Classic Turkey Pot Pie Recipe Guide

A Cozy Kitchen Memory

I still make pot pie the way my grandma taught me. She called it “clean-out-the-fridge pie.” It was never the same twice. That is the magic of it. You use what you have.

This version uses leftover turkey. It is perfect after a big holiday meal. It turns simple bits into a warm, happy dinner. Doesn’t that sound like a good trick?

Let’s Start the Filling

First, melt your butter in a big pot. Oh, that smell is so good. Add your diced onion and let it get soft. Then stir in the garlic for just a minute.

Now, toss in all your turkey and veggies. The frozen peas and carrots are so easy. No peeling or chopping needed. I still laugh at how happy that makes me.

The Magic Thickener

Next, you sprinkle the flour over everything. Stir it all up. This is the secret step. The flour mixes with the butter to make a simple sauce.

Then you pour in the broth and milk. Watch it bubble and get thick. This creamy sauce holds our pie together. It matters because it makes every bite rich and cozy.

All About the Crust

Now for the pie’s cozy blanket. I use store-bought crust. It is a wonderful help. Roll the first one out and lay it in the pan. It does not have to be perfect.

Pour your filling inside. Then put the second crust on top. Crimp the edges with your fingers. This seals all the goodness in. What is your favorite part? Making the filling or working with the dough?

A Golden Brown Finish

Brush the top with a beaten egg. This makes it shiny and golden. Do not forget to cut little slits in the top. They let the steam out while it bakes.

*Fun fact*: This is called “venting.” It stops the top crust from getting puffy. Let the pie rest a few minutes after baking. This matters because it lets the filling set, so it does not run everywhere.

Your Turn to Share

This pie is a story on a plate. It is about not wasting food and making something new. It turns simple leftovers into a feast.

What do you like to put in your pot pie? Do you have a favorite kitchen memory with your family? Tell me, do you eat the crust first or save it for last?

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	¼ cup (½ stick / 57 g)
Yellow onion, diced	1 large (about 1 1/2 cups)
Garlic, minced	2 teaspoons
Cooked turkey, diced	3 cups (420 g)	Leftover
Frozen diced potatoes	1 ½ cups (234 g)
Frozen peas and carrots	1 package (12 ounces)
Corn kernels	1 can (15.25 ounces)	Drained
All-purpose flour	½ cup (62.5 g)
Turkey broth or chicken broth	2 cups (480 g)
Whole milk	½ cup (122.5 g)
Kosher salt	1 teaspoon
Black pepper	½ teaspoon
Dried thyme	¼ teaspoon
Dried oregano	¼ teaspoon
Pie crusts	2	Storebought or homemade
Egg, beaten	1 large

Classic Turkey Pot Pie Recipe Guide

Hello, my dear. Come sit a while. Let’s make a turkey pot pie. It is the coziest food I know. It turns simple leftovers into a warm hug. I love the smell that fills my kitchen. Doesn’t that smell amazing?

This recipe is perfect for using up that Thanksgiving turkey. My grandson always asks for it. He says it is even better than the big feast! I still laugh at that. Let’s get our hands busy. Here is how we make it.

• Step 1: First, turn your oven on to 375°F. We want it nice and hot. Then, grab a big pot. Melt your butter in it over medium heat. The sizzle is a happy sound. Toss in your diced onion and cook it until soft. Then add the garlic for just one minute. Your kitchen will start to smell wonderful.
• Step 2: Now, add all your turkey and veggies. We have potatoes, peas, carrots, and corn. Stir it all together. It looks so colorful already. This is the heart of our pie. (A hard-learned tip: frozen veggies are just fine. They save so much time and taste just as good.)
• Step 3: Sprinkle the flour right over everything. Stir it well to coat. This will help thicken our filling. Then, pour in the broth and milk. Let it bubble gently until it gets thick. Stir it often so it does not stick. This part takes a little patience.
• Step 4: Time for the spices. Add your salt, pepper, thyme, and oregano. Give it one big stir. Taste it carefully. What do you think it needs more of? Share below! Now our filling is ready. It is a beautiful, savory mixture.
• Step 5: Let’s prepare our pie crust. Roll one out and lay it in your pie dish. Let the edges hang over. Then, pour all that lovely filling inside. It is a full pot of memories. Top it with the second crust. Crimp the edges with your fingers. I like to make a little pattern.
• Step 6: Brush the top with a beaten egg. This makes it shiny and golden. Then, take a sharp knife. Cut a few little slits in the top. This lets the steam out while it bakes. My first pie without slits was quite a mess!
• Step 7: Bake your pie for about 50 minutes. Watch it turn a perfect golden brown. The waiting is the hardest part. Let it rest for a few minutes before you cut it. This keeps all the goodness inside.

Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings
Category: Dinner, Comfort Food

Three Fun Twists on the Classic

This recipe is like a good friend. It is always happy to change things up. Here are a few ways to make it new. I love trying different versions.

• The Chicken Swap: Use leftover roast chicken instead of turkey. It is just as cozy and delicious.
• The Veggie Delight: Skip the meat. Add more potatoes and some mushrooms for a hearty vegetarian pie.
• The Biscuit Topper: Forget the top crust. Drop spoonfuls of biscuit dough on the hot filling. Then bake until fluffy and brown.

Which one would you try first? Comment below!

Serving Your Masterpiece

A slice of pot pie is a meal all by itself. But I love to add a little something extra. A simple green salad on the side is perfect. It adds a fresh, crisp bite. A spoonful of cranberry sauce is also lovely. It gives a little sweet and tart surprise.

What to drink? A cold glass of apple cider is my favorite. It is sweet and fizzy. For the grown-ups, a pale ale pairs wonderfully. It cuts through the richness. Which would you choose tonight?

Making Your Pot Pie Last

Let’s talk about keeping your pot pie tasty for later. You can store it in the fridge for three days. Just cover it well with foil. It also freezes beautifully for up to three months. Wrap the whole pie tightly in plastic wrap first. Then add a layer of foil to keep it safe.

I remember my first frozen pot pie. I was so proud of my future self. It was a joy to find it on a busy day. Making an extra pie for the freezer is a wonderful gift to your family. It means a warm, home-cooked meal is always close by. This matters because it saves time and reduces stress.

To reheat, thaw the pie in the fridge overnight. Then warm it in a 350°F oven until hot. This keeps the crust nice and crisp. Have you ever tried storing it this way? Share below!

Fixing Common Pot Pie Problems

Sometimes our cooking has little hiccups. Do not worry. We can fix them. If your filling is too runny, just cook it a bit longer on the stove. Let it bubble until it thickens up nicely. A thick filling matters because it will not make the bottom crust soggy.

Is your crust browning too fast? This happens to everyone. I once had a pie that looked a little too tan. Just place a piece of foil over the top. This will shield it from the heat. Your pie will finish cooking without burning.

If the bottom crust seems soft, try baking your pie on a preheated baking sheet. This gives the bottom a little extra heat. A crisp crust matters for that perfect bite with the creamy filling. Which of these problems have you run into before?

Your Pot Pie Questions Answered

Q: Can I make this gluten-free? A: Yes. Just use a gluten-free flour blend and pie crust.

Q: Can I make the filling ahead? A: Absolutely. Make it one day ahead and keep it in the fridge.

Q: What other meats can I use? A: Cooked chicken is a wonderful swap for the turkey.

Q: Can I make smaller pies? A: Yes. You can divide the filling among small ramekins. Use smaller crusts on top.

Q: Any extra tips? A: A pinch of sage adds a lovely, cozy flavor. Which tip will you try first?

Sharing Your Kitchen Creations

I hope this recipe brings warmth to your table. There is nothing better than sharing food made with love. I would be so delighted to see your beautiful pot pies. It makes my heart happy to see your cooking adventures.

Fun fact: Pot pies have been a comfort food for hundreds of years. Have you tried this recipe? Tag us on Pinterest! You can find me at Elowen’s Kitchen. I cannot wait to see what you create.

Happy cooking!

—Elowen Thorn.