Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Turkey Pot Pie Recipe

    Published November 25, 2022. This post may contain affiliate links. Please read my disclosure policy.

    This delicious Turkey Pot Pie Recipe is loaded with vegetables and savory turkey in an amazing buttery shortcrust for the ultimate comfort food dish. This is one of my favorites, and you will be amazed at how hearty and filling this recipe is.

    We are huge turkey fans in our house and use it often. If you are looking for superb turkey flavors to use in this pot pie recipe, try my Smoked Brined Turkey or Roast Turkey Recipe.

    slice of turkey pot pie

    Turkey Pot Pie

    Turkey pot pie is a simple dish consisting of cooked turkey with a creamy vegetable filling baked inside a pie crust or short dough crust. There are different variations on the filling and vegetables used depending on who makes it. You may see beef pot pie, chicken pot pie, or even a seafood pot pie.

    Pot pie is traditionally a British recipe and has been adopted by many in the United States. The pie crust would be beautifully decorated in the recipe’s infancy to showcase the chef’s talents, especially if served to royalty. I love this recipe because it’s a hearty comfort-based dish and great for feeding a large family.  

    Ingredients You’ll Need

    ingredients to make turkey pot pie with
    • Pie Dough – You will need a homemade pie crust recipe or a pre-made one. You can also use puff pastry if you’d like.
    • Vegetables – I like combining onions, celery, carrots, garlic, potatoes, hominy, and peas.
    • Turkey – You will need a pre-cooked turkey for this recipe.
    • Stock – Use good chicken stock.
    • Cream – I like heavy whipping cream, but you can use any grade of milk.
    • Fat – I use unsalted butter for sauteing the vegetables. However, you can use your favorite fat/oil.
    • Wine – Vermouth is great, but you can use sherry or dry white wine.
    • Flour – You will need some all-purpose flour to help make a roux.

    How to Make Turkey Pot Pie from Scratch

    Start by making the pie crust times 4 in a food processor.

    pulsing the pie crust dough in a food processor

    Transfer it to a clean surface and gently knead it to form it into a large ball.

    kneading pie dough

    Cut the dough ball into 4 even pieces and form them into round balls. Cover and chill.

    resting pie doiugh

    Add butter to a large rondeau pot and cook the onions over low to medium heat for 15 to 20 minutes or until browned.

    caramelizing onions

    Stir in the carrots, celery, and garlic and sauté over medium heat for 4 to 5 minutes.

    sautéing vegetables

    Deglaze with vermouth and cook until au sec, or almost gone.

    adding vermouth to a pot

    Stir in the flour until combined to make a roux.

    making a roux with flour and vegetables

    Pour in chicken stock and turn the heat to high and stir until it becomes very thick.

    thick gravy with vegetables

    Stir in heavy whipping cream until combined.

    adding cream to a vegetable gravy

    Add the hominy, potatoes, turkey, peas, parsley, salt, and pepper, and mix. Cover with a lid and set aside.

    turkey pot pie filling

    Roll out each pie dough until it easily covers a 9” pie pan.

    rolling out dough

    Next, I take the two rolled-out pie doughs, place one each into a 9” pan, and form it to the sides, ensuring it’s completely covered. It’s ok if there is quite a bit hanging over.

    placing dough onto a pie pan

    Evenly distribute the turkey pot pie filling between the two pie pans with pie dough and smooth it out.

    adding turkey pot pie filling into a pie

    Place the other two rolled-out pie doughs over top of each of the pie pans with filling.

    covering a pot pie with dough

    Cut or tear off any excess pie dough around the outside and pinch the top and bottom pie dough together. Do this around each pie.

    trimming of excess pie crust

    Brush the top of the pie dough with a whisked egg.

    brushing a pot pie with egg wash

    Make a couple of slits in the dough so air can escape, and bake at 400° for 40 to 45 minutes or until the crust is golden brown.

    cutting slits into a pot pie

    Cool the pot pies for 10 minutes before serving.

    cooling a baked turkey pot pie

    Make-Ahead and Storage

    Make-Ahead: I recommend that this recipe be eaten right away. However, you can pre-bake it the day before and cover and reheat it the next day.

    How to Store: Cover and keep it in the refrigerator for up to 5 days. This will freeze extremely well and be covered for up to 6 months. Thaw in the refrigerator for 1 day before reheating.

    How to Reheat: Add the desired amount of turkey pot pie to a pan with a lid or covered in foil. Bake at 350° for 15 to 20 minutes or until warm. You can reheat straight from the freezer covered in foil and baked in the oven at 350° for 40 to 45 minutes or until hot.

    Chef Billy Parisi

    Chef Notes + Tips

    • Other ingredients you could add to the pot pie are sauteed mushrooms, butternut squash, or corn.
    • This recipe makes two pot pies, but it will be cut in half perfectly if you want to make sure one.

    More Comfort Food Recipes

    Let's Cook - Chef Billy Parisi

    Video

    Turkey Pot Pie Recipe

    This delicious Turkey Pot Pie Recipe is loaded with vegetables and savory turkey in an amazing buttery crust for the ultimate comfort food.
    Servings: 16
    Prep Time: 30 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 45 minutes

    Ingredients 

    • 1 pie crust recipe x 4
    • 1 stick unsalted butter
    • 2 peeled and medium diced yellow onions
    • 2 cups peeled and medium diced carrots, about 4 carrots
    • 1 cup medium diced celery, about 2 ribs
    • 3 finely minced garlic cloves
    • ¼ cup dry vermouth
    • 2/3 cup all-purpose flour
    • 4 cups chicken stock
    • 1 cup heavy cream or milk
    • 1 15 ounce can drained hominy
    • 2 cups peeled and medium diced russet potato, about 1 large potato
    • 2 cups peas
    • 6 cups pulled or small diced cooked turkey
    • ¼ cup finely minced fresh parsley.
    • 1 whisked large egg
    • sea salt and pepper to taste.

    Instructions

    • Preheat the oven to 400°.
    • Cut the pie dough into 4 even pieces and form them into round balls. Place on a plate and cover, and chill.
    • Add 1 stick of butter to a large rondeau pot and cook the onions over low to medium heat for 15 to 20 minutes or until browned.
    • Stir in the carrots, celery, and garlic and sauté over medium heat for 4 to 5 minutes.
    • Deglaze with vermouth and cook until au sec, or almost gone.
    • Stir in the flour until combined to make a roux.
    • Pour in the chicken stock and turn the heat to high and stir until it becomes very thick.
    • Stir in the heavy whipping cream until combined.
    • Add the hominy, potatoes, turkey, peas, parsley, salt, and pepper, and mix. Cover with a lid and set aside.
    • Roll out each pie dough until it easily covers a 9” pie pan.
    • Take two of the rolled-out pie doughs and place one each into a 9” pan and form it to the sides of it, making sure it’s completely covered. It’s ok if there is quite a bit hanging over.
    • Evenly distribute the turkey pot pie filling between the two pie pans with pie dough and smooth it out.
    • Place the other two rolled-out pie doughs over top of each of the pie pans with filling.
    • Cut or tear off any excess pie dough around the outside and pinch the top and bottom pie dough together. Do this all the way around each pie to form the pie dough. You can also press the dough together using a fork.
    • Using a pastry brush, brush the top of the pie dough completely with a whisked egg.
    • Make a couple of slits in the dough using a knife so that air can escape.
    • Bake at 400° for 40 to 45 minutes or until the crust is golden brown.
    • Cool the pot pies for 10 minutes before serving.

    Notes

    Make-Ahead: This recipe is meant to be eaten right away. However, you can pre-bake it the day before and cover and reheat it the next day.
    How to Store: Cover and keep it in the refrigerator for up to 5 days. This will freeze extremely well and be covered for up to 6 months. Thaw in the refrigerator for 1 day before reheating.
    How to Reheat: Add the desired amount of turkey pot pie to a pan with a lid or covered in foil. Bake at 350° for 15 to 20 minutes or until warm. You can reheat straight from the freezer covered in foil and baked in the oven at 350° for 40 to 45 minutes or until hot.
    Other ingredients you could add to the pot pie are sauteed mushrooms, butternut squash, or corn.
    This recipe makes 2 pot pies, but it will be cut in half perfectly if you want to make sure one.

    Nutrition

    Calories: 416kcalCarbohydrates: 41gProtein: 20gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 64mgSodium: 447mgPotassium: 471mgFiber: 4gSugar: 5gVitamin A: 3173IUVitamin C: 12mgCalcium: 51mgIron: 3mg
    Course: dinner, Main
    Cuisine: American
    Author: Chef Billy Parisi