Turkey Pot Pie – Recipe Girl®

Turkey Pot Pie – Recipe Girl®

Turkey Pot Pie is the perfect, comfort-food, delicious meal to make using up leftover turkey!

turkey pot pie

Turkey Pot Pie

This is a recipe for traditional turkey pot pie that is a terrific family-friendly meal. For a lot of people, it’s common to bake a turkey pot pie or make turkey tetrazzini with leftover turkey from Thanksgiving. A lot of old-fashioned recipes and southern cooks add chopped boiled eggs to their turkey pot pies to add to the creaminess. I haven’t tried this, but it’s certainly an option!

ingredients displayed for making turkey pot pie

🛒 Ingredients needed:

  • pie crusts
  • unsalted butter
  • onion
  • celery
  • all purpose flour
  • poultry seasoning
  • salt and pepper
  • chicken or turkey broth
  • whole milk
  • roasted turkey
  • frozen mixed vegetables
  • egg
four photos showing how to make turkey pot pie

✏️ How to make a Turkey Pot Pie:

*The complete, printable recipe is in the recipe card at the end of this post.

  1. Preheat the oven to 400℉.
  2. Line the inside of a 9-inch pie dish with one of the pie crusts, allowing it to hang over the sides.
  3. In a large skillet, melt the butter over medium-heat. Cook the onion and celery in the melted butter for about 5 minutes, until softened.
  4. Stir in the flour, and cook for an additional 5 minutes. Stir in the broth, milk and seasoning, stirring constantly. Continue to cook until the sauce has thickened. Taste, and add salt and pepper, to taste. Stir in the turkey and vegetables; turn off the heat.
  5. Pour the pie filling into the prepared pie dish, spreading out evenly.
  6. Brush the edges of the bottom pie crust with the beaten egg. Lay the 2nd pie crust over the top, and pinch the edges to seal. Brush the top lightly with the egg, then cut some slits into the top pie crust for the heat to escape while cooking.
  7. Bake for 35 to 40 minutes. Keep an eye on it, and if it looks like the pie crust is getting too dark, line the edges with foil.
turkey pot pie with large slice taken out

➡️ Recipe Tips and Substitutions:

  • Turkey pot pie can easily be turned into chicken pot pie using all the same ingredients and substituting chicken for the turkey.
  • Use your own fresh sauteed vegetables in place of frozen vegetables, if you’d like. Just make sure you’re not adding much moisture with your veggies.
  • Use half and half in place of cream, if you’d like to make the filling a bit creamier.
  • As long as your filling is thick (not runny), it should not be necessary to bake the bottom crust before adding the filling.
turkey pot pie with large slice taken out

✔️ Storage and Freezing Instructions:

After baking, let the turkey pot pie cool. Then you may cover it with foil and store in the refrigerator for up to 4 days. The cooked pie does freeze well too. If your pie dish is freezer safe, double wrap the pie with plastic wrap and then foil, and freeze for up to 3 months. Thaw and heat, when ready to eat.

two slices of turkey pot pie on plates with rest of pie in background

❤️ Why I Love This Recipe:

  1. Turkey pot pie is a great comfort food recipe to eat on a chilly day.
  2. It’s a great use for leftover turkey.
  3. I love that you can customize it using your favorite veggies.
slice of turkey pot pie on a plate

Recipes Using Leftover Turkey:

turkey pot pie

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Turkey Pot Pie

This is the perfect, comfort-food, delicious meal to make using up leftover turkey!

Recipe Details

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Course: Main Course

Cuisine: American

Keyword: pot pie, turkey

Servings: 8 servings

Calories: 427kcal

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Ingredients

  • 2 pie crusts
  • cup unsalted butter
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • cup all purpose flour
  • ¾ teaspoon poultry seasoning
  • salt and pepper, to taste
  • 1 cup chicken (or turkey) broth
  • ½ cup whole milk
  • 2 cups chopped roasted turkey
  • 2 cups frozen mixed vegetables
  • 1 large egg, beaten

Instructions

  1. Preheat the oven to 400℉.

  2. Line the inside of a 9-inch pie dish with one of the pie crusts, allowing it to hang over the sides.

  3. In a large skillet, melt the butter over medium-heat. Cook the onion and celery in the melted butter for about 5 minutes, until softened.

  4. Stir in the flour, and cook for an additional 5 minutes. Stir in the broth, milk and seasoning, stirring constantly. Continue to cook until the sauce has thickened. Taste, and add salt and pepper, to taste. Stir in the turkey and vegetables; turn off the heat.

  5. Pour the pie filling into the prepared pie dish, spreading out evenly.

  6. Brush the edges of the bottom pie crust with the beaten egg. Lay the 2nd pie crust over the top, and pinch the edges to seal. Brush the top lightly with the egg, then cut some slits into the top pie crust for the heat to escape while cooking.

  7. Bake for 35 to 40 minutes. Keep an eye on it, and if it looks like the pie crust is getting too dark, line the edges with foil.

Nutrition

Serving: 1serving, Calories: 427kcal, Carbohydrates: 36g, Protein: 20g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 77mg, Sodium: 629mg, Potassium: 368mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2651IU, Vitamin C: 6mg, Calcium: 62mg, Iron: 3mg

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