Imen Nothing says comfort food quite like a bubbling, golden-brown pot pie coming out of the oven. This Turkey Pot Pie is everything you want on a cozy evening: rich, creamy filling, flaky buttery crust, and warm, familiar flavors in every bite. It’s the perfect way to transform leftover turkey into something truly special.
I love how this recipe takes just 10 minutes to prep and turns humble ingredients into something that feels homemade and hearty. Whether you’re feeding a crowd or craving something nostalgic, this pot pie is pure satisfaction wrapped in a buttery crust.
Why This is the Best Turkey Pot Pie Recipe
- Perfect for leftovers: A delicious way to reinvent leftover turkey after the holidays—or any time!
- Creamy, savory filling: Thanks to the blend of chicken broth, milk, and a touch of seasoning, the filling is rich and full of depth.
- Flaky double crust: The golden pie crust seals in all the goodness and gives you that irresistible crispy edge.
- Family-friendly and filling: One pie easily feeds six, making it ideal for dinner with loved ones.
- Quick prep, big reward: Only 10 minutes of prep before the oven does the rest!
What’s in This Turkey Pot Pie?
- Leftover Turkey (2 cups): Shredded or diced—this is the heart of the dish. I love using roasted turkey breast or dark meat.
- Frozen Mixed Vegetables (1½ cups): Peas, carrots, corn—defrosted and ready to go.
- Cooked Potato (1 diced): Adds heartiness and texture to the filling.
- Onion & Butter: Sautéed together to start the flavor base.
- Flour, Poultry Seasoning, Thyme: To thicken the filling and season it just right.
- Chicken Broth & Milk (or Cream): For a rich, creamy sauce that ties everything together.
- Double Pie Crust: Store-bought or homemade—either works beautifully.
- Egg Wash: Helps that top crust get perfectly golden and glossy.
How to Make Perfect Turkey Pot Pie
Step 1: Make the Filling
Sauté diced onion in butter until softened. Stir in flour, poultry seasoning, thyme, salt, and pepper. Cook for another 2 minutes to get rid of the raw flour taste.
Step 2: Build the Sauce
Slowly whisk in chicken broth and milk, a little at a time. It’ll be thick at first but will smooth out. Bring to a gentle boil, simmer for a minute, then remove from heat.
Step 3: Stir in the Fillings
Add cooked potato, defrosted vegetables, and turkey. Mix well so everything is coated in the creamy sauce.
Step 4: Assemble the Pie
Place one pie crust into a 9-inch pie plate. Spoon in the filling. Brush the crust edges with egg wash, then lay the second crust over the top. Seal and crimp the edges, then cut a few slits in the top for steam to escape. Brush with more egg wash.
Step 5: Bake to Golden Perfection
Bake at 400°F for 35–40 minutes, or until the crust is golden and the filling is bubbling. Let it rest 10–15 minutes before slicing.
My Top Tips for the Best Turkey Pot Pie
- Chill the crust ingredients: Cold butter = flakier crust.
- Don’t overfill the pie: Leave a bit of room so the filling doesn’t bubble over.
- Egg wash is your friend: It gives that bakery-quality golden shine.
- Vent the top: Slits in the crust prevent soggy bottoms and keep everything crisp.
- Taste the filling before sealing: Adjust seasoning while you can!
Fun Variations to Try
- Swap the meat: Use cooked chicken, ham, or rotisserie chicken.
- Add mushrooms or leeks: For earthy flavor and texture.
- Try puff pastry on top: For an even flakier, elevated crust.
- Make it spicy: A dash of cayenne or a spoon of Dijon mustard adds zip.
How to Store Turkey Pot Pie
- In the Fridge: Cover tightly and refrigerate for up to 4 days.
- In the Freezer: Wrap fully cooled pie in plastic wrap and foil. Freeze for up to 3 months.
- To Reheat: Bake at 350°F for 20–25 minutes or microwave individual slices for 2–3 minutes until heated through.
Your Turkey Pot Pie Questions, Answered
How do I keep the crust from getting soggy?
Cut slits in the top and bake the pie on a lower rack—this helps the bottom crisp up nicely.
Can I use store-bought crust?
Absolutely! A good-quality frozen crust works great if you’re short on time.
What’s the best way to reheat it?
Oven is best for keeping the crust crisp, but the microwave works for quick single servings.
Can I prep this ahead?
Yes! Assemble the pie and refrigerate, then bake just before serving. Add a few extra minutes to the bake time if it’s cold.
What if I don’t have poultry seasoning?
Substitute with a mix of sage, thyme, and rosemary—or just use a pinch of what you like.
Try More Bobby Flay Recipes:
Bobby Flay Turkey Pot Pie
Description
Creamy, comforting turkey pot pie with a buttery double crust—an easy, delicious way to use up leftover turkey.
Ingredients
Instructions
- Preheat oven to 400°F. Whisk egg with 1 tbsp water for egg wash.
- In a pot over medium heat, cook onion in butter for 5 minutes. Stir in flour, thyme, poultry seasoning, salt, and pepper; cook 2 minutes.
- Slowly whisk in broth and milk. Simmer until thickened, about 1 minute.
- Remove from heat; stir in turkey, vegetables, and potatoes.
- Line a pie dish with bottom crust. Fill with turkey mixture. Brush edges with egg wash. Add top crust, seal and crimp edges, and cut slits for steam. Brush with egg wash.
- Bake for 35–40 minutes until golden and bubbly. Rest 10–15 minutes before serving.
Notes
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