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Easy and Delicious Turkey Pot Pie Recipe

Easy and Delicious Turkey Pot Pie Recipe:

As the leaves start changing color and the air turns crisp, our appetites shift to hearty comfort foods that warm us from the inside out. 

Turkey pot pie is the ultimate cold-weather meal, evoking memories of home and hearth. 

This classic dish combines a flaky, golden crust wrapped around a rich turkey and vegetable filling. Savory and soothing, it’s the essence of home cooking.

While pot pies require some time and effort to prepare, the results are well worth it. 

Biting into a pot pie straight from the oven, as the steam escapes and the juices bubble up, is one of life’s simple pleasures.

Turkey pot pie in a white casserole dish


The combination of tastes and textures is irresistible.

This easy turkey pot pie recipe allows you to recreate that blissful experience in your own kitchen. 

It comes together quickly in just a few simple steps. We’ll walk through making the luscious filling, constructing the pie, and baking it to flaky perfection. 

Master this hearty meal; you’ll have a crowd-pleasing dish to add to your fall recipe rotation.

Pot pies are the perfect way to use up leftover turkey after the holidays. But with our easy-filling recipe, you don’t have to wait for Thanksgiving.

All it takes is some simple chopped vegetables, creamy gravy, turkey, and a double crust to enjoy pot pie any night of the week. 

It’s endlessly customizable as well to suit your tastes.

So pull out your pie plate, preheat your oven, and prepare for transport. Let’s dive into how to make this comforting turkey pot pie!

Turkey pot pie in a white casserole dish

Ingredients For Turkey Pot Pie

Butter1⁄4 cup (1⁄2 stick)
Yellow onion, diced1 cup
Carrots, peeled and diced1 cup
Celery, diced1⁄2 cup
Fresh thyme, chopped1 Tbsp
All-purpose flour1⁄4 cup
Chicken broth2 cups
Milk1⁄2 cup
Cooked turkey, diced2 cups
Frozen peas1 cup
Frozen pearl onions1⁄2 cup
Pie dough2 (9-inch) pie crusts

Ingredient Benefits and Contributions

Butter – Provides richness and flavor to the filling. The fat in the butter helps carry the aromatic flavors of the other ingredients.

Onion – Provides aromatic flavor and moisture. Onions become sweet when cooked slowly, balancing the savory flavors in the filling.

Carrots – Provide sweetness, texture, and nutrition. The carrots cook down and add body and sweetness to the gravy.

Celery – Adds texture, crunch, and fresh flavor. The celery adds a crisp, vegetal note.

Thyme – Earthy, aromatic herb that complements poultry. Thyme enhances the other savory flavors.

Flour – Thickens the filling to make a luscious gravy. The flour helps bind the broth into a silky, clingy gravy.

Chicken broth – Provides savory flavor and moisture. The broth provides a meaty base for the gravy.

Milk – Adds creaminess to the filling. The milk gives the gravy a lush texture.

Turkey – Feature protein provides hearty flavor. Turkey is the star ingredient that defines this pot pie.

Peas – Bright, sweet pops of color and texture. The peas add pops of color and freshness.

Pearl onions – Mild, sweet onion flavor. The onions provide layers of onion flavor.

Pie dough – Flaky, golden crust is the crown jewel of pot pie. The flaky crust completes the homey comfort.

Turkey pot pie in a white casserole dish

Turkey Pot Pie Recipe Details

Total Calories930 calories
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings6 servings

Turkey Pot Pie Tips

  • Use a mix of white and dark turkey meat for the best flavor. Dark meat offers more moisture.

  • Add frozen mixed vegetables instead of fresh for an even easier pie. Just thaw before using.

  • Opt for celery leaves or parsley instead of thyme. The fresh green flavors pair well.

  • Swap in chicken or beef broth for variation. Use low sodium if needed.

  • Top individual servings with a dollop of sour cream or creamy mashed potatoes.

  • Flute or decorate the pie crust edges for a pretty presentation. Braid for a rustic look.

  • Sprinkle the top crust with shredded cheese, biscuit mix or breadcrumbs before baking for extra texture.

  • Cook pot pies in ramekins for single-serving handheld pies. Adjust bake time.

  • Refrigerate extra unbaked pies up to 2 days or freeze up to 2 months. Add 5 minutes to bake time.

  • Substitute pumpkin, sunflower seed, or lard pie crust for a flavor twist. Chill well before rolling.

Turkey pot pie on a grey top with a piece of pie cut out and placed on top of the pie

The History of Turkey Pot Pie

Turkey pot pie originates from the traditional British meat pie. Early versions would have contained beef or lamb. 

It wasn’t until the popularization of the turkey in England in the 1700s that the bird began appearing in pot pies.

England is well known for its savory pies. The addition of a pastry on top served as a way to keep the filling from drying out. 

The first published meat pie recipe appeared in 1465. Pies were an inexpensive dish often made from leftovers.

The early colonists brought pot pie recipes to America. 

The dish gained popularity in the US as a hearty, budget-friendly meal to feed large families. 

Regional variations emerged over time. For example, Southern pot pies may contain smoked turkey versus roasted.

While old-fashioned pot pies used lard-based crusts, vegetable shortening became popular during the Industrial Revolution. 

This allowed the pies to be mass-produced. Today, pot pie recipes are still a favorite for family dinners, Thanksgiving, and cooler weather.

Turkey pot pie on a black plate

Difficulty Level

Making turkey pot pie from scratch falls into the moderate difficulty category. 

While it involves several steps, none are complicated on their own. As long as you set aside enough time, it should come together easily. 

Here’s a breakdown of the difficulty level:

  • Prep work – Easy. Chopping the vegetables is simple but can be time-consuming. This is the most labor-intensive part. Having a food processor helps speed up the process.

  • Making the filling – Easy. The roux-based gravy requires whisking and simmering. The key is cooking the flour sufficiently to avoid a raw taste.

  • Assembling the pie – Medium. Fitting the top crust over the filling neatly and crimping the edges takes some finesse. Chilling the dough makes it easier to handle.

  • Baking – Easy. Just follow the temperature and time recommendations. Peek at the bottom crust a few minutes early to prevent burning.

  • Cooling and slicing – Easy. Letting the pie rest before cutting allows clean slices without spillage.

You’ll gain confidence in making this pot pie with a couple of practice runs. Soon enough, it will become a cozy weeknight dinner staple. 

Don’t be intimidated by the ingredient list. Taking it one step at a time results in an impressive homemade meal.

For beginners, start with store-bought pie dough and pre-cooked turkey until you get the hang of it. 

Then, try making the crust and filling from scratch. Keep an eye on the gravy’s thickness. 

If it seems too thin after adding the milk, mix a spoonful of cornstarch with water and stir in at the end to thicken.

When working with pie dough, resist overhandling it to prevent toughness. Work quickly and chill between steps. 

Patch any tears before adding the top crust. If the bottom crust peeks through during baking, use a small piece of foil to cover just that section.

Once assembled, refrigerate or freeze extra pies for busy weeknights. 

You can even prep the ingredients in advance and store them separately until ready to make. Share any extra slices with friends and neighbors.

Turkey pot pie on a black plate with a knife and fork

More Thanksgiving Recipes on YourNewFoods

In addition to amazing turkey dishes, we have hundreds of recipes perfect for Thanksgiving and the holidays:

Tired of turkey? Roast up a savory ham or elegant beef Wellington for a meal that still feels special.

We provide recipes for every taste and dietary need here at YourNewFoods.com. Browse our thousands of recipes or contact us with requests for your favorite holiday dishes.

Have a wonderful Thanksgiving feast!

Turkey Pot Pie FAQs

What type of turkey should I use?

A mix of white and dark meat works best for flavor and moisture. Use leftover roasted or smoked turkey.

Can I make it ahead?

Yes! Assemble unbaked pies up to 2 days ahead and refrigerate. Add 5 minutes to the baking time.

Can I freeze turkey pot pie?

The unbaked pies freeze well for up to 2-3 months. Thaw overnight before baking.

What if my pot pie filling is too thin?

If the filling seems loose, mix 1 Tbsp cornstarch with 2 Tbsp water and stir into the hot filling to thicken.

My pot pie crust is soggy. How can I prevent that?

Dock or prick the bottom crust all over with a fork before adding filling to allow steam to escape.

What size pie dish should I use?

This recipe is designed for a standard 9-inch deep dish pie plate. Adjust bake time for other sizes.

Can I make individual pot pies?

Yes, for single-serve pies, divide filling between 6 ramekins and top with dough rounds. Reduce bake time to 20-25 minutes.

What sides go well with pot pie?

Pot pie is delicious with biscuits, mashed potatoes, cooked greens, cranberry sauce, roasted vegetables or a fresh green salad.

What gravy thickener can I use?

Cornstarch and flour are the most common. Arrowroot and tapioca starch also work. For gluten-free, use cornstarch.

Easy and Delicious Turkey Pot Pie Recipe

Recipe by Chris Cooper
0.0 from 0 votes
Course: MainCuisine: BritishDifficulty: Easy


Prep time


Cooking time




Total time





Here is an SEO optimized recipe description you can use:
This easy homemade turkey pot pie recipe is the ultimate comfort food for chilly nights. Flaky pie crust is filled with a savory turkey and vegetable filling for a hearty, satisfying meal.


  • Butter

  • Yellow onion, diced

  • Carrots, peeled and diced

  • Celery, diced

  • Fresh thyme, chopped

  • All-purpose flour

  • Chicken broth

  • Milk

  • Cooked turkey, diced

  • Frozen peas

  • Frozen pearl onions

  • Pie dough


  • Prep the filling. Melt butter in a large skillet over medium heat. Add the onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened. They should be translucent but not browned.
  • Add thyme and flour and cook for 1 minute, stirring constantly. The flour will coat the vegetables and soak up the butter, allowing you to make a roux.
  • Whisk in chicken broth and milk slowly to prevent lumps. Bring to a simmer, then reduce heat and cook for 5-10 minutes, stirring frequently, until thickened to a gravy consistency.
  • Stir in turkey, peas, and pearl onions. Season generously with salt and pepper. Taste and adjust seasonings as desired. Remove from heat.
  • Assemble and bake.
  • Preheat oven to 425°F.
  • Roll out one pie dough on a floured surface into a 12-inch circle. Gently fit into a 9-inch pie dish, letting the excess hang over the edges.
  • Add the turkey filling, mounding it slightly in the center. The filling should come nearly to the top of the dish.
  • Roll out the second dough into an 11-inch circle. Carefully place the dough over the filling. Trim the overhang so just 1/2 inch of dough is hanging over the rim.
  • Pinch together and fold the top and bottom crust edges. Crimp decoratively with fingers or a fork to seal. Cut slits in the top crust to allow steam to escape.
  • Beat together an egg and 1 Tbsp water. Brush this egg wash over the top crust. For extra flaky layers, brush some under the edges too.
  • Sprinkle coarse sea salt or raw sugar over the top crust. Place the pie on a rimmed baking sheet
  • Bake for 35-40 minutes, rotating halfway through, until the crust is puffed and golden brown. If the edges brown too quickly, cover them loosely with foil.
  • Allow the pie to cool for at least 10 minutes before slicing to allow the filling to set up. Serve warm with a crispy green salad.


  • The prep time includes chopping all the vegetables and herbs for the filling. 20 minutes should be sufficient for one cook to prepare the ingredients.
  • The hands-on cook time is about 45 minutes - 10 minutes to cook the filling, 15 minutes to assemble the pie, and 20 minutes to bake it.
  • The 1 hour 5 minute total time includes the prep and cook times added together.
  • This recipe as written should comfortably serve 6 people for a main course pot pie. You can stretch it to 8 smaller servings if needed.

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