Picture this: a chilly evening, a cozy kitchen, and the irresistible aroma of a golden-brown turkey pot pie bubbling in the oven. Whether you’re craving classic comfort food or eager to try a creative twist, these 20 delicious recipes promise to warm your soul and satisfy your taste buds. Let’s dive into the ultimate collection of comforting meals that’ll make every bite feel like a hug!
Classic Creamy Turkey Pot Pie
Picture this: you’re craving something cozy and comforting after a long day, and you’ve got some leftover turkey to use up. This creamy turkey pot pie is the perfect solution—it’s like a warm hug in a dish. You’ll love how the flaky crust gives way to that rich, savory filling.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
- 2 cups cooked turkey, shredded or diced (use leftover roasted turkey for best flavor)
- 1/4 cup unsalted butter (or use salted and reduce salt in filling)
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 1/3 cup all-purpose flour
- 2 cups chicken broth (low-sodium recommended to control saltiness)
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 1 cup frozen peas (no need to thaw)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (adjust based on broth saltiness)
- 1 package (14 oz) refrigerated pie crusts (2 crusts, thawed if frozen)
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- Place a large skillet or Dutch oven over medium heat on the stovetop.
- Add 1/4 cup unsalted butter to the skillet and let it melt completely, about 1 minute.
- Add 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the skillet.
- Cook the vegetables, stirring occasionally, until they soften, about 8-10 minutes.
- Sprinkle 1/3 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste.
- Gradually pour in 2 cups chicken broth while whisking continuously to prevent lumps.
- Bring the mixture to a simmer and cook until it thickens slightly, about 3-5 minutes.
- Stir in 1/2 cup heavy cream, 2 cups cooked turkey, 1 cup frozen peas, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.
- Cook the filling for 5 minutes, stirring occasionally, until heated through and well combined.
- Remove the skillet from heat and let the filling cool slightly for 5 minutes.
- Roll out one refrigerated pie crust and press it into the bottom of a 9-inch pie dish.
- Pour the turkey filling into the pie crust, spreading it evenly with a spoon.
- Roll out the second refrigerated pie crust and place it over the filling.
- Crimp the edges of the top and bottom crusts together with your fingers or a fork to seal.
- Cut 4-5 small slits in the top crust with a sharp knife to allow steam to escape.
- Brush the top crust evenly with 1 large beaten egg using a pastry brush.
- Bake the pot pie in the preheated 400°F oven for 30-35 minutes, until the crust is golden brown and the filling is bubbling.
- Remove the pot pie from the oven and let it rest for 10 minutes before serving.
Here’s the best part: that golden, flaky crust cracks open to reveal a creamy, savory filling packed with tender turkey and veggies. Serve it with a simple green salad to balance the richness, or enjoy it straight from the dish on a chilly evening—it’s pure comfort food magic.
Leftover Thanksgiving Turkey Pot Pie
Mmm, you know that moment when you’re staring at a fridge full of Thanksgiving leftovers and need a fresh idea? This turkey pot pie transforms those bits into a cozy, comforting meal that feels brand new. It’s the perfect way to give your holiday turkey a delicious second life.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 3 cups cooked turkey, shredded or chopped (use white and dark meat for best flavor)
– 1/4 cup unsalted butter (or 4 tbsp)
– 1 medium yellow onion, diced (about 1 cup)
– 2 medium carrots, peeled and diced (about 1 cup)
– 2 celery stalks, diced (about 1 cup)
– 1/3 cup all-purpose flour
– 2 cups chicken or turkey broth (low-sodium recommended)
– 1/2 cup heavy cream or whole milk (for richness)
– 1 cup frozen peas (no need to thaw)
– 1 tsp dried thyme (or 1 tbsp fresh)
– 1/2 tsp salt (adjust based on broth saltiness)
– 1/4 tsp black pepper
– 1 package refrigerated pie crust (2 crusts, 9-inch)
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place one pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides.
3. Melt the butter in a large skillet over medium heat.
4. Add the diced onion, carrots, and celery to the skillet.
5. Cook the vegetables for 8-10 minutes, stirring occasionally, until they soften and the onions turn translucent.
6. Sprinkle the flour evenly over the cooked vegetables.
7. Stir continuously for 1-2 minutes to cook the flour and form a roux (this prevents a raw flour taste).
8. Gradually pour in the chicken broth while whisking constantly to avoid lumps.
9. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens slightly.
10. Stir in the heavy cream, frozen peas, dried thyme, salt, and black pepper.
11. Add the cooked turkey to the skillet and stir to combine everything evenly.
12. Remove the skillet from heat and let the filling cool for 5 minutes (this prevents a soggy crust).
13. Pour the turkey filling into the prepared pie crust, spreading it out evenly.
14. Place the second pie crust over the filling, crimping the edges with a fork to seal.
15. Cut 3-4 small slits in the top crust to allow steam to escape.
16. Brush the top crust lightly with the beaten egg using a pastry brush (this gives a golden finish).
17. Bake the pot pie in the preheated oven for 30-35 minutes, until the crust is golden brown and the filling is bubbling through the slits.
18. Let the pot pie rest for 10 minutes before slicing to allow the filling to set.
Flaky, golden crust gives way to a creamy, savory filling packed with tender turkey and vegetables. Serve it warm with a simple green salad for a complete meal, or enjoy leftovers reheated—it tastes even better the next day!
Gluten-Free Turkey Pot Pie
Remember those cozy winter nights when you just want something warm and comforting? This gluten-free turkey pot pie is your answer. It’s packed with savory turkey and veggies, all tucked under a flaky, golden crust that everyone can enjoy.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 cup diced onion
– 1 cup diced carrots
– 1 cup diced celery
– 2 cups cooked turkey, shredded
– 1 cup frozen peas
– 3 tbsp gluten-free all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste
– 1 package gluten-free pie crust, thawed if frozen
– 1 egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the diced onion, carrots, and celery to the skillet. Cook for 8–10 minutes, stirring occasionally, until the vegetables are softened.
4. Sprinkle the gluten-free all-purpose flour over the vegetables. Stir constantly for 1 minute to cook off the raw flour taste.
5. Slowly pour in the chicken broth while stirring to avoid lumps.
6. Add the heavy cream, dried thyme, salt, and pepper. Bring the mixture to a simmer.
7. Stir in the shredded turkey and frozen peas. Cook for 3–5 minutes until heated through, then remove from heat.
8. Transfer the filling to a 9-inch pie dish.
9. Roll out the gluten-free pie crust and place it over the filling. Trim any excess dough and crimp the edges with a fork to seal.
10. Brush the top of the crust with the beaten egg for a golden finish.
11. Cut a few small slits in the crust to allow steam to escape.
12. Bake at 400°F for 25–30 minutes, until the crust is golden brown and the filling is bubbling.
13. Let the pot pie cool for 10 minutes before serving.
The crust turns beautifully flaky and crisp, while the filling stays creamy and rich with tender turkey. Serve it straight from the dish for a family-style meal, or pair it with a simple green salad to balance the heartiness.
Instant Pot Turkey Pot Pie
Feeling the cozy dinner vibes but short on time? This Instant Pot turkey pot pie is your new best friend—it’s hearty, comforting, and comes together with minimal fuss. You’ll love how the flaky crust tops a rich, creamy filling packed with turkey and veggies.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 cup diced yellow onion
– 1 cup diced carrots
– 1 cup frozen peas
– 3 cups cooked turkey, shredded or chopped
– 2 cups chicken broth (low-sodium if preferred)
– 1 cup heavy cream
– 2 tbsp all-purpose flour
– 1 tsp dried thyme (adjust to taste)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 sheet refrigerated pie crust, thawed
Instructions
1. Set your Instant Pot to “Sauté” mode and heat the olive oil for 1 minute until shimmering.
2. Add the diced onion and carrots, sautéing for 5 minutes until softened, stirring occasionally.
3. Stir in the flour and cook for 1 minute to remove the raw taste, creating a roux for thickening.
4. Pour in the chicken broth and heavy cream, scraping the bottom to prevent sticking.
5. Add the frozen peas, cooked turkey, dried thyme, salt, and black pepper, stirring to combine.
6. Cancel “Sauté” mode, secure the lid, and set to “Manual” high pressure for 5 minutes.
7. Once done, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
8. Preheat your oven to 400°F while the filling rests.
9. Transfer the filling to a 9-inch pie dish or oven-safe skillet, smoothing the top evenly.
10. Place the thawed pie crust over the filling, trimming excess edges and cutting slits for venting.
11. Bake for 15-20 minutes until the crust is golden brown and flaky.
12. Let the pot pie cool for 5 minutes before serving to allow the filling to set.
Unexpectedly creamy and packed with savory flavors, this dish delivers a perfect balance of tender turkey and vibrant veggies under that golden crust. Try serving it with a simple green salad for a complete meal, or scoop leftovers into bowls for a cozy next-day lunch—it reheats beautifully without losing its comforting texture.
Vegan Turkey-Style Pot Pie
Wondering what to make for a cozy winter dinner? This vegan turkey-style pot pie is the ultimate comfort food that’ll warm you right up. It’s packed with savory flavors and a flaky crust that everyone will love.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 cup frozen peas
– 1 cup diced mushrooms
– 1 cup vegan turkey-style pieces (like seitan or store-bought)
– 3 tbsp all-purpose flour
– 2 cups vegetable broth
– 1 tsp dried thyme
– 1 tsp dried sage
– Salt and black pepper, to taste (adjust as needed)
– 1 package vegan puff pastry, thawed
– 1 tbsp plant-based milk (for brushing)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion, carrots, and celery, and sauté for 5–7 minutes until softened.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Add the mushrooms and vegan turkey-style pieces, and cook for 3–4 minutes until lightly browned.
6. Sprinkle the flour over the mixture and stir constantly for 1 minute to cook off the raw taste.
7. Gradually pour in the vegetable broth while stirring to prevent lumps.
8. Add the frozen peas, thyme, sage, salt, and black pepper, and bring to a simmer.
9. Cook for 5–7 minutes until the filling thickens, stirring occasionally.
10. Transfer the filling to a 9-inch pie dish and let it cool slightly.
11. Roll out the vegan puff pastry on a floured surface to fit the pie dish.
12. Place the pastry over the filling, trim any excess, and crimp the edges with a fork.
13. Brush the top with plant-based milk for a golden finish.
14. Cut a few small slits in the pastry to allow steam to escape.
15. Bake for 25–30 minutes until the crust is puffed and golden brown.
Mmm, the result is a hearty, savory pie with a tender filling and a perfectly flaky crust. Serve it warm with a side salad for a complete meal, or enjoy leftovers the next day—it reheats beautifully in the oven.
Cheesy Bacon Turkey Pot Pie
You know those cozy nights when only a warm, comforting dish will do? This cheesy bacon turkey pot pie is exactly what you need—it’s hearty, savory, and packed with flavor. Let’s get cooking!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1 lb cooked turkey, shredded (leftover works great)
– 6 slices bacon, chopped (use thick-cut for more texture)
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1/2 cup onion, diced
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 cup cheddar cheese, shredded (sharp adds more flavor)
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1 package refrigerated pie crust (or homemade if preferred)
– 1 egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 375°F.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5–7 minutes.
3. Remove the bacon with a slotted spoon and set it aside, leaving about 2 tbsp of bacon fat in the skillet.
4. Add the diced onion to the skillet and sauté until translucent, about 3–4 minutes.
5. Sprinkle the flour over the onions and stir constantly for 1 minute to form a roux.
6. Gradually whisk in the chicken broth until smooth, then add the heavy cream, stirring to combine.
7. Bring the mixture to a simmer and cook until thickened, about 3–5 minutes, stirring occasionally.
8. Stir in the shredded turkey, frozen vegetables, cooked bacon, cheddar cheese, dried thyme, and black pepper until well combined.
9. Remove the skillet from heat and let the filling cool slightly for 5 minutes.
10. Line a 9-inch pie dish with one pie crust, pressing it gently into the edges.
11. Pour the filling into the crust-lined dish, spreading it evenly.
12. Place the second pie crust over the filling, crimp the edges with a fork to seal, and cut a few slits in the top to vent.
13. Brush the top crust with the beaten egg for a golden finish.
14. Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
15. Let the pot pie rest for 10 minutes before serving to allow the filling to set.
Golden and bubbling straight from the oven, this pot pie has a flaky crust that gives way to a creamy, cheesy interior with smoky bacon bits. Serve it with a simple green salad to balance the richness, or enjoy leftovers reheated—it tastes even better the next day!
Biscuit-Topped Turkey Pot Pie
Let’s face it, you’ve probably got some leftover turkey hanging around after the holidays. This biscuit-topped turkey pot pie is the coziest way to turn those leftovers into a whole new, delicious meal everyone will love.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 3 cups cooked turkey, shredded or diced (rotisserie chicken works too)
– 4 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 1/3 cup all-purpose flour
– 2 cups chicken broth (low-sodium is best for controlling salt)
– 1/2 cup whole milk or half-and-half, for a richer sauce
– 1 cup frozen peas
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1 (16.3 oz) can refrigerated biscuit dough (8 count)
– 1 large egg, beaten with 1 tbsp water, for egg wash (optional, for golden tops)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large, oven-safe skillet or Dutch oven, melt the 4 tbsp of butter over medium heat.
3. Add the diced onion, carrots, and celery to the skillet. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened.
4. Sprinkle the 1/3 cup of all-purpose flour over the cooked vegetables. Stir constantly and cook for 1 full minute to remove the raw flour taste.
5. Slowly pour in the 2 cups of chicken broth while whisking continuously to prevent lumps from forming.
6. Whisk in the 1/2 cup of milk, 1 tsp of dried thyme, and 1/2 tsp of black pepper. Bring the mixture to a simmer.
7. Let the sauce simmer for 3-4 minutes, stirring often, until it has thickened enough to coat the back of a spoon.
8. Remove the skillet from the heat. Stir in the 3 cups of cooked turkey and 1 cup of frozen peas until everything is evenly coated in the sauce.
9. Arrange the 8 biscuits from the can evenly over the top of the turkey filling in the skillet. Tip: Leave a little space between them so they have room to expand as they bake.
10. If using, lightly brush the tops of the biscuits with the beaten egg wash. This will give them a beautifully golden, shiny finish.
11. Carefully transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the biscuit tops are deep golden brown and the filling is bubbling around the edges.
12. Remove the pot pie from the oven and let it rest on a wire rack for 10 minutes before serving. This rest time allows the filling to thicken slightly so it doesn’t run everywhere when you scoop it.
You’ll love the contrast of the flaky, buttery biscuits against the creamy, savory filling packed with tender turkey and vegetables. It’s the ultimate comfort food that feels special but comes together with minimal fuss.
Phyllo Crust Turkey Pot Pie
Craving comfort food that feels like a warm hug? This phyllo crust turkey pot pie is your answer. It transforms leftover holiday turkey into a cozy, flaky masterpiece that’s easier than you think.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for dairy-free)
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups chicken or turkey broth
– 1/2 cup whole milk or heavy cream (for richer filling)
– 3 cups cooked turkey, shredded or diced
– 1 cup frozen peas
– 1 tsp dried thyme (or 1 tbsp fresh)
– Salt and black pepper to taste
– 8 sheets phyllo dough, thawed according to package
– 3 tbsp melted butter or olive oil (for brushing phyllo)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or similar baking dish.
2. In a large skillet or Dutch oven, melt 2 tbsp butter over medium heat until it bubbles slightly.
3. Add diced onion, carrots, and celery, cooking for 8-10 minutes until softened, stirring occasionally to prevent burning.
4. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Sprinkle 1/4 cup flour over the vegetables and cook for 2 minutes, stirring constantly to form a roux and eliminate raw flour taste.
6. Gradually pour in 2 cups broth while whisking to prevent lumps, then add 1/2 cup milk, bringing to a gentle simmer.
7. Add shredded turkey, frozen peas, thyme, salt, and pepper, stirring to combine and simmer for 5 minutes until thickened.
8. Transfer the filling to the prepared baking dish, spreading it evenly with a spatula.
9. Lay one sheet of phyllo dough over the filling, gently pressing it to the edges, and brush lightly with melted butter using a pastry brush.
10. Repeat with remaining phyllo sheets, brushing each layer with butter and crumpling them slightly for a rustic, textured top.
11. Bake at 375°F for 30-35 minutes until the phyllo is golden brown and crisp, rotating the dish halfway for even browning.
12. Remove from oven and let cool for 10 minutes before serving to allow the filling to set.
Keep it simple and savor the contrast: the flaky, buttery phyllo shatters to reveal a creamy, savory filling packed with tender turkey and veggies. Serve it with a crisp green salad to cut through the richness, or enjoy leftovers reheated—the crust stays surprisingly crisp.
Southwest-Spiced Turkey Pot Pie
Now, picture this: you’re craving something cozy and hearty, but with a little kick. This Southwest-spiced turkey pot pie is exactly that—a comforting classic turned up with smoky, warm flavors. You’ll love how easy it is to pull together on a busy weeknight.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 lb cooked turkey, shredded (use leftovers or rotisserie chicken)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 cup frozen corn
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup chicken broth
– 1 cup heavy cream (or half-and-half for a lighter option)
– 2 tbsp all-purpose flour
– 2 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 1 sheet puff pastry, thawed (or pie crust if preferred)
– 1 egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium heat.
3. Add diced onion and cook for 5 minutes, stirring occasionally, until softened.
4. Stir in minced garlic and diced red bell pepper, cooking for 3 more minutes until fragrant.
5. Sprinkle flour over the vegetables and cook for 1 minute to remove the raw taste.
6. Pour in chicken broth and heavy cream, stirring constantly to avoid lumps.
7. Add chili powder, ground cumin, smoked paprika, salt, and pepper, mixing well.
8. Tip: Let the sauce simmer for 5 minutes to thicken slightly—it should coat the back of a spoon.
9. Fold in shredded turkey, frozen corn, and black beans until evenly combined.
10. Transfer the mixture to a 9-inch pie dish or baking dish.
11. Roll out the puff pastry sheet to fit over the top of the dish, trimming any excess.
12. Tip: Crimp the edges with a fork to seal the pastry and prevent leaks.
13. Brush the pastry evenly with the beaten egg wash.
14. Cut a few small slits in the pastry to allow steam to escape during baking.
15. Bake in the preheated oven for 25–30 minutes, until the pastry is golden brown and puffed.
16. Tip: Check the pie at 20 minutes—if the crust is browning too quickly, cover it loosely with foil.
17. Remove from the oven and let it cool for 10 minutes before serving.
Zesty and satisfying, this pot pie boasts a flaky, buttery crust that gives way to a creamy, smoky filling packed with tender turkey and beans. Serve it with a dollop of sour cream or a side of avocado slices for an extra fresh touch—it’s perfect for leftovers the next day, too!
Healthy Spinach and Turkey Pot Pie
Craving comfort food but want to keep it light? You’re in the right place. This cozy pot pie swaps heavy cream for a lighter, veggie-packed filling, and it’s easier than you think to make at home.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground turkey
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 3 cups fresh spinach
– 1 cup frozen peas and carrots mix
– 1 cup low-sodium chicken broth
– 1/2 cup plain Greek yogurt
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 sheet store-bought puff pastry, thawed
– 1 egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Add ground turkey and cook for 5-7 minutes, breaking it up with a spoon until no pink remains.
4. Add diced onion and cook for 3-4 minutes until softened.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Add fresh spinach and cook for 2-3 minutes until wilted.
7. Mix in frozen peas and carrots, cooking for 2 minutes.
8. Pour in chicken broth and bring to a simmer for 2 minutes.
9. Remove skillet from heat and stir in Greek yogurt, thyme, salt, and pepper until combined.
10. Unfold the puff pastry sheet and place it over the skillet, trimming any excess if needed.
11. Brush the pastry evenly with beaten egg using a pastry brush.
12. Cut 3-4 small slits in the pastry to allow steam to escape.
13. Bake at 400°F for 25-30 minutes until the pastry is golden brown and puffed.
14. Let cool for 5 minutes before serving.
Most importantly, you’ll love the flaky, buttery crust that gives way to a creamy, savory filling packed with tender turkey and vibrant veggies. The Greek yogurt adds a tangy richness without heaviness, making each bite satisfying yet light. Try serving it with a simple side salad for a complete, comforting meal that feels indulgent but stays on the healthier side.
Cheddar Herb Turkey Pot Pie
There’s nothing quite like a warm, comforting pot pie on a chilly evening, and this cheddar herb version takes the classic to a whole new level. You get all the cozy vibes of a traditional turkey pot pie, but with a cheesy, herby twist that makes it feel extra special. It’s the perfect way to use up leftover holiday turkey or just create a delicious, satisfying meal from scratch.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 cup diced yellow onion
– 1 cup diced carrots
– 1 cup diced celery
– 3 cups cooked turkey, shredded or cubed
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 1/2 cups shredded sharp cheddar cheese
– 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
– 1 tablespoon fresh parsley, chopped
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1 package (14.1 oz) refrigerated pie crusts, thawed if frozen
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large skillet or Dutch oven over medium heat.
3. Add the diced onion, carrots, and celery to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.
4. Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly for 1 minute to cook off the raw flour taste.
5. Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming.
6. Bring the mixture to a simmer and cook for 3-4 minutes, stirring frequently, until it thickens slightly.
7. Stir in the heavy cream, shredded cheddar cheese, thyme, parsley, garlic powder, and black pepper until the cheese is fully melted and the sauce is smooth.
8. Add the cooked turkey to the skillet and stir to combine everything evenly. Remove the skillet from the heat.
9. Tip: Let the filling cool for 10-15 minutes before assembling to prevent a soggy bottom crust.
10. Unroll one pie crust and press it into the bottom and up the sides of a 9-inch pie dish.
11. Pour the slightly cooled turkey filling into the crust-lined pie dish, spreading it out evenly.
12. Unroll the second pie crust and place it over the filling. Crimp the edges together with a fork to seal.
13. Cut 4-5 small slits in the top crust to allow steam to escape during baking.
14. Brush the top crust evenly with the beaten egg wash using a pastry brush.
15. Tip: For a golden, flaky crust, chill the assembled pie in the refrigerator for 15 minutes before baking.
16. Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes.
17. Tip: Bake until the crust is deeply golden brown and the filling is bubbling visibly through the slits.
18. Remove the pot pie from the oven and let it rest for 10-15 minutes before slicing and serving.
Rich, creamy filling packed with tender turkey and vegetables is enveloped in a flaky, golden-brown crust with pockets of melted cheddar. The fresh herbs add a bright, aromatic note that cuts through the richness perfectly. Serve it with a simple green salad or roasted Brussels sprouts for a complete, comforting meal that everyone will love.
Curried Turkey Pot Pie
Ever find yourself with leftover turkey and craving something cozy? This curried turkey pot pie transforms those holiday remnants into a warm, spiced delight that’s perfect for a chilly evening. You’ll love how the creamy filling and flaky crust come together with just a hint of curry for a comforting twist on a classic.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for a dairy-free option)
– 1 medium onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
– 1 tbsp curry powder (adjust to taste for more or less spice)
– 2 cups cooked turkey, shredded or chopped
– 1 cup frozen peas
– 1 ½ cups chicken broth
– ½ cup heavy cream (or whole milk for a lighter version)
– 1 sheet puff pastry, thawed (or pie crust if preferred)
– 1 egg, beaten (for egg wash)
– Salt and black pepper, to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large skillet over medium heat, melt the butter until it sizzles lightly.
3. Add the onion, carrots, and celery, and cook for 5–7 minutes until the vegetables soften and the onions turn translucent.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Sprinkle the flour and curry powder over the vegetables, stirring constantly for 2 minutes to cook off the raw flour taste.
6. Gradually pour in the chicken broth while whisking to prevent lumps from forming.
7. Add the heavy cream, turkey, and peas, stirring to combine.
8. Simmer the mixture for 5 minutes until it thickens to a gravy-like consistency.
9. Season with salt and black pepper, then remove from heat.
10. Transfer the filling to a 9-inch pie dish or similar baking dish.
11. Roll out the puff pastry to fit over the dish, trimming any excess edges.
12. Brush the beaten egg over the pastry to help it brown nicely in the oven.
13. Cut a few small slits in the pastry to allow steam to escape during baking.
14. Bake for 25–30 minutes until the crust is golden brown and the filling bubbles around the edges.
15. Let the pot pie cool for 10 minutes before serving to set the filling.
So, you’ll get a creamy, spiced filling with tender turkey and veggies, all hugged by a buttery, flaky crust that’s irresistible straight from the oven. Serve it with a simple green salad or a dollop of chutney for an extra kick—it’s comfort food with a twist that’ll have everyone asking for seconds.
Cast Iron Skillet Turkey Pot Pie
You know those cozy nights when you want something hearty but don’t want to fuss with a whole pie crust? This cast iron skillet version is your answer. It’s all the comforting flavors of turkey pot pie, but simpler and ready faster.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for dairy-free)
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups chicken broth (low-sodium recommended)
– 1/2 cup whole milk (or half-and-half for richer flavor)
– 3 cups cooked turkey, shredded or diced
– 1 cup frozen peas
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1 sheet puff pastry, thawed (or biscuit dough for a quicker top)
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F.
2. Melt 2 tbsp unsalted butter in a 10-inch cast iron skillet over medium heat.
3. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the skillet. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Sprinkle 1/4 cup all-purpose flour over the vegetables and cook for 1 minute, stirring constantly to coat everything evenly.
6. Gradually pour in 2 cups chicken broth while stirring to prevent lumps from forming.
7. Add 1/2 cup whole milk, 3 cups cooked turkey, 1 cup frozen peas, 1 tsp dried thyme, and 1/2 tsp black pepper. Bring the mixture to a simmer.
8. Let it simmer for 5 minutes, stirring occasionally, until the filling thickens slightly. Remove from heat.
9. Roll out 1 sheet of thawed puff pastry to fit the top of your skillet, leaving a 1-inch overhang around the edges.
10. Place the pastry over the filling in the skillet and press the edges gently against the sides.
11. Brush the top of the pastry with 1 beaten egg using a pastry brush for a golden finish.
12. Cut 3-4 small slits in the center of the pastry with a sharp knife to allow steam to escape.
13. Bake in the preheated oven at 400°F for 20-25 minutes, until the pastry is puffed and golden brown.
14. Remove from the oven and let it cool for 10 minutes before serving.
What you get is a flaky, buttery crust over a creamy, savory filling packed with tender turkey and veggies. The cast iron keeps it warm at the table, making it perfect for scooping straight from the skillet with a big spoon. Try serving it with a simple green salad to balance the richness.
Mushroom and Thyme Turkey Pot Pie
Mushrooms and thyme bring a cozy, earthy twist to this classic comfort food—perfect for using up leftover turkey or just craving something warm. You’ll love how the flaky crust soaks up that creamy, savory filling. It’s a one-dish wonder that feels fancy but comes together without fuss.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 refrigerated pie crust (or homemade, thawed if frozen)
– 3 tbsp unsalted butter (or olive oil for dairy-free)
– 1 medium yellow onion, diced
– 2 cups sliced cremini mushrooms (white mushrooms work too)
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups chicken broth (low-sodium preferred)
– 1 cup whole milk (or half-and-half for richer texture)
– 3 cups cooked turkey, shredded or diced
– 1 cup frozen peas and carrots mix (thawed)
– 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
– 1/2 tsp black pepper
– 1/4 tsp salt (adjust based on broth saltiness)
– 1 egg, beaten (for egg wash, optional)
Instructions
1. Preheat your oven to 375°F (190°C) and place a rack in the middle position.
2. Roll out the pie crust to fit a 9-inch pie dish, then press it into the dish and trim any excess edges.
3. In a large skillet over medium heat, melt the butter until it bubbles slightly.
4. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Tip: Don’t rush this step—caramelizing the onions a bit adds sweetness to balance the savory flavors.
6. Stir in the sliced mushrooms and cook for 8 minutes, until they release their juices and turn golden brown.
7. Add the minced garlic and cook for 1 minute, just until fragrant to avoid burning.
8. Sprinkle the flour over the mushroom mixture and stir constantly for 2 minutes to cook off the raw flour taste.
9. Gradually pour in the chicken broth while whisking to prevent lumps from forming.
10. Tip: Whisk vigorously as you add the liquid for a smooth, lump-free gravy base.
11. Pour in the milk and bring the mixture to a simmer, stirring frequently until it thickens slightly, about 5 minutes.
12. Remove the skillet from heat and stir in the cooked turkey, frozen peas and carrots, thyme leaves, black pepper, and salt.
13. Spoon the filling evenly into the prepared pie crust, mounding it slightly in the center.
14. If using, brush the edges of the crust with the beaten egg for a golden, shiny finish.
15. Bake in the preheated oven for 35–40 minutes, until the crust is golden brown and the filling is bubbling at the edges.
16. Tip: Let it cool for 10 minutes before slicing—this helps the filling set so it doesn’t run out.
17. Just imagine that first bite: the buttery crust gives way to a creamy, herb-infused filling packed with tender turkey and veggies. Serve it with a simple green salad to cut the richness, or enjoy it straight from the dish on a chilly evening.
Sweet Potato Topped Turkey Pot Pie
Hearty comfort food doesn’t get much better than this cozy twist on a classic. You’ve got all the savory goodness of a turkey pot pie, but with a sweet, creamy potato topping that’s just begging to be scooped up. It’s the perfect way to use up leftover holiday turkey or just make a special weeknight dinner feel extra cozy.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for a dairy-free option)
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1/3 cup all-purpose flour
– 2 cups chicken or turkey broth
– 1 cup whole milk (or half-and-half for extra richness)
– 3 cups cooked turkey, shredded or diced
– 1 cup frozen peas
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt (adjust to taste)
– 2 large sweet potatoes, peeled and cubed
– 2 tbsp olive oil
– 1/4 tsp ground nutmeg
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the cubed sweet potatoes on a baking sheet, drizzle with 2 tbsp olive oil, and toss to coat evenly.
3. Roast the sweet potatoes in the preheated oven for 25 minutes, or until they are fork-tender and lightly browned.
4. While the potatoes roast, melt 2 tbsp unsalted butter in a large, oven-safe skillet or Dutch oven over medium heat.
5. Add the diced onion, carrots, and celery to the skillet and cook, stirring occasionally, for 8-10 minutes until the vegetables have softened.
6. Stir in the minced garlic and cook for 1 more minute until fragrant.
7. Sprinkle the 1/3 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
8. Gradually whisk in the 2 cups of broth and 1 cup of milk until the mixture is smooth and begins to thicken, about 3-4 minutes. Tip: Whisk continuously to prevent lumps from forming.
9. Add the 3 cups of cooked turkey, 1 cup of frozen peas, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt to the skillet. Stir to combine and let it simmer for 5 minutes.
10. Remove the skillet from the heat.
11. Once the sweet potatoes are done roasting, transfer them to a large bowl and mash them with a potato masher or fork until mostly smooth.
12. Stir the 1/4 tsp ground nutmeg into the mashed sweet potatoes. Tip: Nutmeg enhances the natural sweetness of the potatoes.
13. Spoon the mashed sweet potatoes evenly over the top of the turkey filling in the skillet, spreading it to the edges to seal in the filling.
14. Place the skillet back in the oven and bake at 375°F for 20 minutes, or until the filling is bubbling around the edges and the topping is lightly golden. Tip: For a crispier topping, broil for the last 2-3 minutes, watching closely to prevent burning.
15. Remove from the oven and let it rest for 10 minutes before serving.
Kind of magical how the creamy sweet potato topping melts into the savory, herby filling with every bite. The texture is wonderfully comforting—soft potatoes giving way to a rich, chunky turkey and vegetable gravy. Serve it right from the skillet with a simple green salad for a complete, fuss-free meal that feels like a hug in a dish.
Creamy Dijon Turkey Pot Pie
Brace yourself for the ultimate comfort food upgrade. You know those cozy nights when you crave something warm and satisfying? This creamy Dijon turkey pot pie is about to become your new go-to.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 2 cups cooked turkey, shredded or chopped
– 1/4 cup all-purpose flour
– 1 1/2 cups chicken broth
– 1/2 cup heavy cream
– 2 tbsp Dijon mustard
– 1 tsp dried thyme
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1 package (14 oz) refrigerated pie crusts, thawed if frozen
– 1 egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium heat.
3. Add diced onion, carrots, and celery to the skillet.
4. Sauté the vegetables for 8-10 minutes until they soften.
5. Stir in the cooked turkey and cook for 2 minutes to warm it through.
6. Sprinkle flour over the mixture and stir constantly for 1 minute to cook off the raw flour taste.
7. Gradually pour in chicken broth while stirring to prevent lumps.
8. Add heavy cream, Dijon mustard, dried thyme, salt, and black pepper.
9. Bring the mixture to a simmer and cook for 5 minutes until thickened, stirring occasionally.
10. Transfer the filling to a 9-inch pie dish.
11. Unroll one pie crust and place it over the filling, trimming any excess edges.
12. Crimp the edges with a fork to seal the crust to the dish.
13. Cut a few small slits in the top crust to allow steam to escape.
14. Brush the beaten egg over the crust for a golden finish.
15. Bake in the preheated oven for 25-30 minutes until the crust is golden brown and the filling is bubbling.
16. Let the pot pie cool for 10 minutes before serving.
Savory and creamy with a hint of tang from the Dijon, this dish offers a flaky crust that gives way to a hearty filling. Serve it with a simple green salad to balance the richness, or enjoy leftovers reheated the next day—it tastes even better.
Mini Individual Turkey Pot Pies
Zesty and comforting, these mini individual turkey pot pies are the perfect cozy dinner for chilly nights. You get all the classic flavors in adorable single-serving portions, making them great for meal prep or a fun family meal. They’re packed with tender turkey and veggies in a creamy gravy, all tucked under a flaky golden crust.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for a lighter option)
– 1 small onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 2 cups cooked turkey, shredded or diced
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream (or whole milk for less richness)
– 1 cup frozen peas
– 1 tsp dried thyme (or fresh if available)
– Salt and black pepper, to season
– 1 package (14 oz) refrigerated pie crusts, thawed if frozen
– 1 egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease 6 ramekins or a muffin tin.
2. In a large skillet over medium heat, melt 2 tbsp unsalted butter until it sizzles slightly.
3. Add 1 small onion, 2 carrots, and 2 celery stalks, cooking for 5-7 minutes until softened.
4. Stir in 2 cups cooked turkey and cook for 2 minutes to warm through.
5. Sprinkle 1/4 cup all-purpose flour over the mixture, stirring constantly for 1 minute to cook off the raw flour taste.
6. Gradually pour in 2 cups chicken broth while stirring to prevent lumps, then bring to a simmer.
7. Add 1/2 cup heavy cream, 1 cup frozen peas, and 1 tsp dried thyme, simmering for 3-5 minutes until thickened.
8. Season with salt and black pepper to taste, then remove from heat.
9. Roll out 1 package refrigerated pie crusts on a floured surface and cut into circles slightly larger than your ramekins.
10. Divide the filling evenly among the prepared ramekins, filling each about 3/4 full.
11. Top each ramekin with a pie crust circle, pressing the edges to seal and trimming any excess.
12. Brush the tops with 1 beaten egg for a golden finish, then cut a small slit in each crust to vent steam.
13. Bake at 400°F for 20-25 minutes until the crust is golden brown and the filling is bubbling.
14. Let cool for 5 minutes before serving to avoid burns.
Oozing with savory goodness, these pot pies have a creamy, hearty filling that pairs perfectly with the crisp, buttery crust. Serve them straight from the oven with a simple green salad for a complete meal, or pack them up for lunches—they reheat beautifully and taste just as delicious the next day.
Puff Pastry Turkey Pot Pie
Wondering what to do with those holiday leftovers? This puff pastry turkey pot pie transforms yesterday’s roast into today’s cozy comfort food. You’ll love how the flaky crust gives way to that creamy, savory filling.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil)
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 tbsp all-purpose flour
– 2 cups chicken or turkey broth
– 1/2 cup heavy cream (or whole milk for a lighter option)
– 3 cups cooked turkey, shredded or chopped
– 1 cup frozen peas
– 1 tsp dried thyme (or 1 tbsp fresh)
– 1/2 tsp salt, plus more to taste
– 1/4 tsp black pepper
– 1 sheet frozen puff pastry, thawed according to package directions
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Melt the butter in a large oven-safe skillet or Dutch oven over medium heat.
3. Add the diced onion, carrots, and celery to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.
4. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to form a roux. Tip: Cooking the flour briefly removes its raw taste.
5. Slowly pour in the chicken broth while whisking continuously to prevent lumps.
6. Stir in the heavy cream, shredded turkey, frozen peas, dried thyme, salt, and black pepper.
7. Bring the mixture to a simmer and cook for 5 minutes, until slightly thickened. Remove from heat.
8. Roll out the thawed puff pastry sheet on a lightly floured surface to fit your skillet, leaving a 1-inch overhang.
9. Carefully place the pastry over the filling in the skillet, tucking the edges inside the rim.
10. Brush the top of the pastry evenly with the beaten egg wash. Tip: The egg wash gives the crust a beautiful golden shine.
11. Cut 3-4 small slits in the center of the pastry to allow steam to escape during baking.
12. Bake in the preheated oven for 25-30 minutes, until the pastry is puffed and deep golden brown. Tip: Place a baking sheet on the rack below to catch any potential drips.
13. Let the pot pie rest for 10 minutes before serving to allow the filling to set slightly.
Nothing beats breaking through that buttery, flaky crust into the creamy turkey and vegetable filling. The peas add a pop of sweetness that balances the savory herbs perfectly. Serve it right from the skillet for a rustic family-style meal, or pair it with a simple green salad for a complete dinner.
Slow Cooker Turkey Pot Pie
Let’s be real—some days, you just want a cozy, comforting meal without all the fuss. That’s where this slow cooker turkey pot pie comes in. It’s a hands-off, hearty dinner that practically cooks itself while you go about your day.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 2 cups cooked turkey, shredded (or use rotisserie chicken for a shortcut)
– 1 cup frozen mixed vegetables (peas, carrots, corn—no need to thaw)
– 1 cup diced yellow onion (about 1 medium onion)
– 2 cloves garlic, minced (or 1 tsp garlic powder if you’re in a pinch)
– 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom for a twist)
– 1 cup low-sodium chicken broth (adjust salt later if needed)
– 1 tsp dried thyme (fresh thyme works too, use 1 tbsp)
– 1/2 tsp black pepper (add more to taste after cooking)
– 1 refrigerated pie crust (store-bought is fine, or make your own if you’re feeling ambitious)
– 1 tbsp unsalted butter, melted (for brushing the crust)
Instructions
1. Place the shredded turkey, frozen mixed vegetables, diced onion, minced garlic, condensed cream of chicken soup, chicken broth, dried thyme, and black pepper into a 6-quart slow cooker.
2. Stir all the ingredients in the slow cooker until well combined, ensuring the soup and broth are evenly distributed—this helps prevent dry spots.
3. Cover the slow cooker with its lid and cook on LOW heat for 4 hours; avoid opening the lid during cooking to maintain temperature and moisture.
4. After 4 hours, carefully remove the lid and give the mixture a gentle stir to check consistency; it should be thick and bubbly, not watery.
5. Preheat your oven to 400°F while the slow cooker mixture finishes cooking, so it’s ready for the crust.
6. Unroll the refrigerated pie crust onto a lightly floured surface and use a rolling pin to smooth it out slightly, aiming for a circle about 1 inch larger than your slow cooker insert.
7. Transfer the cooked turkey mixture from the slow cooker into a 9-inch pie dish or a similar oven-safe baking dish, spreading it evenly with a spoon.
8. Drape the pie crust over the top of the baking dish, trimming any excess edges with a knife or kitchen scissors, then crimp the edges with a fork to seal.
9. Brush the top of the pie crust evenly with the melted butter using a pastry brush—this adds a golden, flaky finish as it bakes.
10. Cut 3-4 small slits in the center of the crust with a sharp knife to allow steam to escape during baking, preventing sogginess.
11. Place the baking dish in the preheated oven and bake at 400°F for 20-25 minutes, until the crust is golden brown and crisp to the touch.
12. Remove the pot pie from the oven and let it cool for 10 minutes before serving to allow the filling to set slightly, making it easier to slice.
So, what do you get? A rich, savory filling packed with tender turkey and veggies, all hugged by a buttery, flaky crust that’s pure comfort. Serve it straight from the dish with a simple green salad on the side for a complete meal that feels like a hug in food form.
Loaded Vegetable Turkey Pot Pie
Brace yourself for the coziest, most comforting dinner you’ll make all season. This loaded vegetable turkey pot pie is packed with savory turkey, colorful veggies, and a flaky crust that’ll have everyone asking for seconds. It’s the perfect way to use up leftover turkey or just treat yourself to a hearty meal.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 lb ground turkey
– 1 medium onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 1 cup frozen corn
– 3 tbsp all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1 package refrigerated pie crust (or homemade if preferred)
– 1 egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium-high heat.
3. Add ground turkey and cook for 5-7 minutes, breaking it up with a spoon until no pink remains.
4. Tip: Use a wooden spoon to easily crumble the turkey as it cooks.
5. Add diced onion, carrots, and celery to the skillet.
6. Sauté for 5 minutes until the vegetables start to soften.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Sprinkle flour over the mixture and stir constantly for 2 minutes to cook out the raw flour taste.
9. Gradually pour in chicken broth while stirring to prevent lumps.
10. Add heavy cream, dried thyme, salt, and black pepper.
11. Bring the mixture to a simmer and cook for 3-5 minutes until thickened.
12. Tip: The filling should coat the back of a spoon when it’s ready.
13. Stir in frozen peas and corn, then remove from heat.
14. Transfer the filling to a 9-inch pie dish.
15. Unroll one pie crust and place it over the filling, trimming any excess edges.
16. Brush the top crust with beaten egg for a golden finish.
17. Cut 3-4 small slits in the center of the crust to allow steam to escape.
18. Tip: Place the pie dish on a baking sheet to catch any drips during baking.
19. Bake at 375°F for 35-40 minutes until the crust is golden brown and the filling is bubbling.
20. Let the pot pie cool for 10 minutes before serving.
Zesty flavors from the herbs and vegetables shine through in every bite, with the creamy filling hugging the flaky crust perfectly. Serve it straight from the dish with a simple green salad on the side for a complete meal that feels like a warm hug.
Summary
Culinary comfort awaits in these 20 turkey pot pie recipes, perfect for cozy family dinners. We hope you find a new favorite to warm your home and heart. Give one a try, then let us know which you loved in the comments below! If you enjoyed this roundup, please share it on Pinterest to spread the comfort. Happy cooking!
