If there’s one thing better than Thanksgiving turkey, it’s turning that turkey into the coziest, most comforting Turkey Pot Pie you’ve ever tasted! My recipe has a creamy sauce blended with tender vegetables and flavorful shredded turkey, topped with a golden, flaky puff pastry crust. It’s my pride and joy, y’all! It’ll make ya wanna keep the holiday vibes rollin’ just a little longer.
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Y’all know we put in some serious work gettin’ ready for “the big day” here in the U.S., and we usually plan on having leftover turkey on purpose to make recipes like this turkey pot pie. I mean, I think we can all agree that the leftovers are really where it’s at, right boos? Everything is already made and just needs to be pieced together and reheated. We spend days brining turkeys and frying them, so it’s only right that we should use every piece of the turkey. From making homemade turkey gravy to turkey dumplings or this turkey pot pie recipe – not one piece should be wasted! Let’s get right into it.
The Lowdown on This Turkey Pot Pie
Cuisine Inspiration: American
Primary Cooking Method: Baked
Dietary Info: Contains meat, gluten, and dairy
Key Flavor: Savory and creamy turkey
Skill Level: Beginner to Intermediate
One-Pan Dinner
This pot pie is basically a complete meal in one dish. You’ve got your protein, veggies, and starch all tucked together under that puff pastry blanket. Hearty and filling all the way thru!
Flavor-Packed Goodness
Trust me boo, even the pickiest eaters will be askin’ for seconds. The combo of that rich, creamy sauce with tender turkey and savory veggies is downright delicious.
Perfect for Any Occasion
Doesn’t matter if it’s a cozy weeknight dinner or you’re feeding a whole crowd the day after Thanksgiving, this homemade turkey pot pie fits the bill y’all.
Ingredients you’ll need to make Turkey Pot Pie
- Salted Butter: For sautéing the onions and give your filling that creamy, rich goodness. If you’ve only got unsalted, just adjust the salt to taste.
- Onions: These babies are the flavor foundation! Once sauteed, onions will add a sweet and savory depth to the filling.
- All-purpose flour: This is your thickener, a.k.a the glue that holds everything together.
- Turkey or chicken stock: The liquid base of the filling. You can use homemade chicken stock, store-bought, or even stock concentrate.
- Heavy cream: Adds creaminess and a smooth texture to the filling.
- Salt and Pepper: Basic essentials to bring out all the flavors.
- Mixed Vegetables: Frozen mixed veggies make this super easy, but you can also go ahead and chop up some fresh ones. This is especially helpful if you wanna add any additional vegetables that you can’t get within the mixed veggie package.
- Shredded turkey: Prep a mixture of white and dark shredded turkey meat.
- Puff pastry: I always use store-bought puff pastry to give this pie that golden, flaky crust. But if you’ve got regular pie crust on hand, that’s a good backup plan, too.
- Egg: For that glossy, golden finish on the pastry.
How to make Turkey Pot Pie
Creating A lattice pot pie top
A lattice pot pie top not only looks fancy, but it also lets that filling peek through in the most tempting way. If you don’t know how to put it tohether, don’t panic boo! It’s easier than it looks. Here’s how you can make it:
- Roll Out the Pastry: Lightly flour a surface and roll out the thawed puff pastry to fit the top of your skillet or pie dish.
- Cut Strips: Using a knife or a pastry wheel, cut the pastry into long strips, about 1-inch wide.
- Create the Lattice: Lay half of the strips across the pie, leaving a small gap between each. Fold back every other strip halfway. Place a new strip perpendicular across the unfolded strips. Unfold the folded strips over the new strip. Repeat, alternating the folded strips, until the top is covered.
- Trim/tuck and Seal: Trim or tuck any excess pastry from the edges. Gently press the edges to seal the pastry to the rim of the skillet or dish.
What to serve with this easy turkey pot pie
- Cranberry Love: A little cranberry sauce on the side adds just the right touch of sweetness. It’s a no-brainer with this pot pie, boos!
- Mashed Up Goodness: Some creamy garlic mashed potatoes or mashed sweet potatoes would be perfect dot com here. They’re plain good with that flaky crust.
- Casseroles Everywhere: Pair this turkey pot pie with a green bean casserole or sweet potato casserole. They’re easy, and they just fit right in with the whole cozy meal vibe.
- Dress It Up: Keep it classic with a scoop of Southern cornbread dressing, or put a different spin on it with some seafood dressing. Both are the bomb!
Recipe Substitutions
- Swap the Meat: No turkey? No prob! Use chicken, or even leftover roast beef. Just shred it up and throw it in, easy peasy.
- Lighter Cream: If heavy cream is too rich for you, 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: Besides turkey stock and chicken stock, you can also use vegetable stock. Or beef stock if you’re going with roast beef instead of turkey.
Recipe Variations and Additions
- Fresh Herbs: Toss in some fresh thyme, rosemary, or parsley if you’ve got ’em. They’ll add a nice pop of flavor.
- More Veggies: Sauté fresh mushrooms, spinach, or kale, and mix them in. It’s a great way to get more greens and some umami in there.
- Cheesy Twist: Sprinkle some shredded cheddar or Gruyère into the filling before you top it with the puff pastry. My husband goes CRAZY for this one, it’s his fave!
- Add Some Heat: It ain’t nice if it ain’t got some spice! So go ahead and toss in a pinch of cayenne or some chopped jalapeños into the filling.
Expert Tips and Tricks for making the best homemade turkey pot pie
- Season the filling generously: Taste and adjust the seasoning of your filling before adding the crust layer. You want every bite to be packed with flavor!
- Keep the puff pastry cold: To ensure a flaky layered crust, it’s crucial you keep it chilled until you’re ready to assemble and bake.
- Don’t overfill: Leave a little space at the top to prevent the filling from spilling over while baking. And here’s a pro tip: slide a big baking sheet on the bottom rack to catch any drips.
- 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.
How to store & reheat Turkey Pot Pie
After your pot pie cools down, just 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?
If stored properly, leftover turkey pot pie will last up to 5 days in the fridge. We sometimes have it as lunch and dinner, so it definitely doesn’t last that long.
Can I freeze leftover turkey pot pie?
You can totally freeze it, y’all! 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.
Frequently asked questions
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.
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.
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.
Whether you’re an experienced cook or trying this Turkey Pot Pie recipe for the first time, it’s safe to say it’ll become a favorite at your dinner table. It’s a genius way to use up those Thanksgiving leftovers y’all! Plus, it’s easy to make and even easier to devour. Get into it!
More Delicious Turkey Recipes
- Baked Turkey Wings
- Turkey and Dumplings
- Oven Roasted Turkey Legs
- How to Fry Turkey
- Homemade Turkey Rub
Easy Turkey Pot Pie Recipe
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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.
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Such a great idea for leftover chicken or turkey. Can’t beat a pie for total comfort food.
This turkey pot pie is pure comfort in a dish! So satisfying! 🙂
Thank you, Karen!
This turkey pot pie is super delicious and surprisingly straightforward to prepare. My family loved it! Thank you for sharing!
What a yummy and delicious turkey pot pie recipe. I have bookmarked this to make over the weekend! Thanks for sharing.
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.
110 per cent. I Love this recipe for Turkey Pie!!