12 Irresistible Turkey Pot Pie Easy Recipes That Steal the Spotlight

Written by Veronica E. Rogers in Dinner

A cozy, warm turkey pot pie can evoke memories of home, while a gourmet twist can impress even the toughest food critics. With 12 easy recipes at your fingertips, you can elevate this classic dish in a variety of delightful ways. From creamy versions to healthy alternatives, there’s a turkey pot pie to suit every palate. Curious about how to transform your next meal into a standout feast? Let’s explore these tempting options together.

Classic Turkey Pot Pie

Ingredients:

  • 2 cups cooked turkey, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 pre-made pie crust (top and bottom)

How to Make:

  1. Preheat your oven to 425°F (220°C).
  2. In a skillet, melt the butter over medium heat.
  3. Add the flour and stir for about 1 minute to create a roux.
  4. Gradually whisk in the chicken broth and milk, stirring until the mixture thickens.
  5. Add the salt, pepper, onion powder, and garlic powder. Mix well.
  6. Stir in the shredded turkey and frozen vegetables until everything is combined.
  7. Roll out the bottom pie crust and place it in a pie dish.
  8. Pour the turkey mixture into the pie crust, spreading it evenly.
  9. Cover with the top pie crust, sealing the edges, and cut a few slits for steam to escape.
  10. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
  11. Let it cool for a few minutes before serving.

Dig into this classic turkey pot pie and savor the warm, hearty goodness in every bite!

Creamy Turkey and Vegetable Pot Pie

Cozy up with this creamy turkey and vegetable pot pie that’s perfect for using up leftover turkey!

Ingredients:

  • 2 cups cooked turkey, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 pre-made pie crust (or homemade if you prefer)
  • 1 egg, beaten (for egg wash)

How to Make:

  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, sauté the onion and garlic over medium heat until soft and fragrant, about 3-4 minutes.
  3. Stir in the flour and cook for another minute to create a roux.
  4. Gradually whisk in the chicken broth and milk until smooth, then bring to a simmer.
  5. Add in the shredded turkey, mixed vegetables, thyme, salt, and pepper. Stir until everything is well combined and heated through.
  6. Pour the turkey and vegetable mixture into a pie dish.
  7. Cover with the pie crust, crimp the edges, and cut a few slits in the top for steam to escape.
  8. Brush the crust with the beaten egg for a golden finish.
  9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let it cool for a few minutes before serving, and enjoy every creamy bite!

This creamy turkey and vegetable pot pie is a warm hug on a plate—perfect for any occasion!

Easy One-Pot Turkey Pot Pie

Ingredients:

  • 2 cups cooked turkey, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 package (1.5 cups) refrigerated pie crusts
  • 1 egg, beaten (for egg wash)

How to Make:

  1. Preheat your oven to 425°F (220°C) to get it nice and hot.
  2. In a large oven-safe skillet, combine the shredded turkey, frozen vegetables, cream of chicken soup, chicken broth, thyme, garlic powder, salt, and pepper. Stir until everything is well mixed.
  3. Bring the mixture to a light simmer over medium heat, stirring occasionally.
  4. Once it’s bubbling, remove it from the heat and let it cool for a few minutes.
  5. Roll out your pie crust and place it over the turkey mixture, tucking the edges down into the skillet.
  6. Brush the top of the crust with the beaten egg for a golden finish.
  7. Cut a few slits in the crust to let steam escape and pop it in the oven.
  8. Bake for about 25-30 minutes or until the crust is golden and flaky.
  9. Let it cool for a few minutes before serving.

Dig into this delicious one-pot turkey pot pie—it’s sure to warm your heart and fill your belly!

Turkey Pot Pie With Puff Pastry

Warm and comforting, this Turkey Pot Pie with Puff Pastry is the perfect way to use up leftover turkey!

Ingredients:

  • 2 cups cooked turkey, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup turkey or chicken broth
  • 1 cup heavy cream
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

How to Make:

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened.
  3. Stir in the shredded turkey, frozen vegetables, thyme, salt, and pepper, cooking for a few minutes.
  4. Pour in the turkey broth and heavy cream, stirring well. Bring the mixture to a simmer, letting it thicken slightly.
  5. Remove the skillet from heat and let the filling cool for a few minutes.
  6. Roll out the puff pastry on a lightly floured surface to fit your baking dish.
  7. Pour the turkey filling into a greased pie dish and cover it with the puff pastry, sealing the edges.
  8. Cut a few slits in the top of the pastry for steam to escape, then brush with the beaten egg for a golden finish.
  9. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and flaky.
  10. Let it cool for a few minutes before slicing and serving.

Enjoy a slice of this delicious turkey pot pie that’s sure to warm your heart and belly!

Leftover Turkey Pot Pie

Ingredients:

  • 2 cups leftover turkey, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup turkey or chicken broth
  • 1 cup milk
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 pre-made pie crust (top and bottom)
  • 1 egg (for egg wash, optional)

How to Make:

  1. Preheat your oven to 425°F (220°C).
  2. In a large saucepan, melt the butter over medium heat.
  3. Stir in the flour, garlic powder, onion powder, salt, and pepper until it forms a paste.
  4. Gradually whisk in the broth and milk, cooking until the mixture thickens (about 5-7 minutes).
  5. Add the shredded turkey and mixed vegetables to the saucepan, stirring until everything is well combined.
  6. Roll out the bottom pie crust into a pie dish, filling it with the turkey mixture.
  7. Cover with the top pie crust, sealing the edges and cutting a few slits for steam to escape.
  8. If desired, brush the top crust with a beaten egg for a golden finish.
  9. Bake for 30-35 minutes, or until the crust is golden brown.
  10. Let it cool for a few minutes, then serve and enjoy the comforting flavors!

Dig into this delicious pot pie and savor every bite!

Mini Turkey Pot Pies

Mini Turkey Pot Pies: A delightful twist on a classic, perfect for cozy gatherings!

Ingredients:

  • 2 cups cooked turkey, shredded
  • 1 cup frozen mixed vegetables
  • 1 cup turkey or chicken broth
  • 1/2 cup milk
  • 1/4 cup onion, finely chopped
  • 1/4 cup celery, diced
  • 1/4 cup carrots, diced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 package of pre-made pie crusts (or puff pastry)
  • 1 egg, beaten (for egg wash)

How to Make:

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Sauté the onions, celery, and carrots until softened, about 5 minutes.
  3. Stir in the shredded turkey, mixed vegetables, garlic powder, thyme, salt, and pepper. Cook for another 2 minutes.
  4. Pour in the broth and milk, stirring to combine. Let it simmer for about 5 minutes until slightly thickened.
  5. Roll out the pie crusts and cut them into circles to fit your muffin tin.
  6. Place the crusts in the muffin tin, pressing them to form mini cups.
  7. Fill each mini crust with the turkey mixture until just full.
  8. Cover each pot pie with another round of crust, sealing the edges. Cut a small slit in the top for steam to escape.
  9. Brush the tops with the beaten egg for that golden finish.
  10. Bake in the preheated oven for 20-25 minutes or until golden brown and bubbly.

Serve these mini turkey pot pies warm and watch them disappear in no time! Perfect for sharing or enjoying all to yourself!

Cheesy Turkey Pot Pie

Warm up your kitchen with this cheesy turkey pot pie that’s perfect for using up leftover turkey!

Ingredients:

  • 2 cups cooked turkey, diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup shredded cheddar cheese
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 pre-made pie crust (or 2 if you want a top and bottom crust)
  • 1 egg (for egg wash, optional)

How to Make:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, mix together the diced turkey, frozen vegetables, shredded cheese, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper until well combined.
  3. Roll out your pie crust and fit it into a 9-inch pie dish, leaving some overhang.
  4. Pour the turkey mixture into the pie crust, spreading it evenly.
  5. If using a top crust, roll out the second pie crust and place it over the filling. Seal the edges by crimping with a fork or your fingers.
  6. Cut a few slits in the top crust to allow steam to escape. If you like, brush the top with a beaten egg for a golden finish.
  7. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  8. Let it cool for a few minutes before slicing. Enjoy your cheesy turkey delight!

This cheesy turkey pot pie will quickly become a family favorite—comfort food at its finest!

Turkey Pot Pie With Biscuits

Savor the warmth of comfort food with this delightful Turkey Pot Pie topped with fluffy biscuits!

Ingredients:

  • 2 cups cooked turkey, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1 cup chicken broth
  • 1 cup milk
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 can refrigerated biscuit dough

How to Make:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, melt the butter over medium heat. Add the onion and celery, sautéing until softened.
  3. Sprinkle in the flour and stir for about a minute to create a roux.
  4. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
  5. Mix in the shredded turkey, frozen vegetables, garlic powder, salt, and pepper. Remove from heat.
  6. Pour the turkey mixture into a greased baking dish.
  7. Open the biscuit dough and place the biscuits on top of the turkey mixture, evenly spaced.
  8. Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
  9. Let it cool slightly before serving, then dig in!

Enjoy every comforting bite of this savory turkey pot pie with its delightful biscuit topping!

Healthy Turkey Pot Pie

Ingredients:

  • 2 cups cooked turkey, shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup celery, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 cup whole wheat flour
  • 1 cup non-fat milk
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 pre-made whole grain pie crust (or homemade if you prefer)

How to Make:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
  3. Add carrots, celery, and peas to the skillet; cook until tender, about 5-7 minutes.
  4. Stir in the shredded turkey, thyme, salt, and pepper, mixing well.
  5. Pour in the chicken broth and bring to a simmer.
  6. In a separate bowl, whisk together whole wheat flour and milk until smooth. Gradually add this mixture to the skillet, stirring continuously until the sauce thickens.
  7. Once thickened, remove from heat and pour the turkey mixture into a pie dish lined with the whole grain crust.
  8. Cover with the top crust, sealing the edges and cutting slits for steam to escape.
  9. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
  10. Let it cool for a few minutes before serving.

Dig in and enjoy a hearty slice of this healthy turkey pot pie—comfort food that loves you back!

Slow Cooker Turkey Pot Pie

Warm up your kitchen with this comforting Slow Cooker Turkey Pot Pie that’s perfect for busy weeknights!

Ingredients:

  • 2 cups cooked turkey, shredded
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 1 medium onion, chopped
  • 2 cups chicken broth
  • 1 cup cream of chicken soup
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 package refrigerated pie crusts (or homemade)
  • 1 tablespoon olive oil

How to Make:

  1. In your slow cooker, add the olive oil, turkey, carrots, celery, peas, and onion. Mix them together.
  2. Pour in the chicken broth and cream of chicken soup, then sprinkle in the thyme, salt, and pepper. Stir until everything is well combined.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the veggies are tender.
  4. About 30 minutes before serving, preheat your oven to 425°F (220°C).
  5. Roll out your pie crust and place it over the mixture in the slow cooker, making sure to cover it completely. You can cut slits in the crust for steam to escape.
  6. Transfer the slow cooker insert to the oven (if your slow cooker is oven-safe) or carefully place the filling into a baking dish, cover with the pie crust, and bake until the crust is golden brown, about 20-25 minutes.
  7. Let it cool for a few minutes before serving.

Dig into this hearty and delightful dish that’s sure to be a family favorite!

Turkey Pot Pie With Sweet Potato Crust

Warm up your kitchen with this delightful Turkey Pot Pie featuring a sweet potato crust that’s both comforting and nutritious!

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked turkey, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup chicken or vegetable broth
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

How to Make:

  1. Start by preheating your oven to 400°F (200°C).
  2. Boil the sweet potatoes in salted water until tender, about 15 minutes. Drain and let them cool slightly.
  3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and soft, about 3-4 minutes.
  4. Stir in the shredded turkey, frozen vegetables, thyme, rosemary, broth, salt, and pepper. Cook for about 5 minutes until everything is heated through.
  5. Mash the sweet potatoes in a bowl until smooth, then season with a little salt and pepper.
  6. Spread the turkey mixture into a baking dish, then top it with the sweet potato mash, smoothing it out evenly.
  7. Bake in the preheated oven for 25-30 minutes, or until the crust is slightly golden.
  8. Remove from the oven, let it cool for a few minutes, and sprinkle with fresh parsley before serving.

Dig into this delicious twist on a classic pot pie and savor every bite!

Spicy Turkey Pot Pie

Ingredients:

  • 2 cups cooked turkey, shredded
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup milk
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper (adjust for spice preference)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 pre-made pie crust (or homemade if you’re feeling adventurous)
  • 1 egg (for egg wash)

How to Make:

  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened.
  3. Stir in the shredded turkey and mixed vegetables, cooking for a few minutes until heated through.
  4. Pour in chicken broth and milk, then sprinkle in paprika, cayenne pepper, thyme, salt, and pepper. Stir until combined and simmer for 5 minutes.
  5. Roll out your pie crust into a pie dish, leaving some overhang for a rustic look.
  6. Pour the spicy turkey mixture into the crust, then cover with the top crust. Seal the edges and make a few slits for steam to escape.
  7. Brush the top with a beaten egg for a golden finish.
  8. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and bubbly.
  9. Let it cool for a few minutes before serving to let those flavors meld together.

Get ready to plunge into a delicious slice of comfort with a spicy kick! Enjoy your meal!

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