This comforting classic comes together quickly using cooked turkey, veggies, and a creamy sauce tucked under a golden pie crust. It tastes like something you simmered all day, but it only takes minutes to assemble and bake.
⭐ Ingredients
For the filling:
2 cups cooked turkey (shredded or cubed)
1 cup frozen mixed vegetables (peas, carrots, corn)
1 cup diced potatoes (optional, pre-cooked or microwaved until soft)
1 small onion, chopped
2 tablespoons butter
2 tablespoons flour
1 cup chicken or turkey broth
1 cup milk
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme (optional)
For the crust:
1 refrigerated pie crust or puff pastry
(Using a ready-made crust keeps this recipe super quick.)
🥣 Step-by-Step Instructions
1. Make the creamy sauce
Melt butter in a skillet over medium heat.
Add onions and cook for 2–3 minutes until soft.
Stir in the flour and cook for 30 seconds to form a paste.
Slowly whisk in the broth and milk.
Keep stirring until thickened—about 3–5 minutes.
2. Add the turkey and veggies
Stir in the cooked turkey, frozen vegetables, and seasonings.
Mix until everything is coated in the creamy sauce.
Taste and adjust seasoning if needed.
3. Fill your pie
Add the mixture to a pie dish.
Lay the crust on top, pressing the edges to seal.
Cut a few small slits to let steam escape.
4. Bake
Bake at 400°F (200°C) for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.
5. Cool and serve
Let your turkey pot pie cool for 5–10 minutes before serving — this helps the filling set.
💡 Optional Add-Ins
Customize your pot pie with:
Celery
Mushrooms
Broccoli
Cheddar cheese (stir into the filling!)
Sweet potatoes instead of white potatoes
⏱ Make It Even Faster
If you’re in a rush:
Use rotisserie chicken instead of turkey
Skip potatoes entirely
Use condensed cream of chicken soup (1 can) + ½ cup milk instead of making the homemade sauce
Use mini pie tins for faster baking
🍽 Serving Tips
Serve your pot pie with:
A simple green salad
Steamed green beans
Cranberry sauce (surprisingly delicious pairing!)
🧊 Leftovers & Storage
Fridge: 3–4 days
Freezer: Up to 3 months
Reheat: Bake at 350°F (175°C) until warmed through