Turkey Divan Pot Pie is the perfect way to use up leftover turkey or chicken for a comforting family meal! cookingwithcurls.com
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Turkey Divan Pot Pie

Mix your leftover turkey, or chicken, with broccoli in a creamy cheese sauce and top it off with a flaky crust to create the perfect Turkey Divan Pot Pie for dinner!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: turkey, leftovers, pot pie, main course
Servings: 6 Servings
Calories: 468kcal
Author: Lisa Johnson


  • 4 Tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper (or substitute ground black pepper)
  • 1 teaspoon dry mustard powder
  • 1 cup chicken stock, warm (I used Swanson's unsalted)
  • 1 cup milk, warm (I used unsweetened CashewMilk)
  • 2 Tablspoons sherry
  • 1 cup Gruyère cheese, grated - divided (or cheddar, Swiss, Parmesan)
  • 4 cups turkey or chicken, cubed
  • 4 cups broccoli florets, blanched
  • 1 recipe double pie crust (or substitute store bought)


  • Preheat oven to 425 degrees.
  • Split the chilled dough in half and roll out the first half into a 12 to 13-inch circle. Place the dough circle in a 9-inch pie dish and set aside.
  • Melt butter in a large pan or Dutch oven over medium-low heat. Whisk in the flour, mustard powder, salt, and cayenne pepper (if using). Continue to cook and stir for 1 minute until pale yellow and frothy.
  • Whisk in the warm chicken stock, milk and sherry; heat until thickened.
  • Add 2/3 cup of grated cheese and stir until completely melted.
  • Add the cubed turkey (or chicken), stir to combine.
  • Gently stir in the blanched broccoli.
  • Pour the mixture into the prepared pie crust and smooth with the back of a spoon. Sprinkle the remaining 1/3 cup of cheese over the top.
  • Roll out the remaining pie crust and place on top of the pot pie. I cut mine into seven, 1-inch strips and placed them on top in a lattice pattern.
  • Press the edges to seal. Wrap a 3-inch wide strip of aluminum foil around the edge of the pie to prevent over browning.
  • Bake for 25 minutes, remove the foil, and continue baking for an additional 15 minutes until golden brown and bubbly.
  • Allow to cool for 10 minutes for the filling to set before cutting.


  • *Technically a bechamel sauce would only contain milk, not include chicken stock, but close enough.
  • I used Gruyère cheese, but cheddar, Swiss or Parmesan would work as well.
  • The cayenne pepper is not a traditional ingredients in Turkey Divan, but it just felt like it needed a little something extra. Feel free to substitute ground black pepper if you prefer.
  • I cooked my broccoli in the microwave with 1 Tablespoon of water for 3 minutes on HIGH. You can also drop into boiling water for 3 minutes, drain and drop into ice water for 1 minute.


Calories: 468kcal | Carbohydrates: 27g | Protein: 25g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 92mg | Sodium: 617mg | Potassium: 486mg | Fiber: 2g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 54.1mg | Calcium: 226mg | Iron: 2.4mg