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Turkey Pot Pie

Turkey Pot Pie

Jennie Duncan
Classic comfort food that you are going to want to try! This Turkey Pot Pie is so simple to make and the perfect recipe to use leftover turkey with.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 198 kcal


Pie Recipe:

  • pie Crust

Pot Pie Filling:

  • cup unsalted butter
  • cup onions (diced)
  • cup all-purpose flour
  • ½ teaspoon salt (more to taste)
  • ¼ teaspoon pepper (more to taste)
  • 14 oz chicken broth
  • ½ cup milk
  • 3 cups cooked diced turkey
  • 3 cups frozen vegetables (I used carrots, peas, corn, and green beans)
  • 1 teaspoon dried thyme


  • Preheat oven to 425 degrees. Prepare the pie crust and set aside.
  • In a saucepan over medium heat melt butter then add diced onions to sauté for 2-3 minutes. Add in flour, salt, and pepper. Slowly pour in broth and milk stirring constantly until bubbly and thickened.
  • Add cooked turkey and vegetables. Stir until well combined. Season with dried thyme and mix. At this time you can taste and season more to taste.
  • Line a pie pan with ½ of rolled out crust. Fill crust with pot pie filling. Roll out the 2nd half of your crust and place it on top. Make several slits in the top of the crust.
  • Bake for 35-35 minutes until the crust is golden brown.


Cooking Tip: 
To ensure your crust edges do not burn 15 minutes before your pot pie is finished place foil around the outside. 
For this recipe, you can use a store-bought crust or make your own. If you plan on making your own check out my recipe for homemade pie crust.


Serving: 1sliceCalories: 198kcalCarbohydrates: 15gProtein: 12gFat: 11gSaturated Fat: 6gCholesterol: 49mgSodium: 409mgPotassium: 303mgFiber: 3gSugar: 1gVitamin A: 3748IUVitamin C: 11mgCalcium: 45mgIron: 1mg
Keyword Turkey Pot Pie
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