For a richer flavor, use turkey or vegetable broth instead of water and chicken bouillon. Add a splash of sherry or white wine to the vegetable mixture for an extra layer of complexity. Ensure the filling is not too hot before pouring into the pie crust to prevent the crust from becoming soggy. An egg wash (egg beaten with a tablespoon of water) brushed over the top crust before baking will enhance its golden color and shine.
Homemade Turkey Pot Pie
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS3.3K
Transform your leftover turkey into a comforting and hearty pot pie, a symphony of savory flavors enveloped in a flaky, golden crust. Perfect for a family dinner, this recipe is a celebration of rustic charm and culinary simplicity.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol38 mg
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Fiber5 g
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Protein14 g
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Saturated Fat9 g
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Sodium671 mg
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Sugar3 g
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Fat27 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside. (5 minutes)
02 Step
Recipe View Melt 2 tablespoons butter in a large skillet over medium heat; add onion, celery, carrots, parsley, oregano, salt, and pepper. Cook and stir until vegetables are soft. Stir in bouillon and water. Bring mixture to a boil. Stir in potatoes, and cook until tender but still firm. (20 minutes)
03 Step
Recipe View Melt remaining 2 tablespoons butter in a medium saucepan; stir in turkey and flour. Add milk, and stir until heated through. Stir turkey mixture into vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into unbaked pie shell. Roll out top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. (15 minutes)
04 Step
Recipe View Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown and filling is bubbling. (35 minutes)
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Nigel Rutherford
Jun 28, 2025The crust came out perfectly flaky!
Aurore Mcclure
Apr 18, 2025Next time, I might add a pinch of red pepper flakes for a little kick.
Willa Fritsch
Mar 17, 2025I didn't have oregano, so I substituted thyme. Worked great!
Darren Dooley
Feb 1, 2025I added some peas and corn to the filling for extra veggies.
Patsy Ritchie
Aug 5, 2024My family devoured this pot pie. Will definitely make again!
Therese Kuvalis
Mar 20, 2023Doubled the recipe for a large gathering and it was a hit!
Kris Thiel
Mar 6, 2023I used a store-bought crust to save time, and it was still delicious.
Eriberto Harvey
Dec 25, 2022This recipe is a lifesaver after Thanksgiving!