Turkey Pot Pie

Turkey Pot Pie is the perfect encore to your Thanksgiving feast, seamlessly turning leftover turkey into a delicious one-dish wonder. A creamy sauce blended with tender vegetables and flavorful shredded turkey, then topped with a beautifully golden, flaky puff pastry crust. This turkey pot pie not only saves time but utilizes leftovers in a hearty post-holiday dinner. Keeping the joy of Thanksgiving at the table just a little longer.

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Baked turkey pot pie in a cast iron skillet.

We spend days getting 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. Everything is already made and just needs to be pieced together and reheated. Not to mention, all the flavors have had a chance to develop even more.

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 – not one piece should be wasted!

Why I love this Thanksgiving Turkey Pot Pie

  • A complete meal in itself, hearty and satisfying.
  • The golden, flaky puff pastry adds an irresistible crunch that surpasses a regular pie crust.
  • Perfect meal for a small gathering having a Thanksgiving or Christmas celebration.

The Heart & Soul Of Homemade Turkey Pot Pie

Cuisine Inspiration: American
Cooking Method: Baked
Dietary Info: Contains meat, gluten, and dairy
Key Flavor: Savory
Skill Level: Beginner to Intermediate

Sweet Spots

  • Comforting and Hearty: Ideal for cozy family dinners, a Thanksgiving meal for two, or a way to use up those delicious turkey leftovers.
  • Rich and Flavorful: A creamy and savory blend of vegetables, shredded turkey, and a creamy sauce.
  • Golden Puff Pastry: The puff pastry topping adds a beautiful flaky and buttery texture and appeal to the dish.
  • Customizable: Easily adaptable with different vegetables, meats, crusts, or seasonings.

Ingredients to make Turkey Pot Pie

  • Salted Butter: Used for sauteing the onions and forming the creamy roux, it adds a layer of richness to the filling. Using unsalted butter works just as well. Adjust the salt to taste.
  • Onions: Once sauteed, onions will add a sweet and savory depth of flavor to the dish.
  • All-purpose flour: Used to thicken the filling, creating a creamy texture.
  • Turkey or chicken stock: Provides the liquid base for the filling. Homemade or store bought stock or stock concentrate will work.
  • Heavy cream: Adds creaminess and a smooth texture to the filling. Use half and half in a pinch.
  • Salt and pepper to taste
  • Mixed Vegetables: For a fuss free experience, utilize frozen mixed vegetables. However, you can use fresh diced vegetables. This is especially helpful if you want to add any additional vegetables that you can’t get within the mixed veggie package.
  • Shredded turkey: The star of the dish! Prepare a mixture of white and dark shredded turkey meat. Shredded chicken is also perfectly acceptable to use as well.
  • Puff pastry: Purchase already made puff pastry for the flaky golden crust of the pot pie. Regular pie crust is another option if puff pastry isn’t readily available to you.
  • Egg: This is used for the egg wash on the pastry. This gives the puff pastry a golden, shiny finish when baked.
Ingredients to make turkey pot pie in small bowls on a white surface.

How to make Turkey Pot Pie

  1. Preheat the oven to 375 degrees F.
  2. Over medium heat, in an oven-safe skillet or cast iron skillet, melt the salted butter, then add diced onion. Cook for 2-3 minutes until it softens and begins to brown.
  3. Next, whisk in flour and continue to cook for 2-3 minutes until the flour browns and a roux begins.
  4. Whisk in the turkey stock and heavy cream.
  5. Season with salt and pepper to taste.
  6. Next, add in the mixed vegetables and the shredded turkey.
  7. 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.
  8. Turn off the heat and top the filling with puff pastry. (check below for how to create a lattice top)
  9. Brush the top of the puff pastry with egg wash of egg and water.
  10. Bake for 35-40 minutes until puff pastry is golden brown and filling is bubbling beneath then rest before serving.
turkey pot pie step by step 1-6.

Creating A lattice pot pie top

  1. 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.
  2. Cut Strips: Using a knife or a pastry wheel, cut the pastry into long strips, about 1-inch wide.
  3. 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.
  4. 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.
  5. Apply Egg Wash: Brush the pastry with an egg wash for a golden finish.

Tips for making the best turkey pot pie recipe

  • Season the filling generously: Taste and adjust the seasoning of your filling before adding the crust layer.
  • Keep the puff pastry cold: To ensure a flaky layered crust, it’s important to 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. It’s often best to keep a large baking sheet on the bottom shelf of your oven to catch any spillage.
  • Let it rest: Allow the pie to rest for 10 minutes or so after baking to the filling to cool and set.
Turkey pot pie in a cast iron skillet with a serving missing.

Popular substitutions & additions

  • Lighter cream base: Instead of using heavy cream as your base, use milk or a dairy-free alternative.
  • Herbaceous flavors: Fresh herbs like thyme, rosemary, or sage can add depth to the flavor.
  • Meat Variations: Swap turkey with chicken or even leftover roast beef.
  • Umami mushrooms: Sauteed fresh mushrooms will add an earthy and savory note.

What to serve with Thanksgiving Turkey Pot Pie

As your Thanksgiving Turkey Pot Pie takes the stage, don’t forget the very important accompaniments!

A serving of turkey pot pie with a fork on a small white plate.

How to store & reheat turkey pot pie

Before storing, always allow your dish to cool to room temperature first. Store sealed in an airtight container to maintain the best flavors.

How long will turkey pot pie last in the fridge?

When stored properly, leftover turkey pot pie will last up to 5 days in the refrigerator. 

Can I make turkey pot pie ahead of time?

Yes! My suggestion would be to make the filling in your cast iron skillet and then transfer to a tin pie plate. Top with puff pastry but do not bake! Wrap with plastic wrap and freeze on a sheet pan to keep it from spilling during the freezing process. Then add a cover or pop the whole thing into a gallon freezer bag. Kept frozen it will last 3 months. Refrigerate the night before you plan to cook and bake as normal once thawed. 

Reheating homemade turkey pot pie:

In the Oven: 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.

A spoon showing how thick the filling of turkey pot pie needs to be after simmering.

Frequently asked questions

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 certainly 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.

Can I use chicken or leftover chicken?

Absolutely! Chicken or even ham would be an excellent protein choice. Whatever leftovers you have, use them up!

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

If your filling is too runny, it can be thickened by simmering it a bit longer on the stove to reduce the liquid. Alternatively, you can 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?

To prevent a soggy crust, make sure your filling is not too wet when adding it to the pie. Preheating the oven is crucial, as putting the pie into a hot oven immediately starts setting the crust. Also, placing the pot pie on the lower oven rack can help the bottom crust cook through.

More Of My Favorite Pot Pie Recipes

If you love this, you will also love this Steak and Ale Pot PieChicken Pot Pie and Creole Pot Pie.

This easy turkey pot pie is a delightful twist on a Thanksgiving classic, perfect for repurposing holiday leftovers into a comforting and satisfying meal. With its rich, savory filling and golden, flaky crust, it’s a dish that promises to warm hearts and satisfy appetites. Whether you’re an experienced cook or trying this recipe for the first time, it’s sure to become a favorite at your dinner table.

More Delicious Turkey Recipes

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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

Easy 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


  • 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


  • 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.


Leftovers of the pot pie will last up to 5 days in an airtight container within the refrigerator. 
Feel free to use leftover chicken in place of turkey, and any leftover veggies from Thanksgiving dinner in place of the frozen veggies.


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


  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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