There are just some meals that feel like a warm hug at the end of a long day, and this homemade Turkey Pot Pie is one of them. Flaky, buttery crust. Creamy turkey and veggie filling. Simple ingredients you probably already have on hand. It’s the kind of comfort food that makes the house smell amazing and brings everyone wandering into the kitchen asking, “Is it almost ready?”
This recipe is especially perfect for cold weather days, when you want something hearty, cozy, and made with love. Whether you’re using leftover turkey or swapping in chicken, this pot pie never disappoints.
And one of my favorite parts? This is a recipe kids can actually help with—and mine usually do.
Why This Turkey Pot Pie Is a Go-To in Our Home
- True comfort food that feels homemade and nostalgic
- A great way to use leftover turkey (hello, post-holiday dinners!)
- Simple ingredients, no fancy techniques
- Perfect make-ahead dinner for busy nights
- Kid-friendly prep steps (and picky-eater approved!)
This is the kind of meal that slows everyone down just a bit. The kind you serve when it’s cold outside, the windows are foggy, and everyone’s ready to gather around the table.
Letting the Kids Help (They Love It!)
Cooking together is one of my favorite ways to spend time with my kids, and this recipe has so many little jobs they can help with:
- Measuring flour, salt, and sugar for the crust
- Cutting butter into the flour using a pastry cutter or fork
- Stirring veggies into the creamy filling
- Brushing the egg wash onto the crust (their favorite part!)
- Helping pinch the crust edges closed
Not only does it make cooking more fun, but kids are so much more excited to eat dinner when they’ve helped make it. Messy counters, floury hands, and all.
The Star of the Show: That Flaky, Buttery Crust
This homemade crust is simple but so good. It’s buttery, flaky, and the perfect complement to the creamy turkey filling. Don’t be intimidated—this is a very forgiving crust, especially if little helpers are involved.
High-quality pie plates, pastry cutters, and rolling pins are great tools, here are links to some great choices.
Pie Plate links: https://amzn.to/4sPGgRn
Rolling Pin links: https://amzn.to/4r76Eo5
Pastry Cutter links: https://amzn.to/49D4PrK
Creamy Turkey & Veggie Filling
The filling comes together in one skillet and is packed with classic comfort flavors—onion, poultry seasoning, thyme, tender turkey, potatoes, and veggies all wrapped in a creamy sauce.
You can:
- Use leftover turkey
- Swap turkey for chicken
- Use frozen veggies for convenience
Perfect for Cozy Nights & Family Dinners
This turkey pot pie is one of those meals that feels special without being complicated. It’s perfect for:
- Cold winter evenings
- Sunday family dinners
- Using up leftovers
- Bringing a meal to a friend
- Comfort food cravings
Serve it with a simple salad or warm rolls, and you’ve got a dinner that feels like home.
A Little Tip Before You Dig In
Let the pie cool for about 10 minutes before slicing. This helps the filling set up and makes serving so much easier—plus it gives everyone time to gather around the table.
If you try this recipe, I’d love to hear how it turns out for your family. It’s one of those dishes that becomes a tradition without even trying—and those are always the best kind.
Turkey Pot Pie Recipe
Turkey Pot Pie
Ingredients
Crust
- 2 1/2 Cups All Purpose Flour
- 1 Cup Unsalted Butter I have also used Margerine
- 1 tsp Salt
- 1 tsp Sugar
- 8-12 tbsp. Cold Water
- 1 Egg and 1 tbsp. of water beaten
Filling
- 1/3 Cup Unsalted Butter I have also used Margerine
- 1 Small Onion Diced, about 1/2 cup
- 1/3 Cup All Purpose Flour
- 1/2 tsp Poultry Seasoning
- 1/4 tsp Thyme
- Salt and Pepper to taste
- 1 Cup Chicken Broth
- 2/3 Cup Whole Milk, or Cream
- 1 Medium Potato Peeled, diced and cooked
- 1 1/2 Cup Frozen Vegetables Defrosted
- 2 Cups Turkey Diced, can use Chicken
Instructions
Crust
- Pre-heat the oven to 400 degrees.
- In a Large bowl, combine the All Purpose Flour, Salt and Sugar.
- Add cold (I cut it 1st) Butter to the Flour mixture and mix with a pastry cutter or fork until it is small pea sized dough pieces.
- Add the cold water to the Butter and Flour mixture. Use a fork to mix until dough is still "crumbly" but sticks together.
- Separate the dough into two dough balls. I make the top crust dough ball slightly larger than the bottom crust dough ball.
- Roll out the bottom dough ball into a circle shape and place it into a pie plate. Place the top crust dough ball in the fridge while you make the pie filling.
Filling
- Melt the Butter in a Large Skillet pan on a low heat, add the Diced Onion and cook for 5 minutes on a medium-low heat.
- Add the Flour, Poultry Seasoning, Thyme, Salt and Pepper. Cook for another 2 minutes.
- Whisk in the Chicken Broth, and Whole Milk or Cream a little at a time, stirring thoroughly with each addition. May seem thick at first, it will smooth out. Simmer for 1 minute once all combined.
- Stir in the Diced Turkey (or Chicken) and Vegetables.
- Add this mixture to the prepared Pie Plate.
- Roll out the top crust into a circle shape and place on to the top of the filling. Pinch the edges shut. Cut a few slits into the top pie crust to vent pie.
- Whisk together the Egg and 1 Tbsp. of water in a small bowl. Brush the egg mixture onto the top crust of the prepared pie.
- Bake the pie for 35-40 minutes, until the crust is lightly browned.
- Allow the pie to cool for 10 minutes before cutting. Enjoy!
Notes
