Homemade Turkey Pot Pie is the perfect dish to make when you have leftover roast turkey (or chicken!). This is a double crust pot pie loaded with veggies, herbs and turkey, all in a creamy sauce. It makes an excellent family dinner.
Another great leftover turkey recipe is this Deluxe Chicken Tetrazzini (you can absolutely make it with turkey!).
Why This is the Best Homemade Pot Pie
- Turkey Pot Pie is a great way to use up leftover turkey, especially around Thanksgiving and Christmas!
- It is a double crust pie, which encases the filling and makes it a heartier dinner.
- It can be made with turkey or chicken, even beef (like pot roast) would work here!
- The creamy gravy that fills the pot pie is not too runny or overly thick and gloopy. It has the perfect consistency to hold the veggies and turkey.
- Use store bought crust for ease, or make your own flaky pie crust. Both work!
- The pot pie filling has the PERFECT flavor from the use of chicken base, garlic, parsley and thyme.
Ingredients
Homemade Turkey Pot Pie is made with really simple ingredients. Most of which you might already have if it is the Holiday Season!
Chicken Base – chicken base is like chicken bouillons better looking cousin. It is a much more flavorful version! You can find it in the soup aisle near the broth and bouillon. It will be in a jar, and is a paste consistency.
I like to use “Better Than Bouillon” brand.
Pie Crust – this is a double crust pot pie, so you will need a top and bottom crust. You can absolutely make your own pie crust, or buy a (2) pack pie crust at the store.
Thyme – this is the perfect herb to pair with turkey or chicken. However if thyme is not your fave, you can sub rosemary here… or do a combo of both!
Turkey or Chicken
Feel free to use turkey or chicken in this recipe. They will both be delicious. It is great to make when you have leftover, but if you don’t, here are some other options to make cooked turkey or chicken:
- Leftover Roasted Turkey Breast
- Poached Chicken or Turkey Filets
- Instant Pot Rotisserie Chicken
- OR at your deli counter ask for a large slice of roasted turkey breast and you can shred/dice it at home. Do not get the pressed deli meat, make sure it is whole roasted turkey breast meat.
Step by Step Picture Instructions
Just a few steps and you will have an amazing Homemade Turkey Pot Pie!
- Preheat the oven to 425 degrees.
- Melt the butter in a skillet and sauté onion, garlic, celery and carrots, about 7-8 mins.
- Add the flour and stir in.
- Whisk in the stock, chicken base, salt and pepper. Then bring to a boil.
- Once thickened remove from the heat and stir in the heavy cream, parsley, thyme, turkey and peas. Cool for 10 minutes.
- Place bottom crust in pie pan.
- Pour the slightly cooled filling into the pie crust. Place the second crust over the filling. Crimp and seal the edges.
- Brush with egg wash and cut 4 slits in top.
- Bake for 30-40 minutes.
How to Fold and Crimp the Pie Crust
To seal in the pot pie filling you will want to crimp the top crust to the bottom crust. Here is how you achieve that seal:
Folding and Crimping Pot Pie Crust
After you have filled the bottom crust, quickly place the top crust over the filling.
Fold the top crust over the OUTSIDE of the bottom crust and lightly press them together forming a crust lip that will be crimped.
To crimp place your index and thumb on the outside of the crust, about an inch apart, take the index finger of the other hand and press the opposite side of the crust back between your index finger and thumb.
See photos for reference:
Freezing
You can 100% freeze your Homemade Turkey Pot Pie!
Prepare the filling and let it cool. Now prepare the pie pan (make sure it is freezer and oven safe) with the bottom crust. Fill it with the cooled filling.
Now add the top crust and crimp the edges, then make 4 slits in the top.
Wrap the entire pot pie and pan in plastic wrap and then foil.
Keep in the freezer for up to 3 months.
Cooking from Frozen
Do not thaw the frozen pot pie before baking. Preheat the oven to 375 degrees.
Brush the crust with an egg wash. Pop the frozen pot pie in the oven, on a baking sheet to catch spills, and bake for 80-90 minutes until it is golden and bubbling.
If the crust is getting too dark simply tent some foil over top for the remaining cooking time.
What to Serve with Turkey Pot Pie
Turkey Pot Pie can absolutely be served by itself! It has your veggie, protein and starch all-in-one. However if you want to make it more of a dinner experience, here are some great side dish options:
- Side salad with vinaigrette
- Dinner Rolls
- Broccoli Bacon Salad
- Raspberry Jello Fluff
Dessert
Don’t forget dessert! Any of these will be perfection:
Tips for Making the BEST Turkey Pot Pie
Follow these recipe tips to make the very BEST Homemade Turkey Pot Pie:
- Make sure you are not using a deli style meat in the pot pie. You want whole turkey or chicken meat.
- Don’t skip the chicken base! It adds such a nice chicken flavor to the sauce
- Use a quality pie crust. One that will turn out nice and flaky.
- Choose the herb that your family will love… thyme, rosemary, or even a little sage will work.
- Let your filling cool slightly so it doesn’t melt the bottom crust.
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Homemade Turkey Pot Pie Recipe
Ingredients
- 1 (2 count) pie crust – store bought or make your own Flaky Pie Crust
- 4 Tbsp. Butter
- 1 yellow or white onion diced
- 3 garlic cloves minced
- ½ Cup celery – medium diced
- 1 Cup carrots – medium diced
- ¼ Cup plus 1 Tbsp. all-purpose flour
- 2 Cups chicken stock
- 1 tablespoon (heaping) chicken base I like Better Than Bouillon brand
- 1 tsp. Kosher salt
- ½ tsp. pepper
- ¼ Cup heavy cream
- 2 Tbsp. fresh parsley – chopped
- 1 teaspoon (heaping) fresh thyme leaves chopped
- 3 Cups cooked turkey (or chicken) diced and/or shredded
- 1 cup frozen petite peas
- 1 egg plus 1 tablespoon water (egg wash for pastry)
Instructions
- Preheat the oven to 425 degrees.
- To make the filling, in a large sauté pan over medium heat, melt the butter. Add the onion, garlic, celery and carrots and cook, stirring often until the carrots are crisp/tender (about 7-8 minutes).4 Tbsp. Butter, 1 yellow or white onion, 3 garlic cloves, ½ Cup celery –, 1 Cup carrots –
- Add the flour and cook, stirring constantly for 1 minute.¼ Cup plus 1 Tbsp. all-purpose flour
- While whisking the mixture, add the stock, chicken base, salt and pepper.2 Cups chicken stock, 1 tablespoon (heaping) chicken base, 1 tsp. Kosher salt, ½ tsp. pepper
- Whisk until smooth and bring to a boil. Simmer until thickened (about 3-5 minutes).
- Remove from the heat and stir in the heavy cream, parsley, thyme, turkey and peas. Set aside to cool for 10 minutes.¼ Cup heavy cream, 2 Tbsp. fresh parsley – chopped, 1 teaspoon (heaping) fresh thyme leaves, 3 Cups cooked turkey (or chicken), 1 cup frozen petite peas
- Place the bottom crust into an ungreased 9 inch, deep dish pie pan. Press the crust firmly against the sides and bottom1 (2 count) pie crust –
- Pour the slightly cooled filling into the pie crust. Place the second crust over the filling.
- Fold the excess top crust over the outside edge of the bottom pie crust edge. Press edges together to seal.
- Then crimp the edges of the pie crust:Place your index finger and thumb about 1 inch apart on the outside of the crust ridge. Use the index finger of the other hand to press the crust between your thumb and index finger. Repeat all the way around the pie. See photo for reference:
- Whisk the egg and 1 tablespoon water together and brush the egg wash all over the top crust.1 egg plus 1 tablespoon water
- Cut a few slits into the top of the pie crust to vent the pie.
- Place the pot pie on a baking sheet to catch and spills. Bake at 425° for 30-40 minutes until the crust is a deep golden brown and the filling is bubbling around the edges.Pro Tip: if the crust is getting too brown tent some foil loosely over the pot pie for the remaining cooking time.
- Let the pie cool for 15-20 minutes before spooning/cutting individual portions.
Serving
- Excellent served with a side salad and rolls.Broccoli Bacon Salad and Raspberry Jello Fluff go great with this pot pie too!
Preparation for Freezing
- Prepare the filling and let it cool. Now prepare the pie pan (make sure it is freezer and oven safe) with the bottom crust. Fill it with the cooled filling.Now add the top crust and crimp the edges, then make 4 slits in the top. Wrap the entire pot pie and pan in plastic wrap and then foil. Keep in the freezer for up to 3 months.
Baking from Frozen
- Do not thaw the frozen pot pie before baking. Unwrap all the protective wrapping and discard.Preheat the oven to 375 degrees. Brush the crust with an egg wash.Pop the frozen pot pie in the oven, on a baking sheet to catch spills, and bake for 80-90 minutes until it is golden and bubbling. If the crust is getting too dark simply tent some foil over top for the remaining cooking time.
Notes:
- Make sure you are not using a deli style meat in the pot pie. You want whole turkey or chicken meat.
- Don’t skip the chicken base! It adds such a nice chicken flavor to the sauce
- Use a quality pie crust. One that will turn out nice and flaky.
- Choose the herb that your family will love… thyme, rosemary, or even a little sage will work.
- Let your filling cool slightly so it doesn’t melt your bottom crust.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Jane S
Best pot pie ever. I omitted the peas because my hubby doesn’t like them. Otherwise followed to the tee. Loved it!
Lori
Ok…if you want to make a pot pie, you need to make this one! The filling is AMAZING – not too thin or thick just the perfect texture. SO creamy and good. I used leftover veggies from Thanksgiving and it worked perfectly! Thanks Susie for another great recipe!
TAS
By far the best pot pie ever! Delicious! Leftovers are just as good.