Turn leftover turkey into an entirely new meal with this turkey pot pie recipe. Vegetables and cooked turkey come together in a creamy herbed gravy, and it’s all topped with a buttery golden pie crust. This base recipe can be customized to your liking with ingredients you have on hand, and you can use pre-cut, leftover, or frozen vegetables to save time. Maximum comfort food for minimal effort!
Every fall season, I try to find a few recipes to use up leftover cooked turkey or chicken. (You know, after we’ve had our fill of turkey sandwiches!!) Pot pie usually comes to mind first because it’s always a satisfying, crowd-pleasing choice. No wonder it joins my list of 30 delicious fall dinner recipe ideas.
After the base veggies and butter cook together, add flour, salt, pepper, thyme, and rosemary. (Major flavor building is happening during these crucial steps!) Below, left: The base of the pot pie filling. Below, right: After adding the flour & herbs.
After the flour soaks up the moisture from the cooked vegetables, add the broth and whole milk. Let everything simmer and thicken on the stove, until the sauce has a thick gravy-like consistency.
Then you’ll add the cooked turkey and your vegetable add-in. (Peas, in this case.)
Your filling is done! ↓ Let it cool for 10 minutes, and then pour it into a 9-inch pie dish:
Yes. I recommend adding 1 cup peeled and chopped potato (or sweet potato) when you add the broth. To make room for this addition, remove the mushrooms or 1 cup of vegetable add-ins at the end.
This is a nice, hearty, and satisfying turkey pot pie filling because we take the time to let the gravy simmer on the stove. The flour soaks up the vegetables’ moisture, and when paired with the milk, helps create that smooth and creamy base. Avoid half-and-half and heavy cream because both are too heavy… and you’ll be eating a brick under that pie crust!
If you have smaller pie dishes or oven-safe 8-ounce ramekins, you can spoon the filling into each and top with smaller pie crust circles. Cut the pie dough into circles about 1 inch larger than the diameter of your ramekins/smaller pie dishes. The bake time will be shorter than the full-size version, and that time really depends on the exact size of your mini turkey pot pies. When the crust is golden brown on top and the filling is bubbling through the steam vents, they’re done.
This hearty turkey pot pie uses 1 pie crust as the topping and plenty of delicious vegetables and cooked turkey in the creamy gravy filling. See the recipe Notes for vegetable substitutions and other ingredient suggestions.
