Thanksgiving Turkey Pot Pie
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This Thanksgiving turkey pot pie is a great way to use leftover turkey to make a warm, hearty delicious dinner in a flash. The creamy filling, tender vegetables, and flaky homemade pie crust topping is the ultimate comfort food. The flavor stays balanced with fresh herbs and a small splash of wine, which keeps the filling flavorful. This is a must try.
This recipe works with any roasted turkey or leftover chicken from a holiday meal or Sunday dinner. The hearty vegetables cook fast, the sauce thickens with ease, and the topping delivers a crisp and golden finish. This is a satisfying dinner with minimal prep and reliable results every time.
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Heather’s Notes
- The turkey pot pie recipe uses leftover turkey which saves you time and reduces waste.
- Fresh thyme and sage give the filling strong aroma and depth.
- The white wine lifts the richness of the sauce and keeps the flavor sharp.
- Frozen peas deliver texture and color without prep.
- The pie dough topper keeps the dish simple and lets you assemble fast.
Ingredient List
- Leftover turkey – shredded or chopped turkey adds protein and absorbs the sauce. It reheats well and stays tender. Use dark meat, breast, or a mixture of both.
- Shallots – give you mild onion flavor without harshness. They melt into the sauce and add natural sweetness.
- Cubed carrots – provide texture and color. They hold their shape and pair well with the herbs.
- Fresh thyme – adds an earthy taste that supports the turkey. It blends into creamy sauces without overpowering them.
- Fresh sage – gives a strong herbal note that fits classic pot pie flavors. A small amount gives warmth and balance.
- Butter – builds the base of the roux and gives the filling a smooth finish.
- All-Purpose Flour – thickens the sauce and helps the vegetables hold together in the filling.
- Frozen peas – or fresh peas bring color and quick cook time. They stay bright and tender.
- Chicken stock – chicken broth or turkey stock forms the main liquid for the sauce. It adds savory depth and allows the roux to thicken evenly.
- Dry white wine – sharpens the flavor and brings slight acidity. It offsets the richness of the cream.
- Heavy cream – gives the filling body and a silky texture. It helps produce a rich and stable sauce.
- Basic pie dough topping – creates a flaky, golden crust that complements the creamy filling. It bakes evenly and holds shape. Use a store-bought pie crust or make a homemade pie dough.
Subs and Variations
- Use leftover roast chicken if you do not have turkey.
- Replace shallots with yellow onion for a stronger flavor.
- Swap peas for corn or chopped green beans.
- Use leftover mashed potatoes in place of pie crust for a rustic Shepherd’s Pie.
- Add sliced mushrooms or diced sweet potatoes for extra depth.
- Try puff pastry instead of pie dough for a lighter, crisp finish.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
How to Make
- Preheat your oven to 400ºF and prepare a medium baking dish or use an oven proof large skillet.
- Sauté chopped shallots in butter until soft over medium heat. Add carrots and cook until they start to soften. Stir in garlic until fragrant, about 1 minute.
- Stir flour into the vegetables to coat. Cook it until the flour smells toasted, about 1 minute.
- Add chicken stock while stirring to avoid lumps. Pour in white wine and mix until smooth. Add cream and fresh herbs. Simmer the mixture until thick enough to coat the back of a spoon, about 6 minutes.
- Fold in the leftover turkey and peas. Taste and adjust seasoning with salt and pepper.
- Transfer the turkey mixture to the baking dish. Roll out your pie dough and place it on top. Trim edges and cut small vents for steam. Bake until the crust turns golden brown and the filling bubbles around the edges, about 50 minutes. Rest the pie for a few minutes before serving. Serve with leftover gravy.
Tips for Storing
- Store leftovers in an airtight container in the refrigerator or cover tightly in plastic wrap.
- Reheat portions in the oven for a crisp crust.
- Freeze unbaked filling for later use.
- Keep the pie dough separate if freezing in advance.
Recipe FAQs
Drape the crust over the edge of the baking dish slightly to seal in the filling and keep the crust crisp.
Yes, prepare the filling and chill it. Add the pie crust and bake when ready.
Absolutely. Replace the wine with extra turkey or chicken stock.
Shallots give you mld flavor and blend into the sauce without sharpness.
Simme the filling longer or add a small spoon of flour to melted butter and mix in.
Absolutely, it works well and is a time saver.
Yes, any ovenproof baking dish, skillet or Dutch oven will work. Make sure it’s deep enough to hold the filling without overflow.
More Recipes to Try
- How to Brine a Turkey
- Smoked Spatchcocked Turkey
- Basic Chicken Stock Recipe
- Turkey & Bacon Paninis
- 50+ Thanksgiving Recipes
Thanksgiving Turkey Pot Pie
Ingredients
- ¼ cup butter, 1/2 stick
- 3 large shallot, minced
- 2 large carrots, peeled and cut into small dice
- 3 cloves garlic, minced
- 2 tbsp fresh thyme, leaves only
- 1 tbsp fresh sage, minced
- ½ cup all-purpose flour
- 3 cups chicken stock
- ½ cup dry white wine
- ½ cup whipping cream, or fat free milk, which I used
- 1 cup peas, fresh or frozen
- 2-3 cups chopped turkey meat
- kosher salt, to taste
- black pepper, to taste
- 1 disc Basic Pie Dough
Instructions
- Preheat your oven to 400ºF and prepare a medium baking dish or use an oven proof large skillet.
- Sauté chopped shallots in butter until soft over medium heat. Add carrots and cook until they start to soften. Stir in garlic until fragrant, about 1 minute.
- Stir flour into the vegetables to coat. Cook it until the flour smells toasted, about 1 minute.
- Add chicken stock while stirring to avoid lumps. Pour in white wine and mix until smooth. Add cream and fresh herbs. Simmer the mixture until thick enough to coat the back of a spoon, about 6 minutes.
- Fold in the leftover turkey and peas. Taste and adjust seasoning with kosher salt and pepper.
- Transfer the turkey mixture to the baking dish. Roll out your pie dough and place it on top. Trim edges and cut small vents for steam. Bake until the crust turns golden brown and the filling bubbles around the edges, about 50 minutes. Rest the pie for a few minutes before serving.
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Notes
Nutrition
* Nutritional information is not guaranteed to be accurate.
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Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
So easy and delicious