on Nov 17, 2024 4 Comments This homemade turkey pot pie makes a great way to use leftover roast turkey or turkey breast. Along with turkey salad and my turkey wraps, this has to be one of my favorite meals for using my leftover turkey. From time to time, I also use leftover roast chicken or even a rotisserie chicken. You can easily make this pot pie recipe and freeze it prior to baking. Just remove from the freezer about two hours prior to baking. There’s nothing like a delicious, homemade turkey pot pie on busy evenings.
How to Make Homemade Turkey Pot Pie Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Turkey – I love to use leftover roast turkey or turkey breast in this recipe. You can also substitute with chicken. Onion – Half of a medium, diced onion adds so much flavor to this recipe. If you prefer not to include the onion, just omit it. Potato – I use a Russet potato that has been peeled and cut into chunks. Carrots – Cut into chunks or diced if you prefer. Celery – Sliced or diced based on your preference. Butter – I use salted butter, but you can use unsalted. All-Purpose Flour – This helps the stock and juices to thicken into a creamy gravy in the pot pie. Seasonings – I use my Stone House Seasoning, which includes salt, pepper, and granulated garlic, as well as a little thyme to season the filling of the pot pie. Chicken Stock – I love to use my homemade recipe or you can use storebought chicken broth or stock if you prefer. Cream – Use cream, half and half, or milk. Pie Crust – I use my homemade pie crust recipe, but you can use your favorite store-bought pie crust as well. You’ll need two crusts, one for the bottom and one for the top. Egg – You’ll need one large egg and a tablespoon of water for an egg wash on your pot pie. If you’d rather not use an egg, you can brush the top with a tablespoon or two of milk instead.
Step-by-Step Instructions
Overview
Storage Tips
To store leftovers. Cool the baked pie and store it in an airtight container in the refrigerator for up to 3 days. To make ahead. Prepare as directed and store in the refrigerator for up to 48 hours before baking. To freeze. Store in a freezer-safe, airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating to serve. Additional baking time, about 10 – 15 minutes, may be needed when baking from the refrigerator. Cover the pie if it is becoming too brown while baking. Here’s my easy Turkey Pot Pie recipe. I hope you love it! Enjoy!Robyn xo Originally published November 2010. Updated to include step-by-step photographs.
