This easy turkey pot pie recipe is the ultimate way to transform leftover turkey from Thanksgiving into the creamiest, most comforting dinner. It's loaded with tender chunks of dark and white meat, colorful vegetables, and my all-natural flavor-boosting ingredients (not bouillon!).
Featuring a flaky double crust like Marie Callender's and a filling that perfectly bridges both Marie Callender's more natural approach and Banquet's addictive flavor (but using only wholesome ingredients!), this homemade turkey pot pie delivers all the nostalgia without the processed stuff.
Why This Recipe Works
As a kid, those frozen pot pies were pure comfort-you'd slit the top, wait what felt like forever for them to bake, and dig into that creamy filling. From Banquet's distinctive (ultra processed but delicious) turkey pot pie to Marie Callender's more natural but equally tasty version.
When I set out to develop this recipe, the goal was to take the best textural qualities and flavor profiles of my two favorite pot pies and combine them into a recipe that's healthier, doesn't include any unnatural ingredients, and is still just as tasty (if not more so).
This recipe for turkey pot pie features all-natural secret ingredients to give it that craveable flavor we remember without any of the unhealthy processed stuff. The best part? No need to roast an entire bird.
You can use leftover turkey from Thanksgiving, rotisserie chicken, roasted turkey leg, or even pan-seared turkey breast.
If you love this recipe, you might also enjoy my Leftover Turkey and Rice Soup or Leftover Turkey Tinga Tacos.
Jump to:
- Why This Recipe Works
- Why You'll Love This Recipe
- Turkey Pot Pie Ingredients
- How to Make Turkey Pot Pie Step-by-Step
- Turkey Pot Pie Success Tips
- Substitutions
- Variations
- Equipment
- How to Store Turkey Pot Pie
- Make Ahead & Freezing Instructions
- What to Serve With Turkey Pot Pie
- Top Tips
- Troubleshooting Common Problems
- How to Prevent a Soggy Pot Pie Crust
- FAQ
- More Easy Turkey Recipes
- 📖 Recipe
- More About This Recipe
- Food Safety
Why You'll Love This Recipe
- Perfect for leftovers: This leftover turkey pot pie transforms Thanksgiving turkey into something completely new
- Best of both worlds: Marie Callender's-style flaky crust with a filling that captures the best of Marie Callender's and Banquet's fillings
- Creamy perfection: The filling is silky and rich-never runny or gummy-thanks to my tested ratios
- Secret ingredients: Porcini mushroom, yellow mustard, and wine add that "what makes this SO good?" flavor naturally without preservatives, etc.
- Flexible options: Works with homemade or store-bought crust, puff pastry, or even biscuit topping
- This is a no-potato pot pie filling BUT I show you how much to add if you love poatoes in your pot pies! Your pot pie, you get to choose🤗
- Make-ahead friendly: Assemble now, bake later-perfect for busy weeknights
Turkey Pot Pie Ingredients
This pot pie recipe is versatile -- you can substitute chicken for turkey to make chicken pot pie, use half and half instead of milk and heavy cream, use a ready-made traditional pie crust (or make your own from scratch).
- Pie crusts: Store-bought or homemade double pie crust (or equivalent frozen puff pastry sheets like I've used for this post)
- Turkey meat: Dark and white meat, cubed (not shredded for best texture)
- Aromatic trio: Onions, leeks, and scallions for nuanced flavor
- Fresh vegetables: Sweet carrots diced small, celery, frozen peas (with the option to add potatoes if you want)
- Homemade stock: Turkey or chicken for extra delicious poultry flavor
- Dairy: Combination of milk and heavy cream is the perfect balance
- Secret umami: One dried porcini mushroom (creates that nostalgic flavor naturally without msg or other unnatural ingredients)
- All-Natural Flavor enhancers: Dry white wine, yellow mustard, touch of sugar
- Herbs: McCormick's Poultry seasoning (or dried sage and thyme or fresh thyme)
See recipe card for quantities.
Hint
This recipe is incredibly forgiving-toss in whatever leftover roast turkey and vegetables you have on hand. Got extra roasted Brussels sprouts, green beans, or pearl onions from Thanksgiving? They all work beautifully.
If you want potatoes in your pot pie (like the classic frozen versions), dice them small (¼ inch cubes) and either pre-cook them by boiling for 5 minutes or use leftover roasted potatoes. Raw potatoes won't cook through in time, so that quick parboil is essential. Just keep the total proportions roughly the same (about 3 cups turkey to 2 cups vegetables) and your pot pie will turn out perfect every time.
How to Make Turkey Pot Pie Step-by-Step
Making turkey pot pie from scratch is simple, especially if you're using a store-bought pie crust or puff pastry sheets. And it's a great way to use up leftover turkey (or chicken) from the holidays.
Plus, you can assemble and freeze the pie (or just the creamy filling) to eat in a month or two when you don't feel like cooking and aren't so tired of leftover turkey!
This recipe makes just about 7 ½ to 8 cups of total filling, which is enough for two 9 x 1 ½ (23 x 4 cm) turkey pot pies, or one 10-inch (25.4cm) pot pie + one 6 ½ x 1 (16.5 x 2.5 cm) petit oval gratin pot pie.
Step 1. Prep the crust & preheat the oven: Line your pie plate with bottom crust and freeze it while making the filling-this prevents sogginess and keeps the crust flaky. Heat up your oven.
Step 2. Sauté the aromatics: The combination of butter, onions, leeks, scallions, salt, and poultry seasoning creates incredible depth-each one adds its own layer of flavor. Cook until softened but not browned.
Step 3. Deglaze with wine: This step lifts all those caramelized bits and adds brightness to cut through the rich cream sauce. The alcohol cooks off completely.
Step 4. Build your roux: Sprinkle flour over the vegetables, add the porcini mushroom and cook for 3 minutes-this removes the raw flour taste that can make pot pies taste pasty. The porcini mushroom adds that deep umami that makes both Banquet and Marie Callender's so craveable-but naturally.
Step 5. Make the cream sauce: Gradually whisk in warm stock, then cream and milk. This filling is so good, I use it for both this classic version and my all-natural Banquet Turkey Pot Pie copycat (recipe coming soon).
Step 6. Season perfectly: Yellow mustard brightens everything, while a pinch of sugar rounds out the flavors-these simple additions help recreate that nostalgic pot pie taste naturally. Taste and adjust your seasonings if needed.
Step 7. Fold in turkey and peas: Cube your turkey meat instead of shredding-this gives you that classic pot pie texture you get with both Marie Callender's and Banquet. Mix dark and white meat for the best flavor. If using pan-seared turkey breast, it stays incredibly juicy even after baking.
Step 8. Fill the pie crust: Pour the slightly cooled filling into your frozen bottom crust. Don't overfill-leave about ½ inch of headspace at the top, or the filling will bubble over during baking. (Mine is a bit too full as you can see!🤣)
Step 10. Add top pie crust and egg wash: Cover with the second crust, seal the edges, and flute. Beat one egg with 1 tablespoon of water and brush all over the top crust for that golden, glossy finish. Cut 4-6 slits in the center to create steam vents-this is crucial, or your crust will get soggy.
Step 11. Bake to golden perfection: Bake your potpie for 20 minutes, then cover the pie loosely with foil to prevent burning. Continue baking another 20-25 minutes until the crust is deep golden brown and filling is bubbling through the vents.
Let it rest! This is the hardest part-let your pot pie rest for 10-20 minutes before cutting. The filling needs this time to set up slightly so you get clean slices instead of runny filling.
Hint
For the best texture, let your filling cool slightly before adding to the pie crust-this prevents a soggy bottom and helps the filling set properly.
Find detailed instructions in recipe card.
Turkey Pot Pie Success Tips
- Pre-bake the bottom crust: Blind bake for 5-10 minutes at 425°F to prevent sogginess-I don't do it, but if you're at all concerned, it's worth the extra step!
- Egg wash is essential: Beat an egg with 1 tablespoon of water and brush over the top crust for that golden, glossy finish
- Cut proper vents: Make 4-6 slits or use a small cookie cutter to make one large vent-steam needs to escape or your crust will be soggy
- Shield the pie: Cover the entire crust loosely with foil (or just the crust edges) after 20 minutes of baking to prevent over-browning
- Check internal temperature: Should reach 165°F in the center
- Let it rest: Allow 10-20 minutes before serving so the filling sets up properly
Substitutions
While I know some people use canned cream of mushroom soup, cream of chicken soup, or even leftover turkey gravy to replace part of the cream sauce in pot pie fillings, I haven't personally tested these shortcuts myself with this specific recipe.
If you're looking for a quicker route, it could be worth experimenting-just know the flavor and texture will be different from my from-scratch version, which is designed to balance all those layers of flavor we talked about earlier.
- Chicken instead: Use rotisserie chicken for an easy weeknight version
- Dairy-free: Use plant-based milk and vegan butter
- Gluten-free: Use 1-to-1 gluten-free all-purpose flour (like Bob's Red Mill or King Arthur) and GF pie crust
Variations
- Turkey pot pie with puff pastry: Use store-bought puff pastry for an extra-flaky top
- Bisquick turkey pot pie: Top with drop biscuits instead of pie crust
- Canned biscuit turkey pot pie: Top with canned biscuits instead of pie crust
- Individual pot pies: Divide among ramekins for parties or individual portions
- One-crust version: Skip the bottom crust for fewer calories
- Turkey pot pie casserole: Bake in a 9x13 dish with both crusts or just a top crust
- Crustless turkey pot pie: Skip crust entirely, top with crispy fried onions or shallots
- Banquet-style copycat: Watch for my upcoming all-natural Banquet copycat using this same amazing filling but maybe even more delicious crust!
Equipment
- 9-inch pie plate or casserole dish (glass, ceramic or aluminum)
- Large skillet or sauté pan
- Whisk for smooth sauce
- Pastry brush for egg wash
- Aluminum foil for pie top protection
How to Store Turkey Pot Pie
Store leftover pot pie covered in the fridge up to 3 days. Individual slices reheat beautifully-cover with foil and warm at 350°F for 15-20 minutes. For best crust texture, reheat in the oven rather than microwave.
Make Ahead & Freezing Instructions
Make ahead: Assemble the entire pot pie, cover tightly with sustainable cling film and foil, refrigerate up to 2 days. Add 10-15 minutes to baking time if baking from cold.
Place pot pie on a room temperature baking sheet to catch drips. If using glass or ceramic, let it warm up slightly first-temperature shock from cold dish to hot oven can cause cracking.
Method 1. Freeze before baking:
Top the assembled pie with a piece of parchment paper cut to fit the top. Do not cut slits in your pie. Then wrap the pie in sustainable cling film and foil, freeze up to 3 months.
Unwrap the pie and place it on a sheet pan, cut 3 to 4 slits in the top, and bake in a preheated 375°F/190°C oven for 80-90 minutes. If you notice the top crust browning too quickly, tent it loosely with aluminum foil.
*I recommend using an aluminum pie tin if freezing-glass or ceramic can shatter when going from freezer to hot oven.
Method 2. Freeze after baking:
Cool completely, top the pie with a piece of parchment paper cut to fit, wrap well with sustainable cling film, then aluminum foil, and freeze up to 2 months.
To reheat frozen, fully baked chicken or turkey pot pie: Thaw the baked pot pie overnight in the fridge. Keep the foil on the pie and add it to a preheated 350°F/176°C oven and bake for 25 to 30 minutes covered. Remove the foil and increase the heat to 375°F/190°C and continue baking until the middle is warmed through.
The important thing is to first allow the middle to get fully warmed through and piping hot before trying to crisp up the top crust.
Method 3. How to Freeze Pot Pie Filling:
Cool the filling to room temperature and add it to a freezer safe container:
If using freezer bags, add the filling leaving about 1 inch of empty space, remove all air and freeze.
If using containers, fill them leaving at least 1 inch of headspace, top with a piece of parchment paper fit to cover the top, place the lid on and freeze for up to 3 months. Thaw overnight in the refrigerator, assemble with fresh crust and bake.
What to Serve With Turkey Pot Pie
Serve with a simple green salad dressed with lemon vinaigrette to cut through the richness. Cranberry sauce on the side brings Thanksgiving vibes year-round. A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the creamy filling.
Top Tips
- Freeze the assembled bottom pie crust before filling
- Don't add super hot filling to the bottom pie crust: Allow the filling to cool slightly before adding it to the crust
- Don't overfill: Leave ½ inch headspace or filling will bubble over
- Add herbs to suit YOUR family's taste: While we think the amount of poultry seasoning in this recipe is perfection, don't shy away from adding a little more or even rubbed sage, or fresh parsley if you like that flavor
- Thicken properly: If filling seems thin, simmer uncovered 5 minutes more before cooling and adding to crust
Troubleshooting Common Problems
Soggy bottom crust? Blind bake (pre-bake) the bottom crust 5-10 minutes before adding filling. Brush with egg white to create a moisture barrier. Make sure filling isn't too hot when added. *see how to blind bake the bottom crust for pot pies below
Runny filling? The roux needs 2 minutes of cooking to activate the flour's thickening power. Simmer the filling until it coats the back of a spoon. Remember it thickens more as it cools.
Burnt edges? Cover the entire pie loosely with aluminum foil, or just the crust edges with 2-inch strips, after 20 minutes of baking. You can buy pie crust shields, but foil works just fine!
Dry turkey? Use a mix of dark and white meat. Dark meat stays juicier. If using all white meat, don't overcook initially-it will cook more in the oven.
How to Prevent a Soggy Pot Pie Crust
Method: Blind-Bake (Par-Bake) the Bottom Crust
Step 1: Prep the crust
- Line pie plate with rolled out bottom crust
- Smooth it out, pinch to form a border
- Ensure NO gaps between pie plate and dough (prevents shrinking)
- Prick holes all over with a fork (prevents bubbles from forming and puffing up)
- Freeze for 30 minutes minimum
Step 2: Add weights
- Cover dough completely with parchment paper or foil
- Fill with pie weights, dry rice, OR dried beans
- Spread weights to cover bottom and slightly up the sides
Step 3: Blind-bake
- Bake at 375°F for 8 minutes until just starting to brown
- Remove from oven and cool completely
Step 4: Create moisture barrier
- Brush cooled crust with egg white
- Let filling cool slightly before adding (hot filling = soggy crust)
- Add filling, top with second crust, and bake as directed
FAQ
Simply cube your leftover turkey into bite-sized pieces and fold it into the prepared filling. You'll need about 2½-3 cups of cubed turkey. Mix dark and white meat for best flavor and texture. The turkey is already cooked, so just heat through in the filling.
Yes! Freeze unbaked pot pie up to 3 months-wrap tightly in plastic wrap and foil. Bake from frozen at 375°F for 75-90 minutes. You can also freeze baked pot pie up to 2 months. Thaw overnight and reheat at 350°F for 30-40 minutes.
A runny filling usually means the roux wasn't cooked long enough or too much liquid was added. Cook the flour with the butter (the roux) for 3 full minutes, and simmer the filling until it coats a spoon. It will thicken up more as it cools and bakes.
For best results, reheat in a 350°F/176°C oven for 15-20 minutes (single slice) covered with foil to prevent over-browning.
For the whole pie, keep the foil on the pie and add it to a preheated 350°F/176°C oven and bake for 25 to 30 minutes covered.
Remove the foil and increase the heat to 375°F/190°C and continue baking until the middle is warmed through.
The internal temperature should reach 165°F. Microwaving works but it'll make the crust soggy.
Traditional turkey pot pie has both bottom and top crusts, but you can make it with just a top crust or just a bottom crust in order to reduce calories.
If you make just a bottom crust you can add crispy fried onions as the top layer if you want which adds texture and yummy flavor. For the best bottom crust, blind bake it for 5-10 minutes before adding filling to prevent sogginess.
Although I've not made it this way personally, I know people who have. What generally works for them is replacing the roux and stock with 1 can (10.5 oz) cream of chicken soup or cream of mushroom soup mixed with ½ cup milk per pie. Since my recipe makes enough filling for two 9-inch pies, you'd probably have to double this amount and play with the proportions a bit. Also, it won't be as delicious as my easy made-from-scratch pot pie filling:)
The main difference is the protein-turkey has a slightly richer, deeper flavor than chicken which is what my family have always preferred. Turkey pot pie is perfect for using Thanksgiving leftovers, while chicken pot pie works year-round with rotisserie chicken. This recipe features a Marie Callender's-style double crust with a filling that captures the best of both Marie Callender's and Banquet's yummy turkey pot pie filling-all with natural ingredients.
Yes! Divide the dough and filling among 6-8 ramekins, top each with a circle of pie dough or puff pastry, and bake at 400°F for 20-25 minutes until golden. These freeze beautifully and make perfect portion-controlled meals.
There are a couple of different ways to thicken a pot pie filling that work well. For this recipe, I've chosen the roux method using equal parts fat (in this case butter) and flour. The butter used to sauté the vegetables is then combined with the flour and cooked for 4 minutes to remove any raw flour taste.
Then the chicken stock, milk, and heavy cream are added and the mixture is brought to a boil, the heat is reduced, and as the mixture cooks it thickens. Just remember that as the pot pie bakes, the mixture will continue to slightly thicken, so don't over-thicken it in this step or you may end up with a gummy pot pie filling.
You may also use a combination of flour, cornstarch, and fat to create the second kind of thickener for pot pies. When using cornstarch as a thickener, first mix it with a cold liquid and then add the "slurry" to a hot mixture, or the filling will have lumps.
Yes, covering chicken pot pie or turkey pot pie loosely with aluminum foil as it bakes helps to keep the top from browning too quickly. I typically start baking the pie without the foil and add it after about 20 minutes of baking. Depending on your oven, you may not need to cover it or you may only need to cover the edges of the pie. Just keep an eye on it.
You know that turkey pot pie and chicken pot pie is finished cooking when you can insert a thermometer into the middle of the pie and it registers 165°F/74°C and the top crust is golden brown and flaky.
If you don't have a thermometer at home, the best way to tell if your pot pie is finished cooking is when you see the filling bubbling out of the steam hole slits you created and the top is beautifully golden brown and flaky.
More Easy Turkey Recipes
Just about any recipe that calls for cooked chopped chicken, can also use turkey. Here are two of our favorite leftover turkey recipes to help you use up that holiday bird and not let a single part of it go to waste.
- 1-Hour Oven-Roasted Turkey w/Shallots & Herbs
- Easy Turkey Tinga Tacos (Best Way to Use Up Leftover Turkey)
- Maggie's Turkey & Wild Rice Soup (Using Thanksgiving Leftovers)
- Crispy Italian Turkey Breast Cutlets (Cotoletta di Tacchino)
- Best Southern Cornbread Dressing (For Thanksgiving & Christmas)
- Mom's Easy Chicken and Dumplings (6 Ingredients: 100% From Scratch)
- Easy Homemade Chicken Noodle Soup (With a Ramen Twist)
- Grilled Chicken Caesar Salad (Homemade Dressing & Parmesan Croutons)
Let's Get Started!
Made this Recipe? We'd love for you to rate ⭐️ it and tell us how it went for you!
Print📖 Recipe
A Better Homemade Turkey Pot Pie (With Leftover Roast Turkey)
- Total Time: 1 hour 10 minutes
- Yield: 6 to 8 servings depending on hunger level 1x
Description
This Classic Turkey Pot Pie is the ultimate comfort food for using up leftover Thanksgiving turkey-or any time you're craving a warm, creamy, satisfying meal. Featuring tender turkey and vegetables in a rich, all-natural savory cream sauce, tucked under a flaky golden crust.
Don't have Thanksgiving leftovers? No problem-this works just as well with rotisserie chicken or freshly cooked turkey pieces (see the notes for instructions).
This recipe makes about 7½ to 8 cups of filling, enough for two 9 x 1½-inch (23 x 4 cm) pot pies, or one 10-inch (25.4 cm) pot pie plus one petit oval gratin. Use half now and freeze the other for later when you're craving comfort food but aren't quite so turkeyed out from the holidays. Or simply scale the recipe down if you prefer.
Ingredients
Don't be put off by what seems like a long list of ingredients, most (or all) of these are pantry staples you probably have on hand, especially around the holidays.
- 2 store-bought or homemade double pie crusts or equivalent frozen puff pastry sheets
- 2 cups homemade chicken broth or turkey broth (473g) (sub low sodium store-bought)
- roasted turkey (11 ounces dark meat + 5 ounces white meat), cubed
- 3 tablespoons dry white wine (45g)
- 1 small onion, diced (1 cup) (113g)
- 2 ounces (3-inch piece) leek, diced finely (white part only) (50g)
- 1 scallion, finely diced
- 1 cup carrot, finely diced (128g)
- 1 cup frozen baby peas (135g)
- 1 rib of celery, finely diced (55g)
- ¼ cup milk (60g)
- ¾ cup heavy cream (175g)
- 5 tablespoons unsalted butter (70g)
- 5 tablespoons all-purpose or 00 flour (50g)
- ½ to 1 teaspoon poultry seasoning (or Italian Arrosti seasoning), or to taste
- 1 dried porcini mushroom
- ¼ to ½ teaspoon yellow mustard (1.5 to 2g)
- ⅛ teaspoon sugar (0.5g)
- salt and black pepper to taste
- 2 pinches white pepper (optional but recommended)
Get Recipe Ingredients
Instructions
If you're not using leftover Thanksgiving turkey or rotisserie chicken, see the recipe notes below for how to quickly cook turkey or chicken for the filling.
- Preheat the oven & prepare the pie plate (or casserole dish). Line pie plates or casserole dish with the bottom crust and pop them into the freezer while you prepare the cream sauce. Preheat the oven to 400°F/204°C.
- Sauté the vegetables & deglaze the pan. Melt the butter in a large skillet or 4-quart pot. Add the onions, leeks, scallion, carrots, and poultry seasoning (or Italian Arrosti seasoning). Season with salt and pepper to taste and sauté on medium-high heat for 5 minutes, or until the onions are translucent and tender. Add the wine and stir well, scraping the bottom of the pan to release any browned bits (the fond). Cook for 3 minutes to allow the alcohol to evaporate.
- Make the roux. Add the flour and the porcini mushroom and stir well to combine. Sauté for 3 minutes to cook the flour.
- Build the cream sauce. Add the chicken stock, heavy cream, and milk to the vegetables and stir to combine. Season with salt and pepper to taste and bring the mixture to a boil. Add the mustard and sugar and stir to combine. Add two pinches of white pepper and more poultry seasoning (or Italian Arrosti seasoning) if desired. Continue cooking for about 4 more minutes or until the mixture is creamy and has thickened up slightly, but isn't gloopy or gummy. Add the turkey meat and peas and stir to combine. Taste everything one last time and adjust seasonings if needed. The flavors will continue melding together while baking and any mustard flavor you may detect will disappear as it bakes.
- Assemble & bake the pot pie. Divide the filling evenly between the prepared baking dishes and add the top crust. Seal and crimp the edges. Using a sharp knife, cut 3 to 4 slits in the top crust to allow steam to escape while baking. Place the pot pies onto a baking sheet and pop them into the oven to bake for 35 to 40 minutes, or until bubbling and golden brown. Cover loosely with a sheet of aluminum foil if you notice the top browning too quickly-I usually add a sheet after about 15 to 20 minutes of cooking time. Remove from the oven and let stand for 15 to 20 minutes before serving. Enjoy!
Notes
Looking for the best chicken pot pie recipe? Simply substitute chicken for turkey in this recipe (or even roast beef) for a super delicious chicken pot pie recipe.
Make and freeze the pot pie filling to use later on. Allow it completely cool to room temperature and store in an airtight container in the freezer for several months. Thaw overnight in the fridge and gently reheat before adding to a prepared baking dish. You may add a small amount of chicken stock or water to help loosen up the mixture if needed.
Substitute half and half for the milk and heavy cream combination, or substitute all whole milk instead (It won't have the same flavor, but if it's all you've got in a pinch, it'll still taste great).
Substitute fresh or dried herbs of your choice using a mix of sage, rosemary, and thyme. Also, if you're curious to know the difference between McCormick's Poultry Seasoning and the Italian Arrosti Spice blend, they're very similar with McCormick's containing more sage and the Arrosti blend containing more thyme.
Substitute ready-made traditional double pie crusts, or make your own instead of using puff pastry.
If you like more filling-to-crust ratio, make it a single-crust turkey or chicken pot pie.
If you're short on time, use a bag of frozen veggies.
Substitute store-bought chicken or turkey stock for homemade.
Add a single diced, cooked yukon gold potato if you enjoy potatoes in your pot pie.
Don't throw out your roasted turkey bones because they make the best-tasting homemade turkey stock. Instead, freeze them or use them right away to make homemade stock.
DON'T HAVE LEFTOVER THANKSGIVING TURKEY? COOK YOUR OWN
Roast the turkey legs & pan-sear the turkey breast cutlets.
1. Butterfly two medium turkey legs, leaving the bone attached. Score the meat vertically and horizontally without cutting into the skin. -The goal here is to cut through the fibrous material, which helps make it more tender and easier to dice into cubes later on.
Drizzle a small amount of extra virgin olive oil over the turkey and rub it into both sides. Season with salt and black pepper to taste, and sprinkle with your choice of fresh herbs (like rosemary, sage, and thyme) or poultry seasoning (or Italian Arrosti seasoning blend).
Roast the turkey legs in a preheated 375°F/190°C oven until cooked through, about 35-45 minutes. Remove from the oven and allow to cool. When cool enough to handle, remove the skin and debone the turkey, then chop the meat into small bite-sized cubes. Set aside, reserving the turkey bones for making homemade stock.
2. Next, season two turkey breast cutlets (or chicken cutlets) with salt, pepper, and poultry seasoning. Preheat a large skillet over medium-high heat and add a drizzle of olive oil. When the pan is sizzling, add the turkey breast cutlets and pan-sear on the first side until golden brown.
Flip them over and cook a few minutes more until the turkey is just cooked through and the juices run clear. Do not overcook the cutlets or they will be dry. Remove to a plate, allow to cool completely, and dice the meat into bite-sized cubes. Set aside.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Meat + Chicken
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
More About This Recipe
The humble pot pie has quite the history-dating back to Roman times when they were served at royal banquets (sometimes with live birds inside!). The pot pie came to America with English settlers and became a staple during the Great Depression when stretching ingredients was essential.
My version bridges the gap between those nostalgic frozen pot pies I grew up on and the from-scratch versions I learned to love as an adult. The best comfort food honors tradition while using real, wholesome ingredients.
This best turkey pot pie recipe has been tested dozens of times and I don't just make it a post-Thanksgiving tradition. We eat it all fall and winter long. Whether you're using turkey pot pie with Thanksgiving leftovers or making it fresh with turkey breast or my 1-hour oven roasted herbed turkey recipe, this creamy turkey pot pie delivers every single time.
Food Safety
- Turkey should reach internal temperature of 165°F when reheated
- Use leftover turkey within 3-4 days of initial cooking
- Cool filling before refrigerating-don't leave at room temperature over 2 hours
- When reheating, ensure center reaches 165°F for food safety
- Frozen pot pies should be used within 3 months for best quality
Made the Recipe? Tell Us What You Think!