Turkey Pot Pie

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What to do with those left overs? Try this boss Turkey Pot Pie by Pioneer Woman! Pot Pies – have a brothy, creamy gravy, a perfect golden, crisp crust and all those tender, flavorful diced vegetables. This recipe is really a great use of all that left over Turkey after the holidays. Left over turkey meat joins forces with peas, carrots, and green beans in a savory turkey pot pie.

It’s hard to find a more comforting dish than a homemade pot pies. This classic version has a flaky, buttery crust, a creamy sauce, and a hearty mix of meat and vegetables. Learn how to make an easy turkey pot pie with our recipe. It’s a great dish for beginner cooks and busy families alike.

Keep it easy on yourself and know that nearly anything that you have can be baked into this pot pie! I always include a combination of turkey, vegetables, savory spices, a creamy sauce, all baked into a crust. Got peas? Got carrots, leftover roast vegetables or potatoes? It all goes perfectly in a pot pie! Feel free to customize this recipe with ingredients you already have in your fridge.

Turkey pie is a dish that combines the flavors of a traditional chicken pot pie with the use of turkey meat. It is likely that the origins of this pot pie are similar to those of chicken pot pie, which is a dish that has a long history and has been enjoyed by people in many different cultures around the world. It is believed that the concept of a pot pie, in which a filling is encased in a crust and baked, can be traced back to ancient civilizations. The use of turkey meat in a pot pie is a more recent development, likely dating back to the 19th or 20th century.

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Turkey Pot Pie

Turkey pot pie

Turkey Pot Pie – brothy gravy…that golden, crisp crust…those tender, flavorful vegetables. This recipe is a great use of left over Turkey after the holidays. Left over turkey meat joins forces with peas, carrots, and green beans in a savory pot pie.

Serve these savory pies with a dinner salad for a complete meal.

  • Author: Ree Drummond
  • Prep Time: :15
  • Cook Time: :45
  • Total Time: 1:00
  • Yield: 8 1x
  • Category: Dinner
  • Method: Baking


Units Scale
  • 4 Tablespoons Butter
  • 1/2 cup Finely Diced Onion
  • 1/2 cup Finely Diced Carrot
  • 1/2 cup Finely Diced Celery
  • 3 cups Shredded Cooked Turkey
  • 1/4 cup Flour
  • 3 cups Low-sodium Chicken Broth, Plus More If Needed
  • Splash Of White Wine (optional)
  • 1/4 teaspoon Turmeric
  • Salt And Pepper, to taste
  • Chopped Fresh Thyme To Taste
  • 1/4 cup Half-and-half Or Cream
  • 1 whole Unbaked Pie Crust
  • 1 whole Egg
  • 2 Tablespoons Water


  1. Preheat the oven to 375 F.
  2. Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
  3. Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
  4. Once it starts to thicken add the turmeric, salt, pepper, and thyme.
  5. Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
  6. Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
  7. Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
  8. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.


  • Serving Size: 8
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