This Turkey Pot Pie is the ultimate comfort food, perfect for turning leftover turkey into a hearty, flavorful meal. Flaky, golden crust encases a creamy filling packed with tender turkey, vibrant vegetables, and aromatic herbs. Each bite offers a satisfying mix of textures and a burst of savory warmth that feels like a cozy hug. Ready in just 50 minutes, it’s a quick yet impressive dish that’s sure to become a family favorite.
The rich, buttery crust pairs beautifully with the velvety filling, creating a harmony of flavors that’s both indulgent and comforting. Whether it’s a weeknight dinner or a special occasion, this pot pie delivers a nostalgic, home-cooked feel with minimal effort. Serve it piping hot, and watch as everyone gathers around the table, eager for seconds. It’s comfort food at its finest, made even better with your leftover turkey!
Ingredients for Turkey Pot Pie
- For the Pie Crust:
- 1 cup (125 g) all-purpose flour
- ½ teaspoon table salt
- 6 Tablespoons (85 g) very cold unsalted butter, cubed
- ¼ cup (57 g) sour cream
- 1 large egg, well-beaten (for brushing over the crust)
- For the Filling:
- 6 Tablespoons (85 g) unsalted butter
- ½ cup (79 g) diced onion
- 6 Tablespoons (47 g) flour
- 2 teaspoons chopped fresh rosemary (or ½ teaspoon dried rosemary)
- 1 teaspoon smoked paprika
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 2 cups (473 ml) chicken broth
- ½ cup (118 ml) heavy cream
- 1 ½ cups (315 g) sweet potatoes, peeled and diced into pieces smaller than 1″
- 1 cup (215 g) russet potatoes, peeled and diced into pieces smaller than 1″
- ½ cup chopped carrots (about 2 carrots)
- 3 cups (445 g) shredded turkey
- 1 cup (140 g) frozen sweet corn
- 1 cup (110 g) frozen green beans
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the crust: In a food processor, pulse together the flour and salt. Add the cold butter cubes and pulse until coarse crumbs form. Add the sour cream and pulse until the dough just begins to clump together. Form the dough into a smooth disk, wrap it in plastic wrap or parchment, and refrigerate while preparing the filling.
- Make the filling: In a deep, oven-safe 10″ skillet (or large pot), melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 3-4 minutes.
- Add the flour, rosemary, smoked paprika, salt, and black pepper. Whisk until smooth and cook for 30 seconds to lightly toast the flour.
- Gradually stir in the chicken broth and heavy cream, whisking constantly to avoid lumps. Add the sweet potatoes, russet potatoes, and carrots. Bring to a boil, stirring frequently, and cook until the vegetables are tender when pierced with a fork, about 10-12 minutes.
- Reduce the heat to low and stir in the shredded turkey, frozen corn, and frozen green beans. Mix well and remove from heat.
- Assemble the pie: Roll out the chilled pie dough into a 12″ circle. Carefully lay it over the filling, pressing it gently against the inside edges of the skillet. Cut several slits in the crust to allow steam to escape.
- Lightly brush the crust with the beaten egg. Place the skillet on a foil-lined baking sheet to catch any spills, and bake on the center rack for 30 minutes, or until the crust is golden brown.
- Serve and enjoy! Let the pot pie cool slightly before serving.
Perfect Pairings: Serving Suggestions
This turkey pot pie is a hearty meal on its own, but it pairs wonderfully with a crisp green salad or steamed vegetables for added freshness. For a cozy touch, serve with warm dinner rolls or a slice of crusty bread to soak up the creamy filling. Pro tip: A dollop of cranberry sauce on the side adds a festive twist!
Leftovers Made Easy: Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Microwaving works too, but the crust may lose its crispiness. For longer storage, freeze the pot pie (unbaked) for up to 2 months—just add an extra 10-15 minutes to the baking time when ready to enjoy.
Mix It Up: Recipe Variations
Feel free to customize this recipe to suit your taste or pantry! Swap turkey for shredded chicken or ham, or use butternut squash instead of sweet potatoes. For a vegetarian version, replace the turkey with mushrooms or chickpeas. Experiment with herbs like thyme or sage for a different flavor profile. The possibilities are endless!
Time-Saving Tips for Busy Cooks
Short on time? Use store-bought pie crust instead of making your own. You can also prep the filling a day ahead and refrigerate it until ready to bake. Frozen mixed vegetables are a great shortcut—just toss them in straight from the freezer. These small tweaks can save you precious minutes without sacrificing flavor!
Essential Equipment Guidance
A deep, oven-safe 10″ skillet is ideal for this recipe, but a large pot works too—just transfer the filling to a baking dish before adding the crust. A food processor makes the crust prep quick and easy, but you can also use a pastry cutter or your hands. Don’t forget: A foil-lined baking sheet beneath the skillet helps catch any spills during baking!
Turkey Pot Pie — Great for Leftover Turkey!
Ingredients
For the Pie Crust
- 1 cup all-purpose flour (125 g)
- ½ teaspoon table salt
- 6 Tablespoons very cold unsalted butter (85 g) cubed
- ¼ cup sour cream (57 g)
- 1 large egg well-beaten (to brush over the pie crust before baking)
For the Turkey Pot Pie Filling
- 6 Tablespoons unsalted butter (85 g)
- ½ cup diced onion (79 g)
- 6 Tablespoons flour (47 g)
- 2 teaspoons chopped fresh rosemary may substitute ½ teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 2 cups chicken broth (473 ml)
- ½ cup heavy cream (118 ml)
- 1 ½ cups sweet potatoes peeled and diced into pieces smaller than 1″ (315 g)
- 1 cup russet potatoes peeled and diced into pieces smaller than 1″ (215g)
- ½ cup chopped carrots (about 2 carrots)
- 3 cups shredded turkey (445 g)
- 1 cup frozen sweet corn (140 g)
- 1 cup frozen green beans (110 g)
Instructions
- Preheat oven to 400F (200C). To prepare the crust, pulse together flour and salt in food processor.
- Sprinkle butter pieces over-top the flour mixture and pulse until coarse crumbs begin to form.
- Add sour cream and pulse until dough just begins to clump together.
- Remove dough from food processor and form into a smooth disk. Wrap in plastic wrap or parchment and place in refrigerator while you prepare the pot pie.
- For the turkey pot pie filling
- Melt butter in a deep, oven-safe 10″ skillet (or large pot, see note).
- Once melted, add onion and cook, stirring frequently, until softened and translucent.
- Add flour, rosemary, paprika, salt, and black pepper and whisk until smooth. Cook another 30 seconds longer, while stirring, to lightly toast the flour.
- While stirring, gradually stir in chicken broth and heavy cream.
- Add sweet potatoes, potatoes, and carrots. Cook, stirring frequently, and bring to a boil. Boil until potatoes and carrots are tender when pierced with a fork.
- Reduce heat to low and add turkey, corn, and green beans and stir until well-combined.
- Remove from heat and roll out pie dough to an even 12″ circle. Carefully lay the crust over the top of the pot pie contents (it does not have to drape over the sides, rather push the crust up against the inside of the pan).
- Cut several slits in the crust and lightly brush with your beaten egg. Transfer to center rack of oven and bake in the oven on 400F for 30 minutes or until crust is golden brown. To minimize any spilling, place a foil lined baking sheet beneath the skillet while baking. Enjoy!