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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.
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.
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.
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.)
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.
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:
- Sweet Onion Turkey Cheddar Pie
- New England Turkey Chowder
- Turkey Tetrazzini
- Poutine-Style Turkey, Gravy and Potatoes
- Butternut Turkey Casserole
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 1/2 teaspoon dry
1 tablespoon fresh chopped parsley or 1/2 tablespoon dry
1 teaspoon kosher salt, depending on how salty your stock is
1/2 teaspoon white pepper
Few grinds freshly grated nutmeg
1/2 teaspoon dry mustard powder
1/2 teaspoon Worcestershire sauce
Few drops Tabasco sauce
1 cup heavy cream
1 cup frozen peas
1 1/2 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 tablespoon sugar
- (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.
- 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.
- Add cream, peas, cooked turkey and gravy color and heat.
- Preheat oven to 425 degrees.
- 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.
- 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.
- Pour mixture into two 10-inch pie plates.
- Roll out the pie dough into two 12″ circles.
- 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.
- Roll out the dough scraps and using a cookie cutter, cut out decorative shapes.
- Make a small hole in the center of each pie to let steam escape.
- Beat the egg and brush onto the dough tops. Lay the decorative shapes over the top and brush them as well.
- Then sprinkle the sugar all over the tops, sticking to the egg wash.
- Cover the crust edge with foil or pie rings.
- 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.
- Remove and let set for ten minutes before serving.
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