Go Back
+ servings
A slice of turkey pot pie on a plate.
Print Recipe Add to Collection
No ratings yet

Turkey Pot Pie

A hearty turkey pot pie is the perfect way to use up leftover turkey from Thanksgiving! With a rich, creamy sauce, tender veggies, and roasted turkey, it’s the ultimate comfort food dinner.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Dinner
Cuisine: American
Keyword: leftover turkey, turkey pot pie
Servings: 6 servings
Calories: 431kcal


  • Dutch oven
  • Deep Pie Pan or Baking Dish


  • ¼ cup unsalted butter
  • ½ cup onion diced small
  • ½ cup carrot diced small
  • ½ cup celery diced small
  • ½ cup frozen peas
  • 3 cups leftover roasted turkey diced or shredded
  • ¼ cup all-purpose flour
  • 3 cups chicken or turkey stock
  • ½ cup heavy cream
  • 1 teaspoon dried oregano
  • 2 Tablespoons fresh thyme chopped
  • Kosher salt & black pepper to taste
  • 1 9” store bought pie crust thawed


  • Preheat the oven to 400F.
  • In a Dutch oven, heat the butter over medium heat until melted. Add the onion, carrot, and celery and cook until soft, about 5 minutes. Add the peas, turkey, and flour and stir to combine. Cook for 2 minutes.
    ¼ cup unsalted butter, ½ cup onion, ½ cup carrot, ½ cup celery, ½ cup frozen peas, 3 cups leftover roasted turkey, ¼ cup all-purpose flour
  • Add the stock and stir constantly until thickened, about 5-6 minutes. Add the cream and continue to cook for 4-5 minutes until thick. Add the oregano, thyme and season to taste with salt and pepper.
    3 cups chicken or turkey stock, ½ cup heavy cream, 1 teaspoon dried oregano, 2 Tablespoons fresh thyme, Kosher salt & black pepper to taste
  • Pour into a deep pie pan or baking dish.
  • Roll out the pie dough until it is 1” larger than the baking dish. Carefully lay the dough over top and trim the excess with scissors or a sharp knife. Crimp the edges with your fingers or a fork. Cut 3-4 slits into the top of the dough to vent.
    1 9” store bought pie crust
  • Bake until golden brown and bubbly, about 40-45 minutes. Let rest for 10 minutes before serving.


Serving: 1serving | Calories: 431kcal | Carbohydrates: 28g | Protein: 23g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 430mg | Potassium: 456mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2800IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 3mg