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Homemade turkey pot pie with flaky golden crust and creamy turkey and vegetable filling
ThymetoSauté

Turkey Pot Pie

This comforting turkey pot pie is the perfect way to use leftover Thanksgiving turkey. Tender turkey and vegetables are cooked in a creamy, well-seasoned gravy, then baked inside a flaky pie crust for a cozy, family-friendly meal everyone will love.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups cooked turkey
  • 1 cup carrots diced
  • 1 cup frozen peas
  • ½ cup celery diced
  • ⅓ cup unsalted butter
  • ⅓ cup all-purpose flour
  • 2 cups turkey or chicken broth
  • 1 cup milk
  • Onion powder to taste (or 1 small onion, finely diced)
  • 2 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp thyme
  • ¼ tsp sage
  • 1 double pie crust
  • 1 egg + 1 tbsp water egg wash

Method
 

  1. Melt butter in a skillet over medium heat. Add carrots and celery; cook until softened.
  2. Add garlic and cook briefly. Stir in flour and cook 1–2 minutes.
  3. Whisk in broth and milk; cook until thickened.
  4. Season and stir in turkey and peas.
  5. Pour filling into prepared pie crust.
  6. Top with second crust, seal edges, and cut slits.
  7. Brush with egg wash.
  8. Bake at 375°F for 40–45 minutes.