Turkey pot pie is one of those recipes I never get tired of making. The creamy filling, tender turkey, and golden crust always hit the spot. It’s a family favorite that never goes out of style.
Contents
Turkey Pot Pie Recipe
Turkey pot pie is a classic comfort dish, packed with turkey with a creamy vegetable filling, all baked in a buttery pastry crust. It’s my secret weapon to enjoy leftovers in a delicious new way.
The blend of savory turkey, peas, carrots, and potatoes wrapped in pastry is just as perfect for a Sunday family dinner. Best of all, it’s easily tailored to fit what you have on hand or your favorite flavors.
You can enjoy this dish with lightly dressed green salads or alongside roasted asparagus and honey-glazed carrots. Garlic mashed potatoes and steamed broccoli make classic, hearty accompaniments.
For a more adventurous spread, roasted Brussels sprouts with balsamic reduction and cranberry sauce work well. Cheddar herb biscuits and spiced apple chutney are also a great option.
When it comes to drinks, turkey pot pie pairs well with an oaky Chardonnay or a chilled glass of sparkling apple cider. Hot herbal tea like chamomile or a pint of amber ale can complement its savory richness for a complete, satisfying meal.
Here’s how to make the classic turkey pot pie:
Turkey Pot Pie
Nutrition
Ingredients
- 2 cups cooked turkey diced (leftover roasted turkey works perfectly)
- 2 cups mixed vegetables peas, carrots, corn, green beans
- 1 small onion diced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup milk whole or 2%
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp garlic powder
- 1 prepared pie crust homemade or store-bought; top crust only
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter. Add onion and cook 3–4 minutes until soft. Stir in flour and cook 1 minute to make a roux.
- Slowly whisk in broth and milk until smooth. Simmer until thickened (about 5 minutes).
- Stir in turkey, vegetables, salt, pepper, thyme, and garlic powder. Remove from heat.
- Pour filling into a 9-inch pie dish. Place crust on top, sealing edges. Cut slits in the top for steam to escape.
- Bake 30–35 minutes until crust is golden brown. Let rest 5–10 minutes before serving.
Notes
- Perfect way to use up Thanksgiving or holiday turkey.
- Use frozen mixed vegetables and pre-made pie crust for quick prep.
- Swap turkey for chicken and dairy-free milk for milk.
- The filling can be prepared 1–2 days ahead, then baked with crust when ready.
Variations
From classic to creative, here are a few versions of this turkey pot pie, from the traditional version to fun modern updates.
- Vegetarian Pot Pie swaps turkey for hearty mushrooms and additional vegetables like leeks and parsnips, simmered in a creamy herb sauce.
- Spicy Southwest Pot Pie features turkey, corn, black beans, bell peppers, and a kick of chipotle in adobo for bold, smoky heat under a flaky crust.
- Crustless Turkey Pot Pie skips the pastry entirely and bakes the savory turkey and vegetable filling beneath a crunchy breadcrumb or mashed potato topping.
- Mini Pot Pies bakes the filling in individual ramekins, perfect for small servings or portioned lunchboxes.
- Dairy-Free Pot Pie substitutes the cream sauce with a rich blend of chicken broth and coconut milk or a thickened vegetable broth for a lighter option.