Can You Make a Cozy, Hearty Pot Pie with Leftover Turkey in Just Over 3 Hours?
Craving a comforting, classic dish that transforms leftover turkey into a creamy, veggie-packed masterpiece? What if you could top a rich, savory filling with a flaky, golden pie crust in one dish? Turkey Pot Pie is your answer—a 5-star-rated dish from 23 reviews, perfect for post-holiday meals, family dinners, or cozy gatherings. Ready to warm up your kitchen with this hearty favorite? Let’s get cooking!
Overview: Why Turkey Pot Pie Shines
What makes Turkey Pot Pie so special? This recipe combines a creamy, herb-infused gravy filled with cooked turkey, carrots, celery, mushrooms, and peas, all tucked under a buttery, flaky pie crust. Baked in a 9-inch pie dish, it’s a one-dish wonder that’s both nostalgic and satisfying, with minimal active effort thanks to a make-ahead filling option. Perfect for using Thanksgiving leftovers, cold-weather dinners, or meal prep, this pot pie is a crowd-pleaser with a golden, crisp crust.
Time requirement: 3 hours 20 minutes total, with 2 hours 40 minutes for pie dough chilling and prep, and 40 minutes baking. The filling can be made ahead to save time.
Difficulty level: Easy! If you can chop veggies and roll dough, you’re set. A large skillet, a 9-inch pie dish, and a rolling pin are the main tools, and kids can help stir the filling or brush the egg wash.
Health perks: Turkey provides lean protein and iron for muscle health, while veggies like carrots, celery, and peas offer fiber, vitamins A and C, and antioxidants. The moderate use of butter and milk keeps it balanced, and the recipe’s flexibility supports vegetarian or gluten-free diets.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 8 servings. Each ingredient plays a key role, with swaps for flexibility.
- Unbaked pie crust (1 disc, homemade or store-bought): Forms the flaky, golden topping. Sub: Gluten-free pie crust or puff pastry.
- Unsalted butter (3 tablespoons, 43g): Creates a rich base for the gravy. Sub: Olive oil or vegan butter.
- Yellow onion (1/2 cup chopped, 65g, 1/2 medium onion): Adds savory depth. Sub: White onion or shallots.
- Carrots (1 cup sliced or diced, 120g, 1-2 large or a handful of baby carrots): Provide sweet crunch. Sub: Parsnips or sweet potato.
- Celery (1 cup sliced or diced, 120g, 2-3 stalks): Adds crisp, earthy flavor. Sub: Fennel or green beans.
- Mushrooms (1 cup roughly chopped, 120g): Bring savory, umami depth. Sub: Zucchini or eggplant.
- Garlic (3 cloves, minced): Enhances savory warmth. Sub: 1 teaspoon garlic powder.
- All-purpose flour (1/4 cup, 31g, spooned & leveled): Thickens the gravy. Sub: Gluten-free flour or 2 tablespoons cornstarch.
- Salt (1 teaspoon): Boosts flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1/2 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
- Dried thyme leaves (1 teaspoon): Provides earthy, herby notes. Sub: Dried oregano or Italian seasoning.
- Dried rosemary (1/2 teaspoon, finely chopped, or more thyme/s sage): Adds piney depth. Sub: Dried sage or fresh herbs (1 tablespoon).
- Chicken or turkey broth/stock (2 cups, 480ml): Forms the flavorful gravy base. Sub: Vegetable broth for vegetarian.
- Whole milk (1/2 cup, 120ml): Adds creaminess to the gravy. Sub: Half-and-half or unsweetened plant-based milk.
- Frozen peas (1 cup, or other vegetable): Add color and sweetness. Sub: Frozen corn, green beans, or mixed veggies.
- Cooked turkey (3 cups, 370g, chopped or shredded): Hearty protein for filling. Sub: Cooked chicken or tofu for vegetarian.
- Egg wash (1 large egg beaten with 1 tablespoon milk): Ensures a golden crust. Sub: Milk or plant-based milk for vegan.
These ingredients are pantry-friendly, especially for post-holiday leftovers, creating a wholesome, comforting dish.
Step-by-Step Instructions: Let’s Cook This Pot Pie!
Ready to start? You’ll need a large skillet, a 9-inch pie dish, a rolling pin, and a pastry brush. These steps are simple, with tips for success.
- Prep the pie dough: At least 2 hours ahead, prepare one disc of homemade pie crust through step 5 of a standard pie crust recipe (or use store-bought). Chill in the refrigerator for at least 2 hours. Save the second disc for another pie. Tip: Keep dough cold for a flakier crust; prep the day before to save time.
- Make the filling: Melt 3 tablespoons butter in a large skillet or pot over medium heat. Add 1/2 cup chopped onion, 1 cup carrots, 1 cup celery, 1 cup mushrooms, and 3 minced garlic cloves. Cook, stirring occasionally, for 5 minutes until veggies soften and release liquid. Tip: Chop veggies uniformly for even cooking.
- Thicken the gravy: Stir in 1/4 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme, and 1/2 teaspoon rosemary until the flour absorbs the liquid. Add 2 cups broth and 1/2 cup milk, stirring to combine. Simmer for 7-8 minutes until thickened into a gravy consistency. Tip: Whisk constantly to avoid lumps.
- Add final ingredients: Stir in 1 cup frozen peas and 3 cups cooked turkey. Remove from heat, taste, and adjust salt, pepper, thyme, or rosemary as needed. Cool for 10 minutes (or cover and refrigerate for up to 1 day). Transfer to a 9-inch pie dish. Tip: Cooling prevents a soggy crust.
- Preheat oven: Preheat to 375°F (191°C). Tip: Place a baking sheet in the oven to catch drips.
- Roll out the crust: On a lightly floured surface with a lightly floured rolling pin, roll the chilled pie dough into an 11- or 12-inch circle, turning a quarter turn after every few rolls. Lay over the filling in the pie dish. Trim overhang to 1 inch, fold under, and crimp or flute edges with a fork or fingers. Tip: Work quickly to keep dough cold for flakiness.
- Finish and bake: Cut 4-5 slits in the crust for steam vents. Brush with egg wash (1 egg beaten with 1 tablespoon milk). Bake for 35-40 minutes until the crust is golden brown. After 20 minutes, cover edges with foil or a pie crust shield to prevent over-browning. Tip: Make a foil shield by cutting a circle with a hole in the center to cover just the edges.
- Serve: Cool for 5 minutes, then slice and serve warm. Tip: Use a sharp knife for clean slices.
Assembly: Plate It Like a Pro
This pot pie is hearty and golden, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Pot pie: Slice into 8 wedges and serve 1-2 per plate, ensuring each portion has crust, filling, and gravy. Tip: Use a spatula to lift slices cleanly.
- Garnish: Sprinkle with extra thyme or parsley for a fresh pop (optional). Tip: Add a pinch of flaky sea salt for flair.
- Serving suggestion: Pair with a green salad, mashed potatoes, or cranberry sauce for a complete meal. Tip: Toss a salad while the pie bakes for efficiency.
- Presentation: For a cozy vibe, use rustic or white plates to highlight the golden crust and colorful filling. Serve family-style from the pie dish for gatherings. Tip: A sprig of rosemary or a drizzle of olive oil adds a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your pot pie tasting great.
- Storage: Store in an airtight container in the fridge for up to 5 days. Reheat in a 300°F oven, covered, for 15-20 minutes, or microwave for 1-2 minutes. Tip: Cover with foil when reheating to keep the crust from drying out.
- Freezing: Freeze baked pie (cooled) in an airtight container for up to 3 months, or freeze unbaked pie (assembled but not baked). Thaw overnight in the fridge, then bake unbaked pie at 375°F for 40-45 minutes, or reheat baked pie at 300°F for 20-25 minutes. Tip: Wrap tightly to prevent freezer burn.
- Make-ahead: Prepare filling up to 1 day ahead and refrigerate. Make pie dough up to 2 days ahead and chill. Assemble and bake fresh for best texture. Tip: Don’t assemble early—crust can get soggy.
Health tip: Storing properly preserves the turkey’s protein, veggies’ fiber, and vitamins, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying cozy and wholesome.
- Vegetarian version: Swap turkey for 3 cups cooked lentils, tofu, or more mushrooms; use vegetable broth.
- Gluten-free option: Use gluten-free pie crust and flour (or 2 tablespoons cornstarch).
- Spicy kick: Add 1/4 teaspoon red pepper flakes with the spices.
- Creamy boost: Stir in 1/4 cup heavy cream instead of milk for richer gravy.
- Veggie swap: Replace peas with green beans, corn, or diced zucchini.
- Herb twist: Use fresh thyme and rosemary (1 tablespoon each) for brighter flavor.
Conclusion: Savor Your Cozy Pot Pie Feast
You’re now ready to master Turkey Pot Pie! This wholesome, comforting dish brings tender turkey, creamy gravy, and flaky crust together for a meal that’s perfect for post-holiday feasts, family dinners, or cozy nights. With a little prep and a lot of flavor, you can create a golden, hearty pie that’s as delicious as it is nostalgic. Play with vegetarian or spicy twists to make it your own. Grab that pie dish, roll out some dough, and enjoy this classic delight. Share your results in the comments—I’d love to hear how it turned out!
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Turkey Pot Pie Recipe
Description
Craving a comforting, classic dish that transforms leftover turkey into a creamy, veggie-packed masterpiece? What if you could top a rich, savory filling with a flaky, golden pie crust in one dish? Turkey Pot Pie is your answer—a 5-star-rated dish from 23 reviews, perfect for post-holiday meals, family dinners, or cozy gatherings.
Ingredients
Here’s the lineup for 8 servings. Each ingredient plays a key role, with swaps for flexibility.
- Unbaked pie crust (1 disc, homemade or store-bought): Forms the flaky, golden topping. Sub: Gluten-free pie crust or puff pastry.
- Unsalted butter (3 tablespoons, 43g): Creates a rich base for the gravy. Sub: Olive oil or vegan butter.
- Yellow onion (1/2 cup chopped, 65g, 1/2 medium onion): Adds savory depth. Sub: White onion or shallots.
- Carrots (1 cup sliced or diced, 120g, 1-2 large or a handful of baby carrots): Provide sweet crunch. Sub: Parsnips or sweet potato.
- Celery (1 cup sliced or diced, 120g, 2-3 stalks): Adds crisp, earthy flavor. Sub: Fennel or green beans.
- Mushrooms (1 cup roughly chopped, 120g): Bring savory, umami depth. Sub: Zucchini or eggplant.
- Garlic (3 cloves, minced): Enhances savory warmth. Sub: 1 teaspoon garlic powder.
- All-purpose flour (1/4 cup, 31g, spooned & leveled): Thickens the gravy. Sub: Gluten-free flour or 2 tablespoons cornstarch.
- Salt (1 teaspoon): Boosts flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1/2 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
- Dried thyme leaves (1 teaspoon): Provides earthy, herby notes. Sub: Dried oregano or Italian seasoning.
- Dried rosemary (1/2 teaspoon, finely chopped, or more thyme/s sage): Adds piney depth. Sub: Dried sage or fresh herbs (1 tablespoon).
- Chicken or turkey broth/stock (2 cups, 480ml): Forms the flavorful gravy base. Sub: Vegetable broth for vegetarian.
- Whole milk (1/2 cup, 120ml): Adds creaminess to the gravy. Sub: Half-and-half or unsweetened plant-based milk.
- Frozen peas (1 cup, or other vegetable): Add color and sweetness. Sub: Frozen corn, green beans, or mixed veggies.
- Cooked turkey (3 cups, 370g, chopped or shredded): Hearty protein for filling. Sub: Cooked chicken or tofu for vegetarian.
- Egg wash (1 large egg beaten with 1 tablespoon milk): Ensures a golden crust. Sub: Milk or plant-based milk for vegan.
These ingredients are pantry-friendly, especially for post-holiday leftovers, creating a wholesome, comforting dish.
Instructions
Ready to start? You’ll need a large skillet, a 9-inch pie dish, a rolling pin, and a pastry brush. These steps are simple, with tips for success.
- Prep the pie dough: At least 2 hours ahead, prepare one disc of homemade pie crust through step 5 of a standard pie crust recipe (or use store-bought). Chill in the refrigerator for at least 2 hours. Save the second disc for another pie. Tip: Keep dough cold for a flakier crust; prep the day before to save time.
- Make the filling: Melt 3 tablespoons butter in a large skillet or pot over medium heat. Add 1/2 cup chopped onion, 1 cup carrots, 1 cup celery, 1 cup mushrooms, and 3 minced garlic cloves. Cook, stirring occasionally, for 5 minutes until veggies soften and release liquid. Tip: Chop veggies uniformly for even cooking.
- Thicken the gravy: Stir in 1/4 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme, and 1/2 teaspoon rosemary until the flour absorbs the liquid. Add 2 cups broth and 1/2 cup milk, stirring to combine. Simmer for 7-8 minutes until thickened into a gravy consistency. Tip: Whisk constantly to avoid lumps.
- Add final ingredients: Stir in 1 cup frozen peas and 3 cups cooked turkey. Remove from heat, taste, and adjust salt, pepper, thyme, or rosemary as needed. Cool for 10 minutes (or cover and refrigerate for up to 1 day). Transfer to a 9-inch pie dish. Tip: Cooling prevents a soggy crust.
- Preheat oven: Preheat to 375°F (191°C). Tip: Place a baking sheet in the oven to catch drips.
- Roll out the crust: On a lightly floured surface with a lightly floured rolling pin, roll the chilled pie dough into an 11- or 12-inch circle, turning a quarter turn after every few rolls. Lay over the filling in the pie dish. Trim overhang to 1 inch, fold under, and crimp or flute edges with a fork or fingers. Tip: Work quickly to keep dough cold for flakiness.
- Finish and bake: Cut 4-5 slits in the crust for steam vents. Brush with egg wash (1 egg beaten with 1 tablespoon milk). Bake for 35-40 minutes until the crust is golden brown. After 20 minutes, cover edges with foil or a pie crust shield to prevent over-browning. Tip: Make a foil shield by cutting a circle with a hole in the center to cover just the edges.
- Serve: Cool for 5 minutes, then slice and serve warm. Tip: Use a sharp knife for clean slices.
FAQs: Your Questions Answered
Can I use chicken? Yes! Substitute 3 cups cooked, shredded chicken for turkey; prepare the same way.
What are the health benefits? Turkey provides protein and iron, veggies offer fiber and vitamins A and C, and moderate butter keeps it balanced.
How do I know the pie is done? The crust should be golden brown after 35-40 minutes; filling should be bubbly.
Can I prep for a party? Yes! Make filling and dough up to 1-2 days ahead; assemble and bake fresh.
Kid-friendly? Totally! Mild flavors appeal to kids; omit mushrooms or peas for picky eaters.
Why is my crust soggy? Filling wasn’t cooled enough or no steam vents. Cool filling for 10 minutes and cut slits next time.
Gluten-free? Use gluten-free pie crust and flour or cornstarch.
How to store leftovers? Fridge for 5 days; reheat in oven or microwave. Freeze for 3 months; thaw before reheating.