Name: A Better Homemade Turkey Pot Pie (With Leftover Roast Turkey)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 ready-made or homemade double pie crusts or equivalent frozen puff pastry sheets; 2 cups homemade chicken 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); 1/4 cup milk (60g); 3/4 cup heavy cream (175g); 5 tablespoons unsalted butter (70g); 5 tablespoons all-purpose or 00 flour (50g); 1/2 to 1 teaspoon poultry seasoning (or Italian Arrosti seasoning), or to taste; 1 dried porcini mushroom; 1/4 to 1/2 teaspoon yellow mustard (1.5 to 2g); 1/8 teaspoon sugar (0.5g); salt and black pepper to taste; 2 pinches white pepper (optional but recommended)

Jump to Recipe

This easy turkey pot pie recipe is the perfect way to use up leftover roast turkey from the holidays. It’s creamy, savory, loaded with tender chunks of dark and white turkey meat, and bursting with vegetables all tucked into a flaky pie crust. And you don’t have to roast an entire turkey to make it. In fact, I’d argue that it may even taste better if you don’t. I use a few secret (but basic) ingredients to give this all-natural turkey pot pie a flavor boost (and it’s not bouillon) so that it lands somewhere between Marie Callendar’s turkey pot pie and my childhood favorite, Banquet Turkey pot pie. If you’re looking for a chicken pot pie recipe, just substitute roast chicken for the turkey — it’s delicious.

a bite of turkey pot pie with cubed dark and white meat, carrots and peas and a piece of flaky crust

The Inspiration for This Leftover Turkey Pot Pie Recipe

As a kid, frozen Banquet pot pies were a special treat. You’d slit holes in the top crust, pop it into the oven, and wait for what seemed like an excruciatingly long time for them to be ready to eat. This was dinner when my Mom needed an occasional break from cooking or found them on sale at the local grocery store. As an adult, I found Marie Callendar’s pot pies which are still processed with thickeners and whatnot in them, but at least they use actual real meat and more natural ingredients (and they’re also really delicious).

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 weird ingredients, and is still just as tasty (if not more so). That’s not an easy task especially when it’s usually the “fake” and unnatural ingredients that give our favorite processed foods their craveability. Rest assured this homemade pot pie hits every comfort button there is and manages to balance the creamy umami filling with bright vegetables and a flaky crust loaded with extra turkey. And, it’s really easy to make even if you’re not planning to roast an entire turkey to make it. Plus, you can use store-bought pastry dough, frozen vegetables, and boxed chicken stock to cut down even more on your prep time if you want.

a closeup of the turkey pot pie revealing it's perfectly creamy interior...not runny, nor gummy, but just perfect

Why This Turkey Pot Pie Recipe Works (and what makes it so delicious)

Homemade chicken or turkey stock adds even more extra (natural) “chickeny” flavor
A combination of onion, leeks, and scallion adds more nuance to the cream sauce
Deglazing the sautéed vegetables with white wine adds depth of flavor and helps bring out the other flavors
Dicing fresh sweet carrots into small cubes makes each bite more like our favorite frozen pot pie
Adding a single dried porcini mushroom to the cream sauce adds umami without adding msg or chicken bouillon
A tiny amount of yellow mustard helps cut through the creaminess of the sauce and perk it up a bit
The slightest amount of sugar helps round out the sauce
A mix of fresh or dried herbs (like poultry seasoning, etc.) adds warm notes and even more depth of flavor
Using a combination of milk and heavy cream adds richness and flavor to the filling without being too heavy
Cutting the turkey meat into cubes instead of shredding it helps make each bite taste and feel more like a frozen pot pie
Quick pan-seared turkey breast stays juicy and tender even after the pot pie is baked
Olive oil and herb-roasted turkey legs provide perfectly seasoned tender dark meat with a similar’ish texture to the cubed “turkey meat” found in Banquet pot pies

Chopped carrots, onions, leeks, scallions, celery, butter, and poultry seasoning in a cast iron skillet

Tender sautéed vegetables in a cast iron skillet that have just been deglazed with white wine and look glossy

Creamy turkey pot pie filling mixed together and thickened perfectly and ready to be added to the pie plate

An assembled turkey pot pie with a cutout of a chicken made from extra dough added to the middle and an egg wash brushed over the top

Bake the Turkey Pot Pie Now or Freeze for Later

Can you freeze turkey pot pie and chicken pot pie? Yes, you can freeze pot pie before or after it’s been baked. Once you’ve assembled it, it can be baked immediately as directed, or frozen for enjoying later (see details for how to freeze pot pie below).

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). You can use puff pastry as I’ve done for this post, make it a single or a double-crust turkey pot pie, use leftover veggies, or all frozen veggies (or sauté and blanch your own), sub store-bought chicken stock for homemade, and add potatoes or don’t! You get the idea. Whatever you have (including leftover roast turkey and vegetables) can be added to the mix as long as you keep the proportions about the same. And 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.

pre-made or homemade double pie crusts (or equivalent frozen puff pastry sheets)
homemade chicken or turkey broth (sub low sodium store-bought)
leftover roasted turkey
white wine
onion
leeks
scallion
carrot
peas
celery
milk
heavy cream
butter
flour
poultry seasoning (or Italian Arrosti seasoning)
porcini mushroom
yellow mustard
sugar
salt
black pepper
white pepper

An assembled turkey pot pie with a cutout of a chicken made from extra dough added to the middle and an egg wash brushed over the top and slits cut into the top to allow the steam to escape while it bakes

Golden Brown just baked turkey pot pie with an extra piece of dough cut out with a chicken cookie cutter and placed on top in the middle before being baked.

How to Make Turkey Pot Pie (with leftover roasted turkey)

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 even just the creamy pie filling) to eat in a month or two when you don’t feel like cooking. This recipe makes just about 7 1/2 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.

If you’re using leftover roasted turkey and store-bought broth, skip to step #3 below to get started.

Roast the turkey legs & pan-sear the turkey breast cutlets (Skip to step. #2 & #3 below if using cooked leftover turkey from the holidays). 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 will help 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 with poultry seasoning (or Italian Arrosti seasoning blend). Roast the turkey legs in a preheated 375°F/190°C oven until cooked through, or about 35-45 minutes. Remove them from the oven and allow to cool. When cool enough to handle, remove the skin and debone the turkey and chop the meat into small bite-sized cubes, set aside reserving the turkey bones for making homemade stock. Next, season two turkey breast 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 them to a plate, allow to cool completely, and dice the meat into bite-sized cubes and set aside.
Make the turkey (or chicken) stock. (Skip to step #3 if you’re using store-bought broth). Heat a 5 to 6-quart pressure cooker (or Instapot, or large stock pot) over medium-high heat, and add leftover roasted turkey (or chicken) bones, a whole piece or two of raw chicken (like the wings, back, or drumsticks), and 2 to 3 cups of leftover vegetable ends and peels (like carrots, onions, celery, and leeks) and a 1-inch piece of cinnamon stick (trust me on this one). *I save all of my leftover vegetable peels and pieces in a bag in the freezer for making homemade stock, but you may sub 1/2 carrot, 3/4 onion, and 1/2 celery rib. Cover the turkey bones, chicken, and vegetables with 4 quarts of water and add 1 teaspoon of salt, bring to high pressure, cook for a minimum of 30 minutes and up to 45 minutes and allow it to release naturally. When the pressure cooker has released, remove the chicken to a bowl to cool and strain the stock through a fine mesh sieve to remove the bones and vegetables. Skim the desired amount of fat from the stock and set aside. When the chicken is cool enough to handle, debone the meat and chop or shred into bite-sized pieces to be used in another recipe. Set aside 2 cups of stock for this recipe and freeze any remaining stock or use it to make chicken noodle soup or leftover turkey and rice soup.
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 and 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, add the top crust, and 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 added 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!

How to Make Turkey Pot Pie step-by-step recipe photos

adding the porcini mushroom to the skillet

a combined mixture of everything in the skillet needing to be brought to a boil to thicken it

adding a tiny amount of regular mustard to the mixture

adding a scant 1/8 teaspoon of sugar to the mixture

adding turkey and frozen peas to the cream mixture

turkey pot pie filling added to the pie plate

dough added to the top of the pot pie and pinched and crimped

brushing the top pie crust with and egg wash

How to Make Turkey Pot Pie & Chicken Pot Pie Ahead and Freeze It

To freeze an unbaked turkey or chicken pot pie: Once you’ve assembled the pie (but do not cut slits in the top), cover it with a piece of foil and then wrap it securely with plastic wrap or place it in an airtight container. Freeze for up to 3 months.

To bake turkey or chicken pot pies from frozen: 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 1 hour and 20 minutes and up to 1 hour and 30 minutes. If you notice the top crust browning too quickly, tent it loosely with aluminum foil.

To freeze fully baked turkey or chicken pot pies: Allow the turkey or chicken pot pie to cool completely to room temperature, wrap the top securely with foil, then cover well with sustainable plastic wrap. Freeze for up to 3 months.

How to Reheat Fully Baked Frozen Turkey Pot Pie and Chicken Pot Pie and Keep it Crispy

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.

Lard and butter pie dough in glass pie plate ready to bake.

a blind baked single crust pie in a pie plate

How Do I Make My Pot Pie Crust Not Soggy?

If you prefer to have a crispy bottom crust for the base of your pot pie, partially blind-bake (par-bake) it before you fill it. Line the bottom of the pie plate with the rolled out crust and smooth it out, then pinch the dough to form a border making sure there are no gaps between the side of the pie plate and the dough itself (this helps keep the pie crust from shrinking as it bakes). Use a fork to prick holes sporadically around the crust to help keep it from puffing up as it cooks. Pop it into the freezer to chill for at least 30 minutes before baking it. Add a layer of parchment paper or aluminum foil to fully cover the pie dough, and add ceramic pie weights, dry uncooked rice, or dry uncooked beans to cover the bottom and slightly up the sides of the pie (any of these items act as the weights needed to keep the pie from puffing up or shrinking as it bakes. Bake the crust in a preheated 375°F/190°C oven for about 8 minutes or until the bottom crust is starting to brown. Remove from the oven, and allow to cool. Add the filling, top with the remaining chilled crust, and proceed with baking instructions.

a piece of perfectly creamy turkey pot pie on a plate ready to be eaten

Should I Cover My Pot Pie With Foil?

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.

How Do You Thicken a Pot Pie Filling?

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.

a piece of perfectly creamy turkey pot pie on a plate being eaten

How Do You Know When a Pot Pie is Done?

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. But not everyone has a thermometer at home, and in this case, 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.

How to Store Turkey Pot Pie or Chicken Pot Pie

Allow the baked turkey pot pie or chicken pot pie to cool completely, then either store it in an airtight container (or wrap it with sustainable plastic wrap) and refrigerate it for 3 to 4 days. Alternatively, you may freeze bake or unbaked chicken pot pie and turkey pot pie (see instructions above or in the recipe notes for instructions).

There is Nothing Better than Leftover 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.

Easy Turkey Tinga Tacos (A Perfect Way to Use Up Leftover Turkey)
Maggie’s Famous Turkey and Wild Rice Soup
Easy Homemade Chicken Noodle Soup (With a Ramen Twist)
Mom’s Southern Chicken and Dumplings (100% from Scratch)
Best Ever Grilled Chicken Caesar Salad (w/Homemade Caesar Dressing & Parmesan Croutons)
Don’t ever throw out your roasted turkey bones because they make the best-tasting homemade turkey stock.

3 turkey tinga tacos in hard tortilla shells with hot sauce drizzled on top

turkey and wild rice soup in a bowl on a ping and gold tray

homemade chicken noodle oup with homemade noodles, sliced breaded chicken cutlet , two halves of ramen eggs with soft jammy yolks, julenned carrots, paper-thin slices of celery, and homemade swimming in homemade chicken stock with a ramen spoon

large dumplings in a le creuset dutch oven floating on top of a slightly creamy delicious chicken soup

chicken ceasar salad on a large round platter

Looking for a Turkey Inspiration?

Below are a few of our favorite turkey recipes that we think you might also enjoy.

perfectly golden brown crispy skinned seared turkey in a skillet with shallots and herbs

golden brown breaded turkey breast cutlet frying in a cast iron skillet with very little extra virgin olive oil

turkey, provolone and sautéed zucchini sandwich

a bowl of homeamade tonkotsu ramen with jammy ramen eggs, panko-crusted turkey, porchetta pork, shitake mushrooms, scallions, ramen noodles, toasted sesame seeds, and spicy japanese chili sauce

Let’s get started!

A Better Homemade Turkey Pot Pie (With Leftover Roast Turkey)

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Author: Kelly
Total Time: 1 hour 10 minutes
Yield: 6 to 8 servings depending on hunger level 1x

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Description

This recipe makes just about 7 1/2 to 8 cups of total filling, which is enough for two 9 x 1 ½-inch (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.

Ingredients

Scale

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 ready-made or homemade double pie crusts or equivalent frozen puff pastry sheets
2 cups homemade chicken 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)
1/4 cup milk (60g)
3/4 cup heavy cream (175g)
5 tablespoons unsalted butter (70g)
5 tablespoons all-purpose or 00 flour (50g)
1/2 to 1 teaspoon poultry seasoning (or Italian Arrosti seasoning), or to taste
1 dried porcini mushroom
1/4 to 1/2 teaspoon yellow mustard (1.5 to 2g)
1/8 teaspoon sugar (0.5g)
salt and black pepper to taste
2 pinches white pepper (optional but recommended)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

If you’re using leftover roasted turkey and store-bought broth, skip to step #3 below to get started.

Roast the turkey legs & pan-sear the turkey breast cutlets (Skip to step. #2 & #3 below if using cooked leftover turkey from the holidays). 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 will help 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 with poultry seasoning (or Italian Arrosti seasoning blend). Roast the turkey legs in a preheated 375°F/190°C oven until cooked through, or about 35-45 minutes. Remove them from the oven and allow to cool. When cool enough to handle, remove the skin and debone the turkey and chop the meat into small bite-sized cubes, set aside reserving the turkey bones for making homemade stock. Next, season two turkey breast 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 them to a plate, allow to cool completely, and dice the meat into bite-sized cubes and set aside.
Make the turkey (or chicken) stock. (Skip to step #3 if you’re using store-bought broth). Heat a 5 to 6-quart pressure cooker (or Instapot, or large stock pot) over medium-high heat, and add leftover roasted turkey (or chicken) bones, a whole piece or two of raw chicken (like the wings, back, or drumsticks), and 2 to 3 cups of leftover vegetable ends and peels (like carrots, onions, celery, and leeks) and a 1-inch piece of cinnamon stick (trust me on this one). *I save all of my leftover vegetable peels and pieces in a bag in the freezer for making homemade stock, but you may sub 1/2 carrot, 3/4 onion, and 1/2 celery rib. Cover the turkey bones, chicken, and vegetables with 4 quarts of water and add 1 teaspoon of salt, bring to high pressure, cook for a minimum of 30 minutes and up to 45 minutes and allow it to release naturally. When the pressure cooker has released, remove the chicken to a bowl to cool and strain the stock through a fine mesh sieve to remove the bones and vegetables. Skim the desired amount of fat from the stock and set aside. When the chicken is cool enough to handle, debone the meat and chop or shred into bite-sized pieces to be used in another recipe. Set aside 2 cups of stock for this recipe and freeze any remaining stock or use it to make chicken noodle soup or leftover turkey and rice soup.
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 and 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, add the top crust, and 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 added 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 yukon gold potato if you enjoy potatoes in your pot pie.
Don’t ever 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.

How to Make Turkey Pot Pie & Chicken Pot Pie Ahead and Freeze It

Make sure the pie plate or casserole dish you’re using can withstand fluctuations in temperatures (like aluminum, or tempered glass). If you don’t have a pie plate or casserole dish that can withstand the shock of going from the freezer to a hot oven, place the pot pie onto a baking sheet and add it to the oven as soon as you’ve turned it on to start preheating it. This will ensure a more gentle heating up of the pie plate or ceramic dish. Just be sure to adjust the baking time as needed starting a timer only once the oven has reached 375°F/190°C and keeping an eye on it.