Turkey pot pie is all the comfort you could imagine bundled in the most perfectly golden crust. It is creamy, full of veggies and perfect for leftover turkey.
Our chicken pot pie was one of our biggest posts last year. We had so many emails around Thanksgiving about using leftover turkey instead of chicken that we decided a turkey pot pie needed it’s own place on the blog.
We are making everything from scratch. From the flaky crust to the turkey and vegetable filling, it’s all homemade and we are going to walk you through each step.
It took me a while to figure out the perfect crust for a savory pie that was hardy enough to hold up under the filling but still fall apart flaky delicious. Once I figured that out and the consistency of the filling, the best pot recipe ever came to be. Now we are doing a turkey version and you’re going to love it!
Ingredients for Turkey Pot Pie
The ingredients list for this recipe might look long at first glance, but you will probably have most them on hand already. Make a stop in the produce section and grab a few fresh veggies and herbs, and you’ll be all set! And don’t forget the turkey! I love to use the leftovers from our oven roasted turkey, but you could use whatever cooked turkey you like best.
Here is your ingredient list:
Crust
- Flour
- Butter
- Salt
- Sugar
- Ice Water
Filling
- Turkey
- Carrots
- Corn
- Peas
- Onion
- Mushrooms
- Celery
- Garlic
- Savory
- Flour
- Salt
- Pepper
- Nutmeg
- Thyme
- Chicken Broth
- Whole Milk
Egg Wash
The measurements for each ingredient can be found in the recipe card below.