Turkey Pot Pie

turkey pit pie

The Spruce / Diana Rattray

Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 6 servings
Yield: 6 slices
Nutrition Facts (per serving)
649 Calories
38g Fat
53g Carbs
25g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 649
% Daily Value*
Total Fat 38g 49%
Saturated Fat 16g 81%
Cholesterol 131mg 44%
Sodium 812mg 35%
Total Carbohydrate 53g 19%
Dietary Fiber 5g 17%
Total Sugars 8g
Protein 25g
Vitamin C 7mg 35%
Calcium 85mg 7%
Iron 4mg 20%
Potassium 442mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make the most of your leftover Thanksgiving turkey with an easy weeknight meal like this turkey pot pie. The pie takes just minutes to throw together with refrigerated pie pastry sheets, a simple roux, and some frozen veggies!

Feel free to use homemade pie pastry for the pie. If you happened to make and freeze a few extra disks of pie dough, you're all set! And if you have some leftover vegetables, you can include them instead of frozen vegetables. You can't go wrong with this fast and easy turkey pot pie! If you aren't a fan of the sage-forward flavor of poultry seasoning, you can omit it or use another blend of herbs or spices. Chicken is another excellent option for this pot pie—make it a chicken pot pie with chopped or shredded meat from a rotisserie chicken.

Serve turkey pot pie for lunch or dinner with cranberry sauce and leftover stuffing on the side, or enjoy it with a simple tossed salad.


  • 6 tablespoons unsalted butter

  • 1 cup chopped onion

  • 1/2 cup chopped celery

  • 1/3 cup all-purpose flour

  • 3/4 teaspoon kosher salt, or to taste

  • 1/2 teaspoon poultry seasoning

  • 1/4 teaspoon freshly ground black pepper

  • 1 1/2 cups chicken broth

  • 1/2 cup half-and-half, or cream

  • 1 cup frozen peas and carrots, thawed

  • 1 cup frozen green beans, thawed

  • 2 1/2 cups diced leftover turkey

  • 2 7-ounce refrigerated pie crusts for a 9-inch pie, or homemade

  • 1 large egg, for egg wash, optional

Steps to Make It

  1. Gather the ingredients. Position a rack in the bottom of the oven and preheat to 400 F.

    ingredients for an easy turkey pot pie with leftover turkey

    The Spruce / Diana Rattray

  2. Melt the butter in a medium saucepan over medium heat. Add the diced onion and celery and cook, stirring, for about 5 minutes, until the onions are translucent.

    sauté the onions and celery for turkey pot pie

    The Spruce / Diana Rattray

  3. Add the flour, kosher salt, poultry seasoning, and pepper to the vegetable mixture; continue to cook, stirring, for 2 minutes.

    flour is added to make the roux

    The Spruce / Diana Rattray

  4. Gradually stir the broth and half-and-half or cream into the roux mixture and continue cooking until thickened, about 3 to 4 minutes.

    broth and cream is added to the roux

    The Spruce / Diana Rattray

  5. Add the peas and carrots, green beans, and chopped leftover turkey; stir to blend and then taste and adjust the seasonings. Set aside.

    turkey and vegetables are added to the pot pie sauce.

    The Spruce / Diana Rattray

  6. Line a 9-inch pie plate with a pie pastry sheet and add the turkey filling mixture. 

    turkey pie filling in bottom crust

    The Spruce / Diana Rattray

  7. Place the second pastry sheet over the filling; seal the edge and crimp as desired.

    top crust for turkey pot pie

    The Spruce / Diana Rattray

  8. For the egg wash, whisk 1 egg with 1 tablespoon of water.

    egg wash for pie crust

    The Spruce / Diana Rattray

  9. Brush the egg wash lightly over the top crust. Using a sharp knife, cut several small steam vents in the top of the crust. 

    egg wash on homemade turkey pot pie

    The Spruce / Diana Rattray

  10. Bake the turkey pot pie in the preheated oven for 25 minutes. Check for excessive browning and place a pie shield or foil ring over the edge of the crust if needed. Continue to bake for another 15 to 20 minutes, or until the crust is golden brown and the filling is bubbling. Remove the pie to a rack and let it cool for 5 minutes before slicing and serving.

    turkey pot pie baked

    The Spruce / Diana Rattray


To quickly thaw frozen vegetables, place them in a colander and run hot water over them.

Use mini cookie cutters to cut a few round or decorative vent holes in the crust before you place it on the pie filling.

Recipe Variations

  • Instead of peas, carrots, and green beans, use 2 cups of frozen mixed vegetables or replace the green beans with frozen corn.
  • Sprinkle the egg-washed crust with a teaspoon or two of sesame seeds before the pie goes into the oven.
  • Instead of turkey, use 2 1/2 cups of chopped or shredded rotisserie chicken.
  • Leftover roasted or steamed vegetables may be chopped and added to the sauce instead of frozen vegetables.
  • Replace the poultry seasoning with 1/2 teaspoon of another blend of herbs, such as Italian seasoning or herbes de Provence.

How to Store Leftovers

Refrigerate leftover turkey pot pie within 2 hours and eat within 4 days.

How do I thicken my turkey pot pie?

If your pot pie filling isn't as thick as you'd like, you can quickly fix that. Make a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of broth or water. Stir the cornstarch mixture into your simmering sauce a little at a time until it thickens to your liking.

What is the best way to use Thanksgiving leftovers?

How long do Thanksgiving leftovers last?

Refrigerate Thanksgiving leftovers in shallow containers within 2 hours and label them with the name and date. Reheat and eat leftovers within 3 to 4 days.