Turkey Pot Pie

Name: Turkey Pot Pie
Prep time: 15 min
Cook time: 40 min
Ingredients: 2 russet potatoes (peeled and diced into small 1" chunks); 3 cups chicken broth or vegetable broth; 4 cups diced (cooked turkey or chicken); 1 can cream of chicken soup; 1 twelve ounce bag frozen peas and carrots; 1/2 cup dried cranberries; salt and freshly ground pepper (to taste); 1 tablespoon dried parsley; 1 sprig of fresh thyme (for garnish)

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Turkey Pot Pie is an easy and comforting meal. You can make any time you have leftover chicken or turkey in the fridge. Unlike most pot pies, this only has a top crust, but the filling is so thick and rich. It's just like a hearty stew.

Large dish of turkey pot pie — What I love most about this dish is how it can combine leftovers with a few basic staples from the pantry and freezer to create a home cooked, comforting meal.

Turkey or Chicken

So this is called Turkey Pot Pie, but believe me turkey is 100% interchangeable with the same amount of chicken. In fact, here's a quick tip anytime you feel like a comforting pot pie mea. Buy a rotisserie chicken from the grocery store, chop up the meat, and use it in place of the leftover turkey. Delicious!

Turkey pot pie in a dish placed next to strips of raw crust. — I like to use a pie crust made from scratch for the topping of this delicious pot pie, but in a pinch a store bought crust works great too.

Top Tips and FAQ

Can I freeze turkey pot pie?

You bet! And thank goodness. Sometimes, by the time we get to the last of the turkey leftovers the family might be a little tired of turkey.

All you need to do is assemble the pot pie exactly as you would as if you were baking it for today. After placing the crust on top, just seal it tightly with aluminum foil and pop it in the freezer.

On the day you're ready for pot pie, it's easy peasy to get dinner ready. No defrosting is needed.

Just remove the baking dish from the freezer, uncover and bake at 375° for about 90 minutes. You may need to drape a sheet of foil across the top if the crust starts browning too fast.

Pie crust sliced into strips. — It doesn't really matter if you roll the dough into a perfect circle, just use a pizza cutter to make even slices for the top crust.

Crust Recipe

Any type of pie crust works beautifully. Simply make a pie crust, enough dough for a single crust 9" pie. See Perfect Pie Crust recipe. If it's during the holiday season and depending how many pies you made, you may have one crust left for this. Perfect!

Lattice strips of pie crust on top of a pot pie. — I like to use a lattice style with the crust, it creates a delicate topping that doesn't overwhelm the dish with carbs. (It already has plenty!)

Shortcuts for Pot Pie

A can of cream of chicken soup offers a nice shortcut to make the filling super creamy.

Another shortcut is to use store-bought, refrigerated pie crusts, though made from scratch crust is always the best.

Another Fall Favorite

While pot pie is a classic recipe to use leftovers from a holiday meal sometimes it's nice to start from scratch and I think you'll love Butternut Squash Mac and Cheese. It's a creamy and satisfying combination of squash, cheese and pasta.

Turkey Pot Pie

This recipe is an easy and comforting meal that you can make any time you have leftover turkey or chicken. Unlike most pot pies, this one only has a top crust, but the filling is so thick and rich, like a hearty stew. You'll never miss that bottom crust.

5 from 29 votes

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Prep Time: 15 minutes

Cook Time: 40 minutes

Resting Time: 10 minutes

Servings:

Calories: 188kcal

Author: Melinda O'Malley Keckler

Ingredients

2 russet potatoes peeled and diced into small 1" chunks
3 cups chicken broth or vegetable broth
4 cups diced cooked turkey or chicken
1 can cream of chicken soup
1 twelve ounce bag frozen peas and carrots
½ cup dried cranberries
salt and freshly ground pepper to taste
1 tablespoon dried parsley
1 sprig of fresh thyme for garnish

Instructions

Preheat oven to 400°
Make a pie crust, or use a store bought crust. Enough for a single crust 9" pie.
Cook diced potatoes in chicken or vegetable broth in a large pan on the stove until about half done. You'll want the potatoes tender, but not falling apart. Add peas and carrots and cream of chicken soup and cook until simmering. Next, add diced turkey or chicken, dried cranberries, salt, pepper and parley. Pour everything into a 13 x 9 baking dish.
Roll pie crust and cut dough into strips or using a cookie cutter, cut dough into shapes and place on top of the filling.
Bake for 35-40 minutes, or until the filling is bubbling and the crust topping is lightly browned. Let set for about 10 minutes before serving, garnish with a sprig of fresh thyme.

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Notes

Nutritional information does not include the crust ingredients as that will vary depending on the type of crust you use.

Nutrition

Calories: 188kcalCarbohydrates: 22gProtein: 16gFat: 4gSaturated Fat: 1gCholesterol: 48mgSodium: 511mgPotassium: 547mgFiber: 2gSugar: 7gVitamin A: 53IUVitamin C: 13mgCalcium: 27mgIron: 2mg

Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

Pin Recipe

Turkey Pot Pie

Turkey or Chicken

Top Tips and FAQ

Crust Recipe

Shortcuts for Pot Pie

Another Fall Favorite