Turkey Pot Pie Recipe

Ingredients for Turkey Pot Pie Recipe

• cooked turkey or chicken
• carrot
• celery
• onion
• chicken or turkey stock
• flour
• salt, pepper, red pepper flakes
• pie crust

See I bet you have everything you need, right?

How do you make a crust for turkey pot pie?

I have a great homemade piecrust recipe on the blog (you can find the link here) but honestly, I purchase a good quality premade pie crust from the grocery store. They are delicious and it’s a great shortcut!

What vegetables go in a pot pie?

I keep it simple with the basics – onions, carrots and celery, but you can really use any combination of vegetables!

• broccoli
• potatoes
• frozen peas and carrots
• cauliflower
• green beans (leftover green bean casserole is terrific!)
• cabbage or brussels sprouts
• zucchini
• eggplant

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How do you make a pot pie from scratch?

1. Preheat the oven.
2. Dice the turkey and vegetables.
3. Heat the stock.
4. Add the butter and olive oil. Next, add the vegetables and seasoning. Sauté for 5 minutes.
5. Sprinkle with flour. Cook the flour for about 3 minutes or so until it is golden brown, then whisk in the stock. 
6. Add in the cooked turkey and stir to combine.
7. Divide the mixture between two oven-safe bowls.
8. Top with a pie crust, cutting slits in the crust. Place on a sheet pan lined with foil.
9. Bake until the crust is golden brown.

Easy and delicious for a weeknight meal or fancy enough for company!

Turkey Pot Pie from Leftovers

Tips for making Turkey Pot Pie

• cook on a baking sheet lined with foil – makes clean up a breeze!
• fill oven-safe bowls almost to the top
• cut slits in the pie crust to allow the steam to escape
• brushing the pie crust with a beaten egg will make it brown beautifully and glisten!

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Can you freeze turkey pot pie?

• Absolutely! Make the filling and assemble the pot pie. Wrap it well and tuck it in the freezer, it will last up to six months!

A couple tips before I go – if you don’t have leftover turkey, substitute with leftover cooked chicken. No sprig of thyme? Use 1/4 teaspoon Italian Seasoning.

I hope you really enjoy this recipe and you’re able to transform your leftovers into a fun new meal!

More recipes using leftover turkey or chicken!

• Turkey Tetrazzini 
• Chicken Noodle Soup
• Turkey Chowder with Corn
• Leftover Turkey Casserole
• Lemon Chicken Orzo Soup

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Ramekins for Turkey Pie

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Turkey Pot Pie Recipe

5 from 4 votes

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Turkey Pot Pie Recipe

Turn those boring leftovers into a delicious new meal with this savory and delicious Turkey Pot Recipe! This cozy meal is one everyone loves!

Course Lunch or Dinner

Cuisine American

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 2 servings

Calories 489 kcal

Author Souper Chef Deb

Ingredients

• 1 cup diced turkey
• 1 carrot diced
• 1 stalk celery diced
• 1/2 onion diced
• 1 cup chicken stock
• 3 tbsp flour
• 1 tbsp butter
• 1 tbsp olive oil
• 1 sprig thyme
• 3/4 tsp salt
• 1/2 tsp pepper
• pinch red pepper flakes
• 1/2 pie crust

Instructions

1. Preheat the oven to 375 degrees.

2. Dice the turkey and set aside. Dice all of the vegetables

3. Place a stock pot over medium heat. Add the butter and olive oil and when hot and bubbly add the vegetables and seasoning - thyme, salt, pepper and red pepper flakes. Saute for 5 minutes.

4. Sprinkle with flour. Stir and cook the flour for about 3 minutes or so until it is golden brown.

5. Add the stock slowly, whisking as you go. Cook until thickened 3-5 minutes.

6. Add in the cooked turkey. Stir to combine and divide between two oven-safe bowls.

7. Top with pie crust. Cut slits in the pie crust to allow the steam to vent. Place on a sheet pan lined with foil.

8. Bake for 30 minutes until the crust is golden brown.

Nutrition Facts

Turkey Pot Pie Recipe

Amount Per Serving

Calories 489 Calories from Fat 252

% Daily Value*

Total Fat 28g 43%

Saturated Fat 9g 45%

Cholesterol 54mg 18%

Sodium 1362mg 57%

Potassium 468mg 13%

Total Carbohydrates 40g 13%

Dietary Fiber 3g 12%

Sugars 4g

Protein 18g 36%

Vitamin A 107.8%

Vitamin C 6.4%

Calcium 3.8%

Iron 13.3%

* Percent Daily Values are based on a 2000 calorie diet.