Turn Your Leftovers into Pure Comfort: Homemade Turkey Pot Pie
This turkey pot pie turns simple ingredients into something that feels special. Make it once, and it’ll become your go-to way to use up holiday turkey – or just to treat yourself on any regular Tuesday. Enjoy every cozy bite!
After the big Thanksgiving feast, there’s always that moment when you stare at the leftover turkey and wonder, “What now?” This creamy, golden turkey pot pie is the answer. It’s cozy, hearty, and feels like a warm hug on a plate. You can make it with shredded leftover turkey or – my favorite shortcut – ground turkey. Either way, it’s pure comfort food that comes together in one dish.
Why Ground Turkey Works So Well
Most pot pies call for shredded turkey, but ground turkey is a game-changer. It cooks fast, mixes beautifully into the creamy gravy, and gives every bite the same delicious turkey flavor. Plus, if you missed the Thanksgiving boat, you can grab a pack of ground turkey any day of the year and still enjoy this classic.
What You’ll Need (Serves 6–8)
For the crust
- 2 homemade or store-bought pie crusts (puff pastry works too!)
For the filling
- 1 pound (450g) ground turkey (or 3–4 cups shredded cooked turkey)
- 1 small onion, finely chopped (about ⅓ cup)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1 cup heavy cream
- 1 (15-ounce) can mixed vegetables, drained (or 2 cups fresh/frozen veggies of your choice)
- ¼ cup fresh parsley, chopped (save a little for garnish)
- Salt and pepper to taste
- A drizzle of olive oil for the pan
For the top
- 1 egg + 2 tablespoons water (for egg wash)
- Extra chopped parsley (optional, but pretty!)
Step 1: Get Your Pie Crust Ready
If you’re using homemade crust, roll out both pieces. Gently press one into a 9-inch pie dish and set the second one aside. Store-bought? Just unroll and you’re good to go. Pop both in the fridge while you make the filling – cold crust equals flaky magic later.
Step 2: Brown the Turkey and Onion
Heat a large skillet over medium-high heat and add a quick drizzle of olive oil. Toss in the ground turkey, breaking it up with a spoon as it cooks. When it’s almost done, add the chopped onion, plus a good pinch of salt and pepper. Cook until the onion turns soft and translucent – about 5 minutes total.
Step 3: Make the Creamy Gravy
Push the turkey and onion to one side for a second. Add the 3 tablespoons of butter and let it melt completely. Stir in the flour and keep stirring for about a minute – this cooks out the raw flour taste. Now slowly pour in the chicken broth and heavy cream while stirring constantly. Keep stirring over medium heat until the mixture thickens into a silky gravy, usually 6–8 minutes. Taste and adjust salt and pepper here.
Step 4: Add the Veggies and Herbs
Stir in the drained mixed vegetables and most of the fresh parsley. Everything should be nicely coated in that gorgeous gravy. Take the pan off the heat – your filling is ready!
Step 5: Assemble the Pie
Pour the hot filling into your prepared bottom crust and smooth the top. Lay the second crust over the filling. Trim any huge overhangs, then crimp or fold the edges however you like – rustic is the goal! Cut a few small slits in the top for steam to escape.
Step 6: The Golden Finish
Whisk the egg with 2 tablespoons water to make an egg wash. Brush it generously over the top crust – this is what gives that bakery-style shine. Sprinkle on the reserved parsley if you’re feeling fancy.
Step 7: Bake Until Gorgeous
Bake at 375°F (190°C) for about 45 minutes, until the crust is deep golden brown. If the edges start browning too fast, cover them loosely with foil or use a pie shield. Your kitchen will smell amazing right about now.
The Hardest Part: Waiting
When it comes out of the oven, let the pie rest for at least 15–20 minutes (longer is even better). This helps the filling set up so it doesn’t completely run when you slice it. It will still be a little saucy – that’s normal and delicious.
Time to Dig In
Slice into wedges if it holds together, or just grab a big spoon and scoop – either way, you’re in for flaky crust, creamy turkey gravy, and tender veggies in every bite. Perfect dinner on a chilly night, and the leftovers (if there are any) heat up beautifully the next day.
This turkey pot pie turns simple ingredients into something that feels special. Make it once, and it’ll become your go-to way to use up holiday turkey – or just to treat yourself on any regular Tuesday. Enjoy every cozy bite!
