Turkey Pot Pie

Amy H.


This is great for leftover Thanksgiving turkey! We actually eat a lot of turkey year round. Sometimes I buy one of the small Jennie O. half turkey breasts from the store and cut that up and saute it for this recipe.


☆☆☆☆☆ 0 votes

30 Min
1 Hr


  • 2
    2 deep dish pie crusts of your choice. i use elaine bovender's Fool-Proof Pie Crust and double the recipe to make 2 double layer crusts
  • 1 Tbsp
  • 2-3 c
    cooked, chopped turkey meat
  • 2 pkg
    your favorite chicken or turkey gravy mix, prepared. (i really like the our family brand if you have one of those stores around you)
  • 2 c
    frozen peas & carrots
  • 1 stalk(s)
    celery, diced
  • 1 can(s)
    sliced or diced potatoes, drained, whichever you prefer
  • 1 tsp
    dried parsley leaves
  • ·
    salt & pepper to taste
  • 1 Tbsp
    butter, melted

How to Make Turkey Pot Pie


  1. Preheat oven to 400 degrees.
  2. Separate 2/3 pie crust for bottom layer. I use two deep dish pies or 1 (9x13) baking dish. Roll crust out to cover the bottom of your pans. Chill top crust in the refrigerator while you partially bake the bottom crust and cook the filling.
  3. Bake bottom layer at 400 degrees for 10- 15 minutes until halfway baked.
  4. Meanwhile, melt 1 Tbsp. butter in pan and add celery. Saute for 6-8 minutes until celery starts to cook.
  5. Mix together everything except remaining 1 Tbsp. butter.
  6. Pour filling into dishes with half cooked pie crust. Roll out the top layer of the pie crust and cover top of pie/s. Bake at 400 degrees for 40-45 minutes or until top crust is golden brown. Brush with pie/s with 2 Tbsp. melted butter before serving.
  7. TIP: I often use homemade crust in a 9x9 glass casserole or an appropriately sized iron skillet instead of ready made pie crusts and just make one big one instead of two regular pie shells.

Printable Recipe Card

About Turkey Pot Pie

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American

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