Name: Turkey Pot Pie Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (125 g) all-purpose flour; ½ teaspoon table salt; 6 Tablespoons (85 g) very cold unsalted butter, cubed; ¼ cup (57 g) sour cream; 1 large egg, well-beaten (for brushing the pie crust); 6 Tablespoons (85 g) unsalted butter; ½ cup (79 g) diced onion; 6 Tablespoons (47 g) flour; 2 teaspoons chopped fresh rosemary (or ½ teaspoon dried rosemary); 1 teaspoon smoked paprika; 1 teaspoon table salt; 1 teaspoon ground black pepper; 2 cups (473 ml) chicken broth; ½ cup (118 ml) heavy cream; 1 ½ cups (315 g) sweet potatoes, peeled and diced into pieces smaller than 1 inch; 1 cup (215 g) russet potatoes, peeled and diced into pieces smaller than 1 inch; ½ cup chopped carrots (about 2 carrots); 3 cups (445 g) shredded turkey; 1 cup (140 g) frozen sweet corn; 1 cup (110 g) frozen green beans

Imagine the warm, flaky crust giving way to a rich, savory filling brimming with tender turkey and cozy vegetables—that’s exactly what makes this Turkey Pot Pie Recipe so special. It’s comfort food turned into a feast that’s perfect any time you want a hug on a plate.

A golden brown pie with a thick, flaky crust fills a black cast iron pan resting on a blue cloth; the crust has small vent holes and slight browning spots. One large slice is missing, revealing a thick filling beneath made of chunks of light beige chicken, bright orange carrots, yellow corn kernels, and small bits of green peas mixed in a creamy sauce. In the blurred background, a white bowl full of red cranberries sits on a rustic wooden surface, which is replaced by a white marbled texture in the final image. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Turkey Pot Pie Recipe
Top Tip
How to Serve Turkey Pot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turkey Pot Pie Recipe

Why You'll Love This Recipe

I’ve made plenty of pot pies over the years, but this Turkey Pot Pie Recipe quickly became a go-to because it hits all the right notes: buttery crust, creamy filling, and just the right amount of herbs to make it feel homemade and heartwarming every time. You’ll find yourself craving leftovers, trust me!

Perfect, flaky crust: This recipe uses a simple homemade dough with sour cream for a tender, flakiness that’s hard to beat.
Loaded with veggies and turkey: Sweet potatoes, russet potatoes, carrots, corn, and green beans make the filling hearty and colorful.
Simple, approachable prep: You don’t need fancy ingredients or complicated steps to get a delicious, comforting meal.
Flexible and forgiving: Whether you want to use leftover turkey or add your favorite herbs, it adapts beautifully.

Ingredients & Why They Work

This Turkey Pot Pie Recipe brings together rich, buttery crust and a creamy, flavorful filling loaded with tender vegetables and shredded turkey. Each bite is a balance of cozy textures and savory goodness. When shopping, look for fresh herbs and good-quality broth – they really elevate the flavor.

Flat lay of a small mound of all-purpose flour, a few flakes of coarse salt sprinkled nearby, several cold unsalted butter cubes with visible edges, a dollop of creamy sour cream, one large whole clean egg with an uncracked shell, a small pile of diced yellow onion, a small white bowl filled with light golden melted butter, a heap of pale yellow all-purpose flour, a few sprigs of fresh green rosemary, a small mound of deep red smoked paprika powder, a tiny pile of fine white table salt, a dash of coarse ground black pepper, a small white bowl with clear golden chicken broth, a small white bowl containing pale ivory heavy cream, a cluster of diced bright orange sweet potatoes, a small pile of diced pale tan russet potatoes, a handful of chopped vibrant orange carrots, a heap of shredded light brown cooked turkey meat, a small handful of yellow sweet corn kernels, and a small handful of green beans—all ingredients arranged in perfect symmetry on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Forms the base of the crust and thickens the filling for that creamy texture we love.
Unsalted butter: Cold butter creates those flaky layers in the crust and adds richness to the filling.
Sour cream: Adds non-traditional tang and moisture to the crust, making it especially tender.
Egg: Used as a glossy wash on the crust for an inviting golden finish when baked.
Onion: Adds sweetness and depth to the filling – don’t skip sautéing it to bring out the flavor.
Fresh rosemary: Brings a pleasant herbal note that pairs beautifully with the turkey and root vegetables.
Smoked paprika: Offers subtle warmth and a smoky undertone that keeps the flavors interesting.
Chicken broth: The cooking liquid that blends everything together, adding savory depth.
Heavy cream: Makes the filling luxuriously creamy without being too rich.
Sweet potatoes and russet potatoes: Both add comforting starchiness with different textures and sweetness levels.
Carrots: Slightly sweet crunch that softens nicely in the stew-like filling.
Shredded turkey: The star protein – perfect for leftovers or fresh-cooked turkey.
Frozen corn and green beans: Add vibrant bursts of color and sweetness without extra prep work.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Turkey Pot Pie Recipe is like a blank canvas—you can easily tweak the veggies and herbs to suit your taste or use up what’s in your fridge. Personally, I love adding a handful of fresh thyme when I’m feeling fancy or swapping in butternut squash in place of sweet potatoes for a twist.

Variation: When I’m short on time, I sometimes use a store-bought pie crust—it still turns out tasty and saves a bunch of prep.
Dietary swaps: For a lighter version, swap cream for half-and-half or use olive oil instead of butter in the crust.
Seasonal changes: You can swap frozen green beans for asparagus tips in spring, or add peas in summer.
Difficulty level: This recipe is beginner-friendly, but feel free to elevate it with homemade stock or extra herbs if you’re up for it!

Step-by-Step: How I Make Turkey Pot Pie Recipe

A slice of savory pie sits on a white plate, placed on a blue cloth over a wooden table with scattered red berries around. The pie slice has three main layers: the top is a golden brown, flaky crust with a slightly uneven surface; the middle layer is filled with soft, chunky pieces of orange carrots, light yellow potatoes, green peas, and yellow corn in a creamy sauce; the bottom layer contains tender pieces of light brown cooked poultry mixed with the vegetables. The edge of the crust is crimped and the filling slightly oozes out at the sides. A fork is beside the slice on the plate and a black pie pan with the remaining pie is blurred in the background on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip up the perfect crust

I like to use my food processor to pulse together the flour and salt first, then add cold, cubed butter so it forms coarse crumbs—this is the secret to flaky crust. Adding sour cream last brings just enough moisture to bring it all together without becoming sticky. Chill the dough in the fridge for at least 30 minutes to make rolling it out easier.

Step 2: Cook the filling fragrant and flavorful

In a deep 10” skillet (my favorite because it goes right in the oven), melt butter and sauté onions until translucent—that builds a savory base. Sprinkle in the flour with rosemary, smoked paprika, salt, and pepper, then whisk for a minute to toast the flour slightly without browning. Slowly pour in chicken broth and cream, stirring so it thickens into a luscious gravy.

Step 3: Add hearty vegetables and turkey

Stir in diced sweet potatoes, russet potatoes, and carrots; simmer until they’re tender but not mushy. Then, fold in shredded turkey and frozen veggies, mixing everything well. This step brings the filling together into the classic pot pie comfort you want.

Step 4: Top and bake to golden perfection

Roll out the dough to about a 12" circle—don’t worry if it’s not perfect, it just needs to cover the filling snugly. Place it gently over the filling and press the edges up against the sides of the skillet. Cut a few slits for steam to escape, brush the crust lightly with beaten egg for that beautiful shine, and bake at 400°F for 30 minutes until golden brown. Pro tip: put a foil-lined baking sheet under your skillet to catch any drips!

Top Tip

Through my many kitchen adventures, I’ve learned these little tricks make all the difference in getting your Turkey Pot Pie Recipe just right—especially if you want that flaky crust and creamy filling everyone raves about.

Keep your butter cold: It’s tempting to cut corners, but cold butter is key for a flaky crust that flakes just right when baked.
Don’t skip the toasting step: Cooking the flour with spices before adding liquid prevents that “raw flour” taste and adds a nutty depth.
Roll dough evenly: Make sure the dough is rolled out uniformly; uneven dough can lead to undercooked or burnt patches.
Preheat your oven fully: A hot oven means the crust crisps quickly, sealing in the filling’s moisture beautifully.

How to Serve Turkey Pot Pie Recipe

Garnishes

I usually keep garnishes simple—a sprinkle of fresh chopped parsley brings a fresh color contrast and a hint of herbal brightness that balances the rich pie. Sometimes, a little cracked black pepper right from the mill adds an inviting finish.

Side Dishes

This pie stands tall on its own, but I love pairing it with crisp, peppery arugula salad tossed lightly in lemon vinaigrette or some roasted brussels sprouts to add a bit of texture contrast. A warm, crusty bread on the side never hurts either!

Creative Ways to Present

For holidays or special dinners, I’ve made this recipe as individual pot pies using ramekins topped with puff pastry for a fancy touch, or even turned the filling into hand pies for portable, fun servings. Presentation can really impress your guests with minimal extra effort.

Make Ahead and Storage

Storing Leftovers

After it cools, I either cover the entire skillet tightly with foil or transfer leftovers to an airtight container before refrigerating. It keeps well up to 5 days and tastes just as good reheated, making weekday lunches a happy affair.

Freezing

I’ve frozen this pot pie both before and after baking—with a quick chill, wrap it tightly in plastic and foil to avoid freezer burn. When you’re ready, thaw overnight in the fridge and then bake or reheat to refresh that golden crust and creamy filling.

Reheating

To get that crispy crust back when reheating, I pop individual slices into a 350°F oven for 15-20 minutes or until hot and bubbly. Microwaving can leave it a bit soggy, so if you’re in a rush, try covering with a paper towel to reduce moisture—but oven is best.

Frequently Asked Questions:

Can I use leftover turkey for this recipe?

Absolutely! Leftover turkey is perfect for this Turkey Pot Pie Recipe—it’s a fantastic way to turn those extras into a comforting meal without extra fuss. Just be sure to shred it well for even distribution.

Can I make the crust ahead of time?

Yes, you can prepare the crust dough ahead and keep it wrapped in the refrigerator for up to two days. Just let it soften slightly at room temperature before rolling it out to make handling easier.

What can I substitute for heavy cream in the filling?

If you prefer a lighter filling or don’t have heavy cream, half-and-half or whole milk can be used, but the texture will be thinner and less rich. For dairy-free options, canned coconut milk adds creaminess with a slight coconut flavor.

Can I make this recipe gluten-free?

Definitely! Use a gluten-free flour blend for the crust and substitute regular flour in the filling with gluten-free all-purpose flour to keep everything thick and delicious.

Final Thoughts

This Turkey Pot Pie Recipe holds a special place in my kitchen because it’s reliable comfort food that never disappoints. Whether you’re feeding family or cozying up with leftovers, it’s the kind of meal that makes any day feel a little brighter. Give it a try—I promise you’ll come back for seconds!