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Turkey Pot Pie
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5 from 17 votes

Turkey Pot Pie

Turkey Pot Pie is a great way to use leftover turkey or chicken! It's an easy recipe that everyone loves for dinner.
Prep Time20 mins
Cook Time1 hr 25 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 572kcal
Author: Dorothy Kern
Cost: $10


  • 2 strips bacon (approx 57g) diced
  • 2 tablespoons (30ml) olive oil
  • ½ cup diced yellow onion (66g) (about ½ medium onion)
  • 1 stalk celery (approx ½ cup or 65g) diced
  • 1 small carrot (approx ½ cup or 76g) diced
  • 1 teaspoon dried thyme
  • ½ teaspoon ground sage
  • 1 teaspoon Kosher salt plus more to taste
  • ½ teaspoon ground pepper plus more to taste
  • cup (41g) all-purpose flour
  • cup (79ml) chicken or turkey stock
  • 1 cup (237ml) nonfat milk (whole milk may be substituted)
  • ½ cup frozen corn (62g) thawed
  • 1 cup frozen peas (110g) thawed
  • 1 cup chopped cooked green beans (100g) see note
  • 2 cups shredded cooked turkey (264g)
  • 2 recipes pie crusts (Use a box of refrigerated crusts if you wish)


  • Preheat oven to 375°F.
  • Preheat sauce pan over medium heat. Cook bacon until browned, then remove from pan to a plate, leaving the bacon grease in the pan. Set aside.
  • Add olive oil to the pan, then add onion, celery, and carrot. Stir to coat with oil and cook, stirring occasionally, until tender, about 3-5 minutes.
  • Sprinkle with thyme, sage, salt, pepper, and flour and stir to coat. Cook for 1 minute. Add stock and milk, and cook and stir until thickened, just a a few minutes.
  • Remove pan from heat and stir in vegetables, bacon, and turkey.
  • Place one crust in the bottom and up the sides of a 9” pie plate. Spoon hot filling into crust. Place second crust over the top, press the edges together, and crimp as desired. Cut slits in the top of the pie for air to escape.
  • Place pie on a cookie sheet in case of spillage, and bake for 40-55 minutes, or until golden brown. Serve warm. Store leftovers in an airtight container for up to 3 days or freeze for up to one month. Entire pie may be mad and frozen ahead of time, either before or after baking.



Feel free to use leftover vegetables (i.e. green beans or carrots) instead of frozen. Just be sure to dice them into small bite sized pieces.


Serving: 1serving | Calories: 572kcal | Carbohydrates: 30g | Protein: 27g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 160mg | Sodium: 569mg | Fiber: 2g | Sugar: 4g