Turkey Pot Pie

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Golden, flaky crust hiding a rich, savory filling—that’s the comforting magic of homemade Turkey Pot Pie. It’s a cozy classic that transforms leftover turkey into a whole new meal, bursting with creamy texture and flavor-packed veggies. Whether you’re making it after the holidays or just craving something warm and filling, this pot pie delivers.

The beauty of Turkey Pot Pie is how adaptable it is. Swap in your favorite vegetables or use a pre-made pie crust for ease. It’s hearty, satisfying, and perfect for feeding a crowd or enjoying as leftovers the next day. One bite in, and you’ll remember why this dish remains a timeless favorite.

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What Kind of Crust Should I Use for Turkey Pot Pie?

You can go classic with a double layer of buttery homemade pie crust, or save time by using store-bought dough. Puff pastry also works if you’re aiming for a light and flaky top. Just make sure the crust gets golden and crisp—it’s the crown jewel of the dish!

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Ingredients for the Turkey Pot Pie

Cooked Turkey – The heart of this dish. Use shredded or chopped turkey breast or thigh meat for richness and texture.

Vegetables – A blend of peas, carrots, corn, and green beans adds color, sweetness, and a pop of freshness. Frozen mixed vegetables make this part super easy.

Butter – Creates the base for a flavorful roux and adds richness.

Flour – Helps thicken the creamy filling.

Chicken or Turkey Broth – Infuses the pie with savory depth. Homemade or store-bought both work.

Milk or Heavy Cream – Makes the filling luscious and smooth.

Seasonings – Salt, black pepper, garlic powder, and thyme round out the flavor.

Pie Crust – For that essential golden top (and bottom, if you want a double crust!). Homemade or store-bought both shine here.

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How To Make the Turkey Pot Pie

Step 1: Prepare the Filling Base

In a large skillet or saucepan, melt the butter over medium heat. Add flour and whisk constantly to form a roux, cooking for 1-2 minutes until lightly golden. This creates the base for that rich, creamy filling.

Step 2: Build the Creamy Sauce

Gradually pour in the broth, whisking continuously to avoid lumps. Then stir in the milk or heavy cream. Let it simmer until the sauce thickens, about 5 minutes. Season with salt, pepper, garlic powder, and thyme to taste.

Step 3: Add the Turkey and Vegetables

Stir in your cooked, shredded turkey along with the vegetables. Mix everything well so it’s evenly coated in the creamy sauce. Remove from heat and set aside.

Step 4: Assemble the Pie

Preheat your oven to 400°F (200°C). If using a bottom crust, place it in a 9-inch pie dish and spoon in the filling. Top with a second crust and crimp the edges to seal. Cut a few slits in the top for steam to escape.

Step 5: Bake to Golden Perfection

Place the pie on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown and flaky. If the edges brown too quickly, cover them loosely with foil.

Step 6: Cool and Serve

Let the pie cool for 10-15 minutes before slicing. This allows the filling to set slightly and makes serving easier. Enjoy warm!

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How to Serve and Store Turkey Pot Pie

Serve this pot pie fresh out of the oven while the crust is golden and crisp, and the filling is warm and bubbling. It pairs beautifully with a fresh green salad or a side of roasted vegetables for a well-rounded meal.

To store, let the pie cool completely. Cover with foil or transfer to an airtight container and refrigerate for up to 4 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Reheat in the oven at 350°F to restore the crust’s flakiness.

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Frequently Asked Questions

How do I prevent a soggy bottom crust?

Blind baking the bottom crust for about 8-10 minutes before adding the filling can help keep it crisp. Also, avoid overloading with liquid-heavy ingredients.

Can I make this pot pie in advance?

Yes! Assemble the pie and refrigerate it unbaked for up to 24 hours. Bake just before serving for a fresh, flaky crust.

What can I use instead of pie crust?

You can top the filling with puff pastry, biscuit dough, or even mashed potatoes for a shepherd’s pie twist.

Can I use chicken instead of turkey?

Absolutely. This recipe works wonderfully with cooked chicken if you don’t have turkey on hand.

How do I thicken my filling if it turns out too runny?

Simmer the sauce a bit longer before adding the turkey and vegetables. You can also whisk in a bit more flour or cornstarch mixed with water.

Is it okay to use fresh vegetables instead of frozen?

Yes, just pre-cook them until slightly tender before adding to the filling. It ensures they cook evenly in the pie.

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Want More Comfort Food Ideas?

If you’re loving this Turkey Pot Pie, you might want to cozy up with more savory favorites from my kitchen:

• Try the ultra-cheesy Bowtie Pasta with Creamy Velveeta Beef Sauce for a crowd-pleasing dinner.
• These Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta bites bring richness to every bite.
• A family favorite: Crockpot Cheese Tortellini and Sausage — an easy, hearty one-pot meal.
• Craving something indulgent? Deep Hamburger Sausage Pepperoni Pie is a meat-lover’s dream.
• Don’t miss the classic Cheesy Broccoli Rice Casserole — perfect as a side or main.

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📌 Save this recipe to your Pinterest dinner board so you can revisit it anytime you need comfort food in a crust.

And when you try it, drop a comment! Did you use a biscuit topping? Swap in rotisserie chicken? Add a little cheese?

I always love hearing how you make these meals your own. Let’s share tips and tweak together!

For more warm, satisfying meals like this, follow me on Pinterest: Life with Nina.

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