Homemade Turkey Pot Pie Recipe

I absolutely love this Homemade Turkey Pot Pie Recipe because it’s the ultimate comfort food that feels like a warm hug on a chilly day. Whether you’ve got leftover turkey or want to turn a simple weeknight dinner into something special, this pot pie fills the house with the most inviting aromas and offers a flaky, buttery crust encasing a rich, creamy filling. Seriously, it’s one of those dishes that makes everyone linger at the table just a little longer.

When I first tried this recipe, it quickly became my go-to for using up Thanksgiving leftovers, but honestly, it’s fantastic any time of year. You’ll find that making it from scratch isn’t as intimidating as it seems—all the parts come together pretty easily, and the result is so worth the effort. Plus, you can customize it with whatever veggies or herbs you love, so it’s a winner every time.

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Ingredients You’ll Need

These simple ingredients come together beautifully for a rich, hearty filling with a flaky crust. Just a little prep, and you’ll be amazed at how elegant and satisfying this Homemade Turkey Pot Pie Recipe turns out.

• Egg: Used for the egg wash, it helps create that gorgeous golden crust you’ll love.
• Butter: Adds richness to the filling and helps cook the onions perfectly.
• Onion: Diced and sautéed, it brings a subtle sweetness and depth to the filling.
• All-purpose flour: Essential for thickening the sauce so it’s creamy, not runny.
• Poultry seasoning: Gives that classic turkey pie flavor with a hint of sage and rosemary.
• Dried thyme leaves: Adds an earthy, fragrant note.
• Chicken broth: Provides savory liquid that blends the flavors perfectly.
• Milk or cream: Makes the filling luxuriously smooth and rich.
• Potato: Diced and cooked, it bulks up the filling so it’s extra hearty.
• Frozen vegetables: Thawed carrots, peas, and corn—feel free to swap with fresh or leftover veggies.
• Cooked chopped turkey: The star of the dish! Leftovers work great here.
• Double pie crust: For that crisp, buttery casing around your delicious filling.

Variations

One of the things I love about this Homemade Turkey Pot Pie Recipe is how easy it is to tweak things to suit your mood or pantry. You can make it more indulgent, keep it light, or even sneak in extra veggies depending on what you’ve got on hand.

• Swap the protein: I’ve made this with chicken and even ham when turkey isn’t around—it’s just as delicious.
• Vegetable mix: Sometimes I use fresh green beans and mushrooms instead of frozen veggies for a bit of variety.
• Dairy choice: Using cream instead of milk gives it a richer sauce, perfect for celebrating special occasions.
• Herbs and spices: Adding fresh parsley or a pinch of nutmeg can really elevate the flavor if you’re feeling fancy.

How to Make Homemade Turkey Pot Pie Recipe

Step 1: Prepare the Pie Crust and Egg Wash

Start by preheating your oven to 400°F. While it’s warming up, whisk the egg with a tablespoon of water—this egg wash will give your crust that beautiful golden shine. Set this aside because you’ll be brushing it over the crust later, and trust me, it makes a huge difference in how your pot pie looks when it’s done.

Step 2: Cook the Onions and Make the Sauce

In a medium saucepan, melt the butter over medium-low heat, then add your diced onion. Cook gently until the onions turn translucent and tender, about 5 minutes—that’s when their natural sweetness really comes out. Next, sprinkle in the flour, poultry seasoning, thyme, salt, and pepper, stirring constantly for about 2 minutes to cook out the raw flour taste. This step thickens the sauce and builds the flavor base.

Step 3: Add Liquids and Bring to a Simmer

Slowly whisk in the chicken broth and milk a little at a time, stirring after each addition. The mixture will thicken up pretty fast but don’t worry—it’ll smooth out as you keep mixing. Bring it to a boil over medium heat, then reduce it to a gentle simmer for about 1 minute. This cooking step is key to having that creamy, luscious sauce that clings to every bite.

Step 4: Stir in Turkey, Vegetables, and Potatoes

Take the saucepan off the heat and fold in your chopped cooked turkey, thawed frozen veggies, and cooked diced potatoes. Make sure everything is well combined but don’t overmix—you want pockets of chunks that shine through the creamy sauce. At this point, taste and adjust seasoning if needed.

Step 5: Assemble and Bake the Pie

Roll out one pie crust into a 9″ pie plate, pressing gently to fit. Spoon your hearty turkey filling into the crust, spreading it evenly. Brush the edges of the crust with your egg wash to help seal the top crust. Place the second crust over the filling, pinch edges together tightly to seal, and cut several slits in the top to allow steam to escape. Finish by brushing the egg wash all over the top crust for that perfect, golden finish.

Step 6: Bake and Cool

Bake the pie at 400°F for 35 to 40 minutes, or until the crust is lightly browned and you see bubbling filling peek through the vents. If the crust starts to brown too fast, loosely cover it with foil to prevent burning. Once baked, let it cool on the counter for at least 10–15 minutes before cutting—this helps the filling to set and keeps everything from slipping out when you slice.

How to Serve Homemade Turkey Pot Pie Recipe

Garnishes

I like to sprinkle fresh chopped parsley or thyme right before serving to add a pop of color and bright flavor. Sometimes a little flaky sea salt on top of the crust adds that satisfying crunch. These small touches make it feel like you’re enjoying something truly special.

Side Dishes

Since this pot pie is a meal in itself, I usually keep sides simple—maybe a crisp green salad with a light vinaigrette or some roasted Brussels sprouts. Mashed potatoes or a buttery dinner roll can also round out the plate nicely if you want a bit more comfort food on the side.

Creative Ways to Present

For holiday dinners or when I want to impress guests, I make individual mini pot pies using ramekins or muffin tins—everyone loves getting their own personal pie. You can also use decorative crust cutters for the top layer to add fun shapes that make the presentation extra festive.

Make Ahead and Storage

Storing Leftovers

I store leftover pot pie covered tightly in the refrigerator, where it keeps nicely for up to 3 days. I find that letting it cool fully before wrapping helps avoid soggy crust. When you’re ready, slice and reheat portions individually for an easy lunch or dinner.

Freezing

This Homemade Turkey Pot Pie Recipe freezes beautifully either before or after baking. If freezing unbaked, cover it well with plastic wrap and foil, then bake from frozen—just add 15–20 minutes to the bake time and watch for bubbly filling. For baked leftovers, wrap tightly and freeze in portions for a quick weeknight meal.

Reheating

Reheat leftovers in the oven at 350°F for about 15–20 minutes to keep the crust crisp and the filling warm throughout. Avoid microwaving if you want to preserve that flakiness, but if you’re in a rush, zap it in short bursts and finish with a quick oven crisp.

FAQs

Final Thoughts

This Homemade Turkey Pot Pie Recipe has become a staple in my kitchen because it’s both nostalgic and practical—a dish that feels special but is straightforward enough for any night of the week. I recommend giving it a try, especially if you want something that warms you up from the inside out while impressing anyone you share it with. Trust me, once you make this pot pie, it’ll be hard to go back to store-bought again!

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