Holiday Turkey Pot Pie with Flaky Double Crust
Ingredients
Method
- Heat the oven to 400°F. In a small bowl, beat the egg with 1 tablespoon of water until well blended; set this egg wash aside.
- In a medium saucepan over medium-low heat, melt the butter and cook the onion until soft and translucent, about 5 minutes. Stir in the flour, poultry seasoning, thyme, salt, and pepper, and cook for 2 more minutes to get rid of the raw flour taste.
- Slowly pour in the chicken broth and milk, whisking constantly; the sauce will look very thick at first, then smooth out as more liquid is added. Bring it to a gentle boil over medium heat and simmer for 1 minute. Remove the pan from the heat and fold in the chopped turkey, frozen vegetables, and potato.
- Fit one pie crust into a 9-inch pie plate. Spoon the turkey filling into the crust. Brush the rim of the bottom crust with egg wash, place the second crust on top, and press the edges together to seal. Cut a few small slits in the top crust for steam to escape, then brush the top with egg wash.
- Bake for 35 to 40 minutes, until the crust is lightly golden and the filling is bubbly at the edges.
- Cool the pie on a wire rack for 10 to 15 minutes before slicing so the filling can set.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This Turkey Pot Pie
The day after Thanksgiving, my fridge looks like a turkey crime scene. Containers of white meat, dark meat, and enough gravy to float a small boat. And every year, someone asks the same thing: what are we doing with all this?
This turkey pot pie is my answer. It’s the dish that turns the “oh no, turkey again” sigh into “wait, is there more?” Honestly, this easy turkey pot pie might be the smartest thing you do with leftover turkey. Creamy filling, golden flaky crust, and zero complaints at the table.
- Creamy, not heavy: a simple butter and flour roux keeps things silky without feeling like a brick.
- Double crust: buttery goodness on top and bottom, just like a classic savory pie should have.
- 20 minutes of hands-on work: the oven does the heavy lifting after that.
- Freezes beautifully: tuck one away for a night when cooking feels impossible.
And here’s the thing. You probably have most of the ingredients already. No special shopping trip, no fuss. Just pantry staples, fridge leftovers, and a little patience for the best part: that first bubbling forkful.
Turkey Pot Pie Ingredients
Here’s the beauty of this turkey pot pie recipe. It’s flexible. The filling comes together with a handful of basics, and almost everything can be swapped for what’s already in your fridge.
- Cooked chopped turkey: the star. Leftover white meat, dark meat, or a mix of both works great.
- Unsalted butter, yellow onion, and all-purpose flour: these three build your roux, which is what makes the filling thick and creamy.
- Chicken broth and whole milk: the liquid base. Together they create that velvety sauce that coats every single bite.
- Poultry seasoning and dried thyme: the holiday flavor duo. They warm up the whole dish and make the kitchen smell like November.
- Frozen mixed vegetables: peas, carrots, corn, and green beans. No chopping required.
- Russet potato: cooked and diced. It adds body and makes the pie extra hearty.
- Double pie crust: store-bought is completely fine. More on that in a minute.
- One large egg: for the wash that gives the crust that gorgeous golden shine.
That’s it. No fancy ingredients, no 20-step shopping list. Just straightforward, cozy food.
How to Make Turkey Pot Pie
The whole process takes about an hour, but only 20 minutes of that is hands-on. Here’s how it breaks down into four simple stages.
Build the Roux
Melt the butter in a saucepan over medium-low heat and cook the onion until it’s soft and translucent, about 5 minutes. Then stir in the flour, poultry seasoning, thyme, salt, and pepper. Here’s the step most people rush: cook that flour for 2 full minutes. You want it to smell slightly nutty. That’s the raw flour taste leaving the building, and it makes all the difference in your final sauce.
Make the Creamy Sauce
Now the magic happens. Slowly pour in the chicken broth and milk while whisking constantly. It’ll look thick and clumpy for a second, I promise that’s normal, then it smooths right out. Bring it to a gentle boil and simmer for about 1 minute. Your target? The sauce should coat the back of a spoon and curl slightly when you drag your finger through it. That thickness is what keeps your pie from turning into soup.
Assemble the Pie
Fold in the chopped turkey, frozen vegetables, and diced potato. No need to thaw the veggies first. The heat of the sauce handles that. Fit the bottom crust into a 9-inch pie plate, spoon in the filling, then brush the rim of the crust with egg wash. That little step helps the top crust actually stick. Place the second crust on top, press the edges to seal, and cut a few small slits so steam can escape. Brush the whole top with egg wash and you’re ready to bake.
Bake Until Golden and Bubbly
Into a 400°F oven for 35 to 40 minutes. You’re looking for a lightly golden crust and filling that’s bubbly at the edges. That bubbling is your cue that the filling is thick, set, and ready. Then comes the hard part: let it rest on a wire rack for 10 to 15 minutes before slicing. I know, the smell is torture. But that rest is what keeps your slices intact instead of spilling everywhere.
Pro Tips for the Perfect Turkey Pot Pie
After testing this one more times than I can count, here are the mistakes I see most often, and how to dodge them.
❌ Overfilling the pie. Filling that’s piled too high bubbles over and makes a mess in your oven.
âś… Solution: Leave a little breathing room between the filling and the rim of the crust.
❌ Slicing too soon. Hot filling is loose filling.
âś… Solution: Set a timer for 15 minutes and walk away. Your patience will be rewarded.
❌ Crust browning too fast. Every oven runs a little differently.
âś… Solution: Loosely tent the pie with foil and keep baking.
❌ A dry, pasty filling. Usually means the roux had too much flour or cooked too long.
âś… Solution: Cook the flour for just 2 minutes and stick to the measurements in the recipe card.
A few more things I always tell people. Store-bought crust is your friend. Seriously. Use a good frozen or refrigerated double crust and nobody will know the difference. If you have a favorite pie crust from scratch, absolutely use that instead. And save time by microwaving the potato for 5 to 7 minutes until fork-tender before dicing. If you’re using fresh vegetables instead of frozen, cook them to crisp-tender first so they finish perfectly in the oven.
Turkey Pot Pie Variations and Substitutions
This recipe is basically a template. Here’s how to make it yours.
- Swap in chicken: leftover rotisserie chicken pot pie is just as delicious. Use the same amount of chopped cooked chicken.
- Puff pastry top: instead of a double crust, lay a sheet of thawed puff pastry over the filling for a lighter, flakier finish.
- Use what’s in your fridge: leftover cooked vegetables like broccoli, zucchini, or mushrooms can stand in for the frozen mix. Just make sure they’re not sitting in extra liquid.
- Single top crust: want to lighten things up? Use just one crust on top, no bottom crust. Bake it on a sheet pan to catch any drips.
- Add a pinch of paprika to the sauce for a subtle smoky note. Totally optional, but nice.
- Lighter sauce: swap the whole milk for a lighter milk if you prefer a less rich filling.
And if you’re baking this in a 13×9 dish instead of a 9-inch pie plate, it works. Just expect the bake time to shift a little, so watch for that bubbly edge and golden top.
Bake Now or Freeze for Later
This is where this turkey pot pie shines for busy households. You can make it tonight, or you can prep it ahead and forget about it until you need it.
How to Store Turkey Pot Pie
Baked leftover turkey pot pie keeps well in the fridge for up to 3 days in an airtight container. To reheat, pop it in a 350°F oven, covered loosely with foil, for 10 to 20 minutes until heated through. The foil keeps the crust from over-browning while the middle warms up. Or just microwave individual slices when you’re short on time.
Can You Freeze Turkey Pot Pie?
Yes, and this is my favorite meal prep move. Assemble the pie, don’t bake it, wrap it tightly in plastic wrap then foil, and freeze. To bake from frozen, go straight from the freezer to a 375°F oven for 80 to 90 minutes, covering with foil if the crust browns too quickly. You can also freeze a fully baked pie. Thaw it overnight in the fridge, then reheat at 350°F until hot and bubbly.
Frequently Asked Questions About Turkey Pot Pie
Got Leftover Turkey? Make This Turkey Pot Pie Tonight
That container of leftover turkey in your fridge has never had a better purpose. This turkey pot pie turns turkey dinner leftovers into something your family will actually request. Serve it with a crisp green salad and maybe some cold cider, and dinner’s done.
This is also a great meal prep pot pie for the week ahead. Make it on Sunday, bake it on Tuesday. Your future self will thank you.
When you make this, tag me. I want to see that golden crust. And if you’re hunting for more inspiration, save this turkey pot pie to your favorite dinner board so it’s ready when you need it.
Source: Learn More About This Dish
