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A freshly baked Classic Turkey Pot Pie in a white ceramic dish, showing a golden, flaky crust cut into slices, revealing the creamy filling of shredded turkey, bright carrots, peas, and corn.

Classic Turkey Pot Pie

A hearty, comforting turkey pot pie perfect for family dinners and a delicious way to use Thanksgiving leftovers.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups cooked turkey shredded
  • 1 cup carrots diced
  • 1 cup peas
  • 1 cup potatoes diced
  • 1 small onion finely chopped
  • 2 tbsp olive oil
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • salt and pepper to taste
Crust
  • 2 pie crusts one for base, one for top

Equipment

  • Pie Dish
  • Skillet

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3–4 minutes until soft.
  3. Add the carrots and potatoes, cooking for another 5 minutes.
  4. Stir in the flour and cook for 1 minute to form a thick paste.
  5. Gradually pour in the chicken broth while stirring, then add the milk. Let the mixture simmer for 5–7 minutes until thickened.
  6. Add the shredded turkey, peas, thyme, parsley, salt, and pepper. Stir well and remove from heat.
  7. Line a pie dish with the bottom crust. Pour in the turkey filling evenly.
  8. Place the second crust on top, sealing the edges and cutting small slits for ventilation.
  9. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
  10. Let the pot pie rest for 10 minutes before slicing and serving.

Notes

This recipe is perfect for using leftover turkey and can easily be customized with your favorite vegetables.