Quick and Easy Turkey Pot Pie Recipe


Did you freeze any of that left-over Turkey from Thanksgiving?  You’re going to LOVE this simple Turkey Pot Pie recipe, I know we did!  I won’t say who ate what, but within 24 hours the whole thing was gone!   We doubled the recipe below and it made a full 9 inch pie plus enough left over for about 1/2 another.  Morgan and I made this together and she took the excess home to bake under some pillsbury biscuits – simple!

This recipe is from Morgan’s Grandma…

You always have way too much turkey left and if it sits too long, it only gets drier and drier. At least this is true in my family. We generally leave all the left-overs at my grandparents house and frequent their kitchen in the days to follow for at least one meal a day. My grandmother’s solution for not letting all the turkey go to waste is a Turkey Pot Pie. I always remember having it with the little round flaky biscuits on top!


  • 2 cups frozen peas and carrots, thawed under cold water
  • 4 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1/4 cup chopped onion
  • ¼ cup chopped celery
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups turkey or chicken broth
  • 2/3 cup milk
  • 2 1/2 to 3 cups diced cooked turkey or chicken
  • Pastry for 9-inch two crust pie, prepared or purchased.  Substitute: flaky biscuits or croissants


Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables.

Prepare pastry. Roll 2/3 of the pastry into a 9″ round size then ease into ungreased 9″ pie dish. Pour turkey mixture into the pastry-lined pan. You don’t have to, but we baked the bottom pie crust before we added in the mix, it did come out crisp too!  Cut a few slits into the top pastry layer.  Lay the remaining pastry over the filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 30 min.


  1. Rebecca says

    Can’t wait to try it….finished bagging and freezing our turkey a couple of days ago and have been searching for a good recipe. By the way, we still use a breakfast recipe you posted eons ago–a breakfast casserole with sausage and potatoes and cheese. It’s a family favorite! :)

    • says

      Oh I just love hearing that you’re using that recipe! These are my favorite kind of recipes – simple, quick, and delicious! :) I know you’re going to LOVE this one too.

  2. Skye says

    Had to share, I made this last night! I replaced the peas and carrots for corn and instead of pie crust I put crescent rolls on top, cause thats what I had at the house. Turned out great! I’m even having it for breakfast. Thanks for the recipe!

    • Anonymous says

      Maybe 425 degree oven was too hot or I could have boiled the mixture too long. I’m thinking of adding some cream of chicken soup-but that defeats the purpose of putting so much effort into the silly thing-next time Marie Calendars


  1. […] Definitely stock-up price on pie crusts!  These freeze very well.  A TFF favorite is Homemade Pot Pie.  I’m planning to make Chicken Pot Pie utilizing this recipe & swapping chicken for turkey.  Funny how my kids avoid eating peas, except when peas are tucked into Chicken Pot Pie (then they’re begging for seconds!).  Watch for the whopping big pack of Cinnabon Rolls!  It’s 3 lbs. of enough dough & icing for 15 rolls, or for a bundt-pan full of Pull-Aparts (recipe on the back).  Finally, I had to tell you about the 150 ct Nature Made Postnatal Vitamins.  It is specially-formulated for nursing moms.  Best by date is April 2014.  Wondering if this is the Costco size, wow! […]

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