Turkey Pot Pie is the perfect way to use up leftover turkey, gravy, and vegetables cooked down and sandwiched between store bought pie crust. It’s then baked to golden brown which makes for an easy and comforting leftover dinner.
We love a good pot pie in my home. It’s a no brainer to me that whenever we have leftover turkey, I’m making Turkey Pot Pie! If you have lots of leftover turkey you are in luck. I have tons of easy recipes on ways to use up that leftover turkey and transform it into a completely different meal! Like my cranberry turkey salad, turkey flatbreads, and even my chipotle turkey black bean soup.
I make chicken pot pie at least once a month in my home. It’s one of those comfort foods that I crave. I also love to make chicken pot pie pasta and chicken pot pie in mini puff pastries. Give me all the pot pie variations.
Looking to bring a meal to someone who might have just had a surgery? A pot pie is great to make. It’s comfort food to the tenth degree!
Every year, after the holidays I typically always make my family a turkey pot pie out of our leftover turkey and gravy. Years ago, when I first started doing this everyone hemmed and hawed. Some wanted pizza, others just wanted to go out for dinner. I insisted on cooking dinner. We had tons of leftovers and I didn’t want it all to go to waste! After a few bites I no longer heard the complaining and people were getting up for seconds and thirds! I paired it with a salad and it worked perfectly for a day-after Thanksgiving dinner for a party of 10 (I made two turkey pot pies).
[feast_advanced_jump_to]Why this Recipe Works
All fresh ingredients make up this turkey pot pie. No canned soups for this pot pie!
Store bought pie crust helps make this recipe move much quicker.
Great way to use up the leftover turkey and gravy. Heck, if you have some roasted carrots leftover you can even chop them up and use them in the pot pie.
Ingredients
- Leftover Turkey – A few cups of leftover cooked chopped turkey will work for this recipe.
- Vegetables – I like to use a mix of onions, celery, carrots, parsnips, mushrooms, and peas.
- Pie Crust – I use two refrigerated pie crust. I typically buy these in bulk during the holidays so I can make my apple pie and then use some pie crust to make a turkey pot pie with the leftovers.
- Seasonings – Poultry seasoning, salt and pepper.
- Egg – 1 egg is all you will need to brush on top of the pie crust so that it has a nice glossy finish once it’s done.
Directions
First, preheat oven to 400 degrees Fahrenheit.
In a large skillet melt two tablespoons of butter on high heat. Add in the carrots, parsnips, celery, and onion. Mix well and add in the turkey broth. Cook on medium-high heat with lid on for 10 minutes, Stirring occasionally.
While the veggies cook, roll out one of the pie crust (make sure you let your pie crust sit at room temperature for at least 15 minutes). Place in a pie dish and crimp edges. Poke the bottom of the pie crust with the tines of a fork (a few times). Prebake crust for 10 minutes.
Once the veggies are cooked add in the diced mushrooms, green peas, parsley, poultry seasoning, black pepper and salt. Mix well and add in the leftover turkey gravy.
In a small bowl, combine the milk and cornstarch until well blended. Pour the mix into the pot and mix until well incorporated. Cook on medium heat for 5 minutes until the mixture thickens. *If it’s still not thick cook a few more minutes. Add in the turkey and mix well. Remove from heat and set to the side.
Remove crust from oven, pour the turkey pot pie filling into the pre-baked crust.
Roll out the second pie crust. Place on top of the pot pie. Carefully crimp edges to secure pie crust.
Brush the top of the pie crust with a beaten egg. Cut a few slits in the top of the pie crust.
PRO TIP: I love using this OXO silicone brush. I prefer a silicone brush as it ensures no stray bristles end up in the pot pie.
Bake for 30 minutes until pot pie is golden brown. Slice and serve immediately upon being cooked and place on a bed of spinach if you’d like!
Recipe FAQs
The sauce made for chicken or turkey pot pie is a cream based sauce that consist of heavy cream and a corn starch slurry to help thicken the sauce.
To thicken the pot pie filling you can make a cornstarch slurry consisting of broth and cornstarch. Once it’s combined then you can stir it into the filling. It will instantly begin to thicken up.
The number way to prevent the bottom of the crust of a pot pie from getting soggy is to “blind” bake the bottom layer pie crust first. You will pre-bake this pie crust for 10-15 minutes before you place the filling inside. This will help ensure the bottom crust will not be soggy.
Tips & Tricks
Here are a few of my favorite tips and tricks when making Turkey and Vegetable Pot Pie.
- Milk – You can use whole, 2%, or even skim milk for this recipe. You could also use half and half or thinned out heavy cream.
- Protein – If you don’t want to use turkey you can use cooked rotisserie chicken.
- Vegetables – If you don’t like parsnips you can remove them. You could also add white potatoes, sweet potatoes, green beans, and/or corn kernels.
- Crust – Instead of pie crust you can use raw biscuits on top or even puff pastry.
Leftover Turkey Recipes
If you are looking for more leftover turkey recipes I hope you will give some of my favorites a try.
If your entertaining for a large crowd for Thanksgiving or another Holiday and maybe just want to switch up the mundane leftover rotation I highly suggest you give my recipe for Turkey Pot Pie a try!
If you make this turkey pot pie recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Easy Turkey Pot Pie
Equipment
- Stove Top
- Oven
- 1 Pie Plate
- 1 Silicone Basting Brush
- 1 Skillet
Ingredients
- 2 tablespoons unsalted butter
- 4 large carrots peeled and diced
- 4 large parsnips peeled and diced
- 4 celery stalks chopped
- 1 onion diced
- 1 cup turkey broth
- 1 cup white mushrooms diced
- 1 cup frozen green peas
- 1 tablespoon fresh flat leaf parsley chopped
- 1 tablespoon poultry seasoning
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- 1-½ cups turkey gravy
- 1 cup 2% milk
- 1 tablespoon corn starch
- 3 cups chopped leftover cooked turkey
- 2 ready to bake rolled pie crust
- 1 egg
- *Spinach for serving
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large skillet melt two tablespoons of butter on high heat. Add in the carrots, parsnips, celery, and onion. Mix well and add in the turkey broth. Cook on medium-high heat with lid on for 10 minutes, Stirring occasionally.
- While the veggies cook, roll out one of the pie crust (make sure you let your pie crust sit at room temperature for at least 15 minutes). Place in a pie dish and crimp edges. Poke the bottom of the pie crust with the tines of a fork (a few times). Pre-bake crust for 10 minutes.
- Once the veggies are cooked add in the diced mushrooms, green peas, parsley, poultry seasoning, black pepper and salt. Mix well and add in the leftover turkey gravy.
- In a small bowl, combine the milk and cornstarch until well blended. Pour the mix into the pot and mix until well incorporated. Cook on medium heat for 5 minutes until the mixture thickens. *If it's still not thick cook a few more minutes. Add in the turkey and mix well. Remove from heat and set to the side.
- Remove crust from oven, pour the chicken pot pie filling into the pre-baked crust. Roll out the second pie crust. Place on top of the pot pie. Carefully crimp edges to secure pie crust. Cut a few slits in the top of the pie crust. Brush the top of the pie crust with a beaten egg.
- Carefully crimp edges to secure pie crust. Cut a few slits in the top of the pie crust. Brush the top of the pie crust with a beaten egg. Sprinkle the top of the crust with salt and pepper.
- Bake for 30 minutes until pot pie is golden brown. Slice and serve immediately.
Notes
- Milk – You can use whole, 2%, or even skim milk for this recipe. You could also use half and half or heavy cream.
- Protein – If you don’t want to use turkey you can use cooked rotisserie chicken.
- Vegetables – If you don’t like parsnips you can remove them. You could also add white potatoes, sweet potatoes, green beans, and/or corn kernels.
- Crust – Instead of pie crust you can use raw biscuits on top or even puff pastry.
Today, I’m sharing with you a delicious and easy-to-make champagne brunch spritzer that will ‘Wow’ your guest. Last year, I hosted Christmas morning brunch at our home. I had mimosas and these Cranberry Champagne Spritzers! Everyone loved them. Best of all, you can make a batch of 
