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Christmas Recipes
Christmas Recipes

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Dessert Recipes
Dessert Recipes

Turkey Pot Pie

Every year after Thanksgiving I think of different ways to use up all the leftover turkey. I always dream of saving some of the turkey and making something completely different and delightful with it. This Turkey Pot Pie is one of my favorite ways to use up leftover Thanksgiving turkey and it is what you need to make this year!!

I usually heat up whatever leftovers there are and serve with the leftover sides. On occasion, I have had enough leftover to dice and add to a wonderful soup. This year was the year I managed to have enough turkey leftover to finally make this turkey pot pie.  I've made chicken pot pies before, but never a turkey one. If you are roasting another turkey for the holidays, this would be the perfect dish to make with any Thanksgiving leftovers!!

This pie may seem complicated or fussy, but it's truly not! This turkey pot pie is made entirely from scratch. I didn't use any cream soup. It's made with a simple sauce (sort of like a roux)and the  whole thing could be cooked in the cast iron pan.

There is only a single crust on top, nothing on the bottom. Please make your own crust if you have a little bit of time. The flavor surpasses store bought. I have even seen recipes where you can make this with puff pastry.

1. I used fresh carrots, celery, and onions. If you want, you could totally use frozen vegetables to save time.
2. You start by sauteeing the vegetables in olive oil.
3. Add the diced turkey pieces and flour.
4. Season with salt, pepper and the fresh thyme.
5. Add the broth, wine, cream and more flour if needed to thicken the sauce more.
6. Roll out your pie dough and place it in your baking dish.
7. Brush on the egg wash and bake for about 30 minutes, or until golden brown.

It's really that easy to make!! I wanted to share this recipe with you now so you'll know what to do with all that leftover turkey. I'm telling you it is absolutely delicious, easy to make and everyone loves it!!

It is truly so easy to put together. You could spice it up as much as you want. I left mine more mild, as my kids aren't that crazy about thyme. But a little bit goes a long way in this filling.

Here is the only photo of my neighbor's turkey that I managed to get! It was 22 lbs (yes, 22 pounds!). It was plenty enough to feed the 21 people that all gathered together at their house. It has become a tradition. I'm in charge of the baking!!

I wanted to have turkey leftovers and ended up roasting a much smaller bird that weekend so we could make this fun turkey pot pie!
 Turkey Pot Pie

I did use my own crust because I'm obsessed with how flaky and buttery it is. I can't tell you how exciting it was to take a bite out of this gorgeous savory pie just out of the oven. The crust flaked so perfectly with every bite. If you don't feel the urge to put together your own pie dough, go ahead and use your favorite refrigerator brand.

I found the filling recipe on The Pioneer Woman's site. She also adds turmeric to her filling and she does add a splash of white wine. If you have any on hand, you could add a splash. It does cook away and leaves a lovely flavor to the sauce. You could use 1/2 and 1/2 or heavy cream. I used heavy cream. I may even try it with coconut milk the next time and see how it turns out.

This is the pie crust recipe I used. Leave out the sugar since this is a savory recipe.  It's a double crust recipe. You could save the 2nd part to make another pumpkin pie or even one more pot pie!! Fill it with chicken if you're out of turkey. It was a huge hit over here!! I have some turkey calling my name right now, so it's time to make another one!! 

Updated from 12/2014. 

Yield: 1 9-inch cast iron skillet

Turkey Pot Pie

An easy pie made with delicious turkey leftover from Thanksgiving. This delectable pie could even be made with leftover roasted chicken.
prep time: 15 minscook time: 30 minstotal time: 45 mins


Crust (yields two 9-inch round pie crusts)
2 1/2 cups all purpose flour, plus extra for rolling
1 teaspoon salt
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tablespoons ice water

Pot Pie
4 Tablespoons butter
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
3 cups diced cooked turkey (or chicken)
1/4 cup Flour
2 cups chicken broth
1/4 cup white wine (optional)
salt and pepper, to taste
chopped fresh thyme, to taste
1/4 cup heavy cream
1 whole unbaked pie crust (you could use your favorite refrigerator pie crust)
1 whole egg
2 Tablespoons Water


Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.

Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.

Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch wide disks. Sprinkle a little bit of flour on each disk and then wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling.

When you are flattening the disks, you are not working the dough. You are just simply flattening the shape into a disk. Use the other pie disk for another pot pie.

While the dough is chilling, preheat oven to 375 F and prepare the filling.

Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Cook until the onions turn translucent (about 3 minutes).

Stir in the turkey and sprinkle the flour over the top. Stir until it is combined with the turkey and vegetables. Stir and cook for about 2 minutes.

Pour in the chicken broth. Stir and let the sauce thicken. If you are using wine, add the white wine at this point.

Season with salt, pepper and thyme.

Add the cream and let it simmer for about 3 minutes. If sauce thickens too much, add a bit of the broth. Check the seasoning and add more salt and pepper to your taste.

Pour the filling into your skillet (I used a cast-iron skillet). Take the pie dough out of the refrigerator about 5 minutes before you need to use it. Roll out pie crust on a floured surface and place it over the filling. Press dough around the edges and against the side of the pan. Cut small vent lines on top of the dough.

Whisk together the egg with 2 tablespoons water and brush it all over the surface of the crust. There will be some wash remaining.

Place the pie on a baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Check at 15 minutes. If the crust is starting to brown too quickly, lightly cover with foil paper for the remaining baking time.
Created using The Recipes Generator


  1. Pot pie is my comfort food of choice. Yours looks irresistible!

  2. When we get together at Christmas with my family and my in-laws, we always have a pot pie of some sort. This one looks fantastic!

  3. I love meat pies and chicken and turkey are no exception! Great presentation!

  4. Love the idea of making it in a skillet. I just have to make self a turkey because I miss having the leftovers since we don't host it :)

  5. There is almost nothing more comforting & delicious to me than a pot pie...Mmm I cal the rest of that pan!!

  6. I can totally see why it was a hit with your family - looks delicious!

  7. Oh, that looks delightful. The crust, especially! YUM.

  8. I love skillet dinners! Your crust looks just perfect!

  9. I just made a chicken pot pie tonight for dinner but it was far from easy. I think I need to try yours!! Easy is better!

  10. I love that you made your pie in a skillet. There is something so welcoming about skillet dishes. Especially something so homey as a pot pie. Your crust looks incredible. Pinning.

  11. I need this in my life! Right now! I love your crust!

  12. This is basically one of my all-time favorite comfort meals. Your crust does look absolutely to die for! And holy cow, a 22-pound turkey!? I was so sad that I didn't really have enough turkey leftovers to make anything other than a couple of sandwiches this year. Seriously, this is perfect.

  13. We're in the same boat- we usually only have enough turkey to eat with the leftover sides, too. Turkey pot pie looks really good though. I might have to make a turkey specifically with that in mind.

  14. mmmmm! SO GOOD!! If it's not a Turkey Tetrazzini, it's a Turkey Pot Pie for us!!

  15. What can possibly be more ccomforting than pot pie? Nothing. Well, maybe chocolate, but that is a whole 'nother story. Love this turkey version. The flavors must be omgosh!!

  16. I love homemade pot pie! Love that it's made with turkey :)

  17. I love this recipe. Turkey pot pie is a huge favourite of mine. This looks so inviting.

  18. This looks stunning and so comforting! Love how easy it is to make and with a homemade crust. :-)

  19. […] it out. And, I will have to go back and try her Skillet Lasagne Bolognese and Easy Turkey Pot Pie (two of H’s favorite […]