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This Turkey Pot Pie is the ultimate homemade comfort food—savory turkey, tender veggies, and a flaky pastry crust baked to golden perfection.
Turkey Pot Pie is a cozy casserole that transforms Thanksgiving leftovers into a warm, satisfying meal any day of the week. You know what? According to Google Trends, searches for “Turkey Pot Pie” jump by nearly 150% every November, making it a star on holiday tables. But it’s more than just festive—this recipe shines year-round thanks to lean turkey breast, rainbow carrots, peas, and a light roux that keeps it creamy without feeling heavy. As a 50-year-old home cook from Ohio, I’ve spent decades tweaking this classic. I love serving it in ramekins for family dinners or baking one large pie when friends drop by with extra mashed potatoes in hand. Ready for a cozy slice? Let’s get started.
Why You’ll Love This Recipe
- Makes genius use of Thanksgiving leftovers—no more turkey-turmoil!
- Lean turkey breast and loads of veggies for a balanced, savory meal.
- Homemade pastry crust that’s buttery, flaky, and kid-approved.
- One-dish casserole vibe keeps cleanup to a minimum.
- Freezer-friendly: assemble, freeze, and bake on demand.
- Versatile—swap in chicken or vegetarian filling if you like.
- Perfect for weeknight dinners or weekend gatherings.
- Comfort-food magic that feels like a warm hug.
Ingredients
• 3 cups cooked turkey, shredded or cubed (use dark meat for deeper flavor)
• 2 tablespoons olive oil or unsalted butter
• 1 medium yellow onion, finely chopped
• 2 carrots, diced (about 1 cup)
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 cup frozen peas (no thawing needed)
• 1 cup sliced mushrooms (optional, removes moisture by sautéing)
• 3 tablespoons all-purpose flour (or gluten-free flour blend)
• 1½ cups low-sodium turkey or chicken broth
• ½ cup milk or half-and-half (dairy-free milk works too)
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 1 teaspoon fresh chopped parsley
• Salt and freshly ground black pepper, to taste
• 1 sheet refrigerated puff pastry or two 9-inch pie crusts (homemade or store-bought)
• 1 large egg, beaten (for egg wash)
(Tip: Choose organic veggies when possible; cold butter in the crust yields flakier layers.)
Directions
- Preheat and Prep
Preheat oven to 400°F. Lightly grease a 9-inch pie dish or six 8-oz ramekins. Thaw puff pastry on the counter for 20 minutes—just until flexible. - Sauté the Veggies
Heat olive oil (or butter) in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until soft and fragrant. Stir in garlic and mushrooms, cooking another 2 minutes. - Create the Roux
Sprinkle flour over the vegetables, stirring constantly for 1–2 minutes to cook off the raw taste. The mixture should look like a loose paste—no raw flour pockets. - Stir in the Liquids
Gradually whisk in turkey (or chicken) broth and milk. Keep whisking to avoid lumps. The sauce will thicken in about 3–4 minutes. If it’s too thick, splash in a tablespoon of broth; too thin, let it bubble gently a bit longer. - Add Turkey and Herbs
Stir in shredded turkey, thyme, parsley, peas, salt, and pepper. Cook for 2 minutes until everything is heated through. Taste and adjust seasoning—you want a velvety, well-seasoned filling. - Assemble the Pie
Pour filling into your dish. Lay puff pastry (or pie crust) over the top, pressing gently at the edges to seal. Trim excess dough and crimp edges with your fingers or a fork. Cut a few vents in the center for steam. - Egg Wash and Bake
Brush the crust with beaten egg for that lustrous golden finish. Bake on the middle rack for 25–30 minutes until the crust is puffed and deeply golden. If you see edges browning too fast, cover lightly with foil. - Rest and Serve
Let cool for 10 minutes—this helps the filling set so it won’t spill everywhere. Spoon generous wedges onto plates or ladle into bowls. Sprinkle extra parsley if you like.
Servings & Timing
Makes 6–8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
(Hands-on time is just 20 minutes—perfect for weeknight baking!)
Variations
• Southwest Twist: Add a can of diced green chilies and sprinkle cumin.
• Biscuits on Top: Swap puff pastry for drop-biscuit dough—fluffy topping guaranteed.
• Gluten-Free: Use a certified gluten-free crust and gluten-free flour blend.
• Vegetarian: Replace turkey with chickpeas or tofu chunks and veggie broth.
• Sweet Potato Pot Pie: Mix cubed sweet potatoes with carrots for a touch of sweetness.
• Individual Servings: Divide filling into ramekins and top each with pastry discs.
Storage & Reheating
Store in an airtight container in the fridge for up to 3 days. Freeze the unbaked pie (wrapped tightly) for up to 3 months—bake straight from frozen (add 10–15 extra minutes).
To reheat, cover with foil and warm at 350°F for 15–20 minutes, or microwave single servings in 1-minute bursts until hot. Make-ahead tip: Assemble the day before, refrigerate overnight, then bake just before dinner for no-stress hosting.
Notes
• Homemade turkey stock boosts flavor—reserve carcass for broth.
• Chill the filling briefly (5–10 minutes) before topping the pastry to prevent sogginess.
• If your vegetables are extra juicy (mushrooms, zucchini), drain in a sieve for 5 minutes.
• Testing taught me: a whisk is your best friend for lump-free gravy!
• For a richer taste, stir in a tablespoon of Greek yogurt just before serving.
FAQs
Q: Can I use rotisserie chicken instead of turkey?
A: Absolutely—rotisserie chicken is a quick swap and keeps this a one-dish wonder.
Q: My crust is soggy on the bottom—how do I fix it?
A: Blind-bake the bottom crust for 5–7 minutes before adding the filling, or brush it with a thin layer of beaten egg.
Q: Can I make this dairy-free?
A: Yes—use almond or oat milk and swap butter for olive oil. Gluten-free crust works too.
Q: What’s the best way to reheat single servings?
A: Microwave on medium power in 1-minute intervals, or reheat in a 350°F oven for crispier crust.
Q: How thick should the filling be?
A: Aim for a saucy consistency—thick enough to coat a spoon but not gluey. Adjust flour or liquid as needed.
Q: Can I double the recipe for a larger casserole?
A: Sure—just use a larger dish and increase baking time by 10–15 minutes, covering edges if they brown too fast.
Q: Any tip for extra-flaky pastry?
A: Keep your butter cold and handle the dough minimally; chill it if it starts to feel soft.
Q: What sides pair well with Turkey Pot Pie?
A: A crisp green salad, sautéed green beans, or lightly dressed coleslaw balance the richness nicely.
Conclusion
This Turkey Pot Pie turns simple ingredients and Thanksgiving leftovers into a homemade, savory feast. With its golden pastry crust and veggie-packed filling, it’s comfort food that’s both nostalgic and practical. Give it a try, leave a comment below on how yours turned out, and don’t forget to explore my Chicken Pot Pie and Mashed Potato Casserole recipes next!
Turkey Pot Pie
Ingredients
- 3 cups cooked turkey shredded or cubed (use dark meat for deeper flavor)
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion finely chopped
- 2 carrots diced (about 1 cup)
- 2 celery stalks sliced
- 3 garlic cloves minced
- 1 cup frozen peas (no thawing needed)
- 1 cup sliced mushrooms (optional, removes moisture by sautéing)
- 3 tablespoons all-purpose flour (or gluten-free flour blend)
- 1.5 cups low-sodium turkey or chicken broth
- 0.5 cup milk or half-and-half (dairy-free milk works too)
- 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
- 1 teaspoon fresh chopped parsley
- Salt and freshly ground black pepper to taste
- 1 sheet refrigerated puff pastry or two 9-inch pie crusts (homemade or store-bought)
- 1 large egg beaten (for egg wash)
Instructions
- Preheat oven to 400°F. Lightly grease a 9-inch pie dish or six 8-oz ramekins. Thaw puff pastry on the counter for 20 minutes—just until flexible.
- Heat olive oil (or butter) in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until soft and fragrant. Stir in garlic and mushrooms, cooking another 2 minutes.
- Sprinkle flour over the vegetables, stirring constantly for 1–2 minutes to cook off the raw taste. The mixture should look like a loose paste—no raw flour pockets.
- Gradually whisk in turkey (or chicken) broth and milk. Keep whisking to avoid lumps. The sauce will thicken in about 3–4 minutes.
- Stir in shredded turkey, thyme, parsley, peas, salt, and pepper. Cook for 2 minutes until everything is heated through. Taste and adjust seasoning.
- Pour filling into your dish. Lay puff pastry (or pie crust) over the top, pressing gently at the edges to seal. Trim excess dough and crimp edges. Cut vents in the center for steam.
- Brush the crust with beaten egg. Bake for 25–30 minutes until the crust is golden brown.
- Let cool for 10 minutes. Serve and enjoy!.
