Best Turkey Pot Pie

Introduction

Best Turkey Pot Pie is cozy, creamy, and deeply comforting—tender turkey and vegetables wrapped in a rich gravy and baked beneath a flaky, golden crust. Perfect for using up leftover turkey (or rotisserie chicken in a pinch), this classic dish delivers homestyle warmth with simple ingredients and dependable results. It’s hearty, nostalgic, and always satisfying.

Why you’ll love this recipe

• Creamy, savory filling with flaky crust
• Ideal for leftover turkey
• Family-friendly comfort food
• Make-ahead and freezer-friendly
• Customizable veggies and seasonings

Ingredients (serves 6)

Filling

• 3 cups cooked turkey, diced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• ⅓ cup all-purpose flour
• 2 cups chicken or turkey broth
• ¾ cup milk or half-and-half
• 1 cup frozen peas and carrots
• ½ cup frozen corn (optional)
• 1 tsp poultry seasoning or dried thyme
• Salt and black pepper to taste

Crust

• 1 double pie crust (homemade or store-bought)
• 1 egg, beaten (for egg wash, optional)

Essential Tools and Equipment

• Large skillet
• 9-inch pie dish
• Whisk
• Rolling pin (if using homemade crust)

• Baking sheet

Step-by-step process (detailed)

1. Preheat and prep

Preheat oven to 400°F (205°C). Place a baking sheet on the lower rack to catch any drips. Roll out pie crusts if needed.

2. Sauté aromatics

In a large skillet over medium heat, melt butter with olive oil. Add onion and cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.

3. Make the roux

Sprinkle flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.

4. Build the gravy

Slowly whisk in broth, then milk. Bring to a gentle simmer, whisking until thickened and smooth, 3–5 minutes.

5. Season and add fillings

Stir in poultry seasoning, salt, and pepper. Add turkey, peas, carrots, and corn. Cook 2–3 minutes until heated through. Taste and adjust seasoning.

6. Assemble the pie

Fit one crust into the pie dish. Pour filling evenly into the crust. Top with the second crust, trim excess, crimp edges, and cut 4–5 vents in the top. Brush with egg wash if using.

7. Bake

Bake 35–40 minutes, until the crust is deep golden and the filling is bubbling. If edges brown too quickly, tent loosely with foil.

8. Rest

Let the pie rest 10–15 minutes before slicing so the filling sets.

Mistakes to avoid

• Thin gravy — undercooking the roux
• Overfilling — messy spillovers
• No vents — soggy crust
• Skipping rest time — runny slices

• Overbaking — dry filling

Variations of Best Turkey Pot Pie

• Biscuit Topping — replace the top crust with drop biscuits
• Vegetable-Heavy — add mushrooms or green beans
• Herby — add fresh parsley or rosemary
• Creamier — use half-and-half or a splash of cream

• Single-Crust — top only for a lighter pie

Tips for storage & make-ahead

• Refrigerate leftovers up to 4 days
• Freeze unbaked or baked up to 2 months
• Thaw overnight before baking or reheating

• Reheat covered at 350°F until hot

Frequently Asked Questions

Can I use chicken instead of turkey?
Yes—rotisserie chicken works perfectly.

How do I keep the bottom crust from getting soggy?
Use a thick filling and bake on a hot lower rack.

Can I make mini pot pies?
Absolutely—reduce bake time to 20–25 minutes.

What crust works best?
All-butter pie crust gives the flakiest result.

Conclusion

Best Turkey Pot Pie is timeless comfort—creamy, savory filling and a flaky crust that never fails to satisfy. Whether you’re repurposing leftovers or cooking from scratch, this pie delivers warmth, flavor, and dependable home-cooked goodness every time.