Craving that perfect comfort food? You’re in luck! We’ve gathered 19 delicious turkey pot pie recipe variations that will transform your leftovers or fresh ingredients into cozy, satisfying meals. From classic creamy versions to creative twists, there’s a pie here for every taste and occasion. Get ready to find your new favorite—let’s dive into these mouthwatering recipes!
Classic Turkey Pot Pie
Let’s be real—nothing beats a warm, flaky turkey pot pie on a chilly day. It’s the ultimate comfort food that turns leftover turkey into something truly special, with a creamy filling and golden crust that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
For the filling:
– 2 cups cooked turkey, shredded or diced
– 1 cup frozen peas and carrots mix
– 1/2 cup frozen corn
– 1/3 cup unsalted butter
– 1/3 cup all-purpose flour
– 1 3/4 cups chicken broth
– 2/3 cup whole milk
– 1/2 teaspoon dried thyme
– 1/4 teaspoon black pepper
For the crust:
– 1 package (14.1 oz) refrigerated pie crusts (2 crusts)
Instructions
1. Preheat your oven to 425°F.
2. In a large skillet over medium heat, melt the unsalted butter.
3. Whisk in the all-purpose flour and cook for 1 minute until bubbly and golden.
4. Gradually pour in the chicken broth and whole milk, whisking constantly to avoid lumps.
5. Add the dried thyme and black pepper, then simmer for 3-5 minutes until the sauce thickens.
6. Stir in the cooked turkey, frozen peas and carrots mix, and frozen corn until well combined.
7. Tip: Let the filling cool slightly before adding the crust to prevent sogginess.
8. Unroll one refrigerated pie crust and press it into a 9-inch pie dish.
9. Pour the turkey filling into the crust-lined dish.
10. Unroll the second refrigerated pie crust and place it over the filling.
11. Crimp the edges with a fork to seal, then cut 4 small slits in the top crust for steam.
12. Tip: Brush the top crust with a little milk for extra browning.
13. Bake at 425°F for 30-35 minutes, until the crust is golden brown and the filling is bubbling.
14. Tip: Let the pie rest for 10 minutes before slicing to set the filling.
15. Now, dig in! The flaky crust gives way to a creamy, savory filling packed with tender turkey and veggies. Serve it with a simple green salad or enjoy it straight from the dish for the coziest meal ever.
Cajun Spiced Turkey Pot Pie
Zesty and comforting, this Cajun-spiced turkey pot pie is the perfect cozy meal for chilly evenings. You’ll love how the flaky crust gives way to a rich, spicy filling that’s packed with flavor. It’s a fun twist on a classic that comes together surprisingly easily.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the filling:
– 2 tbsp olive oil
– 1 large onion, diced
– 2 celery stalks, diced
– 2 carrots, diced
– 3 cloves garlic, minced
– 1 lb cooked turkey, shredded
– 2 tbsp Cajun seasoning
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 cup frozen peas
– Salt to taste
For the crust:
– 1 package (14 oz) refrigerated pie crust (2 crusts)
– 1 egg, beaten
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tbsp olive oil in a large skillet over medium heat.
3. Add 1 diced onion, 2 diced celery stalks, and 2 diced carrots to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 lb shredded cooked turkey and 2 tbsp Cajun seasoning. Mix well to coat everything evenly.
6. Sprinkle 1/4 cup all-purpose flour over the mixture and stir constantly for 2 minutes to cook out the raw flour taste.
7. Gradually pour in 2 cups chicken broth while stirring continuously to prevent lumps.
8. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened.
9. Stir in 1/2 cup heavy cream and 1 cup frozen peas. Cook for 2 more minutes, then remove from heat. Season with salt if needed.
10. Roll out one pie crust and press it into a 9-inch pie dish.
11. Pour the turkey filling into the crust-lined dish.
12. Place the second pie crust over the filling. Trim any excess dough and crimp the edges to seal.
13. Cut 4 small slits in the top crust to allow steam to escape.
14. Brush the top crust with 1 beaten egg for a golden finish.
15. Bake at 375°F for 35-40 minutes, until the crust is golden brown and the filling is bubbling.
16. Let the pot pie cool for 10 minutes before serving.
Flaky and satisfying, this pot pie delivers a wonderful contrast between the buttery crust and the creamy, spicy filling. The Cajun seasoning adds just enough heat to warm you up without overwhelming the dish. Try serving it with a simple green salad to balance the richness.
Creamy Garlic Turkey Pot Pie
Feeling that cozy comfort food craving? You’re in the right place. This creamy garlic turkey pot pie is the ultimate hug in a dish—perfect for using up leftover turkey or just treating yourself to something hearty and delicious.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– For the filling:
– 2 cups cooked turkey, shredded
– 1 cup frozen peas and carrots mix
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 3 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1/2 tsp dried thyme
– 1/4 tsp black pepper
– For the crust:
– 1 sheet store-bought puff pastry, thawed
– 1 egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F.
2. In a large skillet over medium heat, melt the unsalted butter.
3. Add the diced onion and cook for 3-4 minutes until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly for 2 minutes to cook out the raw flour taste.
6. Gradually pour in the chicken broth while whisking to prevent lumps.
7. Bring the mixture to a simmer and cook for 3-4 minutes until thickened.
8. Stir in the heavy cream, dried thyme, and black pepper.
9. Add the shredded turkey and frozen peas and carrots mix, cooking for 2-3 minutes until heated through. Tip: If using fresh vegetables, sauté them with the onions for extra flavor.
10. Transfer the filling to a 9-inch pie dish.
11. Roll out the puff pastry sheet to fit over the pie dish.
12. Place the pastry over the filling, trimming any excess and crimping the edges with a fork to seal.
13. Brush the top evenly with the beaten egg wash. Tip: This gives the crust a golden, shiny finish.
14. Cut a few small slits in the center of the pastry to allow steam to escape.
15. Bake at 400°F for 25-30 minutes until the crust is puffed and golden brown. Tip: Place a baking sheet underneath to catch any drips and prevent a messy oven.
16. Let the pot pie cool for 10 minutes before serving.
Golden and bubbling straight from the oven, this pot pie boasts a flaky, buttery crust that gives way to a rich, garlicky filling with tender turkey and veggies. Serve it with a simple green salad to balance the creaminess, or enjoy it as a standalone comfort meal on a chilly evening.
Italian Herb Turkey Pot Pie
Sometimes you just need a cozy, comforting meal that feels like a warm hug, and this Italian herb turkey pot pie delivers exactly that. It’s a delicious twist on the classic, packed with savory turkey and aromatic herbs, all tucked under a flaky golden crust. You’ll love how simple it is to make for a weeknight dinner or special occasion.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the filling:
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 lb cooked turkey, shredded
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp dried thyme
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup frozen peas
– Salt and pepper to taste
For the crust:
– 1 sheet store-bought puff pastry, thawed
– 1 egg, beaten
Instructions
1. Preheat your oven to 400°F.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the diced onion, carrots, and celery to the skillet.
4. Cook the vegetables for 8-10 minutes, stirring occasionally, until they soften.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the shredded turkey, oregano, basil, and thyme to the skillet.
7. Sprinkle the flour over the mixture and stir to coat everything evenly.
8. Pour in the chicken broth while stirring constantly to prevent lumps.
9. Bring the mixture to a simmer and cook for 5 minutes until it thickens.
10. Stir in the frozen peas and season with salt and pepper.
11. Transfer the filling to a 9-inch pie dish.
12. Roll out the puff pastry sheet to fit over the pie dish.
13. Place the pastry over the filling and trim any excess edges.
14. Brush the beaten egg over the pastry crust for a golden finish.
15. Cut a few small slits in the top of the pastry to allow steam to escape.
16. Bake the pot pie in the preheated oven for 25-30 minutes, until the crust is puffed and golden brown.
17. Remove from the oven and let it cool for 5 minutes before serving.
With its flaky, buttery crust and hearty, herb-infused filling, this pot pie is pure comfort in every bite. The turkey stays tender and juicy, while the vegetables add a nice texture. Try serving it with a simple green salad or roasted vegetables for a complete meal that everyone will rave about.
Southwestern Turkey Pot Pie
Picture this: a cozy twist on classic comfort food that brings a little Southwest flair to your table. You’ll love how the smoky spices and tender turkey come together under a flaky crust—it’s perfect for using up leftovers or making a special weeknight meal.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
- For the filling:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 2 cups cooked turkey, shredded
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- For the crust:
- 1 sheet puff pastry, thawed
- 1 large egg, beaten
Instructions
- Preheat your oven to 400°F.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 1 diced yellow onion and 1 diced red bell pepper to the skillet.
- Sauté for 5 minutes, stirring occasionally, until the vegetables soften.
- Add 1 minced jalapeño and 2 minced garlic cloves to the skillet.
- Cook for 1 minute, stirring constantly, until fragrant.
- Stir in 2 cups shredded turkey, 1 can black beans, and 1 cup frozen corn.
- Sprinkle 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper over the mixture.
- Cook for 2 minutes, stirring to coat everything evenly with the spices.
- Whisk 1/4 cup all-purpose flour into 1 cup chicken broth in a small bowl until smooth.
- Pour the broth mixture into the skillet, stirring constantly to prevent lumps.
- Bring the mixture to a simmer over medium heat, then reduce to low.
- Cook for 3 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in 1/2 cup heavy cream and remove the skillet from the heat.
- Transfer the filling to a 9-inch pie dish or similar baking dish, spreading it evenly.
- Unfold 1 sheet puff pastry and place it over the filling, trimming any excess edges with a knife.
- Crimp the pastry edges against the dish with a fork to seal it.
- Brush the top of the pastry with 1 beaten egg using a pastry brush.
- Cut 3-4 small slits in the pastry with a sharp knife to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes, until the crust is golden brown and puffed.
- Let the pot pie cool for 10 minutes before serving to allow the filling to set.
That golden crust gives way to a creamy, smoky filling packed with tender turkey and veggies. Try serving it with a dollop of cool sour cream or a sprinkle of fresh cilantro for an extra pop of flavor—it’s hearty enough to stand alone but pairs beautifully with a simple green salad.
Savory Turkey and Mushroom Pot Pie
Dive into a cozy, comforting classic that’s perfect for using up leftover turkey or just craving something hearty. You’ll love how the savory filling and flaky crust come together in this homemade pot pie. It’s a total crowd-pleaser that feels like a warm hug on a plate.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 40 minutes
Ingredients
For the filling:
– 2 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 cups sliced cremini mushrooms
– 2 cloves garlic, minced
– 3 tbsp all-purpose flour
– 2 cups chicken or turkey broth
– 1/2 cup heavy cream
– 3 cups cooked turkey, shredded or diced
– 1 cup frozen peas and carrots mix
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
For the crust:
– 1 sheet store-bought puff pastry, thawed
– 1 large egg, beaten
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large skillet over medium heat, melt 2 tbsp unsalted butter.
3. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
4. Add 2 cups sliced cremini mushrooms and cook for 5 more minutes until they release their moisture and brown slightly.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Sprinkle 3 tbsp all-purpose flour over the mixture and cook for 2 minutes, stirring constantly, to form a roux—this thickens the filling and prevents a raw flour taste.
7. Gradually whisk in 2 cups chicken or turkey broth until smooth, then bring to a simmer.
8. Stir in 1/2 cup heavy cream, 3 cups cooked turkey, 1 cup frozen peas and carrots mix, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
9. Simmer for 5 minutes, stirring occasionally, until the filling thickens to a gravy-like consistency.
10. Transfer the filling to a 9-inch pie dish or similar baking dish.
11. Roll out 1 sheet of thawed puff pastry to fit over the dish, then place it on top, trimming any excess.
12. Brush the pastry with 1 beaten large egg for a golden, shiny crust.
13. Cut a few small slits in the pastry to allow steam to escape during baking.
14. Bake at 400°F for 25–30 minutes, until the crust is puffed and golden brown—check it at 25 minutes to avoid over-browning.
15. Let the pot pie cool for 10 minutes before serving to allow the filling to set slightly.
Flaky, buttery pastry gives way to a rich, savory filling packed with tender turkey and earthy mushrooms. For a fun twist, serve individual portions in ramekins or top with a sprinkle of fresh parsley. It’s the ultimate comfort food that’s sure to become a family favorite.
Buttermilk Crust Turkey Pot Pie
Oof, you know those chilly evenings when you just want something cozy and comforting? This buttermilk crust turkey pot pie is exactly that—a hug in a dish. It’s packed with tender turkey and veggies, all tucked under a flaky, tangy crust that’s surprisingly easy to pull together.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the filling:
– 2 tbsp unsalted butter
– 1 medium onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 tbsp all-purpose flour
– 2 cups chicken broth
– 1/2 cup whole milk
– 2 cups cooked turkey, shredded
– 1 cup frozen peas
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup buttermilk, cold
Instructions
1. Preheat your oven to 400°F.
2. In a large skillet, melt 2 tbsp butter over medium heat.
3. Add the diced onion, carrots, and celery, and cook for 5-7 minutes until softened.
4. Sprinkle 3 tbsp flour over the veggies and stir for 1 minute to cook off the raw flour taste.
5. Gradually whisk in 2 cups chicken broth and 1/2 cup milk until smooth.
6. Bring the mixture to a simmer and cook for 3-5 minutes until thickened, stirring often.
7. Stir in 2 cups shredded turkey, 1 cup frozen peas, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper, then remove from heat.
8. In a bowl, combine 1 1/4 cups flour and 1/2 tsp salt for the crust.
9. Cut in 1/2 cup cold, cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
10. Add 1/4 cup cold buttermilk and mix just until the dough comes together; avoid overworking it for a flaky crust.
11. Roll out the dough on a floured surface to fit a 9-inch pie dish.
12. Pour the filling into the pie dish and top with the rolled-out crust, crimping the edges to seal.
13. Cut a few slits in the top crust to allow steam to escape during baking.
14. Bake at 400°F for 25-30 minutes until the crust is golden brown and the filling is bubbling.
15. Let the pie cool for 10 minutes before serving to set the filling.
Perfectly golden and bubbling, this pie delivers a creamy, savory filling with a tangy, flaky crust that’s irresistible. Serve it with a simple green salad to balance the richness, or enjoy leftovers reheated—it tastes even better the next day!
Curried Turkey Pot Pie
Crisp fall days call for cozy comfort food, and this curried turkey pot pie is just the thing to warm you up. You’ll love how the creamy curry filling pairs with that flaky crust—it’s a total crowd-pleaser for weeknight dinners or holiday leftovers.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– For the filling: 2 tbsp olive oil, 1 medium onion (diced), 2 carrots (peeled and diced), 2 celery stalks (diced), 2 cups cooked turkey (shredded), 1/4 cup all-purpose flour, 2 cups chicken broth, 1 cup whole milk, 2 tbsp curry powder, 1/2 tsp salt, 1/4 tsp black pepper
– For the crust: 1 sheet store-bought puff pastry (thawed), 1 egg (beaten)
Instructions
1. Preheat your oven to 400°F.
2. Heat 2 tbsp olive oil in a large skillet over medium heat.
3. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the skillet.
4. Sauté the vegetables for 8-10 minutes until they soften, stirring occasionally.
5. Stir in 2 cups shredded cooked turkey.
6. Sprinkle 1/4 cup all-purpose flour over the mixture and cook for 1 minute to remove the raw flour taste.
7. Gradually pour in 2 cups chicken broth while stirring constantly to prevent lumps.
8. Add 1 cup whole milk, 2 tbsp curry powder, 1/2 tsp salt, and 1/4 tsp black pepper.
9. Bring the filling to a simmer and cook for 5 minutes until thickened, stirring frequently.
10. Transfer the filling to a 9-inch pie dish.
11. Roll out 1 sheet of thawed puff pastry to fit the top of the pie dish.
12. Place the pastry over the filling and trim any excess edges.
13. Brush the pastry with 1 beaten egg for a golden finish.
14. Cut 3-4 small slits in the pastry to allow steam to escape.
15. Bake at 400°F for 25-30 minutes until the crust is puffed and golden brown.
16. Let the pot pie cool for 10 minutes before serving.
Flaky pastry gives way to a creamy, aromatic filling with just the right kick of curry. Serve it with a simple green salad to balance the richness, or spoon it over mashed potatoes for an extra comforting twist.
Turkey and Sweet Potato Pot Pie
Now, picture this: you’ve got leftover turkey from last night’s dinner and a couple of sweet potatoes on the counter. Instead of the usual sandwich, let’s turn them into a cozy, comforting pot pie that feels like a hug in a dish. It’s easier than you think and perfect for a chilly evening.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the filling:
– 2 cups cooked turkey, shredded
– 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
– 1 cup frozen peas
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 3 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
For the crust:
– 1 sheet store-bought puff pastry, thawed
– 1 large egg, beaten
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large skillet over medium heat, melt the butter.
3. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Sprinkle the flour over the onion mixture and cook for 2 minutes, stirring constantly, to make a roux.
6. Gradually whisk in the chicken broth until smooth, then bring to a simmer.
7. Add the heavy cream, dried thyme, salt, and black pepper, stirring to combine.
8. Tip: For a richer flavor, you can use homemade turkey broth if you have it on hand.
9. Add the diced sweet potatoes to the skillet, cover, and simmer for 10 minutes until they start to soften.
10. Stir in the shredded turkey and frozen peas, cooking for another 5 minutes until heated through.
11. Transfer the filling to a 9-inch pie dish or similar baking dish.
12. Tip: Let the filling cool slightly before adding the crust to prevent it from getting soggy.
13. Roll out the puff pastry sheet to fit over the top of the dish, trimming any excess.
14. Place the pastry over the filling, crimping the edges with a fork to seal.
15. Brush the top of the pastry with the beaten egg for a golden finish.
16. Cut a few small slits in the pastry to allow steam to escape.
17. Tip: For extra crispiness, you can sprinkle a little coarse salt on the crust before baking.
18. Bake in the preheated oven for 25-30 minutes, until the crust is puffed and golden brown.
19. Remove from the oven and let it rest for 10 minutes before serving.
Hearty and satisfying, this pot pie boasts a flaky, buttery crust that gives way to a creamy, savory filling with tender sweet potatoes and turkey. The peas add a pop of sweetness that balances the richness perfectly. Serve it with a simple green salad for a complete meal, or enjoy leftovers reheated the next day—it tastes even better as the flavors meld together.
Cheddar Biscuit Turkey Pot Pie
Zesty comfort food doesn’t get much better than this cozy, cheesy twist on a classic. You’ll love how the flaky cheddar biscuits soak up that creamy turkey filling, making it the perfect cozy dinner for a chilly evening.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
For the Filling:
– 2 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 cups cooked turkey, shredded or diced
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 cup frozen peas
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Biscuit Topping:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 3/4 cup buttermilk
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet or Dutch oven, melt 2 tbsp butter over medium heat.
3. Add the diced onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.
4. Sprinkle 1/4 cup flour over the vegetables and cook for 1 minute, stirring constantly to form a roux. Tip: Cooking the flour for a full minute removes any raw taste from your sauce.
5. Gradually whisk in 2 cups chicken broth until the mixture is smooth and begins to thicken, about 2-3 minutes.
6. Stir in 1/2 cup heavy cream, 3 cups cooked turkey, 1 cup frozen peas, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then remove from heat.
7. In a large mixing bowl, whisk together 2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt for the biscuit topping.
8. Use a pastry cutter or your fingers to cut 1/2 cup cold cubed butter into the flour mixture until it resembles coarse crumbs. Tip: Keeping the butter cold is key for flaky biscuits.
9. Stir in 1 cup shredded cheddar cheese.
10. Make a well in the center and pour in 3/4 cup buttermilk. Stir just until a shaggy dough forms; do not overmix.
11. Drop large spoonfuls of the biscuit dough (about 6 portions) evenly over the top of the hot turkey filling in your skillet.
12. Bake in the preheated 400°F oven for 25-30 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean. Tip: For extra color, brush the biscuit tops with a little melted butter halfway through baking.
13. Let the pot pie rest for 10 minutes before serving.
Flaky, cheesy biscuits give way to a rich and creamy filling packed with tender turkey and vegetables. The contrast between the crisp topping and the savory gravy underneath is absolutely divine. Try serving it with a simple green salad for a complete, comforting meal that everyone will ask for again.
Gluten-Free Turkey Pot Pie
Colder days call for cozy comfort food, and this gluten-free turkey pot pie delivers just that. You get a creamy, savory filling and a flaky crust, all without the gluten. It’s the perfect way to use up leftover turkey or enjoy a hearty homemade meal.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– For the filling:
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 3 cups cooked turkey, shredded
– 1 cup frozen peas
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1/4 cup cornstarch
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– For the crust:
– 2 cups gluten-free all-purpose flour
– 1/2 cup cold unsalted butter, cubed
– 1/4 cup cold water
– 1/2 tsp salt
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tbsp olive oil in a large skillet over medium heat.
3. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the skillet.
4. Sauté the vegetables for 8-10 minutes until they soften.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 3 cups shredded turkey and 1 cup frozen peas to the skillet.
7. Pour in 4 cups chicken broth and bring the mixture to a simmer.
8. Whisk 1/4 cup cornstarch with 1/2 cup heavy cream in a small bowl until smooth.
9. Slowly stir the cornstarch mixture into the skillet to thicken the filling.
10. Season the filling with 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper, then remove from heat.
11. In a separate bowl, combine 2 cups gluten-free flour and 1/2 tsp salt.
12. Cut in 1/2 cup cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
13. Gradually add 1/4 cup cold water, mixing until a dough forms.
14. Roll out the dough on a floured surface to fit your pie dish.
15. Transfer the filling to a 9-inch pie dish.
16. Place the rolled dough over the filling, trimming any excess and crimping the edges.
17. Cut a few slits in the top crust to allow steam to escape.
18. Bake the pot pie at 375°F for 30-35 minutes until the crust is golden brown.
19. Let the pot pie cool for 10 minutes before serving.
Tip: For a flakier crust, keep the butter and water as cold as possible. Tip: If the filling seems too thick, add a splash more broth. Tip: Check the crust halfway through baking and cover with foil if it browns too quickly.
The golden, buttery crust cracks open to reveal a creamy, herb-infused filling packed with tender turkey and veggies. This dish pairs wonderfully with a simple green salad or reheats beautifully for leftovers the next day.
Slow Cooker Turkey Pot Pie
Unbelievably cozy and perfect for a busy weeknight, this slow cooker turkey pot pie is your new go-to comfort food. You’ll love how the tender turkey and veggies simmer together all day, filling your kitchen with the most amazing aroma. It’s the ultimate hands-off dinner that feels homemade without the fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
For the filling:
– 1.5 lbs cooked turkey breast, shredded
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 cups low-sodium chicken broth
– 1 cup whole milk
– 1/4 cup all-purpose flour
– 2 tbsp unsalted butter
– 1 tsp dried thyme
– 1/2 tsp black pepper
For the topping:
– 1 sheet refrigerated pie crust
– 1 large egg, beaten
Instructions
1. Turn your slow cooker to the low setting.
2. Melt 2 tbsp unsalted butter in a skillet over medium heat.
3. Add 1 diced yellow onion and cook for 5 minutes, until softened.
4. Stir in 2 minced garlic cloves and cook for 1 minute.
5. Sprinkle 1/4 cup all-purpose flour over the onion mixture and whisk constantly for 2 minutes to form a roux.
6. Gradually pour in 2 cups low-sodium chicken broth while whisking to prevent lumps.
7. Add 1 cup whole milk, 1 tsp dried thyme, and 1/2 tsp black pepper, then bring to a simmer for 3 minutes until thickened.
8. Transfer the sauce to the slow cooker.
9. Add 1.5 lbs shredded cooked turkey breast and 1 cup frozen mixed vegetables to the slow cooker, stirring to combine.
10. Cover and cook on low for 6 hours.
11. Preheat your oven to 400°F.
12. Roll out 1 sheet refrigerated pie crust on a floured surface to fit your baking dish.
13. Pour the cooked filling into a 9-inch pie dish or similar oven-safe dish.
14. Place the pie crust over the filling, trimming any excess edges and crimping them with a fork.
15. Cut 3-4 small slits in the center of the crust to allow steam to escape.
16. Brush the crust evenly with 1 beaten large egg using a pastry brush.
17. Bake at 400°F for 20-25 minutes, until the crust is golden brown and flaky.
18. Let the pot pie cool for 10 minutes before serving.
You’ll adore the creamy, savory filling packed with tender turkey and veggies, all topped with that perfectly golden, buttery crust. It’s hearty enough to stand alone but pairs wonderfully with a simple green salad for a complete meal. Leftovers reheat beautifully for lunch the next day—if you’re lucky enough to have any!
Leftover Turkey Pot Pie
Craving comfort food after the holidays? You’ve got leftover turkey and need something cozy. This pot pie transforms those bits into a creamy, satisfying meal that feels like a hug in a dish.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the filling:
– 2 tbsp unsalted butter
– 1 medium onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 tbsp all-purpose flour
– 2 cups chicken broth
– 1 cup whole milk
– 3 cups cooked turkey, shredded
– 1 cup frozen peas
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
For the crust:
– 1 sheet store-bought puff pastry, thawed
– 1 egg, beaten
Instructions
1. Preheat your oven to 400°F.
2. Melt 2 tbsp unsalted butter in a large skillet over medium heat.
3. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the skillet. Cook for 5-7 minutes until softened, stirring occasionally.
4. Sprinkle 3 tbsp all-purpose flour over the vegetables. Stir constantly for 1 minute to cook off the raw flour taste.
5. Gradually whisk in 2 cups chicken broth and 1 cup whole milk until smooth. Bring to a simmer.
6. Add 3 cups shredded turkey, 1 cup frozen peas, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and simmer for 3 minutes. Tip: If the filling seems too thick, add a splash more broth.
7. Transfer the filling to a 9-inch pie dish or similar baking dish.
8. Roll out 1 sheet of puff pastry to fit over the dish. Place it on top, trimming any excess edges.
9. Brush the pastry with 1 beaten egg for a golden finish. Cut a few small slits in the center to allow steam to escape.
10. Bake at 400°F for 25-30 minutes until the crust is puffed and golden brown. Tip: Place a baking sheet underneath to catch any drips.
11. Let the pot pie rest for 10 minutes before serving. Tip: This helps the filling set so it doesn’t run everywhere.
Enjoy the flaky crust giving way to that creamy, herb-filled filling packed with tender turkey and veggies. It’s perfect with a simple green salad or reheats beautifully for lunch the next day.
Conclusion
Overall, these 19 turkey pot pie variations prove there’s a perfect version for every taste! We hope you find a new family favorite to bake up. Give one a try this week, then drop a comment below to tell us which you loved. Don’t forget to share this roundup with your fellow home cooks by pinning it to your Pinterest boards. Happy baking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
