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How to Make Turkey Pot Pie

Perfect for Thanksgiving leftovers of turkey and vegetables, turkey pot pie is a warm, filling dish that gives you loads of room for creativity in the ingredients.


  • Step 1: Preheat oven to 350 degrees Preheat the oven to 350 degrees Fahrenheit.
  • Step 2: Peel and chop vegetables Peel and chop the onion, celery, carrots, and potatoes into half-inch pieces.
  • TIP: Add whatever leftover vegetables you might have to the vegetable mixture. Mushrooms, corn, and other veggies can also be used in the pot pie.
  • Step 3: Saute onions Melt butter in a saucepan over medium-high heat, and cook the chopped onion until it is tender and golden, about seven or eight minutes.
  • Step 4: Add celery, carrots, and flour Add the chopped celery and carrots to the saucepan and continue cooking for two more minutes. Add the flour and stir until the vegetables are well coated. Cook for an additional two minutes.
  • Step 5: Add stock and potatoes Add the chicken or turkey stock and the diced potatoes to the saucepan. Bring to a boil, then reduce the heat to low. Simmer until the potatoes are tender.
  • TIP: Simmer longer if you want the filling of your pot pie to be thicker.
  • Step 6: Pour into dish Stir in the turkey, parsley, and peas. Pour the entire mixture into a casserole dish.
  • Step 7: Add crust to top Top the casserole dish with the pie crust. Fold the edges of the crust over the sides of the dish. Cut three or four small slits in the crust to allow the steam to escape. Brush the top with the beaten egg.
  • TIP: Gently press some additional parsley leaves into the crust to add a decorative touch.
  • Step 8: Bake for 30 minutes Bake the pot pie for 30 minutes, until the crust is a golden brown. Remove from the oven, and let it cool for 10 minutes before you dig in.
  • FACT: Unlike their domesticated counterparts, wild turkeys can fly at speeds up to 55 miles per hour.

You Will Need

  • 1 onion
  • 2 celery stalks
  • 3 carrots
  • 2 potatoes
  • 2 tbsp. butter
  • 4 tbsp. flour
  • 4 c. chicken or turkey stock
  • 2 c. shredded turkey
  • 2 tbsp. chopped parsley
  • 1/2 c. peas
  • 1 prepared 9-in. pie crust
  • 1 egg
  • lightly beaten
  • Equipment:
  • Casserole dish
  • Pastry brush
  • Mushrooms (optional)
  • Corn (optional)
  • Parsley leaves (optional)

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