The Classic Turkey Pot Pie That Turns Leftovers into Pure Dinner Gold (Chicken Works Too!)
This turkey pot pie is the best kind of leftover makeover — easy enough for a busy weeknight, special enough for company. Make it once and it’ll become your go-to “what should I do with all this turkey?” answer. Your kitchen is about to smell like pure comfort — go get that pie in the oven!
Got a pile of turkey staring at you from the fridge? Turn it into the creamiest, dreamiest pot pie that tastes like you’ve been cooking all day — when really it comes together in about an hour. This is the no-stress, crowd-pleasing dinner that makes everyone slide their chairs closer to the table.
Why This One Feels Like Home Every Time
It’s got that perfect thick gravy that doesn’t run all over the plate, a buttery store-bought crust that turns golden and flaky, and big flavor from one tiny secret ingredient (hint: it’s better than regular bouillon). Use leftover turkey, rotisserie chicken, or whatever you have — this recipe forgives everything and still tastes amazing.
Ingredients (Serves 6–8, one 9-inch pie)
For the filling:
- 4 tablespoons butter
- 1 cup diced carrots (about 3 medium)
- ½ cup diced celery (about 2 stalks)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup + 1 tablespoon all-purpose flour
- 1 tablespoon chicken base (Better Than Bouillon roasted chicken flavor — the flavor hero!)
- 2 cups chicken broth or stock
- ¼ cup heavy cream
- ½–¾ teaspoon kosher salt (start with ½ and taste)
- ½ teaspoon black pepper
- 2 tablespoons fresh chopped parsley
- 3 cups cooked turkey or chicken, diced or shredded
- 1 cup frozen petite peas (no thawing needed)
For the crust & finish:
- 1 package refrigerated pie crusts (2 crusts — the kind you unroll)
- 1 egg + 1 tablespoon water (for egg wash)
Let’s Make Dinner Magic – Super Simple Steps
Step 1: Soften the veggies in butter
Melt the 4 tablespoons butter in a large skillet over medium heat. Add carrots, celery, onion, and garlic. Cook 10–15 minutes, stirring now and then, until everything is soft and smells incredible. Getting them nice and tender here means no crunchy surprises later.
Step 2: Make the thickener and flavor bomb
Sprinkle the flour over the veggies and stir for at least 1 minute — this cooks out the raw taste. Add the tablespoon of chicken base and let it melt in (this is the secret that makes everyone ask “what’s in this?!”). Slowly whisk in the broth a little at a time so you don’t get lumps. Keep whisking until smooth, then add the rest.
Step 3: Season and thicken
Add salt and pepper, then let it simmer 3–5 minutes until it thickens to a gorgeous gravy. Take it off the heat, stir in the heavy cream, parsley, turkey (or chicken), and frozen peas. The residual heat thaws the peas perfectly. Give it a taste — add a pinch more salt if needed. Let the filling cool slightly while you prep the crust.
Step 4: Get the crust ready
Preheat oven to 425°F (220°C). Unroll one crust and ease it into a 9-inch pie pan (regular or deep-dish both work great). Press it gently into the bottom and sides — no need to grease the pan.
Step 5: Fill and top it
Pour the warm filling into the crust — pile it high! Unroll the second crust over the top. Tuck the edges under and crimp with your fingers (two fingers on the outside, one finger pushing from the inside makes that pretty ripple).
Step 6: Pretty and practical finishing touches
Whisk the egg with 1 tablespoon water and brush it all over the top — this gives you that bakery shine. Cut 4 slits in a cross pattern so steam can escape (and your pie doesn’t burst).
Step 7: Bake until golden perfection
Place the pie on a rimmed baking sheet (just in case it bubbles over). Bake 30–40 minutes until the crust is deep golden and you see the filling bubbling around the edges. If the edges brown too fast, loosely lay a strip of foil over them.
Step 8: The magic waiting game
Let it cool 15–20 minutes before slicing. This is the secret to perfect, creamy slices that hold together.
Dinner Is Served — And Everyone’s Happy
Slice in and watch the steam carry that incredible smell across the table. Serve with a simple green salad or warm rolls and you’ve got a complete dinner that feels like a hug on a plate.
This turkey pot pie is the best kind of leftover makeover — easy enough for a busy weeknight, special enough for company. Make it once and it’ll become your go-to “what should I do with all this turkey?” answer. Your kitchen is about to smell like pure comfort — go get that pie in the oven!
