Turkey Pot Pie

Y’all know we put in some serious work for Thanksgiving so I definitely don’t let it go to waste and always make my Turkey Pot Pie. I just shred my leftovers and toss them into a chicken stock based sauce along with veggies and add a golden puff pastry crust on top. It’s a straight up hit.

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turkey pot pie with puff pastry in a cast iron skillet being scooped out

How to Make Turkey Pot Pie

A bubbling gravy in a skillet for turkey pot pie filling.

Step 1: Melt the salted butter in an oven-safe skillet or cast iron skillet, add diced onion, and cook for 2-3 minutes until it softens and begins to brown. Next, whisk in flour and continue to cook for 2-3 minutes until the flour browns and a roux begins.

A roux/gravy in a cast iron skillet for pot pie filling.

Step 2: Whisk in the turkey stock and heavy cream. Season with salt and pepper to taste.

Turkey and frozen veggies added to gray for turkey pot pie filling.

Step 3: Add the mixed vegetables and the shredded turkey.

Turkey pot pie filling in a cast iron skillet.

Step 4: Turn heat down to medium low and cook the filling until it has thickened, coating the back of a spoon, and the vegetables and turkey are softened and warmed through.

Butter being brushed over pastry of turkey pot pie.

Step 5: Turn off the heat and top the filling with puff pastry (check below for how to create a lattice top!) Brush the top of the puff pastry with egg wash of egg and water.

Baked turkey pot pie in a cast iron skillet.

Step 6: Bake for 35-40 minutes until puff pastry is golden brown and filling is bubbling beneath.

A slice of homemade turkey pot pie on a small plate.

Turkey Pot Pie Recipe

In this Turkey Pot Pie recipe, shredded turkey is combined with a heavenly sauce filled with richness and flavor, vegetables galore and an unforgettable flaky pastry.
5 from 5 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Main Course
Servings: 8 servings

Ingredients

  • 1/2 cup salted butter
  • 1 medium onion finely diced
  • 1/3 cup all-purpose flour
  • 2 1/3 cups turkey or chicken stock
  • 2 tablespoons heavy cream
  • Salt and pepper to taste
  • 10 ounces mixed vegetables
  • 3/4 pound shredded turkey seasoned and baked
  • 1 package puff pastry
  • 1 large egg plus 1 teaspoon water

Instructions

  • Preheat oven to 375 degrees.
  • Over medium heat in an oven safe skillet or cast iron skillet, melt butter then add diced onion and cook for 2-3 minutes until it softens and begins to brown.
  • Next stir in flour and continue to cook for 2-3 minutes until the flour browns and a roux begins.
  • Whisk in turkey stock and heavy cream.
  • Season with salt and pepper to taste.
  • Next, add in mixed vegetables and shredded turkey.
  • Turn heat down to medium low and cook filling until it has thickened, coating the back of a spoon, and the vegetables and turkey are softened and warmed through.
  • Turn off heat and top the filling with full box of puff pastry.
  • Brush the top of the puff pastry with egg wash of egg and water.
  • Bake for 35-40 minutes until puff pastry is golden brown and filling is bubbling beneath then rest before serving.

Notes

How to store & reheat Turkey Pot Pie

Cool it down then cover it up with some plastic wrap or foil and stick it in the fridge. If you’ve got an airtight container, that works too.
To reheat, first preheat your oven to 350°F. If refrigerated, reheat for about 20 minutes, or until warmed through. For frozen (cooked) pot pie, thaw it in the fridge first and then reheat.
How long will Turkey Pot Pie last in the fridge?
About 5 days in the fridge. 
Can I freeze leftover turkey pot pie?
Yep! Just wrap it up in plastic wrap, then foil, or toss it in a freezer-safe container. It’ll stay fresh in the freezer for up to 2 months. When you’re ready to dig in, thaw it overnight in the fridge and then warm it up in the oven.

Nutrition

Calories: 581kcal | Carbohydrates: 40g | Protein: 19g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 420mg | Potassium: 326mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2259IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 3mg
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Recipe Tips

  1. Season the filling generously: Taste and adjust but make sure that filling is popping with flavor.
  2. Keep the puff pastry cold: This makes sure that it bakes up flaky.
  3. Don’t overfill: Leave a little space at the top so the the filling doesn’t spill over while baking. I also love to slide a big baking sheet on the bottom rack to catch any drips.
  4. Let it rest: Once it’s out of the oven, let your pie chill for about 10 minutes. This helps the filling set up nicely, so every slice stays together.

Ingredient Notes

  • Turkey: Or use chicken for a chicken pot pie.
  • Lighter Cream: You can swap it out for milk or your favorite dairy-free option like almond milk. It’ll still be creamy, just a bit lighter.
  • Veggie Mix: If you don’t have carrots, green beans, or corn, just use whatever’s in your fridge. Peas, broccoli, zucchini… It all works boo!
  • Stock Up: Vegetable or beef stock also works if you swap to beef filling.

Recipe Help

Can I use homemade or store-bought pie crust for turkey pot pie?

Yes, of course! If you have some extra pie crusts kicking around, you can empty the skillet of the contents, give it a quick wipe, and bake as a two-crust pie. You could also just top the filling in the skillet with one pie crust in lieu of the puff pastry topping.

What can I do if my pot pie filling is too runny?

You can thicken it by simmering it a bit longer on the stove to reduce the liquid. You can also mix a small amount of cornstarch with water to create a slurry, then stir it into the filling and cook for a few more minutes until it starts to thicken.

How do I prevent the puff pastry from getting soggy?

I have two tips for you boo: Make sure your filling isn’t too runny before you add the pastry on top, and don’t cover the pie until it’s completely cooled to avoid trapping steam under the crust.

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Filed Under:  Comfort Food, Dinner, Fall Recipes, Main Dishes, Oven, Turkey, Winter Recipes

Comments

  1. This turkey pot pie is super delicious and surprisingly straightforward to prepare. My family loved it! Thank you for sharing!

  2. What a yummy and delicious turkey pot pie recipe. I have bookmarked this to make over the weekend! Thanks for sharing.

  3. The combination of tender turkey, vegetables, and creamy sauce was perfect. The flaky crust on top was the icing on the cake. Making this again for our Thanksgiving dinner.

5 from 5 votes

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