Go Back
–+ servings
Turkey Pot Pie

Ultimate Turkey Pot Pie: Comfort Food Dream Come True

Indulge in a comforting Turkey Pot Pie filled with tender turkey, creamy goodness, and a flaky crust—a perfect leftover transformation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups Leftover Turkey Provides heartiness and flavor; can be swapped with chicken if preferred.
  • 10.5 oz Cream of Chicken Soup Adds creaminess and depth; try cream of mushroom for a unique twist.
  • 1 cup Frozen Mixed Vegetables Contributes nutrients and texture; fresh veggies work well but should be pre-cooked for tenderness.
  • 0.5 cup Chicken or Turkey Broth Enhances the flavor; homemade broth offers a richer taste.
  • 0.5 cup Whole Milk or Heavy Cream Adds a luscious creaminess; substitute with half-and-half for a lighter option.
  • 0.5 tsp Garlic Powder Infuses flavor; optional for those who prefer a milder profile.
  • 0.5 tsp Onion Powder Provides savory notes; replace with finely chopped fresh onion if preferred.
  • 0.5 tsp Dried Thyme or Sage Adds aromatic flavor; use Italian seasoning as a substitute if needed.
  • 0.5 tsp Salt Essential for seasoning; adjust to enhance flavors.
  • 0.25 tsp Black Pepper Essential for seasoning; adjust to enhance flavors.
  • 2 tbsp All-Purpose Flour Optional; thicken the filling if desired; omit for a thinner consistency.
For the Crust
  • 1 package Store-Bought Pie Crust Offers convenience and a flaky texture; homemade crust can be used for an extra special touch.
  • 1 whole Egg Used for an egg wash for that golden-brown finish on your pie crust.

Equipment

  • 9-inch pie dish
  • Large Skillet
  • Mixing Bowls

Method
 

Step-by-Step Instructions for Turkey Pot Pie
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and equipment including a 9-inch pie dish, a large skillet, and mixing bowls.
  2. In a large skillet over medium heat, combine the cream of chicken soup, chicken or turkey broth, and whole milk. Stir gently until it warms and begins to steam, about 4-5 minutes.
  3. If you prefer a thicker filling, mix the optional flour with a small amount of cold water to create a slurry. Stir this into the heated filling, cooking for an additional 2-3 minutes until it thickens slightly.
  4. Incorporate the leftover turkey, frozen mixed vegetables, garlic powder, onion powder, dried thyme, salt, and black pepper into the skillet. Stir for about 3-4 minutes until everything is well combined and heated.
  5. Unroll one of the pie crusts into your prepared dish, covering the bottom and sides. Pour the turkey filling into the crust, spreading it out evenly.
  6. Place the second pie crust over the turkey filling, crimping the edges together. Cut slits in the top crust to allow steam to escape. Brush the top with a beaten egg.
  7. Transfer the pie to the preheated oven and bake for 40-45 minutes. Check at 30 minutes and cover edges with foil if they brown too quickly.
  8. Remove the pie from the oven and let it cool for 5-10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Use fresh vegetables for the best texture, consider adding cheese for richness, and check baking time to prevent burning.

Tried this recipe?

Let us know how it was!