Turkey (Or Chicken) Pot Pie

Nothing says comfort food like homemade turkey pot pie (or chicken pot pie for that matter). This creamy, veggie filled, delicious dinner is the ultimate comfort food!

If you have loads of turkey, double the recipe and freeze one for another time. It can be frozen for up to four months, and you can reheat it from frozen.

One of the reasons I love preparing turkey, is for the leftovers! In my opinion the leftovers are just as good as the entire bird. It makes the best sandwiches, soup, and even pizza! This Turkey Cranberry Pizza is a another one of our favorites.

Turkeys are just big birds, so it’s no surprise when you have enough leftovers for a few dinners. One of the best ways to reuse turkey is with this homemade pot pie recipe.

Pot pies are store well and are easy to reheat. You can make them ahead of time and freeze before baking, or, bake them and then freeze them.

Either way, you can bake them from frozen which is a nice perk, especially if you're like me and forget to take stuff out of the freezer sometimes.

Whether you have excess turkey from that Thanksgiving meal, or you are simply a turkey fan, this healthier pot pie version will turn your leftovers into a delicious work of art! 

Key Ingredients

• Turkey - Leftover turkey is perfect, however, if you don’t have leftovers on hand, you can get diced turkey from your deli. The key is this recipe calls for already cooked meat. We make this with chicken all the time. Either cooked chicken breasts diced up, or meat from a rotisserie chicken.
  
• Butter, flour, milk and turkey Broth - These ingredients make the creamy sauce that we all love. I use turkey broth because it goes with turkey, but chicken broth works just as well. Bone broth amps up the nutrition.
  
• Mixed Frozen Vegetables - Buying frozen keeps this recipe quick and easy. If you would prefer fresh, dice them and then steam them either in a steamer or a microwave for a few minutes. Alternatively, you could cook them in the sauce until they soften.
  
• Pie Crusts- Deep dish is recommended, this makes a lot of filling. Store-bought or homemade works just fine. You need 2 crusts, one for the bottom and one for the top.
  
• Deep Dish Pie Plate- If you're using a store bought pie crust that's ready-made in a tin, you won't need this.

This homemade turkey pot pie recipe has melt-in-your-mouth comfort food ingredients that will make anyone feel right at home!  

How To Make Turkey Pot Pie

This is an overview of the instructions, be sure to see the recipe card for all the details.

1. Make a Roux by melting the butter in a large skillet, then add onions, flour, salt and pepper. Stir for about 1 minute until thick and bubbly.
   
2. Add broth and milk slowly, continuing to stir. Bring to a boil, stirring constantly, until thickened (about 3-5 minutes).
   
3. Add turkey and vegetables, stir well.
   
4. Pour the pot pie filling into the crust.

Top with the second pie crust. Crimp the edges, and cut 4 slits in the center to vent.

Bake at 425 degrees for 35-45 minutes. Let stand 15 minutes longer before serving. 

Expert Tips

• Deep Dish pie crusts are needed for this recipe. You can make it in a shallower dish, but you will have some filling left over.
  
• If you do have extra filling due to the crust situation, it makes a great creamy soup.
  
• If you are using your own pie crust, be sure that the dough is thick enough to handle the gravy texture of the pot pie. 
  
• Miniature or personal size pot pies are an option and are great for lunch. They’ll take half the time to cook. Pour the filling in oven-safe ramekins, top with some pie crust and vent.
  
• Chicken is great in this recipe, some people even like it with ham.
  
• Allowing the pie to stand after baking helps the filling to firm up, so it doesn't run all over when you serve it.
  
• If the pie crust is getting too brown along the edges, a pie shield works great. You can even put that on before baking just as a precaution. If the whole crust is browning too quickly, you can loosely tent a piece of foil over it to prevent it from getting too brown.
  

Why This Recipe Works

Frequently Asked Questions

Storing and Freezing

To store your leftover pot pie, put it in an airtight container and it will last for 3-4 days in the refrigerator. 

You can make the pot pie ahead of time and store in the refrigerator for 1-2 days before baking it. Put a little platic wrap over the crust so it doesn't dry out. It will need a longer cooking time as everything is starting out cold.

To freeze a pre-baked pie, place it in a freezer bag and store for up to four months. It can be baked from frozen, and may need an extra 10-15 minutes. Loosely tent it with foil if the crust is browning too much.

You can also freeze the filling in an airtight container or ziplock freezer bag, for up to 4 months. To use it, let it thaw in the refrigerator, then assemble the pie using a fresh pie crust, proceed with baking as directed.

To freeze leftovers, put them in an airtight container, and freeze for up to 4 months. To reheat, let it thaw in the refrigerator, then warm it in the oven, or in the microwave.

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📋 Recipe

Turkey Pot Pie

chunks of turkey meat and mixed vegetables in a thick creamy sauce, baked in a pie crust to perfection. This is comfort at it's best.

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 45 minutes

Resting time: 15 minutes

Total Time: 1 hour

Servings: 8

Calories: 569kcal

Author: Chellie Schmitz

Cost: $5

Equipment

• ▢
  Deep dish pie plate If you do a store bought crust, it often comes ready in a tin. If that's the case, you won't need a pie plate.

Cook ModePrevent your screen from going dark

Ingredients

• ▢ ⅓ cup butter 5 ⅓ tablespoons
• ▢ ⅓ cup flour
• ▢ ⅓ cup onion diced
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 2 cups chicken or turkey broth
• ▢ ⅔ cup milk
• ▢ 2 ½ cups turkey cut into bite size pieces
• ▢ 2 cups frozen mixed vegetables
• ▢ 2 pie crusts deep dish is best

Instructions

• Melt butter in a skillet.
• Add the onions, flour, salt and pepper.
• Stir for about 1 minute until thick and bubbly.
• Add broth and milk.
• Bring to a boil, stirring constantly, until thickened (about 2-3 minutes).
• Add turkey and vegetables, stir well.
• Pour into pie crust.
• Top with the other pie crust.
• Crimp edges, and cut 4 slits in the center to vent.
• Bake at 425 for 35-45 minutes.
• Let stand 15 minutes before serving.

Notes

• Deep dish pie crust is recommended as this makes a lot of filling.
• Use a pie shield, or tent with foil if the crust is browning too quickly.
• Use chicken for a chicken pot pie. Diced cooked chicken or rotisserie chicken works perfectly. 
• Allowing the pie to stand after baking helps the filling to firm up, so it doesn't run all over when you serve it.

Nutrition

Calories: 569kcal | Carbohydrates: 33g | Protein: 58g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 152mg | Sodium: 1134mg | Potassium: 822mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2637IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 3mg

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