool oven, or a glass dish that heats slowly. Cool the filling slightly, bake on the lowest oven rack, and make sure the oven is fully preheated.

Can I make individual pot pies?

Yes. Divide the filling among 6 oven-safe ramekins, top each with a round of crust, vent, brush with egg wash, and bake at 425°F (220°C) for 20 to 25 minutes.