Turkey Pot Pie

Cassie *


Nothing says comfort food more than a yummy pot pie. Use chicken if you don't have turkey. I just happened to have left over turkey I had frozen, just for this recipe.


★★★★★ 3 votes


Add to Grocery List

1 stick
3 lb
leftover turkey or boneless turkey breast to be cooked - cut into bite sized pieces
1 1/2 tsp
pepper to taste
1 Tbsp
fresh thyme - chopped
1 Tbsp
fresh rosemary - chopped
1 medium
onion, diced
2 medium
carrots - peeled and cut into 1/4 inch thick slices
1 c
small diced potatoes
1/2 - 1 c
1 c
mushrooms - sliced
4 c
chicken stock - homemade or canned
2 Tbsp
fresh parsely - chopped
1/4 c
1 large
1 Tbsp
pie crust - home made or frozen ( thawed )

How to Make Turkey Pot Pie


  • 1In a large skillet, melt 4 tablespoons of butter.

    If using raw turkey breast, add to butter and season with salt and pepper.
  • 2Cook, turning once until lightly browned, approximately 10 minutes. Remove the turkey from the skillet.

    If using leftover turkey, skip the above steps.

    To the skillet add the onion, potatoes. carrots and mushrooms.

    Stir and cook until slightly tender. (Approximately 5 minutes)

    Add 2 cups of stock, thyme, rosemary and parsley.

    Bring to a boil, then reduce heat to low and add back into the skillet the turkey or leftover turkey.

    Simmer for 10 minutes.

    Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter on medium high heat, whisk in flour to combine, then slowly add in 2 cups of chicken stock, whisking continuously, adding more liquid as the sauce thickens until all is used.

    Add this roux to the turkey and vegetable mixture. Add peas.

    Transfer to a 2 quart round baking dish.
  • 3Allow to cool completely before putting on the crust.
    This filling can be prepared a day ahead, cooled and covered in the refrigerator.
  • 4Preheat oven to 375 degree F.

    Roll out pie crust to a 12 inch circle or 1 inch larger than your baking dish.

    Beat egg and milk and brush around the edge of the baking dish.

    Top with the crust and press the pastry, crimping the edges, around the dish.

    Brush lightly all over with the egg mixture.

    Using a sharp knife, cut 2-3 slits 1/2 inch long in the center of the pie for the stem to escape.

    Bake until the top of the pie is golden brown. (40-45 minutes)

    Serve immediately.

Printable Recipe Card

About Turkey Pot Pie

Main Ingredient: Turkey
Regional Style: American
Collection: Thanksgiving 2.0

Show 9 Comments & Reviews

Butterball, Your Holiday Bff Recipe

Butterball, Your Holiday BFF

Kitchen Crew @JustaPinch

Butterball Turkey Talk-Line is available from November 1 through Christmas Eve to answer any questions or help walk you through any potential disasters. For more than 30 years, turkey...

How To Easily Carve A Turkey Recipe

How to Easily Carve a Turkey

Kitchen Crew @JustaPinch

The table is set, guests are ready to sit down and the question of the day is about to be answered. Who is going to carve the turkey? This year,...