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Spatula holding a slice of Easy Turkey Pot Pie over the whole Turkey Pot Pie.
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5 from 5 votes

Turkey Pot Pie

Looking for the perfect dish to make with leftover turkey? Try this turkey pot pie!
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: American
Keyword: Pie, Pie Crust, Pot Pie, Turkey Pot Pie
Servings: 16
Calories: 218kcal
Author: Erica Walker

Ingredients

  • 2 unbaked pie crusts 9 inch refrigerated, (you can find them near the dairy section by the biscuits in the ‘pop-open’ tubes, it will be a box with 2 crusts included)
  • 2 cups cooked leftover turkey
  • 2 cups chicken broth
  • 2 tablespoons oil
  • 1 onion chopped fine (about 1 cup)
  • 2 carrots peeled and sliced (about 1 cup)
  • 1/2 cup celery chopped fine
  • salt and pepper to taste
  • 4 tablespoons unsalted butter 1/2 stick
  • 1/4 cup flour
  • 1/2 cup milk more if needed to thin sauce
  • 3/4 cup frozen peas
  • 1 egg white (optional)

Instructions

  • Preheat oven to 375-degrees.
    Heat 1 tablespoon oil in skillet oven over medium heat. Add onion, carrots, celery, salt, and pepper.
    Cover and cook, stirring occasionally, until just tender (about 5 minutes).
    Vegetables in a skillet for Easy Turkey Pot Pie.
  • While vegetables are cooking, shred pre-cooked turkey into small, bite-sized pieces.
    Cut up Turkey on a cutting board with a knife for Easy Pot Pie.
  • Transfer cooked vegetables to bowl with turkey; set aside.
    Bowl of cut up turkey and cooked vegetables for the filling of Easy Turkey Pot Pie.
  • Heat butter in empty skillet oven over medium heat. When foaming subsides, stir in flour and cook 1 minute.
    Whisking melted butter and flour in a skillet for Easy Turkey Pot Pie.
  • Slowly whisk in chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste. Add more milk if needed to thin sauce.
    Whisking sauce for Turkey Pot Pie filling.
  • Remove from heat and stir turkey-vegetable mixture and peas into sauce.
    Filling of Easy Turkey Pot Pie with vegetables and gravy in a skillet.
  • Place one of the pie crusts in a 9” pie pan or cut out to fit in individual ramekins. Poke a few times with a fork and place in the oven for about 5 minutes.
    Bottom crust with fork holes for Easy Turkey Pot Pie.
  • Remove and pour in the sauce/veggie mix.
    Filled Turkey Pot Pie in a Pie dish.
  • Cover with the other crust and seal the edges. Cut some slits in the top and brush with an egg white wash (optional).
    To make the egg white wash, whip the egg white with a little water and whip until frothy. Brush over the top of the crust.
    Unbaked Easy Turkey Pot Pie with a scalloped edge crust and slits in the top of the pie.
  • Bake for about 25-30 minutes or until the crust is golden brown. Allow to cool 10-15 minutes before serving.
    Baked Easy Turkey Pot Pie.

Video

Notes

You can make this recipe in a 9-inch pie pan or make individual pies in ramekins. My kids love having their own little pot pie, but you can use a pie pan or even a casserole dish.
These pies are HOT! When I serve them to my kids, I just turn them upside down on their plates, remove the ramekin, and let them cool a little.

Nutrition

Calories: 218kcal | Carbohydrates: 17g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 552mg | Potassium: 221mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1491IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 1mg