Homemade Turkey Pot Pie with a flaky pie crust, tender chunks of store bought or leftover turkey, and a savory gravy with vegetables is the best dinner recipe.
This recipe is similar to my classic homemade chicken pot pie, but makes great use of leftover Thanksgiving turkey!
Recipes like turkey pot pie are the ultimate comfort food. This meal provides everything you want in a single serving: tender pieces of turkey, a rainbow of vegetables, a savory turkey gravy, and a buttery flaky crust.
Here’s how you make it:
- Start by sauteing onions until golden brown. Then add a bit of flour which, as it cooks in the butter, will turn into a roux.
- Both milk and broth is added to the onion roux and a wonderful gravy is formed.
- Add the chopped turkey, dried herbs, and frozen mixed vegetables to the hot gravy and cook until heated through.
- Next step is to line the deepest pie dish you have with a crust, fill it to the top with filling (photo 1), and then cover it with a second crust (photo 2). Don’t forget to cut a few slits to allow steam to escape!
- The pot pie will take a good 45 minutes or so to bake in the oven.
- Pie crust: I highly recommend you make your own, but convenience often wins. If making your own, be sure to make my butter pie crust. If using store bought, be sure to allow it to come to room temperature before handling.
- Turkey: This is one of the best recipes to use up your Thanksgiving turkey. Either dark or white meat works great in this recipe. If you don’t have any leftover turkey, you can get a two-inch thick slice of deli turkey at the grocery store and chop that up for the pot pie filling.
- Vegetables: You can absolutely use fresh vegetables in this recipe, but any time I make a pot pie, I always use frozen. They taste just as good as fresh, if not better, since they’re cooked in a gravy, and I love the color, taste, and texture a bag of mixed vegetables offers.
- Baking times: As with any baking recipes, cooking times may vary based on how your oven cooks as well as the type of pie dish you use. Keep in mind that metal cooks faster than glass cooks faster than ceramic. If you think your turkey pot pie needs more time to cook, just loosely tent the top with a piece of aluminum foil to prevent over browning and continue to cook.
Turkey Pot Pie
- 4 tablespoons butter
- 1 medium yellow onion (diced)
- 4 tablespoons flour
- 3 cups chicken broth (or use turkey broth, if available)
- 1 cup milk
- 1 tablespoon herbes de provence
- 2 cups turkey (fully cooked, chopped into bite sized pieces)
- 20 ounces frozen mixed vegetables (my favorite mixture has green beans, peas, carrots, corn)
- 2-3 teaspoons salt to taste
- freshly ground pepper
- 2 9-inch pie crusts (recipe link in notes)
- Preheat oven to 425 degrees F.
- Melt butter in pot or dutch oven over medium high heat. Add onion to dutch oven. Allow to cook, stirring only occasionally, until golden brown, about 10 minutes.
- Add flour. Stir and allow to cook for several minutes until fragrant.
- Stir in broth and milk. Allow to come to a boil and stir well until the gravy thickens. Add herbs, turkey, and frozen vegetables and allow to cook in gravy just until vegetables are no longer cold. Add salt and pepper, to taste.
- Line a nine inch pie pan with your first crust. Add the turkey filling as full as you can (there might be leftover depending on the size of your dish).
- Add the top crust and pinch the edges together. Cut a few slits in top crust to allow steam to escape.
- Set pie dish on a baking sheet. Cook in lower third of preheated 425 degree F oven for 15 minutes, then reduce the heat to 375 degrees F and continue cooking until the crust is golden brown, about 30 more minutes.