Turkey or Chicken Pot Pie

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/15/21
Turkey pot pie recipe

​The Spruce Eats / Ulyana Verbytska

Prep: 25 mins
Cook: 45 mins
Total: 70 mins
Servings: 6 servings

This tasty turkey pie recipe is made with top and bottom crust, either purchased or homemade. Use leftover turkey in this pot pie, or make it with cooked diced chicken.

Feel free to use refrigerated pie pastry dough for this recipe if you don't have time to make homemade. Or make the pie without the bottom crust. Cover the entire top of the pie and cut small slits to allow steam to escape.

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Ingredients

  • 1 1/2 cups frozen mixed vegetables, thawed under cold water

  • 2 1/2 ounces (5 tablespoons) unsalted butter

  • 5 tablespoons all-purpose flour

  • 1/4 cup chopped onion

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 3/4 cups turkey broth, or chicken broth

  • 2/3 cup milk

  • 2 1/2 to 3 cups diced cooked turkey, or chicken

  • 1 (14.5-ounce) package pastry dough (​pastry for 9-inch double-crust pie)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for turkey pot pie
    The Spruce Eats / Ulyana Verbytska

  2. Drain the peas and carrots; set aside.

    Drain peas and carrots
    The Spruce Eats / Ulyana Verbytska

  3. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt, and pepper. Cook, stirring constantly until mixture is bubbly.

    Heat butter
    The Spruce Eats / Ulyana Verbytska

  4. Remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute.

    Remove from heat
    The Spruce Eats / Ulyana Verbytska

  5. Stir in turkey and vegetables.​

    Stir in turkey
    The Spruce Eats / Ulyana Verbytska

  6. Preheat the oven to 425 F.

  7. Prepare pastry. Roll 2/3 of the pastry into a 13-inch square.

    Prepare pastry
    The Spruce Eats / Ulyana Verbytska

  8. Ease the rolled pastry into an un-greased 9-inch baking pan.

    Pastry in pan
    The Spruce Eats / Ulyana Verbytska

  9. Pour the turkey filling mixture into the pastry-lined pan.

    Fill casserole
    The Spruce Eats / Ulyana Verbytska

  10. Roll remaining pastry into 11-inch square; cut out designs with a small cookie cutter, if desired.

    Roll pastry into square
    The Spruce Eats / Ulyana Verbytska

  11. Place square over the filling; turn edges under and crimp. If you did not cut out designs, cut small slits in several places so steam can escape.

    Put crust over casserole
    The Spruce Eats / Ulyana Verbytska

  12. Bake in the preheated oven until the crust is golden brown, about 35 minutes.

    Bake
    The Spruce Eats / Ulyana Verbytska

  13. Serve and enjoy!

    Turkey pot pie
    The Spruce Eats / Ulyana Verbytska

Tips

  • Brush the top crust lightly with an egg wash made with 1 egg white mixed with 2 teaspoons of water. Sprinkle with sesame seeds, if desired.
Nutrition Facts (per serving)
659 Calories
35g Fat
57g Carbs
28g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 659
% Daily Value*
Total Fat 35g 45%
Saturated Fat 14g 71%
Cholesterol 97mg 32%
Sodium 904mg 39%
Total Carbohydrate 57g 21%
Dietary Fiber 5g 17%
Total Sugars 7g
Protein 28g
Vitamin C 2mg 10%
Calcium 78mg 6%
Iron 4mg 20%
Potassium 404mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)