Turkey Pot Pie
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Turkey pot pie is a cozy dish that’s perfect for using up leftover turkey. This recipe turns your turkey leftovers into a warm, comforting meal in just over an hour. You’ll love how the flaky crust pairs with the creamy filling packed with veggies and tender turkey.

Making turkey pot pie is easier than you might think. You’ll start by cooking onions and potatoes, then make a tasty sauce and mix in the turkey and veggies. Pour it all into a pie crust, top with another crust, and bake until golden brown. The result is a yummy dinner your whole family will enjoy.

Exact Ingredients List
Here’s what you’ll need to make this tasty turkey pot pie:
- 1/2 cup half and half (or milk)
- 1 egg
- 1 cup frozen mixed vegetables
- 1/2 yellow onion
- 1 russet potato
- 1/2 cup (1 stick) butter
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/2 teaspoon poultry seasoning
- 1/8 teaspoon black pepper
- 1 cup chicken broth
- 1/2 tablespoon fresh parsley, minced
You’ll also need:
- 3 cups leftover turkey, shredded
- 2 tablespoons shredded parmesan cheese
- 1 pre-made double pie crust
Make sure your half and half is at room temperature before you start. This will help everything mix together smoothly.
Don’t forget to shred your turkey with two forks. It’s a great way to use up those Thanksgiving leftovers!
The pre-made pie crust is a real time-saver. But if you’re feeling ambitious, you can always make your own from scratch.

Instructions
Preheat your oven to 450°F. Let the half & half warm up while you prep. Beat an egg and set it aside.

Rinse the frozen veggies. Dice half an onion and a potato. Melt half a stick of butter in a pan. Add the onion and some salt. Cook for 3 minutes until glossy.

Add the potato and cook for 7 minutes until it’s a bit soft. Remove the veggies from the pan.

Melt the rest of the butter in the same pan. Add flour and whisk to make a roux. Mix in spices. Pour in broth and half & half. Whisk until it thickens.




Take the pan off the heat. Add the veggies, turkey, and cheese. Stir it all together.


Put one pie crust in a 9-inch pan. Fill it with the turkey mix. Top with the second crust. Pinch the edges to seal.




Cut some slits in the top crust. Brush with egg wash. Cover the edges with foil.

Bake for 30 minutes. Take off the foil and bake 10-15 more minutes until golden. Let it cool for 15 minutes before you cut it.

Possible Substitutes List
You can make some easy swaps in this turkey pot pie recipe. For the half ‘n half, try whole milk or heavy cream. No turkey? Use cooked chicken instead.
Fresh veggies work great in place of frozen. Try these combos:
- Diced carrots, peas, and corn
- Chopped broccoli and cauliflower
- Sliced mushrooms and green beans
Don’t have russet potatoes? Swap in:
- Red potatoes
- Sweet potatoes
- Turnips
For the pie crust, you can use:
- Homemade crust
- Puff pastry
- Biscuit topping
No parmesan? Try cheddar or gruyere cheese. Replace poultry seasoning with a mix of dried thyme, sage, and rosemary.
Got dietary needs? Here are some ideas:
- Gluten-free: Use GF flour and pie crust
- Dairy-free: Use plant-based milk and butter
- Vegetarian: Skip the meat and add extra veggies
Feel free to play around with the recipe. It’s super flexible!
How To Make It Diabetes-Friendly
To make this turkey pot pie more diabetes-friendly, you can make a few simple swaps. Use whole wheat flour instead of all-purpose flour for added fiber. Replace the potato with cauliflower for fewer carbs.
Choose low-fat milk instead of half-and-half to cut down on saturated fat. Swap out the butter for olive oil to boost heart-healthy fats. Pick a low-sodium chicken broth to reduce salt intake.
For the crust, try a whole grain or almond flour version. Or skip the bottom crust entirely and just use a thin top crust. This cuts carbs and calories.
Load up on non-starchy veggies like broccoli, green beans, and bell peppers. They’re low in carbs but high in nutrients. Go easy on the higher-carb veggies like peas and corn.
Watch your portion size. Stick to a small slice and pair it with a big salad. This helps control blood sugar while still letting you enjoy this tasty comfort food.
Tips, Tricks & Storing
For a flaky crust, keep your butter cold. Cut it into small cubes and chill in the freezer for 15 minutes before using. This helps create those delicious layers in your pie crust.
You can make the filling ahead of time. Store it in an airtight container in the fridge for up to 2 days. This makes assembling the pot pie quicker when you’re ready to bake.
Don’t have leftover turkey? No problem! You can use rotisserie chicken instead. It’s a great way to make this dish any time of year.
To prevent a soggy bottom crust, try blind baking it first. Line the crust with parchment paper, fill with pie weights, and bake for 10 minutes at 375°F before adding the filling.
Got leftovers? Store your turkey pot pie in the fridge for up to 4 days. Reheat individual slices in the microwave or the whole pie in a 350°F oven until warmed through.
Freeze unbaked pot pies for future meals. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time.