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Classic Creamy Turkey Pot Pie with Flaky Crust (Perfect for Leftover Turkey)

Close-up of a freshly baked turkey pot pie recipe with a piece removed, showing shredded turkey, carrots, and peas in a creamy sauce under a golden crust.
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Make the ultimate comfort food using your leftover turkey. This recipe delivers a rich, creamy filling packed with vegetables, all sealed under a buttery, flaky golden crust. It is a hearty, satisfying meal for any family dinner.

Ingredients

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  • 2 cups cooked, shredded turkey (great for Thanksgiving leftovers)
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped yellow onion
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 2 cups chicken broth
  • 1 cup heavy cream or whole milk
  • 1 box (14.1 ounces) refrigerated pie crusts (or your favorite homemade crust)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. If using a standard 9-inch pie dish, set one pie crust aside for the bottom layer.
  2. In a large saucepan, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk the flour into the melted butter and vegetables. Cook this roux for 1 minute, stirring constantly.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens.
  5. Stir in the heavy cream, salt, pepper, thyme, and rosemary. Continue to cook until the sauce is fully creamy. Remove the pan from the heat.
  6. Gently fold in the cooked turkey, peas, and any other desired vegetables.
  7. If using a bottom crust, place one pie crust into your pie dish and press it into place. Pour the creamy turkey filling evenly into the crust.
  8. Place the second pie crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  9. Brush the top crust lightly with the beaten egg wash for a golden finish.
  10. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling hot.
  11. Let the turkey pot pie cool for at least 10 minutes before slicing and serving.

Notes

  • For a shortcut, you can skip the bottom crust and bake the filling in a deep casserole dish, topping only with the top crust for an easy casserole dinner feel.
  • If you do not have leftover turkey, use 1.5 pounds of raw turkey breast, cut into small cubes, and sauté it with the vegetables until cooked through before adding the flour.
  • This recipe works well with puff pastry if you prefer a lighter, flakier texture over traditional pastry.

Nutrition

Find it online: https://kingscook.com/turkey-pot-pie-recipe/