This Turkey Pot Pie is the ultimate comfort food, packed with tender turkey, colorful vegetables, and a rich, creamy sauce all baked under a golden, flaky crust. Whether you’re using fresh turkey or leftovers, this cozy recipe makes a hearty dinner that everyone will love. Save it for an easy, family-friendly meal that’s warm, filling, and delicious!
Why You’ll Love This Recipe
- A creamy, flavorful filling with tender turkey
- Perfect for family dinners and gatherings
- Golden flaky crust that’s buttery and crisp
- Can be made with fresh turkey or leftovers
- Freezer-friendly for future meals
Ingredients
- 2 cups cooked turkey, shredded or diced
- 2 cups mixed vegetables (peas, carrots, corn, green beans)
- 1 medium onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup milk or half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper, to taste
- 1 prepared pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter and sauté onion until soft.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in broth and milk, cooking until thickened.
- Season with garlic powder, thyme, parsley, salt, and pepper.
- Stir in turkey and vegetables, then remove from heat.
- Pour filling into a pie dish and cover with pie crust.
- Seal edges, cut steam vents, and brush with egg wash.
- Bake 30–35 minutes until golden brown and bubbling.
- Cool for 10 minutes before serving.
Tips & Variations
- Use puff pastry instead of pie crust for a flakier version.
- Swap in chicken if you don’t have turkey.
- Add mushrooms or celery for extra flavor.
- Make mini pies in ramekins for individual servings.
Storage & Freezer Instructions
- Refrigerator: Store covered up to 4 days.
- Freezer (unbaked): Assemble, wrap tightly, freeze up to 2 months. Bake from frozen +10 minutes.
- Freezer (baked): Cool, slice, wrap, and freeze. Reheat in oven until warmed through.
Serving & Pairing Ideas
- Serve with a light side salad or roasted veggies.
- Add cranberry sauce for a festive touch.
- Pair with warm dinner rolls for a cozy meal.
Frequently Asked Questions
What kind of turkey is best for pot pie?
Both white and dark meat work well. Dark meat adds richer flavor, while white meat keeps it lighter.
Do I need to blind bake the crust?
No, this recipe works best baking everything together. The filling thickens enough to keep the crust flaky.
Can I use store-bought pie crust?
Yes, store-bought crusts are perfect for saving time.
Can I make turkey pot pie ahead of time?
Yes! Assemble the pie, refrigerate up to 24 hours, and bake when ready.
Ready to Make It?
This Turkey Pot Pie is the ultimate comfort food — creamy, flavorful, and baked under a perfectly golden crust. Whether you’re using fresh turkey or leftovers, it’s a cozy dish that’s easy to prepare and guaranteed to please. Save this recipe for your next family dinner and enjoy a warm, hearty meal at the table.
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Classic Turkey Pot Pie
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Classic Turkey Pot Pie with tender turkey, vegetables, and a creamy sauce baked in a golden, flaky crust. Perfect comfort food for family dinners.
Ingredients
2 cups cooked turkey, shredded or diced
2 cups mixed vegetables (peas, carrots, corn, green beans)
1 medium onion, diced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken or turkey broth
1 cup milk or half-and-half
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and black pepper, to taste
1 prepared pie crust
1 egg, beaten
Instructions
1. Preheat oven to 400°F (200°C).
2. Sauté onion in butter until soft.
3. Add flour and cook 1–2 minutes to form roux.
4. Whisk in broth and milk until thickened.
5. Season with garlic powder, thyme, parsley, salt, and pepper.
6. Stir in turkey and vegetables.
7. Transfer filling to pie dish and top with crust.
8. Seal edges, cut steam vents, and brush with egg wash.
9. Bake 30–35 minutes until golden brown.
10. Cool 10 minutes before serving.
Notes
Refrigerate up to 4 days.
Freeze unbaked up to 2 months and bake from frozen with +10 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 5g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 80mg