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Turkey Pot Pie

  • Serves: 8
  • Prep Time:  10 min
  • Cook Time:  1 hr 10 min
  • Calories: 481
a homemade turkey pot pie filled with turkey, celery, carrot, onion & peas with a slice cut out sitting on plate next to it
Photography by Gayle McLeod

We are bringing you the best turkey pot pie recipe with all the fixings! Buttery crunchy crust, creamy savory sauce, and a mix of veggies will be your favorite cozy crowd pleaser.

A Classic Recipe for Turkey Pot Pie

Wondering what to do with leftover turkey from your Perfect Roast Turkey? We’ve got the solution for you: a turkey pot pie with leftovers! Flakey pie crust filled with a hearty and creamy savory mix of veggies, herbs, and turkey makes for the coziest meal! And, to keep it even simpler, use ready-made pastry dough and frozen vegetables to cut down on prep time – great for experienced cooks or novices alike! If you’re feeling ambitious, try homemade pastry dough like our All Butter Pie Crust and we guarantee it’ll make the best turkey pot pie you’ve ever tasted.

chopped vegetables, turkey stock, shredded turkey, butter, flour, butter, pie crust and spices in bowls for turkey pot pie

Why Is It Called Pot Pie

While there are many rumors of where pot pie originated, some say it started during the Roman Empire and throughout areas of Britain and England while others say Greece. Originally, in England, they were made in a pot or pie dish called a coffin. A traditional, easy turkey pot pie consists of a creamy sauce or gravy for the pot pie, a medley of vegetables, and a mix of white and dark meat, baked into a buttery pie crust with a top crust – but pot pies can be made from any savory filling! Don’t have turkey but still want that comforting pot pie feeling? Try our Skillet Chicken Pot Pie, Steak Pie, or Rustic Lamb Pie.

flour and spices being added to a skillet with onion, carrots, celery and garlic that were cooked in melted butter
milk being added to a skillet with cooked celery, onion, carrots, flour and spices making the filling for turkey pot pie
turkey stock being added to a skillet with milk, vegetables, flour and spices making the filling for turkey pot pie
peas and shredded turkey being added to a skillet with homemade pot pie filling

How to Store Turkey Pot Pie

This easy turkey pot pie recipe can be made with leftover turkey from your holiday dinner. As these beautifully crafted pies are equally scrumptious and easy to make, a common question we always ask ourselves is if we should make two and freeze one for later. So can you freeze turkey pot pie? YES! We highly recommend doing so! Simply follow the recipe for turkey pie and cool it completely before freezing it – pop it into the oven when you’re ready to eat! Another way you can freeze turkey pot pie is to assemble it, making sure the filling is completely cooled, and then pop it into the freezer. When you’re ready to bake, add an extra 20-30 minutes of baking time, making sure to pay attention to the crust so it doesn’t burn.

turkey pot pie filling in a skillet made with vegetables, flour, butter, milk, turkey stock and spices
pie crust filled with turkey pot pie filling made with turkey, peas, celery, carrots, onion, thyme, salt & pepper
pie crust filled with turkey pot pie filling next to a bowl of egg wash and a pastry brush for brushing the pie crust
an unbaked turkey pot pie being brushed with egg wash ready to be baked in the oven

How To Serve Homemade Turkey Pot Pie

This classic version of pot pie can be served by itself or with a side of Cranberry Sauce, Green Bean Casserole, and Roasted Garlic Mashed Potatoes! Keep it light by pairing it with Broccolini, Grand Aioli, or a straightforward salad like Simple Green Salad with Shallot Vinaigrette or Chopped Salad With Herb Yogurt Dressing. We also love to bulk it up with a side of Roasted Sweet Potatoes, Roasted Brussel Sprouts, or our favorite easy recipe on How To Roast Beets.

How To Make Turkey Pot Pie

Here’s the step-by-step recipe below for a perfect yet simple after holiday dinner, leftover turkey pot pie!

  1. Cook the veggies! Melt the butter then add in the carrots, celery, and onions and cook until fragrant and translucent. This step starts to develop all those home-cooked flavors!

  2. Make the sauce! The most important part is gravy for turkey pot pie! For a creamy, luxurious sauce, we use flour as the thickener alongside pops of herbaceous flavor from thyme, garlic, fresh cracked pepper, and our secret ingredient, celery seed! Milk and chicken (or turkey!) stock make for the perfect pairing of savoriness and silkiness!

  3. Pile it in! Add in the veggie mixture, the sauce, the white and dark turkey meat, and frozen peas to your homemade or ready-made pastry dough! Sit back and relax because all that’s left to do is bake! Pro tip: for each slice to hold up to its gooey, cozy inside, allow for the turkey pot pie to rest for 10-15 minutes before serving! Enjoy!

a homemade turkey pot pie filled with turkey, celery, carrot, onion, peas, thyme, salt, pepper and celery seed
slices of homemade turkey pot pie on plates on the counter made with turkey, vegetables, thyme, salt, pepper and celery seed

Tools You’ll Need For This Recipe for Turkey Pot Pie

Wondering What To Make with Leftover Turkey?

Use up all your delicious Thanksgiving or holiday dinner turkey in our favorite recipes:

a homemade turkey pot pie filled with turkey, celery, carrot, onion, peas, thyme, salt, pepper and celery seed
a homemade turkey pot pie filled with turkey, celery, carrot, onion & peas with a slice cut out
a homemade turkey pot pie filled with turkey, celery, carrot, onion & peas with a slices cut out sitting on plates
slices of homemade turkey pot pie on plates on the counter made with turkey, vegetables, thyme, salt, pepper and celery seed

A Cozy, Easy Meal for a Crowd!

You can make it as homemade, or as semi-homemade as you like! How did your Turkey Pot Pie turn out? Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Turkey Pot Pie

  • Serves: 8
  • Prep Time:  10 min
  • Cook Time:  1 hr 10 min
  • Calories: 481

Ingredients

  • ½ cup (1 stick) salted butter
  • 1 cup chopped onion
  • 1 cup diced carrots
  • ½ cup diced celery
  • 3 garlic cloves, minced
  • ½ cup flour
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon celery seed
  • 1 teaspoon fresh thyme leaves
  • 1 cup whole milk
  • 2 cups chicken stock or turkey stock
  • 2 cups frozen peas
  • 1/3 cup Italian parsley leaves, finely chopped (optional)
  • 3 cups shredded cooked turkey
  • 1 double pie crust
  • 1 egg, beaten

Method

  1. Preheat the oven to 400°F with a rack in the center position.

  2. Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook until the onions are tender and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.

  3. Add the flour, salt, pepper, celery seed, and thyme and cook, stirring, until a thick paste forms about 2 minutes.

  4. Gradually stir in the milk until fully incorporated. Once the milk is incorporated, gradually stir in the stock. Simmer, stirring continuously, until mixture has thickened, about 3 minutes.

  5. Add the peas, parsley if using, and turkey to the sauce and stir to combine. Remove from heat.

  6. Line a 9-inch pie pan with one of the rolled out pie crusts. Spoon the filling into the pie crust forming a slight mound in the center. Brush the edge of the crust with beaten egg. Place the second rolled out pie crust over the filling. Crimp the edges of the bottom crust and top crust together using the tines of a fork of your fingers. Using a sharp knife, cut two, 2-inch slits into the top of the crust. Brush the top of the crust with remaining beaten egg.

  7. Bake the pot pie on a rimmed baking sheet until the crust is lightly browned and the filling is bubbling, about 45-50 minutes.

  8. Cool on a baking rack for 10-15 minutes before serving.

Nutrition Info

  • Per Serving
  • Amount
  • Calories481
  • Protein6 g
  • Carbohydrates39 g
  • Total Fat26 g
  • Dietary Fiber2 g
  • Cholesterol66 mg
  • sodium507 mg
  • Total Sugars5 g

Turkey Pot Pie

Questions & Reviews

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  • Melanie

    Can you make ahead, refrigerate and bake later? If so, would the bake time and temp be the same?

    If you let it come to room temp before baking the time and temp won't change. Hope you enjoy Melanie.

  • Stephanie Whitney

    Could this be made dairy-free? Would oat milk work as a sub for the whole milk?

    We have not tested this with dairy free milk yet.

  • Brian

    If we wanted to not use peas, what would be some options to replace them that wouldn't throw off the recipe too much? More carrots/onions/celery/turkey? Could we sub them for mushrooms? Thanks!

    Sure more carrots or mushrooms would be fine! Hope you enjoy Brian!

  • Kay

    Absolutely delicious pot pie. I love that it doesn't fall apart in a soupy way but that it is a sturdy pot pie.

    Isn't that the best!? Glad you enjoyed it!