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Katie's Cucina » Recipes » Katie Original

Easy Turkey Pot Pie

Published: Dec 5, 2022 by Katie · This post may contain affiliate links

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Spatula removing a slice of pot pie from baking dish divided by recipe title text on image with a slice of pot pie on a white plate.
Spatula removing a slice of turkey pot pie from a glass pie plate with a logo on the bottom right corner.
two white plates stacked with a slice of turkey pot pie with recipe title text on image for Pinterest.
top photo of cooked pot pie divided by recipe title text on image for Pinterest, bottom of a slice of pot pie.
White plate with a slice of turkey pot pie with recipe title text on image for Pinterest.
Glass pie plate filled with a turkey pot pie with a slice removed with recipe title text on image for Pinterest.
White plate with a slice of turkey pot pie with recipe title text on image for Pinterest.

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.

A slice of taken from a pot pie.

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).

Jump to:
  • Why this Recipe Works
  • Ingredients
  • Directions
  • Recipe FAQs
  • Tips & Tricks
  • Leftover Turkey Recipes
  • Easy Turkey Pot Pie

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

Ingredients on counter: turkey, onion, carrots, celery, parsnips, peas, mushrooms, parsley, heavy cream, pie crust, salt, pepper, pouldtry seasoning, corn starch, broth, gravy, and butter.
  • 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.

Black skillet filled with carrots, onions, celery, and parsnips chopped.

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.

Glass pie plate with pie crust on top with fork tines pricked all over.

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.

Hand pouring in milk to a skillet full of vegetables, photo on the right of everythign mixed together.

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.

Left: pre baked pie crust in glass baking dish. Right: vegetable and turkey filling in pie crust.

Remove crust from oven, pour the turkey pot pie filling into the pre-baked crust.

pie crust on top of pie plate, top right: hand crimping pie crust; bottom right: crimped pie crust.

Roll out the second pie crust. Place on top of the pot pie. Carefully crimp edges to secure pie crust.

Glass bowl filled with egg wash and a silicone brush. Top right: silicone brush brushing on egg wash on top of pie crust. Bottom right: slits cut in raw pie dough on pie plate.

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.

Golden baked pie in a glass dish resting on a wood cutting board with thyme leaves on top.

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

Turkey pot pie in a glass plate with a slice taken out on a white dish.
What is the sauce made of in chicken or turkey pot pie?

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.

How do you thicken pot pie filling?

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.

How do you keep the bottom crust of a pot pie from getting soggy?

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

Glass pie plate with a turkey pot pie resting on a wood cutting board.

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.

  • Turkey Cranberry Flatbread
  • Turkey and Stuffing Dumpling Soup
  • Turkey Tetrazzini Recipe
  • Instant Pot Turkey & Wild Rice Soup

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!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Close up of a turkey pot pie with a slice taken out of it.

Easy Turkey Pot Pie

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.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Low Salt
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 525kcal
Author: Katie

Equipment

  • Stove Top
  • Oven
  • 1 Pie Plate
  • 1 Silicone Basting Brush
  • 1 Skillet
  • 1 Silicone Spatula

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.

Nutrition

Serving: 1c | Calories: 525kcal | Carbohydrates: 61g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 778mg | Potassium: 914mg | Fiber: 9g | Sugar: 12g | Vitamin A: 7249IU | Vitamin C: 35mg | Calcium: 133mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Jeff the Chef @ Make It Like a Man!

    December 15, 2022 at 10:34 am

    The crust on your turkey pot pie looks fantastic!

    Reply
    • Katie

      December 16, 2022 at 1:44 pm

      Thanks Jeff! It is–and the salt and pepper on top complete it!

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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