If you’re seeking the ultimate comfort food that wraps up all those cozy winter night cravings in one golden, flaky package, let me introduce you to the Turkey Pot Pie. This classic dish takes tender shredded turkey and nests it in a rich, creamy filling loaded with vegetables, all enveloped in a buttery homemade crust that you’ll want to savor with every bite. Whether you’re looking to use up leftover turkey or just dreaming of a meal that feels like a warm hug, this Turkey Pot Pie will become your kitchen favorite before you know it.

Ingredients You’ll Need

Gathering the right ingredients is like choosing the perfect team to create your Turkey Pot Pie masterpiece. Each component plays its role—from the crisp, buttery crust to the savory filling bursting with herbs and garden vegetables—making this pie a symphony of flavor and texture.

All-purpose flour (2 1/2 cups plus more for dusting): The foundation for your flaky homemade pie crust, lending structure and tenderness.

White granulated sugar (1 teaspoon): Just a hint to balance the savory notes in the crust gently.
Salt (1/2 teaspoon for crust, plus 2 teaspoons for filling): Essential for enhancing all the flavors throughout the pie.

Unsalted butter (1/2 lb cold for crust, 6 tablespoons for filling): The secret to flaky crust and rich, luscious filling.
Ice-cold water (6 tablespoons): Keeps the crust dough tender and easy to roll out.

Cooked shredded turkey (4 cups): The star protein, bringing hearty, comforting flavor to the pie.
Yellow onion (1 small, chopped): Adds sweetness and depth to the savory filling.
Shredded carrots (1 cup): Offers a subtle natural sweetness and vibrant color.

Mushrooms (8 oz, sliced caps): Earthy umami that enhances the filling’s richness.
Garlic (4 cloves, minced): A punch of aromatic warmth to tie everything together.
All-purpose flour (1/3 cup for filling): Helps thicken the creamy sauce into the perfect gravy consistency.

Chicken broth (2 cups): Provides savory moisture and carries the flavors of the herbs.
Heavy cream (1/2 cup): Creates a silky, luscious sauce that coats every bite.
Black pepper (1/4 teaspoon): A subtle kick that enhances the savory notes.

Dried basil, oregano, thyme (1 teaspoon each): Herbs that fill the filling with wonderful herbal fragrance and taste.
Fresh rosemary (1 teaspoon, finely chopped): Adds a lovely piney fragrance that complements the turkey beautifully.
Frozen peas (1 cup, do not thaw): Bursts of sweetness that brighten the filling’s flavor and texture.

Parsley (1/4 cup finely chopped plus more for garnish): Fresh, vibrant, and colorful herb to finish the filling with brightness.
Egg (1 beaten): The magical glaze that gives your pie crust that irresistible golden shine.

How to Make Turkey Pot Pie

Step 1: Prepare Your Homemade Pie Crust

Start by mixing the flour, sugar, and salt in a food processor. Add the cold diced butter and pulse until the mixture looks like coarse peas—this is what creates that flaky pastry texture. Slowly add ice-cold water, pulsing just until the dough clumps together. Press it firmly between your fingertips; it should hold without crumbling apart. Gather this dough into a ball without kneading, split it in two disks, wrap tightly, and chill for at least an hour. This resting step is key to a perfectly tender crust.

Step 2: Make the Savory Turkey Pot Pie Filling

Melt butter in a Dutch oven over medium heat, then soften onions and carrots for about 8-10 minutes until tender and fragrant. Toss in mushrooms, garlic, rosemary, thyme, basil, and oregano, sautéing until mushrooms reduce and release their juice. Stir in flour to build the base, cooking just until blended. Pour in the chicken broth and heavy cream, bringing the mixture to a boil so it thickens into a luscious gravy. Season with salt and pepper, then fold in shredded turkey, frozen peas, and fresh parsley. Once mixed, allow this flavorful filling to cool slightly, so it sets up perfectly in the pie.

Step 3: Assemble and Bake Your Turkey Pot Pie

Preheat your oven to 425°F. Roll out one crust disk into a 12-inch circle and gently place it into a 9-inch pie dish. Spoon the cooled filling evenly over the crust. Roll out the second dough disk to a 10-inch circle and lay it atop the filling. Trim and seal the edges by folding dough beneath and crimping for a neat finish. Cut small slits in the top crust to let steam escape, brush with beaten egg for gorgeous color, and sprinkle lightly with salt and pepper. Bake for 30-35 minutes until golden brown and bubbly. Let the pie rest for 15 minutes before slicing—that moment builds anticipation like no other!

How to Serve Turkey Pot Pie

Garnishes

Sprinkle freshly chopped parsley over each slice to add a pop of color and a burst of freshness. A light drizzle of extra heavy cream on the side can also elevate the richness for those who want every bite to feel decadent. These simple touches make your Turkey Pot Pie look as incredible as it tastes.

Side Dishes

Keep sides light and fresh to balance the hearty pie. A crisp green salad with a tangy vinaigrette or roasted Brussels sprouts with a squeeze of lemon complements the meal beautifully. Steamed green beans or a refreshing cucumber salad also pair perfectly, bringing contrast to the creamy filling and flaky crust.

Creative Ways to Present

For entertaining, try making individual Turkey Pot Pies using ramekins or mini pie tins for a charming personal touch. Decorate the tops with small pastry cutouts like leaves or turkey shapes to wow guests visually. You can even serve the filling over flaky biscuits as a rustic alternative, transforming this classic into a new but familiar experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover Turkey Pot Pie covered tightly in the refrigerator for up to 3 days. This allows the flavors to meld even more, and reheating is a breeze for a quick, comforting meal the next day.

Freezing

Turkey Pot Pie freezes wonderfully. Wrap the baked pie tightly in plastic wrap and then foil, or freeze the filling and crust components separately for up to 2 months. Thaw overnight in the fridge before reheating or baking, so you always have a delicious homemade meal ready when you want it.

Reheating

Reheat slices in an oven set to 350°F for 15-20 minutes until warmed through and crust is crispy again. Avoid microwaving if possible, as the crust can become soggy. A hot oven works magic to bring back that just-baked charm.

FAQs

Can I use leftover turkey for this recipe?

Absolutely! Turkey Pot Pie is a fantastic way to repurpose leftover turkey, making the most of every bit with a delicious transformation into a hearty new meal.

Is it possible to make this pot pie dairy-free?

Yes, simply substitute the butter with a plant-based alternative and use coconut milk or your favorite dairy-free cream in place of heavy cream for a creamy texture that remains satisfying.

Can I substitute the turkey with chicken?

Definitely! The same recipe works wonderfully with cooked shredded chicken, offering similar flavors and a comforting filling.

How do I ensure my pie crust is flaky?

Keep the butter and water ice cold and don’t overwork the dough. Brief pulsing in a food processor and minimal handling help preserve the butter chunks that create flakes when baked.

Can I make the crust ahead of time?

Yes, you can prepare the pie crust dough up to two days in advance, keeping it wrapped tightly in the fridge until you’re ready to assemble and bake the pot pie.

Final Thoughts

There’s something unmistakably special about a homemade Turkey Pot Pie that brings comfort and joy to the table like few other dishes can. Whether it’s a weeknight dinner or a celebratory meal, this pot pie’s golden crust and savory filling promises smiles all around. So roll up your sleeves, gather those fresh ingredients, and enjoy the delightful process of making this beloved classic your own. Trust me, your taste buds will thank you.

Turkey Pot Pie Recipe

★★★★★

5.1 from 30 reviews

Author: Lila
Total Time: 1 hour 10 minutes

Yield: 6 servings 1x
Diet: Low Fat

Print Recipe

Description

This classic Turkey Pot Pie recipe features a flaky homemade pie crust filled with a savory mixture of shredded turkey, mushrooms, carrots, peas, and herbs in a creamy gravy. Perfect for using up leftover turkey, this comforting dish is baked to golden perfection and served warm, making it an ideal hearty meal for family gatherings or cozy nights.

Instructions

Prepare Homemade Pie Crust: In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.

Add Butter: Add the cold diced butter to the flour mixture and pulse until it resembles coarse crumbs about the size of peas. The mixture should look dry and sandy.
Add Icy Water: Gradually add the 6 tablespoons of ice-cold water and pulse just until the dough begins to form moist clumps. Test by pressing between your fingers; if it holds together, it’s ready. Add water sparingly if needed.
Form Dough Ball: Transfer the dough to a clean surface, gather into a ball without kneading, then divide into two equal parts. Flatten each into disks.

Refrigerate: Wrap the dough disks in plastic wrap and chill in the refrigerator for at least 1 hour before use.
Melt Butter for Filling: In a Dutch oven or large pot, melt 6 tablespoons of unsalted butter over medium heat.
Sauté Vegetables: Add chopped onions and shredded carrots, sautéing for 8-10 minutes or until vegetables are soft.

Add Mushrooms and Herbs: Stir in sliced mushrooms, minced garlic, rosemary, thyme, dried basil, and oregano. Sauté for an additional 5 minutes until mushrooms soften.
Add Flour: Sprinkle 1/3 cup flour over the vegetables, stirring constantly for 1-2 minutes to cook out the raw taste.
Add Broth and Cream: Gradually pour in chicken broth, stirring well to combine. Add heavy cream and stir again. Bring to a boil and cook 1-2 minutes until thickened to gravy consistency.

Season: Add salt and black pepper, then taste and adjust seasoning as desired.
Add Turkey and Peas: Stir in shredded turkey, frozen peas, and chopped parsley. Remove from heat and set aside to cool slightly.
Preheat Oven: Heat your oven to 425°F (220°C).

Roll Out Dough: Roll one chilled dough disk into a 12-inch circle and carefully place it into a 9-inch pie dish.
Add Filling: Spoon the turkey filling evenly over the bottom crust.
Top Crust: Roll out the second dough disk into a 10-inch circle and place it over the filling. Fold excess dough underneath the bottom crust and crimp edges to seal.

Cut Vents: Cut five small slits in the top crust to allow steam to escape during baking.
Egg Wash: Brush the top crust with the beaten egg and sprinkle lightly with sea salt and black pepper.
Bake: Bake for 30-35 minutes until the crust is golden brown. If edges brown too fast, cover them loosely with foil.

Rest and Serve: Allow the pot pie to rest for 15 minutes at room temperature before slicing and serving. Garnish with additional parsley if desired.

Notes

Use cold butter and ice water when making the crust to keep it flaky.
Do not overwork the dough to avoid tough crust.

Ensure the filling cools slightly before adding to crust to prevent sogginess.
Leftover turkey is perfect for this recipe.
You can substitute chicken for turkey if preferred.

Cover pie edges with foil if they brown too quickly.
Letting the pie rest before serving helps the filling set for cleaner slices.

Prep Time: 30 minutes

Cook Time: 40 minutes
Category: Main Course
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 slice (1/6 of pie)
Calories: 450

Sugar: 4g
Sodium: 700mg
Fat: 25g

Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g

Carbohydrates: 38g
Fiber: 3g
Protein: 25g

Cholesterol: 80mg

Keywords: turkey pot pie, homemade pie crust, leftover turkey recipe, savory pot pie, comfort food, easy dinner

Turkey Pot Pie Recipe

Ingredients You’ll Need