Turkey pot pie is the ultimate comfort food. Serve up this warm family-friendly dish full of tender chunks of turkey, creamy gravy, a medley of vegetables, enveloped in a savory pie crust.
Bake it up until the crust is browned and flaky and the gravy is hot and bubbly. Not only is the pie gorgeous on the table, but it is also satisfyingly delicious.
If you love pot pies, I hope you’ll try our beef pot pie, Bisquick chicken pot pie, chicken pot pie with biscuits, and copycat KFC chicken pot pie!
TURKEY POT PIE INGREDIENTS
- Potatoes: I used Russet potatoes.
- Chicken flavored Better Than Bouillon: Adds the perfect savory boost to your gravy.
- Low sodium chicken stock: The base for a tasty gravy.
- Butter: Unsalted
- Onion/Carrot/Celery: This is the winning combination of veggies and serves as the savory base for the gravy.
- Garlic: Fresh cloves add flavor.
- Poultry seasoning: Always a great complement to the turkey.
- Thyme Leaves: A little more dried thyme to add savory flavor.
- All-purpose flour: This ingredient is part of making the roux for the gravy.
- Heavy cream: Add this to the gravy for a creamy result.
- Leftover turkey meat: A great way to use your leftovers.
- Egg: For the wash on the pie crust. The egg wash will make the crust golden brown.
- Water: Tap or filtered
- 2 Flat Store-Bought Pie Crusts: I use Pillsbury pie crusts.
TIPS
- Size: Cut the veggies the same size so they cook evenly. It’s also nicer to eat similarly sized pieces.
- Cool It: Fully cool the gravy before pouring it into the pie crust. Otherwise, the crust will melt.
- Cut It! When topping the pie, make decorative slits in the top crust to vent the steam while the pie bakes. Make sure to securely tuck the edges of the crust under and crimp well, sealing the edges.
- Check It! Check the pie for browning. If the crust begins to brown too much, cover it loosely with foil to prevent burning.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Your turkey pot pie will last up to four days in the fridge.
- Can You Freeze This? Store the unbaked pie in a freezer/oven-safe pie plate. Wrap tightly in plastic, then foil. The pot pie will last up to 3 months in the freezer. When ready to eat, bake from frozen at 375ºF (190ºC) for approximately 90 minutes, start checking the crust at 75 minutes. If the crust begins to get too brown, loosely cover the pie with foil.
- Make-Ahead: Yes, you can make this ahead of time. Just warm and serve. However, it is best right out of the oven.
- Food Safety: If you’d like more info on food safety check out this link.
SERVING RECOMMENDATIONS
We love this delicious pie with something fresh and crispy! It’s wonderful with our KFC coleslaw, 7 layer salad, carrot salad, 1905 salad, strawberry spinach salad, or our copycat Portillo’s chopped salad.
Of course, a side of biscuits or rolls like our 7 Up biscuits, butter swim biscuits, cat head biscuits, Lion House rolls, Bisquick biscuits, garlic and herb Parker House rolls, or crescent rolls are always a welcomed addition!
HOW TO MAKE TURKEY POT PIE
- Microwave the potatoes. Drain and set aside.
- Dissolve the chicken bouillon with the chicken stock.
- Make the filling: saute the aromatics and veggies. Add the seasonings.
- Sprinkle flour over the sauteed veggies.
- Add the dissolved bouillon. Add the heavy cream.
- Add the turkey, potatoes, and peas. Simmer and allow to cool.
- Assemble: in a bowl, whisk together egg and water. Set aside.
- Line the pie plate with a crust.
- Spoon the cooled turkey mixture into the crust.
- Brush the edge of the crust with egg wash and top with the second crust.
- Seal the edge and cut vent holes.
- Bake.
***See the full instructions below.
MORE TURKEY RECIPES
- Instant Pot Turkey Chili
- Turkey Chili
- Mole Turkey Chili
- Air Fryer Turkey Burgers
- Turkey Carcass Soup
- Crockpot Turkey Breast
- Leftover Turkey Soup
- Turkey Tacos
MORE SAVORY PIES
- Cheddar Bay Biscuit Chicken Pot Pie
- Tamale Pie
- Spaghetti Pie
- Impossibly Easy Ham and Swiss Pie
- Bisquick Impossible Taco Pie
- Taco Pie
TRIED THIS RECIPE?
While you’re here, don’t miss the next cozy recipe — subscribe to my totally FREE newsletter so you’ll always have comfort food favorites at your fingertips.
If you enjoyed this pie, please take a moment to leave ⭐️⭐️⭐️⭐️⭐️ star rating and a quick comment — I love hearing from you, and it helps our community of bakers and cooks!
📸 And if you Gram… don’t forget to share your photo on Instagram — tag me @gonnawantseconds so I can cheer you on and share your creations!
Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Turkey Pot Pie
Serve up this warm family-friendly turkey pot pie full of tender chunks of turkey, creamy gravy, a medley of vegetables, enveloped in a savory pie crust.
Servings: 6 servings
Ingredients
- 2 medium, about 2 1/2 cups chopped potatoes, chopped into 1/2 inch pieces
- 1 level tablespoon chicken flavored Better Than Bouillon
- 2 cups low-sodium chicken stock
- 3 tablespoons butter
- 1 cup onion, finely chopped
- 4 cloves garlic, minced
- 3 carrots, diced
- 3 stalks celery, diced
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon dried thyme leaves
- black pepper
- 1/3 cup all-purpose flour
- 1/2 cup heavy cream
- 2 1/2 cups leftover turkey meat, cut into cubes
- 1 cup frozen peas thawed
- 1 large egg
- 1 tablespoon water
- 2 flat store-bought pie crust
Instructions
- Arrange an oven rack to the center position. Preheat oven to 400ºF (204ºC).
Microwave Potatoes:
- Place potato pieces (2 1/2 cups) in a microwave-safe bowl. Pour in 1/4 cup tap water. Cover bowl and microwave until fork tender, about 5-6 minutes. Drain well and set aside.
Fortify The Broth:
- Pour chicken stock (2 cups) into a microwave-safe measuring cup. Add Better Than Bouillon (1 level tablespoon) and heat for 45 seconds. Remove and stir until Better Than Bouillon is dissolved; set aside.
Make Filling:
- In a 12-inch skillet, over medium heat, melt 3 tablespoons butter and sauté the onion (1 cup), carrots (3), and celery (3 stalks), stirring occasionally, until onion is translucent, about 7-9 minutes. Add garlic (4 cloves), poultry seasoning (1/2 teaspoon), thyme leaves (1/4 teaspoon), and black pepper, stirring frequently so garlic doesn't burn, then sauté until fragrant, about 1-1 1/2 minutes.
- Sprinkle flour (1/3 cup) over sautéed vegetables, whisk constantly, and cook for 1-2 minutes, to cook out flour taste.
- Reduce heat to low, then gradually add dissolved Better Than Bouillon and chicken broth, whisking constantly, until the flour mixture is dissolved. Bring mixture to a boil. Reduce heat and add heavy cream. If the mixture isn't to the thickness you like, continue to simmer to allow the mixture to evaporate.
- Add the turkey (2 1/2 cups), cooked potatoes, and thawed peas (1 cup) and continue to simmer, over medium heat, until heated through, about 2-3 minutes. Allow to cool for 10 minutes.
Assembly:
- In a small bowl, whisk together egg (1) and water (1 tablespoon); set aside.
- Roll out chilled pie crust into a 12-inch circle on a lightly floured work surface. Line a 9" pie plate with one of the crust.
- Spoon the cooled turkey mixture into the crust.
- Brush the edge of the crust with egg wash and top with 2nd crust. Crimp or pinch edges together to seal. Cut vent holes in the top crust. Brush the top with egg wash.
- Bake in the preheated oven until lightly browned and the filling is bubbly about 35-40 minutes. Allow the pie to cool for 10-12 minutes before cutting and serving.
Notes
- Size: Cut the veggies the same size so they cook evenly. It’s also nicer to eat similarly sized pieces.
- Cool It: Fully cool the gravy before pouring it into the pie crust. Otherwise, the crust will melt.
- Cut It! When topping the pie, make decorative slits in the top crust to vent the steam while the pie bakes. Make sure to securely tuck the edges of the crust under and crimp well, sealing the edges.
- Check It! Check the pie for browning. If the crust begins to brown too much, cover it loosely with foil to prevent burning.
Nutrition
Serving: 1serving | Calories: 592kcal | Carbohydrates: 56g | Protein: 24g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 108mg | Sodium: 628mg | Potassium: 820mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5909IU | Vitamin C: 19mg | Calcium: 86mg | Iron: 4mg
DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!
© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.
I followed the recipe exactly as written. It was spot on delicious and easy to make. A keeper for sure, Thanks!
Hey, Martha! Yaaaay. That’s awesome! We’re so glad you like this pot pie 🙂 Thank you so much for the positive feedback and rating 🙂