A comforting classic that combines flaky crust, creamy filling, and hearty turkey—perfect for cozy dinners or using up leftovers.
Why You’ll Love This Recipe
- Homestyle comfort: Creamy turkey and veggies in a rich gravy under a buttery, flaky crust.
- Great leftover rescue: Makes delicious use of leftover turkey—or swap with chicken.
- Make‑ahead friendly: Assemble in advance or freeze unbaked for easy meals later.
- Customizable filling: Swap veggies or tweak herbs to suit your pantry and taste preferences.

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 refrigerated pie crust (for top; bottom only if desired)
- 3 Tbsp unsalted butter
- ½ cup chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup chopped mushrooms
- 3 garlic cloves, minced
- ¼ cup all‑purpose flour
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp dried thyme leaves
- ½ tsp finely chopped dried rosemary
- 2 cups chicken broth
- ½ cup whole milk
- 1 cup frozen peas
- 3 cups chopped turkey
- 1 large egg beaten with 1 Tbsp milk (for egg wash)
Directions
- Cook vegetables
Melt butter in a large skillet over medium heat. Add onion, carrots, celery, mushrooms, and garlic. Cook 5 minutes, stirring until vegetables soften and release their juices. - Thicken filling
Stir in flour, salt, pepper, thyme, and rosemary. Cook until flour is absorbed and mixture thickens slightly. - Make gravy
Slowly pour in chicken broth and milk, stirring constantly to prevent lumps. Bring to a simmer and cook 7–8 minutes until gravy is creamy and thick. - Add turkey and peas
Stir in frozen peas and chopped turkey. Remove from heat and taste. Adjust seasoning if needed. Allow filling to cool for about 10 minutes—this prevents a soggy crust. - Assemble pie
Preheat oven to 350 °F (180 °C). Transfer cooled filling to a 9‑inch pie dish. Top with pie crust, trim excess, and crimp edges to seal. Cut a few slits in the crust for steam vents. Brush with egg wash. - Bake
Bake 30–35 minutes until crust is golden brown. After 20 minutes, cover edges with foil or a crust shield to prevent over-browning. - Rest and serve
Let cool about 5 minutes before slicing and serving.
Servings and Timing
- Yields: 6–8 servings
- Prep time: 15 minutes
- Cook time: 15 minutes (filling) + 30–35 minutes (baking)
- Total time: Approximately 1 hour
Variations
- Veggie swaps: Add or substitute green beans, corn, or diced potato.
- Herb changes: Use thyme, sage, or oregano to vary flavor.
- Crust options: Use a bottom crust, full double crust, or top-only crust.
- Freeze‑ahead: Assemble unbaked pie and freeze up to 3 months. Bake from frozen, adding 10–15 minutes to baking time.
Storage/Reheating
- Store leftover pie covered in the refrigerator for up to 3 days.
- Reheat in the oven at 350 °F for about 15 minutes to preserve a crisp crust—microwaving may make it soggy.

FAQs
1. Can I use chicken instead of turkey?
Yes—chopped cooked chicken works just as well, or use shredded rotisserie chicken for convenience.
2. Can I make this gluten-free?
Yes. Use a gluten-free flour blend and a gluten-free pie crust to adapt the recipe.
3. Do I need both herbs?
Thyme and rosemary add depth, but you can use one or swap with sage or oregano if preferred.
4. Can I add a bottom crust?
Absolutely—just line the pie dish with crust before adding filling for a fully enclosed pie.
5. What if the filling is too runny?
Allow it to simmer longer to thicken, or whisk in a teaspoon of cornstarch mixed with water.
6. Can I prep filling ahead of time?
Yes—make the filling, cool, refrigerate up to 2 days, then assemble and bake when ready.
7. How can I avoid a soggy crust?
Ensure filling cools before adding crust and use egg wash to seal edges; vent slits allow steam to escape.
8. Can I double this recipe?
Yes. Use two pies or a larger casserole dish; adjust baking time if needed.
9. Is homemade better than store-bought crust?
Homemade crust can be flakier, but refrigerated crust is perfectly convenient and tasty.
10. How do I store a frozen assembled pie?
Wrap well and freeze for up to 3 months. To cook, bake from frozen—add about 10–15 minutes to baking time, and cover edges if browning too fast.
Conclusion
This Turkey Pot Pie is a cozy, satisfying dish that brings together creamy filling and flaky crust in every bite. Whether using leftover turkey or chicken, it’s easy to customize, freezer-friendly, and ideal for family meals. Enjoy slices warm from the oven and savor the comforting flavors of a homemade classic.
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Turkey Pot Pie
- Total Time: 1 hour
- Yield: 6–8 servings
- Diet: Halal
Description
This classic Turkey Pot Pie features a buttery, flaky crust filled with creamy turkey and vegetable filling, making it the perfect comfort food for cozy nights or a delicious way to use up leftover holiday turkey.
Ingredients
1 refrigerated pie crust
3 Tbsp unsalted butter
½ cup chopped yellow onion
1 cup diced carrots
1 cup diced celery
1 cup chopped mushrooms
3 garlic cloves, minced
¼ cup all-purpose flour
1 tsp salt
½ tsp freshly ground black pepper
1 tsp dried thyme leaves
½ tsp finely chopped dried rosemary
2 cups chicken broth
½ cup whole milk
1 cup frozen peas
3 cups chopped turkey
1 large egg beaten with 1 Tbsp milk (for egg wash)
Instructions
- Cook vegetables: In a large skillet, melt butter over medium heat. Add onion, carrots, celery, mushrooms, and garlic. Cook for 5 minutes until vegetables soften.
- Thicken filling: Stir in flour, salt, pepper, thyme, and rosemary. Cook until flour is absorbed and mixture thickens slightly.
- Make gravy: Slowly pour in chicken broth and milk, stirring constantly. Simmer for 7–8 minutes until thick and creamy.
- Add turkey and peas: Stir in frozen peas and turkey. Remove from heat, adjust seasoning, and let cool for 10 minutes.
- Assemble pie: Preheat oven to 350°F (180°C). Transfer filling to a 9-inch pie dish. Top with pie crust, crimp edges, cut slits for steam, and brush with egg wash.
- Bake: Bake for 30–35 minutes until crust is golden. Cover edges after 20 minutes to prevent over-browning.
- Rest and serve: Let cool 5 minutes before slicing and serving.
Notes
- Let filling cool before topping to avoid a soggy crust.
- Adjust seasoning after adding turkey and peas to taste.
- Freeze unbaked pie for up to 3 months; bake from frozen.
- Use chicken instead of turkey if preferred.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of pie
- Calories: 410
- Sugar: 5g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 95mg