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Turkey Pot Pie

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This hearty, comforting Turkey Pot Pie recipe is easy to make and the perfect way to use up leftover Thanksgiving turkey. It’s made with chunks of turkey, peas and carrots in a creamy herb flavored sauce wrapped in a flaky pie crust. There are dairy-free options included as well!!

Looking down on a whole turkey pot pie in a pie pan with a cut-out turkey decoration in the center.

How many of us have tons of leftover turkey after the holidays? This pot pie is one of many ways that I like to use up my favorite Herb Roasted Turkey.

If you prefer a turkey (or chicken) pot pie made with broccoli in a creamy cheese sauce wrapped in a flaky pie crust, your will love this Turkey Divan Pot Pie.


  • Unsalted butter and flour – creates a “roux” to thicken the sauce. Olive oil or vegan butter can be substituted for dairy-free.
  • Yellow onion, dried sage, thyme and chicken stock – create the delicious flavors that make this pot pie the ultimate comfort food.
  • Heavy cream – gives this meal it’s rich and creamy base that holds all of the ingredients together. Substitute canned coconut milk for dairy-free.
  • Cooked turkey – cut into cubes or shredded is the star of the party.
  • Frozen peas and carrots – every good meal needs vegetables, right? Frozen vegetables are super simple to use and are less likely to become mushy.
  • Pie crust – I always use my favorite pie crust recipe, but store-bought crust works as well.
Ingredients needed to make turkey pot pie.

Be sure to check out the detailed printable recipe card below

How to make a Classic Turkey Pot Pie

Preheat oven to 425 degrees. Melt butter in a large saucepan over low heat. Add the diced onion and cook until softened, about 3 minutes.

Diced onion and butter simmering in a Dutch oven.

Stir in flour, sage, thyme, salt and pepper. Cook, stirring constantly until smooth and bubbly.

Onion roux in a Dutch oven.

Stir in the chicken stock and cream.

Creamy herb sauce mixed together in a Dutch oven.

Heat to a boil, stirring constantly. Boil and stir for one minute. Add chicken, peas, and carrots, and stir to thoroughly combine.

Peas, carrots, and turkey chunks in a creamy sauce inside a Dutch oven.

Remove from heat and set aside.

Turkey and cream sauce mixed with a wooden spoon in a Dutch oven.

Roll half of chilled pie crust dough out on a well floured surface into a 12-inch circle. Place in pie pan. Pour in the turkey mixture and smooth top with a spoon.

Creamy turkey filling inside a pie crust lined pie plate.

Roll out second half of dough into a circle and place on top of pie.

Top crust laying on top of a filled pie plate.

Run a sharp knife around the edge of pie pan to trim excess dough.

Double crust pie dough trimmed around the edge of a white pie plate.

Save the trimmings for later!! Crimp the edges of the pie as desired. Use a knife to create vent holes in the top crust. Place on a baking sheet and brush with egg wash.

Slits cut into top pie crust for venting.

Bake for 40 to 60 minutes, until golden brown and inside is bubbly.

Looking down on a golden brown turkey pot pie with a turkey pie crust cut-out sitting on a fall colored striped towel.

Allow Turkey Pot Pie to cool for 30 to 60 minutes before serving, or the filling will be thin and not stay in place.

Looking down onto a cut out slice of turkey pot pie.

While the pot pie is resting, roll up the pie crust scraps and cut out using a turkey or leaf shaped cutter. Brush with egg wash and bake until golden brown.

Baked turkey cookie on parchment paper.

Quick Tip

If you would like a darker colored turkey, mix some brown food coloring into the remaining egg wash and brush it on before baking.

Pie crust dough cut into turkey and maple leaf shapes and brushed with egg wash on a parchment paper.

Place turkey shape in the center of the pot pie and serve with additional shapes on the side.

A slice of turkey pot pie on a small plate with a maple leaf cut-out on top.

Serving suggestions

Recipe Notes & Tips

  • I did not notice the coconut flavor when making the dairy-free version, the sage, thyme, and onions do a really good job of masking it.
  • Baking time will vary based on size, type of pie pan used and your oven.
  • For a darker “turkey cookie”, mix brown food coloring into remaining egg wash.
  • My favorite Pie Crust Recipe. Warning: this pie crust is not dairy-free.

How to store leftover pot pie

Allow the turkey pot pie to cool completely, then place in an airtight container. Store in the refrigerator for up to four days.

Can you freeze pot pie?

Yes, you can freeze turkey pot pie leftovers for up to four months. Thaw in the refrigerator and reheat in a 350 degree F oven. 

You can also make the pot pie in advance and freeze the uncooked pie until needed. Wrap in plastic wrap, then aluminum foil. Freeze for up to 3 months. When ready to bake, place frozen pie into a preheated 425 degree F oven and bake for 90 to 120 minutes.

The filling can also be made in advance and frozen in a zipper-topped bag or freezer-safe container for up to 4 months. Defrost in the refrigerator, fill pie crust, and bake.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More leftover turkey recipes

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Enjoy!!

Looking down on a whole turkey pot pie recipe topped with a turkey shaped crust cookie.

Turkey Pot Pie

This classic Turkey Pot Pie is made with chunks of turkey, peas and carrots in a creamy herb flavored sauce wrapped in a flaky pie crust.
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: turkey pot pie with creamy filling
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 6 Servings
Calories: 942kcal
Author: Lisa Johnson

Equipment

  • 9-inch deep-dish pie plate

Ingredients

  • 1 Recipe Pie Crust chilled
  • 4 tablespoons unsalted butter substitute coconut oil or vegan butter for dairy-free
  • 4 tablespoons all-purpose flour
  • 0.5 teaspoon dried thyme or one teaspoon fresh
  • 0.5 teaspoon dried sage or one teaspoon fresh
  • sea salt & pepper to taste
  • 1 cup chicken stock
  • 1 cup heavy cream substitute canned coconut milk can for dairy-free
  • 4 cups cubed, cooked turkey
  • 2 cups frozen peas and carrots thawed
  • 0.5 cup chopped green onions

Egg Wash

  • 1 large egg white
  • 1 tablespoon olive oil
  • teaspoon white pepper

Instructions

  • Preheat oven to 425 degrees. Melt butter in a large saucepan over low heat. Add the diced onion and cook until softened, about 3 minutes.
  • Stir in flour, sage, thyme, salt and pepper. Cook, stirring constantly until smooth and bubbly.
  • Stir in chicken stock and cream.Heat to a boil, stirring constantly. Boil and stir for one minute. Add chicken, peas, and carrots, and stir to thoroughly combine. Remove from heat and set aside.
  • Roll half of chilled pie crust dough out on a well floured surface into a 12-inch circle. Place in pie pan. Pour in the turkey mixture and smooth top with a spoon. Roll out second half of dough into a circle and place on top of pie.
  • Run sharp knife along edge to pan to trim excess dough. Crimp edges of dough together as desired. Cut vent holes in top of pie with a sharp knife.
  • Place pie on a baking sheet, and brush with egg wash. Bake for 40 to 60 minutes until golden brown and mixture is bubbly.
  • Remove from oven and allow to cool for 30 to 60 minutes before serving.
  • While the pot pie is resting, roll out leftover pie dough and cut into turkey, or leaf shapes with a cookie cutter.
  • Brush with egg wash and bake on a parchment paper lined baking sheet until golden brown.
  • Place turkey shape in the center of the pot pie and serve with additional shapes on the side.

Notes

  • Baking time will vary based on size and type of pie plate.
  • Each oven bakes differently so keep an eye on your pie.
  • For a darker “turkey cookie”, mix brown food coloring into remaining egg wash.
  • My favorite Pie Crust Recipe. Warning: this pie crust is not dairy-free.
  • How to store leftover pot pie – Allow the turkey pot pie to cool completely, then place in an airtight container. Store in the refrigerator for up to four days.
  • Can you freeze pot pie?Yes, you can freeze turkey pot pie leftovers for up to four months. Thaw in the refrigerator and reheat in a 350 degree F oven.
  • You can also make the pot pie in advance and freeze the uncooked pie until needed. Wrap in plastic wrap, then aluminum foil. Freeze for up to 3 months. When ready to bake, place frozen pie into a preheated 425 degree F oven and bake for 90 to 120 minutes.
  • The filling can also be made in advance and frozen in a zipper-topped bag or freezer-safe container for up to 4 months. Defrost in the refrigerator, fill pie crust, and bake.

Nutrition

Calories: 942kcal | Carbohydrates: 26g | Protein: 118g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 356mg | Sodium: 1307mg | Potassium: 1480mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5435IU | Vitamin C: 7mg | Calcium: 125mg | Iron: 4.6mg

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