This easy Turkey Pot Pie recipe is the best homemade comfort food. It has the most flavorful filling made with plenty of veggies and turkey. Then, it’s baked until golden. This recipe is easy to make and so delicious!

Why You’ll Love This Easy Turkey Pot Pie Recipe

Great way to repurpose leftover turkey – if you have leftover roasted turkey from the holidays, there’s no better way to put it to use than in this recipe!
Easy to customize – mix and match different veggies for the filling. Then, use a homemade pie crust, or opt for store-bought. You can even make mini pot pies instead!
Great for a crowd – because this recipe makes enough to feed up to eight people, it’s great for feeding the post-holiday crowd.

Ingredients

Crust: I like to use my flaky all butter pie crust for this recipe, but a store-bought crust will also work well if you’re looking to save some time!

Large Egg: use this to form an egg wash and give the crust a nice and golden brown.

Unsalted Butter: I like to use unsalted butter for this recipe. Don’t want to use butter? I provide swaps below!

Veggies: a combination of onions, carrots, celery, mushrooms, and frozen peas are all added to the filling.

All-Purpose Flour: this helps thicken the filling.

Broth: I like to use low-sodium broth because it allows you to have better control over the salt content in the pot pie.

Half and Half: for a luscious, creamy filling! I provide swaps for you below if you need them.

Lemon Juice: the acidity helps cut through some of the traditional heaviness of pot pie.

Leftover Roasted Turkey: this is the perfect way to repurpose any leftover roasted turkey you that you may have on hand after a holiday.

Ingredient Substitutions

Butter: feel free to sub vegan butter, coconut oil, or olive oil in this recipe to keep it dairy free.
Flour: you can easily use gluten-free flour instead of all-purpose flour to make this recipe gluten-free. Or, if you don’t have gluten free flour, you could thicken the filling with 1 or 2 tablespoons of arrowroot starch or tapioca flour.
Broth: this recipe works well with chicken and turkey broth. Or, use veggie broth if you want a vegetarian option.
Half and Half: swap half and half with whole milk, or use full-fat coconut milk to keep it dairy free!
Roasted Turkey: this recipe also works well with leftover roasted chicken for a chicken pot pie. If you want a vegetarian option, add more baby Bella mushrooms instead!

How to Make

Step One: The first step is to prepare the pie crust that will go on top of the pie. To do this, start by rolling out a disc of pie crust on a well-floured surface with a floured rolling pin until it is 12 inches in diameter. Transfer the dough to a baking sheet lined with parchment paper or a silicone mat, and place it in the fridge to chill while you prepare the filling.

Step Two: Next, preheat your oven to 400 degrees, and sauté the veggies in butter until they’re tender and translucent.

Step Three: Sprinkle flour over the veggies, and stir to combine. Then, pour in the chicken broth, half and half, lemon juice, thyme, salt, and pepper. Turn the heat to medium-low, and let the mixture simmer until it thickens a bit.

Step Four: Turn off the heat, and stir in the turkey and frozen peas until well combined and coated in the sauce.

Step Five: Carefully cover the top of the skillet with the chilled dough. Then, crimp or flute the edges of the dough. Slice four ½ inch slits across the top to create vents, and brush with the whisked egg for an egg wash.

Step Six: Bake the turkey pot pie for 20 to 25 minutes or until the top is golden brown, and add a sprinkle of flaky sea salt and fresh thyme.

Tips and Tricks for the Best Turkey Pot Pie

Adjust the filling consistency – the filling should be thick enough, but if you want it even thicker, you can add a bit more flour. Or, if you prefer a slightly thinner filling, add a splash of extra broth.

Make mini turkey pot pies – want single-serve portions? Follow the same recipe, dividing the dough into 4 circles and splitting the filling between 4 greased ramekins.

Customize the filling – use pearl onions, spinach, corn, or whatever veggies you have on hand!

Keep the pie crust cold – the key to creating an irresistibly flaky pie crust is to keep it cold until just before baking. For the best results, be sure to store it in the fridge while you prep the filling.

How to Store and Reheat

Store: once cooled, leftovers can be covered with foil or transferred to an airtight container and stored in the fridge for up to 3 to 4 days.

Reheat: for the best results, warm your leftovers covered with foil in the oven at 300 degrees for 20 to 25 minutes or until heated through. You could also reheat individual portions in the microwave, but the crust won’t be quite as crisp.

Can I Freeze this Recipe?

Yes, let your homemade turkey pot pie cool completely. Then, cover it tightly with plastic wrap followed by aluminum foil. It will stay fresh in the freezer for up to 3 months. Allow it to thaw in the fridge overnight before reheating.

More Comforting Turkey Recipes

I hope you give this Turkey Pot Pie a try! It’s the perfect cozy comfort food. If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Turkey Pot Pie

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Author: Ashlea Carver
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 1x
Category: Dinner
Method: Baking
Cuisine: American

Print Recipe

Description

Ingredients

Scale

For the Crust

1 disk of refrigerated dough from my Flaky Homemade All Butter Pie Crust recipe or store-bought crust
1 whisked egg, for egg wash

For the Filling

1 tablespoon unsalted butter
1 small yellow onion, diced
2 small carrots, peeled and sliced
2 stalks celery, diced
8 oz baby Bella mushrooms
4 cloves garlic, minced
1/4 cup all purpose flour
1 1/4 cups chicken, turkey, or veggie broth
1 cup half and half
juice of 1/2 a lemon
1 teaspoon fresh thyme
salt and pepper, to taste
2 cups chopped leftover roasted turkey
1/2 cup frozen green peas

Instructions

Prepare the crust: Place the disk of pie crust dough onto a well floured surface. Use a floured rolling pin to roll the dough out to 12 inches in diameter. Place the dough on a parchment or silicone lined baking sheet and then place in the fridge to keep cool.
Preheat oven to 400 degrees.
Make the filling: Heat a large skillet over medium-high heat. Add the butter and once melted, add in the mushrooms, diced onion, celery, sliced carrots, and minced garlic. Sauté the veggies until the onion is translucent and the veggies have started to become tender.
Sprinkle the flour over the veggies and stir until well combined.
Pour in the chicken broth, half and half, lemon juice, thyme, salt, and pepper. Turn the heat to medium-low and let the sauce simmer until it has thickened a bit.
Next, turn off the heat and stir in the turkey and the frozen peas until well combined.
Remove the pie crust from the fridge and carefully top the skillet with the dough. Crimp or flute the edges of the crust and then cut four 1/2 inch slits into the top of the crust for air vents and then brush with egg wash.
Bake the pot pie for 20-25 minutes at 400 degrees until the crust is golden brown. Top with flaky sea salt and fresh thyme.