Very Easy  Turkey Pot Pie

CRUST Pot Pie – 1 pie crust (homemade or store-bought) -4 Tablespoons butter use dairy-free butter sticks if dairy-free – 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 use coconut milk if dairy-free – 1 whole unbaked pie crust you could use your favorite refrigerator pie crust – 1 whole egg – 2 Tablespoons Water


White Scribbled Underline

Cook time: 50 min

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prep Time

1 hour 10 min


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This very easy Turkey Pot Pie is  made with delicious turkey leftover from Thanksgiving. This delectable pie could even be made with leftover roasted chicken.

Are there any dairy-free or vegan alternatives to butter that I can use in the filling? Yes! You can use dairy-free butter, olive oil, or coconut oil in place of butter.

Can I make the pie crust ahead of time?  Yes, you can! It is a good idea to make the crust the night before and store it wrapped with plastic wrap in the fridge.  How long does leftover turkey stay fresh? If stored in a refrigerator, leftovers can stay good for three to four days. If they're stored in a freezer, it's three to four months.


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