Turkey Pot Pie

If there’s one recipe I look forward to making every year after Thanksgiving, it’s this homemade turkey pot pie. After the turkey sandwiches and reheated plates, this is the meal that feels cozy, comforting, and completely different from Thanksgiving dinner while still using up those precious leftovers.

This turkey pot pie is creamy, hearty, and packed with tender turkey and vegetables, all wrapped in a flaky pie crust. I use my pumpkin pie crust recipe for this pie (yes, it works beautifully for savory dishes), but a good-quality store-bought crust works just as well when you want to save time.

One thing that makes this recipe especially family-friendly is the filling. Instead of chunky onions, I use onion powder, which gives you all the flavor without the texture and perfect if you have picky eaters or family members sensitive to onions. A simple egg wash brushed over the top crust gives the pie that gorgeous golden finish that makes it look bakery-worthy.

Try this delicious recipe that turns leftovers into something everyone gets excited about!

Why You’ll Love This Turkey Pot Pie

• A comforting way to use leftover turkey after Thanksgiving

• Creamy, well-seasoned filling without being heavy

• No onion chunks — just smooth, flavorful gravy

• Works with homemade or store-bought pie crust

• Freezer-friendly and great for meal prep

• Perfect for cozy fall and winter dinners

Ingredients You’ll Need

Simple pantry staples and leftover turkey, making it easy to throw together even after a busy holiday.

For the Filling

• 2 cups cooked turkey, chopped or shredded

• 1 cup carrots, diced

• 1 cup frozen peas

• ½ cup celery, diced

• ⅓ cup unsalted butter

• ⅓ cup all-purpose flour

• 2 cups turkey broth (or chicken broth)

• 1 cup milk

• 1 small onion or onion powder to taste

• 2 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• ¼ teaspoon dried sage

For the Crust

• 1 double pie crust (homemade pumpkin pie crust or store-bought)

For the Egg Wash

• 1 egg

• 1 tablespoon water or milk

How to Make Turkey Pot Pie

1. Prepare the Filling

In a large skillet or saucepan, melt the butter over medium heat. Add the carrots and celery and cook for 4–5 minutes until they begin to soften. Add the garlic and cook for another 30 seconds.

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.

Slowly whisk in the broth, followed by the milk. Continue stirring until the mixture thickens into a smooth, creamy gravy.

Season with salt, pepper, thyme, sage, and onion powder (or finely diced onion if you prefer). Stir in the turkey and peas. Remove from heat and let the filling cool slightly.

2. Assemble the Pie

Preheat your oven to 375°F.

Roll out your bottom pie crust and place it into a 9-inch pie dish. Pour the turkey filling into the crust and spread evenly.

Place the top crust over the filling. Trim excess dough, crimp the edges, and cut a few small slits in the top to allow steam to escape.

3. Egg Wash & Bake

In a small bowl, whisk together the egg and water (or milk). Brush the egg wash over the top crust.

Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.

Let the pie rest for 10–15 minutes before slicing.

Turkey Pot Pie Variations

Make It Creamier

Swap half of the milk for heavy cream for an extra-rich filling.

Use Chicken Instead

No leftover turkey? Cooked chicken works perfectly in this recipe.

Add Potatoes

Dice and parboil one cup of potatoes and stir them into the filling for an even heartier pie.

Make It Dairy-Free

Use dairy-free butter and unsweetened almond or oat milk.

Turn It into Mini Pot Pies

Divide the filling between ramekins and top with pie crust rounds. Reduce baking time to about 25–30 minutes.

What to Serve with Turkey Pot Pie

This dish is hearty enough to stand on its own, but it pairs well with:

• A simple green salad

• Roasted Brussels sprouts

• Cranberry sauce (yes, really!)

• Leftover Thanksgiving sides

Storage & Freezing Tips

Refrigerator:
Store leftover turkey pot pie covered in the refrigerator for up to 4 days.

Freezer:
You can freeze the unbaked pie for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding 10–15 minutes if needed.

Frequently Asked Questions

Can I make turkey pot pie ahead of time?

Yes! Assemble the pie, cover tightly, and refrigerate for up to 24 hours before baking.

Why is my pot pie runny?

The filling needs time to thicken while cooking and again as it cools. Let the pie rest before slicing for the best texture.

Can I use store-bought pie crust?

Absolutely. While I love using my homemade pumpkin pie crust recipe, store-bought crust works great and saves time.

Can I skip the egg wash?

You can, but the egg wash gives the crust a beautiful golden color and professional finish.

Is onion powder really enough flavor?

Yes. It adds depth without texture, making it perfect for families who don’t like onions.