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Our Turkey Pot Pie has chunks of tender turkey and vegetables in a flavorful, savory cream sauce – all nestled under a flaky, buttery crust. 

Turkey Pot Pie

Thanksgiving has always been one of my favorite holidays.  I love everything about it – the turkey, the side dishes, the desserts, and of course visiting with family and friends!

Plus, it’s the official beginning of the holiday season with fun and festivities to look forward to in the coming weeks.  Call me crazy – but I even (sort of…) look forward to the crowds of shoppers at the mall – it’s just part of the fun of the season!

Another thing I always look forward to is Turkey Pot Pie! This recipe is another one of my husband Jack’s creations – and he’s been making it every year since I met him.


Turkey Pot Pie

How do you make Turkey Pot Pie?

Combine chunks of tender turkey, carrots, and red potatoes in a flavorful and savory creamy sauce with along with peas, pearl onions and other leftover vegetables.

Then it’s topped with a pie crust that has been brushed with an egg wash and sprinkled lightly with sugar – giving the crust a wonderful, golden-brown color as it bakes, as well as a touch of sweetness that is the perfect complement to the rich and savory pot pie filling.

We love serving our Turkey Pot Pie with a dollop of leftover cranberry sauce on the side.


Turkey Pot Pie

Make two Turkey Pot Pies – and save one for later

This Turkey Pot Pie recipe makes two pies – enough to feed dinner guests another delicious meal if they happen to be spending the Thanksgiving weekend at your house.

Or, after baking, cool to room temperature, wrap tightly and freeze one of your Turkey Pot Pies for later. Just be sure to use a freezer-safe pie dish like this one. (Affiliate link.)

Turkey Pot Pie

Can I make this with chicken instead?

Sure! This Turkey Pot Pie recipe is one that you can make all year-round. Substituting the turkey and turkey stock with cooked chicken and chicken stock – and swap in your favorite cooked vegetables instead of leftovers from Thanksgiving dinner.


Turkey Pot Pie

This Turkey Pot Pie recipe originally appeared on A Family Feast in November 2013. We’ve update the photos and post, but the recipe remains the same (because it’s delicious).

You may enjoy these other leftover turkey recipes:

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Turkey Pot Pie

Turkey Pot Pie

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 12 servings (6 servings per pie)
  • Category: entree, leftovers
  • Method: baked
  • Cuisine: American


2 10-ounce bags fresh, raw pearl onions (frozen may also be used)

1 quart turkey stock (see recipe here)

3/4 pound carrots sliced thick and on the bias, cut to bite- sized pieces (about 2 cups)

3/4 pound peeled red potatoes, cut to bite-sized pieces (about 2 cups)

1 teaspoon fresh chopped thyme or ½ teaspoon dry

1 tablespoon fresh chopped parsley or ½ tablespoon dry

1 teaspoon kosher salt, depending on how salty your stock is

1/2 teaspoon white pepper

Few grinds freshly grated nutmeg

½ teaspoon dry mustard powder

½ teaspoon Worcestershire sauce

Few drops Tabasco sauce

1 cup heavy cream

1 cup frozen peas

1 ½ pounds cooked turkey, cut into bite-sized pieces

1/4 teaspoon gravy seasoning sauce, such as Kitchen Bouquet or Gravy Master

5 tablespoons butter

7 tablespoons flour

2 12-inch rounds of pie crust

1 egg

1 tablespoon sugar


  1. (Note: If using frozen pearl onions, please skip this step.) Bring a small pan of water to a boil and toss in pearl onions, skin and all. Boil covered for three minutes and drain. Plunge into ice water to cool. On a cutting board, cut off root end of onion and squeeze the other end. A perfect pearl onion will pop out. Repeat for all of the onions and discard the skins and roots.
  2. In a medium to large pot, place pearl onions, stock, carrots, potatoes, thyme, parsley, salt, pepper, nutmeg, mustard powder, Worcestershire sauce and Tabasco sauce. Bring to a boil and simmer 10-12 minutes until vegetables are tender.
  3. Add cream, peas, cooked turkey and gravy color and heat.
  4. Preheat oven to 425 degrees.
  5. While vegetables are cooking, in a small pan, melt butter and add flour. Stir and cook over low heat about 4-5 minutes or until the raw flour smell is gone. Set aside.
  6. Add butter flour mixture to the pot with the vegetables and turkey and stir with a wooden spoon until sauce is thick and creamy. Taste and adjust seasoning if needed.
  7. Pour mixture into two 10-inch pie plates.
  8. Roll out the pie dough into two 12″ circles.
  9. Drape one over each pie plate and cut off excess leaving a one inch overhang. Fold this one inch over towards the center and using your thumb and index finger on one hand and your index finger on the other, make a fluted edge.
  10. Roll out the dough scraps and using a cookie cutter, cut out decorative shapes.
  11. Make a small hole in the center of each pie to let steam escape.
  12. Beat the egg and brush onto the dough tops. Lay the decorative shapes over the top and brush them as well.
  13. Then sprinkle the sugar all over the tops, sticking to the egg wash.
  14. Cover the crust edge with foil or pie rings.
  15. Place the pie in the center of the oven (you may want to place a piece of foil under the pie plates in case the sauce bubbles over) and bake 30 minutes until the crust is golden and the pie is bubbling. Remove the foil ring at the 25 minute mark, five minutes before removing from the oven.
  16. Remove and let set for ten minutes before serving.

Keywords: Turkey Pot Pie


Turkey Pot Pie

Turkey Pot Pie

Turkey Pot Pie

Turkey Pot Pie

Turkey Pot Pie


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  • Sharon wrote:

    Really?? Sugar on top of the pie crust for turkey pot pie?? I don’t think so…

    • Martha wrote:

      Try it – you might find that you like it Sharon!

  • Amy Kelly wrote:

    If I could give it more stars, I would! It was spectacularly delicious. I did make a few small changes. I added a bottom crust. I baked my turkey/chicken with fresh rosemary, in cooking wine and olive oil, before shredding it. I added some fresh rosemary to the other herbs when cooking the potatoes in chicken/turkey stock, as well as a dash of sage. I didn’t use fresh carrots; I used all frozen vegetables; a package of Birdseye carrots, peas, green beans, and corn. After adding the roux to the vegs and chicken, I also added a heaping teaspoon of cornstarch dissolved in several tablespoons of cold water to keep the pie from being too liquid when cutting it. Do not add powdered cornstarch to hot mixture!

    • Martha wrote:

      Thanks Amy!

  • Amy Kelly wrote:

    This recipe is exactly what I was looking for. The consistency of the inside is what was most important to me and this hit the nail right on the head. The blend of the spices it called for was really perfect – I admit to also adding a pinch of sage and a pinch of fresh rosemary. I also added a very small amount of cornstarch dissolved in a little bit of water right at the end of cooking the mixture. It must be dissolved in cold water to be added. I also used a bottom pie crust. The dish turned out spectacularly well. I am surprised and delighted by how good it was. I absolutely will make it again very soon!

    • Martha wrote:

      Thanks Amy – glad you enjoyed the recipe!

  • Gloria Boull’t wrote:

    Looks so good!

    • Martha wrote:

      Thanks Gloria!

  • PATTI wrote:

    Looks amazing! Since I have leftover gravy can I use that? Do I skip a step then? Also if I’m using frozen pearl onions do I just dump them in with the stock, carrots, potatoes, etc? Thanks!

    • Jack wrote:

      Hi Patti, this is Jack.
      I’m all about finding ways to use leftovers and often find ways to use up leftover gravy. You absolutely can use leftover gravy in the pot pie. Depending on how much you have, a few cups added will not change it much. If you have quarts left over, well you may want to do some math to omit equal amounts of turkey stock, as well as some of the butter and flour. Regarding your second question, I would add the frozen (thawed) pear onions when you add the cream peas and turkey, just before baking.
      Pot pies are very forgiving so very easy to adapt to leftovers. Personally, I don’t think I have ever made it the same way twice because I’m always looking for ways to use up leftovers.
      Good luck

  • Andi wrote:

    Please give your husband a big hug for sharing the wonderful recipe for Turkey Pot Pie. I made this today but I used chicken……….couldn’t wait for Turkey day to use turkey.. But I will be making this again for sure. We both loved it. And I learned how to do the little pearl onions. Works like a charm.
    Thank you so much I have made a few chicken pies lately and those recipes are gone and replaced with this one…….love it Andi

    • Martha wrote:

      Thank you so much Andi! I’ll be sure to pass along your compliments to the chef as well as the hugs! 🙂 Thanks for writing to us! Martha

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