Turkey Pot Pie

a low angle view of a plated slice of turkey pot pie.
Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Cool Time:
15 mins
Total Time:
1 hr 40 mins
2 pies

Put your holiday leftovers to good use with this test kitchen-approved turkey pot pie. 

Turkey Pot Pie Ingredients

These are the ingredients you’ll need to make this easy turkey pot pie recipe: 

  • Frozen vegetables: From the freezer aisle, you’ll need frozen peas and carrots and frozen green beans. 
  • Fresh vegetables: From the produce section, you’ll need celery and an onion. 
  • Butter: The turkey pot pie filling starts with ⅔ cup melted butter. 
  • Flour: All-purpose flour helps create a roux. 
  • Seasonings: Season the flavorful turkey pot pie with salt, pepper, celery seed, onion powder, and Italian seasoning.
  • Broth: Use store-bought or . 
  • Milk: Milk is essential to a rich, thick roux. 
  • Turkey: This turkey pot pie recipe is the perfect way to use leftover cooked turkey.
  • Pastry crusts: Use a store-bought or homemade .

How to Make Turkey Pot Pie

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this homemade turkey pot pie: 

  1. Boil the frozen vegetables with the celery until the celery is tender. 
  2. Cook the onion in butter, then whisk in the flour and seasonings until a paste forms. 
  3. Whisk in the chicken broth and milk. Cook, whisking constantly, until thick. 
  4. Stir the cooked, drained veggies and turkey to the filling. 
  5. Fit pastry crusts into two pie dishes. Fill the crusts, then cover with the remaining crusts. 
  6. Cut small slits into the top of each crust and place the pies on a baking sheet.
  7. Bake, according to the detailed instructions in Step 7, until the crusts are golden brown and the filling is bubbly. 

Recipe Tip

You can easily prepare this turkey pie ahead of time. Here’s are some make ahead tips from test kitchen experts: 

  1. Cover pie with plastic wrap and then aluminum foil. 
  2. When ready to bake, remove plastic wrap and foil. 
  3. Cover the edge of the crust with aluminum foil or a pie crust shield. 
  4. Bake at 400 degrees F for 1 hour and 15 minutes. 
  5. Uncover and continue to bake until the crusts are golden brown and the filling is bubbly, about 15 to 20 minutes. The internal temperature of the filling should be at least 160 degrees F.

How to Store Turkey Pot Pie

Store the leftover turkey pot pie in an airtight container (or tightly wrapped in foil) in the refrigerator for up to five days. 

Editorial contributions by


  • 2 cups frozen peas and carrots

  • 2 cups frozen green beans

  • 1 cup sliced celery

  • 2/3 cup butter

  • 2/3 cup chopped onion

  • 2/3 cup all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1/2 teaspoon celery seed

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon Italian seasoning

  • 1 (14 1/2 ounce) can chicken broth

  • 1 1/2 cups milk

  • 4 cups cubed leftover cooked turkey

  • 2 (14.1 ounce) packages rolled refrigerated unbaked pie crust


  1. Gather ingredients. Preheat the oven to 425 degrees F (220 degrees C)

    all ingredients to make turkey pot pie.

    Dotdash Meredith Food Studios

  2. Place frozen peas, carrots, and beans in a medium saucepan with celery. Add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until celery is tender, about 5 minutes. Drain.

    veggies simmering in a small sauce pan.

    Dotdash Meredith Food Studios

  3. While the vegetables are simmering, melt butter in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add flour, salt, pepper, celery seed, onion powder, and Italian seasoning and whisk until a paste forms, about 1 minute. 

    onion cooked in melted butter with flour and seasonings being whisked until a paste forms.

    Dotdash Meredith Food Studios

  4. Slowly whisk in chicken broth and then milk until incorporated. Bring to a simmer and cook, whisking constantly, until sauce thickens, 3 to 5 minutes. Remove thickened sauce from the heat. Add cooked, drained vegetables and cubed turkey and stir until filling is well combined.

    turkey and vegetables stirred into thickened cream sauce.

    Dotdash Meredith Food Studios

  5. Set out two 9-inch pie dishes. Fit 1 pie crust round into the bottom of each dish.

    pie dough rolled out over two pie pans.

    Dotdash Meredith Food Studios

  6. Spoon half of the pot pie filling into each dish, then lay the remaining piecrust round over top. 

    turkey pot pie filling poured into two prepared pie pans.

    Dotdash Meredith Food Studios

  7. Pinch and roll the top and bottom crusts  together at the edges to seal, cutting off any crust  hanging over the edge.

    top crusts added over filling.

    Dotdash Meredith Food Studios

  8. Use a sharp knife to cut several small slits in each top crust  to allow steam to release while cooking. Place pies on baking sheets. Cover edge of crust with aluminum foil or a pie crust shield. 

    tin foil pie shield being wrapped around pies.

    Dotdash Meredith Food Studios

  9. Bake in the preheated oven for 30 minutes. Uncover and continue to bake until the crusts are golden brown and the filling is bubbly, 10 to 15 minutes more. Remove from the oven and cool for 10 minutes before serving.

    two golden-brown turkey pot pies straight out of the oven.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

406 Calories
24g Fat
35g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 406
% Daily Value *
Total Fat 24g 30%
Saturated Fat 11g 54%
Cholesterol 60mg 20%
Sodium 566mg 25%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 9%
Total Sugars 3g
Protein 14g 28%
Vitamin C 4mg 4%
Calcium 60mg 5%
Iron 2mg 8%
Potassium 252mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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