Published November 25, 2022.This post may contain affiliate links. Please read my disclosure policy.
This delicious Turkey Pot Pie Recipe is loaded with vegetables and savory turkey in an amazing buttery shortcrust for the ultimate comfort food dish. This is one of my favorites, and you will be amazed at how hearty and filling this recipe is.
We are huge turkey fans in our house and use it often. If you are looking for superb turkey flavors to use in this pot pie recipe, try my Smoked Brined Turkey or Roast Turkey Recipe.
Turkey Pot Pie
Turkey pot pie is a simple dish consisting of cooked turkey with a creamy vegetable filling baked inside a pie crust or short dough crust. There are different variations on the filling and vegetables used depending on who makes it. You may see beef pot pie, chicken pot pie, or even a seafood pot pie.
Pot pie is traditionally a British recipe and has been adopted by many in the United States. The pie crust would be beautifully decorated in the recipe’s infancy to showcase the chef’s talents, especially if served to royalty. I love this recipe because it’s a hearty comfort-based dish and great for feeding a large family.
Ingredients and Substitutions
- Pie Dough – You will need a homemade pie crust recipe or a pre-made one. You can also use puff pastry if you’d like.
- Vegetables – I like combining onions, celery, carrots, garlic, potatoes, hominy, and peas.
- Turkey – You will need a pre-cooked turkey for this recipe.
- Stock – Use good chicken stock.
- Cream – I like heavy whipping cream, but you can use any grade of milk.
- Fat – I use unsalted butter for sauteing the vegetables. However, you can use your favorite fat/oil.
- Wine – Vermouth is great, but you can use sherry or dry white wine.
- Flour – You will need some all-purpose flour to help make a roux.
How to Make Turkey Pot Pie from Scratch
Start by making the pie crust times 4 in a food processor.
Transfer it to a clean surface and gently knead it to form it into a large ball.
Cut the dough ball into 4 even pieces and form them into round balls. Cover and chill.
Add butter to a large rondeau pot and cook the onions over low to medium heat for 15 to 20 minutes or until browned.
Stir in the carrots, celery, and garlic and sauté over medium heat for 4 to 5 minutes.
Deglaze with vermouth and cook until au sec, or almost gone.
Stir in the flour until combined to make a roux.
Pour in chicken stock and turn the heat to high and stir until it becomes very thick.
Stir in heavy whipping cream until combined.
Add the hominy, potatoes, turkey, peas, parsley, salt, and pepper, and mix. Cover with a lid and set aside.
Roll out each pie dough until it easily covers a 9” pie pan.
Next, I take the two rolled-out pie doughs, place one each into a 9” pan, and form it to the sides, ensuring it’s completely covered. It’s ok if there is quite a bit hanging over.
Evenly distribute the turkey pot pie filling between the two pie pans with pie dough and smooth it out.
Place the other two rolled-out pie doughs over top of each of the pie pans with filling.
Cut or tear off any excess pie dough around the outside and pinch the top and bottom pie dough together. Do this around each pie.
Brush the top of the pie dough with a whisked egg.
Make a couple of slits in the dough so air can escape, and bake at 400° for 40 to 45 minutes or until the crust is golden brown.
Cool the pot pies for 10 minutes before serving.
Make-Ahead and Storage
Make-Ahead: I recommend that this recipe be eaten right away. However, you can pre-bake it the day before and cover and reheat it the next day.
How to Store: Cover and keep it in the refrigerator for up to 5 days. This will freeze extremely well and be covered for up to 6 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of turkey pot pie to a pan with a lid or covered in foil. Bake at 350° for 15 to 20 minutes or until warm. You can reheat straight from the freezer covered in foil and baked in the oven at 350° for 40 to 45 minutes or until hot.
Chef Notes + Tips
- Other ingredients you could add to the pot pie are sauteed mushrooms, butternut squash, or corn.
- This recipe makes two pot pies, but it will be cut in half perfectly if you want to make sure one.
More Comfort Food Recipes
- Beef Stroganoff
- Chicken Noodle Soup
- Chicken Cacciatore
- Hungarian Goulash
- Jambalaya
Video
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Turkey Pot Pie Recipe
5 from 18 votes
This delicious Turkey Pot Pie Recipe is loaded with vegetables and savory turkey in an amazing buttery crust for the ultimate comfort food.
Servings: 16
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Ingredients
- 1 pie crust recipe x 4
- 1 stick unsalted butter
- 2 peeled and medium diced yellow onions
- 2 cups peeled and medium diced carrots, about 4 carrots
- 1 cup medium diced celery, about 2 ribs
- 3 finely minced garlic cloves
- ¼ cup dry vermouth
- 2/3 cup all-purpose flour
- 4 cups chicken stock
- 1 cup heavy cream or milk
- 1 15 ounce can drained hominy
- 2 cups peeled and medium diced russet potato, about 1 large potato
- 2 cups peas
- 6 cups pulled or small diced cooked turkey
- ¼ cup finely minced fresh parsley.
- 1 whisked large egg
- sea salt and pepper to taste.
Instructions
Preheat the oven to 400°.
Cut the pie dough into 4 even pieces and form them into round balls. Place on a plate and cover, and chill.
Add 1 stick of butter to a large rondeau pot and cook the onions over low to medium heat for 15 to 20 minutes or until browned.
Stir in the carrots, celery, and garlic and sauté over medium heat for 4 to 5 minutes.
Deglaze with vermouth and cook until au sec, or almost gone.
Stir in the flour until combined to make a roux.
Pour in the chicken stock and turn the heat to high and stir until it becomes very thick.
Stir in the heavy whipping cream until combined.
Add the hominy, potatoes, turkey, peas, parsley, salt, and pepper, and mix. Cover with a lid and set aside.
Roll out each pie dough until it easily covers a 9” pie pan.
Take two of the rolled-out pie doughs and place one each into a 9” pan and form it to the sides of it, making sure it’s completely covered. It’s ok if there is quite a bit hanging over.
Evenly distribute the turkey pot pie filling between the two pie pans with pie dough and smooth it out.
Place the other two rolled-out pie doughs over top of each of the pie pans with filling.
Cut or tear off any excess pie dough around the outside and pinch the top and bottom pie dough together. Do this all the way around each pie to form the pie dough. You can also press the dough together using a fork.
Using a pastry brush, brush the top of the pie dough completely with a whisked egg.
Make a couple of slits in the dough using a knife so that air can escape.
Bake at 400° for 40 to 45 minutes or until the crust is golden brown.
Cool the pot pies for 10 minutes before serving.
Notes
Make-Ahead: This recipe is meant to be eaten right away. However, you can pre-bake it the day before and cover and reheat it the next day.
How to Store: Cover and keep it in the refrigerator for up to 5 days. This will freeze extremely well and be covered for up to 6 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of turkey pot pie to a pan with a lid or covered in foil. Bake at 350° for 15 to 20 minutes or until warm. You can reheat straight from the freezer covered in foil and baked in the oven at 350° for 40 to 45 minutes or until hot.
Other ingredients you could add to the pot pie are sauteed mushrooms, butternut squash, or corn.
This recipe makes 2 pot pies, but it will be cut in half perfectly if you want to make sure one.
Nutrition
Calories: 416kcalCarbohydrates: 41gProtein: 20gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 64mgSodium: 447mgPotassium: 471mgFiber: 4gSugar: 5gVitamin A: 3173IUVitamin C: 12mgCalcium: 51mgIron: 3mg
Course: dinner, Main
Cuisine: American
Author: Chef Billy Parisi
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29 comments
- Martha Meikle
I am so glad that you showed up one day on my Facebook page! I started paying attention to you and your recipes and man oh man I am glad I did! Case in point, this recipe rocks! Now, I am one of those people that read reviews and sometimes people will make me crazy with all kinds of changes to a given recipe! I did however, sub out the turkey for chicken, simply because it’s what I had. And one more thing, I used regular corn instead of hominy for the same reason. But, I am telling you that my daughter and I ate half the pie!!! Thanks so much chef for inspiring me with so many delicious recipes!!! Now about that pie crust….wowza!!
- Reply
- Jeanie Kristek
Made a turkey on Sunday and learned to use all the leftovers using your recipes. It’s bitterly cold out and a good day to make some stock. Used it for this pot pie recipe and used the whole turkey and scraps in the freezer. My house smells delicious and nice and warm. Thanks, Chef!
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- Mary Weese
Made this in two 9″ pie pans. Will certainly make it again. Easy and delicious.
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- Lisa carty
Love this recipe. My only question is do you add more gravy over the pie slice when you serve it? I just love gravy.
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- Cheryl Knottingham
This is delicious! Never put hominy in a pot pie before and gave great texture and flavor. Didn’t have leftover turkey so made this with some chicken I had canned. Such an easy meal.
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- Greta
I made it with chicken, it was so good ! I used einkorn flour for the pastry and it came out great ( for the gf peeps)
- Reply
- Chef Billy Parisi
Thanks!
- Reply
- Tom B.
See AlsoItalian Wedding Soup RecipeMade this for dinner tonight and it came out great. I’ve never made pie dough before, let alone a pot pie so I was really surprised how well it came out. This was a trial run for Thanksgiving leftovers, so I’ll be making smaller versions (6” pot pies) and freeze. Thanks chef for a great recipe.
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- Charlotte Walton
Spot on ! so flavourful
- Reply
perfect!!
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- Michael Shocik
This is the best turkey pot pie and it was sooo easy to make!!!
- Reply
thank you so kindly!!
- Reply
- Earlene
Holy smokes! Another great recipe from our favorite chef! Easy to follow step by step and this pot pie killed it! We gathered around like crows at a picnic! Thank you chef Parisi!
- Reply
thanks for giving it a shot!!
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- KellyM
Had enough ingredients I made 6 pies! They’re in the freezer for future family dinners or brunch with my friends. . Ate one the day they were made and they were tasty. I’d add more gravy as my family prefers the inside less dry.
- Reply
Wow!!
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- Johanne
Oupps forgot the stars!
- Reply
- Johanne
Thank you for Chef! It was delicious as always! 😉
- Reply
for sure!
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- Donna Thompson
Love the videos.
- Reply
- Billie-Jo Snyder
So much better than the recipe I used to use! I usually get bored with Thanksgiving left overs but this was a big hit! I did leave out the vermouth, hominy and peas.
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- Kelli
This was delicious! I substituted the hominy for roasted corn and used the pillsbury all-ready pie crust instead of making the crust. Huge hit in my family. Sending one pie to my in-laws as two is too many for three of us. Highly recommend making this dish. As always, never disappointed with a Billy dish 😊
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- Carrie
Roasted a turkey breast this morning and made this all from scratch … WOW GOOD!!! Thank you Chef!!!
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- Diane
Made this tonight, and it was delicious !! Used frozen veggies and my homemade broth. The pie crust was wonderful, which is quite a feat, mine are usually a horrible disappointment.
- Reply
- Steve
Just made this recipe with Chicken, so delicious! Thank you Chef for sharing your recipes! I appreciate the down to earth way you present them. I love to cook and I’m a avid follower and have tried and will continue to make your recipes. Thank you!
- Reply
- Patricia Rudd
This is the first recipe by Billy Parisi that I have tried. And what a success!
Thank you Billy for making good cooking seem achievable with simple to follow videos and written instructions.
I used the leftovers from a smoked turkey for the pie. It added an interesting flavor. I also had to substitute sour cream for heavy cream but it didn’t seem to matter.- Reply
- Patrick Hartigan
I love the simple recipe here. I took the time to use fresh veggies and I think ime and thuds did actually taste the difference. Other thing I started doing is using pie tins – I like crust and it gave me a better ratio of crust to pie. I just started watching Billy’s stuff about 9 months ago and his recipes Are so relatable and doable
- Reply
- Sheila
Looks and Sounds Amazing!!
- Reply
- Coco in the Kitchen
I was hoping you’d have a recipe for pot pie.
I’d like to make it tonight, but from scratch – no canned soup, etc.
Grazia!- Reply
