Turkey Pot Pie Recipe

I absolutely love this Turkey Pot Pie Recipe because it’s the perfect meal to transform your leftover turkey into something utterly comforting and satisfying. When I first tried it, I was amazed at how the rich, creamy filling with tender veggies combined with flaky crust just hits all the right notes for a cozy dinner. You’ll find that this pot pie works wonderfully for weeknight meals or even holiday leftovers that deserve a second life.

What makes this Turkey Pot Pie Recipe really special is how adaptable it is—you can swap in whatever veggies you have on hand and still end up with a delicious, golden pie. It’s also incredibly easy to make from scratch or with store-bought pie crusts if you’re short on time. Trust me, once you taste the homemade sauce thickened with fresh herbs and bacon, this will become your go-to comfort food anytime you want a warm, hearty meal.

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Ingredients You’ll Need

These ingredients combine to create a rich, hearty filling packed with flavor and texture, complemented by a flaky, buttery pie crust. I always recommend using fresh veggies and quality turkey to make it taste even better.

• Bacon: Adds smoky depth and savory fat that makes the filling irresistible.
• Olive oil: Helps sauté the veggies gently without burning.
• Diced yellow onion: Provides subtle sweetness and base flavor.
• Celery: Brings slight crunch and freshness.
• Carrot: Adds color and natural sweetness.
• Dried thyme: Gives that earthy, aromatic note classic to pot pies.
• Ground sage: Perfect for poultry dishes—warm and savory.
• Kosher salt: Essential for seasoning to bring out all the flavors.
• Ground pepper: Adds a bit of heat and balance.
• All-purpose flour: Thickens the sauce beautifully when cooked with the fat.
• Chicken or turkey stock: Enriches the sauce with meaty goodness.
• Nonfat milk: Creates a creamy, silky texture—whole milk works if you want it richer.
• Frozen corn: Adds bursts of sweetness and texture.
• Frozen peas: Bright little pops of savoriness.
• Chopped cooked green beans: Adds fresh vegetable flavor and a little crunch.
• Shredded cooked turkey: The star protein that makes this pot pie so satisfying.
• Pie crusts: A double crust is essential for that golden, flaky exterior.

Variations

I love mixing things up with this Turkey Pot Pie Recipe by swapping veggies or folding in extras—feel free to get creative and tailor it to your taste or diet preferences. This recipe is forgiving and shines with personalization.

• Vegetarian Twist: I once made it without turkey, using just mushrooms and extra veggies, and it was still hearty and delicious.
• Gluten-Free Version: Use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free blend—worked like a charm for my gluten-sensitive friend.
• Spicy Kick: Adding a pinch of cayenne or diced jalapeños gives it a surprising warmth that my family really enjoyed.
• Make it Cheesy: Stir in sharp cheddar cheese before topping with crust for a creamy, cheesy layer inside. Totally indulgent and so good!

How to Make Turkey Pot Pie Recipe

Step 1: Sauté the Bacon and Veggies

Start by cooking the diced bacon in a preheated saucepan over medium heat until it’s browned and crisp—this renders flavorful fat you’ll use for sautéing the veggies. Once the bacon is done, set it aside on a paper towel-lined plate but keep the bacon grease in the pan. Add olive oil if you need a bit more fat, then toss in diced onion, celery, and carrot. Stir occasionally for about 3 to 5 minutes until they soften and start to sweeten without browning too much. This step builds a tasty base for your filling, so don’t rush it.

Step 2: Build the Herb-Infused Thickened Sauce

Sprinkle in dried thyme, sage, salt, and pepper, then stir to combine with the veggies. Next, add the flour—this will help thicken your sauce beautifully—cooking it for about 1 minute to get rid of the raw flour taste. Slowly pour in the chicken or turkey stock and milk, stirring constantly to prevent lumps. Keep cooking and stirring for just a few minutes until you see the filling thicken nicely to a creamy consistency. This step is crucial to get that luscious sauce that holds your filling together perfectly.

Step 3: Combine Filling Ingredients

Remove the pan from heat and fold in your cooked bacon, shredded turkey, peas, corn, and green beans. Make sure everything is evenly mixed so every bite gets that lovely veggie and turkey balance. If your filling feels too thick, a splash more stock or milk can loosen it up gently.

Step 4: Assemble and Bake the Pie

Place one pie crust into a 9-inch pie dish, pressing it up the sides carefully. Spoon your hot filling into the crust, spreading it out evenly. Top with the second crust, pinch the edges together, and crimp with your fingers or a fork for that classic look. Don’t forget to cut a few slits in the top crust—that’s key to letting steam escape during baking so your crust stays flaky, not soggy. Pop the pie on a baking sheet (to catch any drips) and bake at 375°F for 40 to 55 minutes, until the crust is beautifully golden brown. Let it cool for a bit before serving so the filling sets nicely.

How to Serve Turkey Pot Pie Recipe

Garnishes

I like adding a sprinkle of fresh parsley or thyme right before serving—it brings a vibrant pop of color and fresh herbal brightness that lightens the rich pie. A tiny dash of cracked black pepper on top also wakes up the flavor nicely.

Side Dishes

This Turkey Pot Pie Recipe pairs wonderfully with a simple green salad for contrast or some roasted root vegetables if you want to keep the meal hearty. For a lighter touch, steamed green beans or crisp apple slices provide a refreshing balance to the creamy filling.

Creative Ways to Present

For a festive touch, I’ve baked individual pot pies in ramekins topped with puff pastry, which makes each serving feel extra special at holiday dinners or dinner parties. You can even use cookie cutters to cut fun shapes in the top crust for kids or themed events.

Make Ahead and Storage

Storing Leftovers

My best tip is to let the pie cool completely before storing it in an airtight container in the refrigerator. Leftovers keep well up to 3 days and the flavors actually deepen overnight, making for an even tastier second meal.

Freezing

I sometimes freeze the entire assembled pie before baking—wrapped tightly in plastic and foil—to keep it fresh. When I’m ready to eat, I bake it straight from frozen, adding extra baking time, and it always turns out just as tasty as fresh.

Reheating

Reheating in the oven at 350°F for about 20 minutes keeps the crust crisp; avoid microwaving if you want to maintain that flaky texture. Cover loosely with foil if the crust browns too fast while reheating.

FAQs

Final Thoughts

This Turkey Pot Pie Recipe holds a special place in my kitchen because it turns simple leftover turkey into a heartwarming meal that feels both nostalgic and satisfying. I hope you give it a try—you’ll find it’s easier than it looks and your family will definitely ask for seconds. It’s the kind of dish that brings people together, and I’m confident it’ll become a cherished classic in your home too.

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