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Super Easy & Delicious Turkey Pot Pie {Recipe}

Turkey Pot Pie recipe is super easy & delicious and combines everything you love from the grand holiday dinner all in one dish! This comfort food meal is full of juicy turkey, vegetables, chicken broth, cream of chicken soup, and baked in a flaky pie crust. Perfect for Friendsgiving or Thanksgiving leftover meal!

Turkey Pot Pie on table

Leftover Turkey Pot Pie

I don’t know about you, but I love planning for the biggest “foodie meal” of the year, known as Thanksgiving dinner!

Roasted turkey, gravy, stuffing, mashed potatoes, and a variety of mixed vegetables adorn the table and are ready for piling on top of plates. But the best way to enjoy Thanksgiving turkey leftovers is by making this homemade pot pie recipe. It is one of our favorite recipes that combines everything in a homemade pie crust. I make a lot of pot pie recipes, but this one is definitely a favorite.

I have found that using pre-made pie crust or puff pastry as crust and cream of chicken soup, this cozy dinner can be ready in 30 minutes. You will add leftover Thanksgiving turkey, chicken or turkey broth, vegetables, and even frozen peas if you have them. The possibilities are endless and a great way to use up all the leftovers, including the dark meat that is still around!

Roasted turkey on table

You love our homemade chicken pot pie recipe, so I know you will love this one just as much!

Some Helpful Tools for this pot pie recipe

The best thing about this recipe is that everything on the ingredient list is pretty much pre-cooked and ready to go except for the crust. To make this dish even easier, here are some of our favorite kitchen gadgets to use:

  • Glass Pie Plate: love my Pyrex pie plate! But in a pinch, using the EZ-Foil pans are good too.
  • Measuring Cups: These are also a must-have favorite in my kitchen.
  • Santoku Knife: I use my Wusthof Santoku knife all the time. The divots in the blade make sure items do not stick when cutting.
  • Cutting Board: Make sure you are using a hardwood or composite board. This will keep your knives sharp and in good condition, making them last longer.

Turkey pot pie Ingredients 

  • 2 cups of leftover turkey (or roasted turkey), chopped
  • 1 10 oz can Campbell’s Cream of Chicken Soup
  • 1 package Pillsbury Pie Crust (I used Immaculate pie crust Brand from Whole Foods for this recipe), at room temperature
  • 4 Tbsp butter
  • 1 small onion, chopped
  • 1 16 oz bag frozen mixed vegetables
  • 1/2 cup water
  • garlic powder, salt & pepper to taste

Related recipes: Chicken Pot Pie with Crescent Roll Crust, Turkey Tetrazzini, Turkey Reuben, Turkey & Peach Panini

How do I make turkey pot pie with leftovers?

This is probably one of the easiest meals to make because it is using already cooked turkey & vegetables. All you need is the pre-made pie crust and a can of cream of chicken or cream of mushroom soup!

Of course, you can also make this any time of year by using frozen mixed vegetables and a roasted turkey breast or rotisserie chicken you can find in the deli section of your local grocery store. 

Mixed vegetables in turkey pot pie filling

Can You Freeze Pot Pie?

“Can I freeze this?” is a question I hear all the time, so most recipes you see on this blog will have this section to answer.

Yes, you can freeze this delicious pot pie recipe. Prepare all the ingredients up to the point before baking in the oven, including cutting the slits on the top crust.

At this point, you will want to wrap the top with plastic wrap, then seal well with foil. If you are using an EZ Foil Pie Pan, you can slide right into a zip-lock bag. 

This should keep in the freezer for 4-6 months. 

bowl of frozen mixed vegetables for chicken potpie

How Do You Cook pie from Frozen?

Preheat your oven to 375 degrees and remove your pot pie from the freezer. Place your turkey pot pie on a sheet pan or small baking tray. This basic step will help catch any of the creamy sauce that may bubble over on the tray rather than the bottom of your oven!

Put pot pie in preheated oven and bake for 40-50 minutes or until the crust is golden brown and center is bubbly.

You will see steam and bubbles in the slits you cut into the pie dough before you placed in the freezer! 

Easy Chicken Pot Pie starts with using Pillsbury Pie Crust and is filled with fresh rotisserie chicken and frozen vegetables. Perfect cozy fall meal.

Steps to Make Turkey Pot Pie

First, you will want to preheat your oven to 425 degrees. This will give you plenty of time to prepare the rest of your ingredients.

Next, you will want to place one of your room temperature unbaked pie crusts into the bottom of a 9-inch pie plate. It’s ok if the crust hangs over the side or just meets the rim.

Set your pie dish aside. 

refrigerated pie crust and box

Now, in a small saucepot over medium heat, melt butter. Add in the chopped onion and stir into melted butter.

I like to sprinkle just a pinch of salt on top of the onion to bring out the sweetness a little bit. If you would like to add a bit more flavor, grab a few small stalks celery and chop them up to add to the onion and butter.

Cook until onions are nice a soft and translucent. I don’t know anyone who likes to bite into a crunchy onion, do you? 

Chopped onions on a cutting board

Once the onion is ready, it’s just a matter of dumping in everything else. Add the soup, water, or chicken stock, and mixed vegetables and stir until well incorporated.

Add in your chopped turkey, stir turkey mixture gently, and let this come to a slight bubble.

Chopped turkey on board

Now the fun part! Dump your bubbly goodness into the bottom crust and spread with the back of a spoon to make it even.

Cover the top of the filling with the remaining pie crust.

Adding Chopped turkey to pot pie filling mixture

If you have excess dough, use a sharp knife to cut along the edge of pie dish. Pinch to seal crust and then make flutes by pushing your thumb between your opposite finger and thumb or gently press the tines of a fork to seal together. You can use this extra dough to create fancy designs on top of your pie crust.

Turkey Pot Pie Crust

Place your delicious pot pie on a baking sheet to catch any bubbles that may spill over and put in the oven.

Bake for 30 minutes or until the top of the crust is golden brown.

What to serve with your leftover pot pie

What should you serve with your turkey pot pie? More Thanksgiving leftovers of course! This turkey pot pie is a delicious way to use up most of the main ingredients from your dinner, but don't forget to serve with some of the other sides too like cranberry sauce, sweet potatoes, green beans, and leftover gravy!

If you love this Super Easy Turkey Pot Pie recipe, please make sure you tag us with @eatpicks on Facebook and Instagram!

Turkey Pot Pie on table
Yield: 8

Super Easy & Delicious Turkey Pot Pie {Recipe}

Turkey Pot Pie in glass pie plate

Super easy & delicious turkey pot pie recipe combines roasted turkey, vegetables, a creamy sauce, and a flaky buttery crust to make a comforting classic dinner in 30 minutes. This will be a family favorite for sure!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 Cups of leftover turkey (or roasted turkey), chopped
  • 1 10 oz can Campbell’s Cream of Chicken Soup
  • 1 package Pillsbury Pie Crust (I used Immaculate Brand from Whole Foods for this recipe), at room temperature
  • 4 Tbsp butter
  • 1 small onion, chopped
  • 1 16 oz bag frozen mixed vegetables
  • 1/2 cup water
  • garlic powder, salt & pepper to taste

Instructions

  1. Preheat oven to 425 degrees.
  2. In 9-inch pie plate, place one pie crust shell in bottom of dish.
  3. In saucepot over medium heat, melt butter. Add chopped onions and cook until soft and translucent.
  4. Add cream of chicken soup and water. Stir until hot.
  5. Add frozen mixed vegetables and stir.
  6. Add chopped turkey leftovers or roasted turkey and spices and stir to combine. Simmer until heated through and bubbly.
  7. Pour chicken and vegetable mixture into pie shell.
  8. Cover with remaining pie crust shell.
  9. Seal together and slice 4 venting slits into top of cust.
  10. Place dish on sheet pan ( to catch any drips) and cook 30-35 minutes or until crust is golden brown and filling is bubbling.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 286Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 55mgSodium: 477mgCarbohydrates: 22gFiber: 3gSugar: 3gProtein: 14g

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We are taking part in our first “Friendsgiving” Virtual Potluck and are SO EXCITED to try all the fabulous recipes and craft ideas from our other participating blogging friends! Check out their amazing dishes and follow along with the hashtag #blogfriendsgiving

Appetizers
Baked Brie with Honey & Walnuts from Kelley of Mountain Mama Cooks
Bacon Ranch Cheese Ball Bites from Nicole of I am a Honey Bee
Reindeer Bacon Cheddar Cheese Ball from Julie of Julie Blanner

Salads
Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin
Creamy Brussels Sprouts Salad from Faith of An Edible Mosaic

Main Dishes
Savory Vegetable Crisp from Bree of Baked Bree
Rosemary Lamb Steaks from Danyelle of The Cubicle Chick
Turkey Pot Pie from Kelly of Eat Picks

Side Dishes
Fried Brussels Sprouts from Erin of The Almond Eater
Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee
Cranberry Cream Cheese Dip from April of April Golightly
Sauteed Garlic-Butter Mushrooms from Linda of Simply Healthyish Recipes
Easy Cheesy Hash Brown Casserole Recipe from Mel of Adventures of Mel
Cornbread Stuffing with Chorizo from Isabel of Isabel Eats
Bacon Brussels Sprouts from Kara of Kara J. Miller
Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy
Amazing Gluten Free Thanksgiving Stuffing from Sommer of A Spicy Perspective
Pumpkin Caramelized Onion Gratin from Denise of Chez Us
Crockpot Mac & Cheese from Leanette Fernandez of Funtastic Life
Cheesy Brussels Sprouts au Gratin from Rachel Gurk of Rachel Cooks

Drinks
Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery

Breads
Sourdough Pull Apart Rolls from Erica of Buttered Side Up
How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers
Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes
Parker House Rolls from Irvin of Eat the Love

Desserts
Sugar Pie from Julie of The Little Kitchen
Oatmeal Apple Crisp from Julie of Peanut Butter Fingers
Pumpkin Pie Milkshake from Eden of Sugar and Charm
Strudel Pastry from Justine of The Typical Mom
Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat
Turkey Cookies from Meaghan of The Decorated Cookie
Mini Apple Pie Bites from Lynsey of MoscatoMom
Kabocha squash pie from Hilah of hilahcooking
Pecan Pie Cupcakes from Courtney of Pizzazzerie
Coconut Cream Pie from Schnelle of Brooklyn Active Mama
Chocolate chip cheesecake from Jeannette of Hispana Global
Chocolate Pecan Pie from Kate of I Heart Eating
Mini Pumpkin Cheesecakes from Chelsea of Someday I'll Learn
Cinnamon Apple Crisp from Erica of The Crumby Kitchen
Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures

Crafts and Centerpieces
Cinnamon Stick Holiday Candle Place Setting from Alli of Made with HAPPY
Metallic Pumpkin Luminaries from Amy of As The Bunny Hops
Easy centerpiece that will stun + party favor from Noelle of Oh Happy Play

Original Post 11/19: Updated 12/21 with more helpful cooking tips.

Shirley

Thursday 2nd of June 2022

Way way way too thin. Thicken the filling before you put it in the pie shell. It also needs some rosemary and/or sage to give it more chicken taste.

Karen

Sunday 8th of May 2022

TIP: You won't get a golden crust like the picture unless you brush a beaten egg on top crust before baking.

Corrie

Thursday 6th of January 2022

This was really wonderful! I made a few minor adjustments: I added about 1/2 c. of leftover gravy to make it even creamier, and I brushed the crust with a beaten egg to make it shine. Yummy!

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Sunday 1st of December 2019

[…] Vegetable Crisp from Bree of Baked BreeRosemary Lamb Steaks from Danyelle of The Cubicle ChickTurkey Pot Pie from Kelly of Eat […]

Cheesy Brussels Sprouts au Gratin - Rachel Cooks®

Friday 15th of November 2019

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