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Turkey Pot Pie Recipe

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This Turkey Pot Pie Recipe is the perfect way to use your leftover turkey from Thanksgiving. You will fall in love with the creamy filling that is loaded with turkey and tons of vegetables that are topped with a flaky golden crust. I love good leftover turkey recipes and this one is a real winner.

Turkey Pot Pie Recipe

After Thanksgiving or Christmas, I am always looking for simple turkey leftover recipes. Some of our favorites are turkey cranberry grilled cheese, turkey and noodle casserole, and of course this easy turkey pot pie recipe. 

turkey pot pie recipe

You will love how easy this recipe is to make as it combines leftover turkey, loads of veggies, spices, a creamy sauce, and a store-bought pastry crust to make a hearty meal in less than 40 minutes. It is my go-to turkey leftover recipe that we make every single time. 

Ingredient List:

  • 1 sheet of store-bought puffed pastry, thawed
  • 1 egg, beaten
  • 2 cups chopped leftover turkey
  • 1 cup chicken stock
  • 3/4 cup milk
  • 2/3 cup frozen corn
  • 1/2 cup frozen peas
  • 1/2 cup fresh or frozen carrots, chopped
  • 1 medium-sized onion
  • 2 cloves garlic, diced
  • 2/3 cup flour
  • 2 tablespoons salted butter
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1 teaspoon pepper

How to Make Turkey Pot Pie

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large skillet, on medium heat, melt the butter and fry the garlic, corn, onion, carrots, and peas until the onion is slightly translucent about 3 minutes.
  • Sprinkle the flour over the fried vegetables and sauté for an additional minute.
  • Remove from heat and add the chicken stock, the milk and the thyme leaves to the skillet and stir well.  The mixture should start to thicken right away from the heat from the pan.
  • Add the turkey, salt, and pepper and mix well.
  • Place the sheet of puffed pastry directly over the skillet and pinch the edges so that the pastry is within the skillet and not hanging over the edges.
  • Brush the pastry with the beaten egg and place the entire skillet in the oven.
  • Bake for 20 mins or until the crust is golden brown.
  • Remove from the oven and allow to sit for 5 mins before serving.
Turkey Pot Pie Recipe

Tips Tricks and FAQs

  • Be sure you do an egg wash on the top of the crust. This creates a nice crispy golden crust. 
  • To make your pot pie a little runnier, double the amount of chicken stock and milk.  Doing this requires you to put the skillet back over medium heat and thicken for about 2 minutes.
  • You will want to cut slits in the top of the crust to allow for venting. 
  • If you want a nice turkey flavor add ½ teaspoon of poultry seasoning to the turkey pot pie filling. 
  • If you don’t have any turkey on hand, you can swap it out for cooked chicken. 
  • If you would like to make beef pot pie using this same recipe, substitute the turkey for beef and omit the chicken stock and replace it with beef stock. 
Turkey Pot Pie Recipe

Storage

You will want to store your leftover turkey pot pie in the fridge in an airtight container. This will keep up to 3 days. 

Turkey Pot Pie Recipe

Can I make this ahead of time?

Yes, you can make this ahead of time. It is best to freeze it until you are ready to enjoy it. You can freeze it before or after baking. This will keep for up to 3 months. 

Bake First: If you opt to bake it before freezing, follow the directions above and let it completely cool. Once cooled, wrap it in plastic and then in foil. When you are ready to enjoy, thaw in the fridge and then bake until it is warm. 

Bake after it is frozen: When you are ready to enjoy it, bake it frozen for 80 to 90 minutes. You will know it is done when the crust is golden brown and the filling is bubbling. If the crust starts to brown too much you can cover it with foil. 

turkey pot pie pin
turkey pot pie recipe

Turkey Pot Pie Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Turkey Pot Pie Recipe is the perfect way to use your leftover turkey from Thanksgiving. You will fall in love with the creamy filling that is loaded with turkey and tons of vegetables that are topped with a flaky golden crust.

Ingredients

  • 1 sheet of store bought puffed pastry, thawed
  • 1 egg, beaten
  • 2 cups chopped leftover turkey
  • 1 cup chicken stock
  • 3/4 cup milk
  • 2/3 cup frozen corn
  • 1/2 cup frozen peas
  • 1/2 cup fresh or frozen carrots, chopped
  • 1 medium-sized onion
  • 2 cloves garlic, diced
  • 2/3 cup flour
  • 2 tablespoons salted butter
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large skillet, on medium heat, melt the butter and fry the garlic, corn, onion, carrots, and peas until the onion is slightly translucent about 3 minutes.
  3. Sprinkle the flour over the fried vegetables and sauté for an additional minute.
  4. Remove from heat and add the chicken stock, the milk and the thyme leaves to the skillet and stir well.  The mixture should start to thicken right away from the heat from the pan.
  5. Add the turkey, salt, and pepper and mix well.
  6. Place the sheet of puffed pastry directly over the skillet and pinch the edges so that the pastry is within the skillet and not hanging over the edges.
  7. Brush the pastry with the beaten egg and place the entire skillet in the oven.
  8. Bake for 20 mins or until the crust is golden brown.
  9. Remove from the oven and allow to sit for 5 mins before serving.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 308Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 101mgSodium: 411mgCarbohydrates: 30gFiber: 3gSugar: 7gProtein: 20g

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