Why You’ll Love This Recipe
I love how this recipe turns leftovers into something totally new and comforting. The creamy sauce, tender turkey, and hearty veggies come together beautifully in a golden, flaky crust. It feels like a cozy hug on a plate. It’s also easy to prep—just a bit of stovetop cooking, a quick assembly, and into the oven it goes. I make it in one dish, and it’s always a crowd-pleaser, even for picky eaters.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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5 tablespoons butter
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1/2 cup chopped onion
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5 tablespoons flour
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2/3 cup whole milk
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2 cups chicken broth (or turkey broth or stock)
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1 cup frozen peas and carrots
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1/8 teaspoon celery, chopped into 1/4-inch pieces
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3 cups cooked turkey (white and/or dark meat, shredded or chopped)
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2 refrigerated 9-inch pie crusts
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1/4 teaspoon garlic powder
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Salt and pepper, to taste
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1 egg, beaten with 1 tablespoon of water (optional, for a shiny crust finish)
Directions
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I preheat the oven to 400°F.
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In a large saucepan over medium-high heat, I melt the butter and sauté the chopped onion for about 3 minutes until softened.
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I stir in the flour to create a roux. Then, I slowly add the milk while stirring, followed by the broth. I cook this until the sauce thickens and starts to bubble.
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I add the peas, carrots, celery, garlic powder, salt, and pepper. I cover and cook for 5 minutes, then stir in the turkey and cook another 3 minutes until heated through.
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I press one pie crust into the bottom of an 8″ x 8″ x 3″ baking dish, making sure to fit it into the corners and up the sides.
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I pour the turkey filling into the dish and spread it evenly.
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I place the second pie crust over the top, sealing the edges by pressing them together.
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For a shiny crust, I brush the top with the beaten egg mixture and cut two small slits in the center to let steam escape.
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I bake the pot pie on the middle rack for 35 minutes, until the crust is golden brown.
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Once it’s done, I let it rest for 10–15 minutes before slicing—this helps the filling set and keeps everything from spilling out.
Servings and timing
This recipe serves 6 people.
Prep Time: 10 minutes
Cook Time: 45 minutes
Rest Time: 10 minutes
Total Time: 1 hour 5 minutes
Calories per Serving: Approx. 539 kcal
Variations
There are so many ways I make this pot pie my own:
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Swap the protein: I’ve used cooked chicken or even leftover rotisserie chicken with great results.
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Add more veggies: I sometimes add green beans, corn, or diced potatoes for extra heartiness.
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Use puff pastry: When I want a flakier topping, I swap the pie crust for puff pastry.
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Make mini pies: I divide the filling among ramekins and top each with crust for individual servings.
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Dairy-free: I use non-dairy butter and milk alternatives (like oat milk) to make it lactose-free.
Storage/Reheating
I store leftovers covered in the fridge for up to 2 days. The crust is best the first day, but it still reheats nicely.
To reheat, I warm slices in the oven at 350°F for about 15–20 minutes. I cover the top loosely with foil to prevent the crust from over-browning. I also reheat individual portions in the microwave, though the crust isn’t as crisp that way.
This pot pie doesn’t freeze well once baked, but I’ve made the filling ahead and frozen it. When I’m ready, I thaw the filling, assemble the pie with fresh crust, and bake as usual.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, I’ve sautéed fresh diced carrots and celery with the onion before adding them to the sauce. It adds a nice texture, just be sure they’re cooked until tender.
Do I need to pre-bake the bottom crust?
No, I don’t pre-bake it for this recipe. The filling is thick, and baking it all together cooks the crust through without making it soggy.
Can I use a different pan size?
Definitely. A 9-inch pie dish or deep-dish pan also works. I just make sure the crust fits and adjust the filling accordingly.
How do I prevent the crust from burning?
If the top starts browning too quickly, I loosely cover it with foil during the last 10–15 minutes of baking.
What’s the best way to get a golden, shiny crust?
I brush the top with a beaten egg mixed with water before baking. It gives the pie a beautiful color and polished finish.
Conclusion
This Thanksgiving Turkey Pot Pie is everything I want after a big holiday meal—warm, savory, and a great way to use up leftovers. It’s rich, creamy, and wrapped in a golden, flaky crust that makes every bite feel like home. Whether I’m feeding family or treating myself to a cozy dinner, this pot pie is always worth making.
Print
Thanksgiving Turkey Pot Pie
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Description
This Thanksgiving Turkey Pot Pie is the perfect way to use up leftover turkey! With a creamy filling, veggies, and flaky pie crust, it’s a comforting family dinner that turns leftovers into something truly delicious.
Ingredients
5 tablespoons butter
1/2 cup chopped onion
5 tablespoons all-purpose flour
2/3 cup whole milk
2 cups chicken broth (or turkey broth/stock)
1 cup frozen peas and carrots
1/8 tsp celery, cut into 1/4-inch pieces
3 cups cooked boneless, skinless turkey meat (shredded; white and/or dark)
2 refrigerated 9-inch pie crusts (e.g. Pillsbury)
1/4 teaspoon garlic powder
Salt and pepper to taste
1 egg, beaten with 1 tbsp water (optional, for egg wash)
Instructions
Preheat oven to 400°F (200°C).
Make the sauce: In a large saucepan over medium-high heat, melt butter and sauté chopped onion for 3 minutes.
Stir in flour to form a roux. Gradually whisk in milk, then chicken broth. Stir constantly until sauce is thickened and bubbling.
Add frozen peas and carrots, chopped celery, garlic powder, salt, and pepper. Cover and simmer for 5 minutes.
Stir in shredded turkey and cook for another 3 minutes until heated through.
Press one pie crust into an 8″x8″x3″ baking dish, forming the base.
Pour the creamy turkey mixture into the dish.
Cover with second pie crust, sealing the edges. Pierce two small slits in the center.
Brush the top with egg wash for a glossy finish (optional).
Bake for 35 minutes on the middle rack, until golden brown.
Let the pot pie rest for 10–15 minutes before slicing and serving.
Notes
Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
The crust may soften after the second day.
Swap in leftover roasted veggies, mashed potatoes, or stuffing for variation.
Add fresh herbs like thyme or rosemary for added depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course, Leftovers
- Method: Baking
- Cuisine: American, Holiday
