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Turkey Pot Pie

Classic Pot Pie, reimagined to use up those Thanksgiving leftovers! Creamy sauce, filled with turkey, vegetables & herbs, all piled into a deliciously flaky pie crust.
5 from 3 votes
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Course: Main Course
Cuisine: American
Keyword: pie crust, pot pie, turkey, turkey pot pie
Prep Time: 15 minutes
Cook Time: 40 minutes
Inactive Time: 40 minutes
Total Time: 1 hour 35 minutes
Servings: 6 servings
Calories: 429kcal


  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 1 cup Yellow Onion medium dice
  • ¾ cup Celery medium dice
  • ¾ cup Carrot thinly sliced
  • Kosher Salt
  • Black Pepper
  • cup All Purpose Flour
  • 1 ⅓ cup Chicken Broth
  • cup Whole Milk
  • 4 cups Turkey (or Ham / Chicken) cooked and shredded, (or Ham / Chicken)
  • 1 cup Peas frozen
  • 1 teaspoon Fresh Thyme
  • 2 Pie Crusts refrigerated or homemade
  • 1 Egg beaten
  • ¼ cup Parsley roughly chopped


  • Preheat oven to 425°F.
  • In a large, high sided pot, heat butter & olive oil over medium heat. Add onions, celery, carrots, ½ teaspoon salt & ¼ teaspoon pepper. Stir to combine & cook until vegetables are soft & beginning to brown, about 10-15 minutes.
  • Next, add the flour & stir to make sure all flour has been absorbed. Cook for 2 minutes to ensure there is no raw flour taste, then add broth & milk & stir. Continue stirring until the mixture has thickened significantly, about 5 minutes. The mixture should coat the back of the spoon & when you run your spatula down the center of the pan, the mixture should hold on either side & not be runny.
  • Next, add in the turkey, frozen peas & thyme. Stir to combine. Taste & adjust for seasoning. The amount of salt you will need to add will depend on how salty your broth is & how salty the turkey is, so give the mixture a taste & season as needed. Cook mixture for another 5 minutes, then remove from heat while you prepare the pie crusts.
  • Working with the first pie crust, lay it into the pan, making sure to not stretch the dough, as it will retract in the oven. The easiest way to lay the crust into the dish is by lifting the top edge of the crust with one hand, while pressing down on the crust inside the dish with the other hand. For an easy crimped edge: roll excess dough from the rim under itself, then, using your left hand, pinch together your thumb & pointer finger while using your opposite hand pointer finger to press the dough into a crimped shape. (photos are in the blog post to help guide this step)
  • Pour slightly cooled filling into the bottom crust, then lay on the top crust. You can leave the crust whole or do a lattice pattern, whichever you prefer. If you leave the crust whole, make sure to cut a few slits into the top to allow steam to escape.
  • Brush the top of the pie (anywhere there is crust) with the beaten egg, then bake for 30-40 minutes, until top is nicely browned* & filling is bubbling. Allow pot pie to rest for 10-15 minutes before serving. Garnish with chopped parsley.


If the crust browns too quickly, you can cover it with foil to continue baking, to prevent the crust from burning.


Calories: 429kcal | Carbohydrates: 43g | Protein: 8g | Fat: 25g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 503mg | Potassium: 351mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3365IU | Vitamin C: 21mg | Calcium: 79mg | Iron: 3mg