This hearty turkey pot pie, with all-butter crust, is a comforting and satisfying meal, perfect for any day of the week. This savory pie is packed with tender chunks of turkey and a medley of vegetables, all enveloped in a creamy sauce and encased in a flaky, all butter crust. It’s a delightful way to enjoy a wholesome, homemade dinner that’s sure to please the whole family.

Although the filling is amazing in its own right, the crust is really the star of the show. I’m bias of course, but I feel like it’s flirting with perfection. How is the crust dense, light and flaky all at the same time? Either way, I could just snack on the crust throughout the day and be totally satisfied.

This recipe reminds me of holiday leftovers. Sure, you can make it anytime, but I always have leftover turkey after Christmas and Thanksgiving. The all-butter crust adds a touch of richness to the pie, while the savory filling, brimming with vegetables and turkey, makes it a substantial and satisfying dish.

Turkey pot pie with a big slice taken out

The Chemistry of Turkey Pot Pie

The success of this pot pie hinges on the interplay of its components. The all-butter crust, with its layers of dough separated by butter, puffs up beautifully in the oven, creating a flaky and rich exterior. The filling, a combination of vegetables, turkey, and a creamy sauce made from butter, flour, chicken broth and cream, is a study in flavor and texture, The flour acts as a thickening agent, creating a sauce that’s rich and velvety, perfectly coating the tender vegetables and turkey.

Can you use leftover turkey for this pot pie?

Absolutely! This pot pie is an excellent way to use leftover cooked turkey, making it a fantastic post-holiday meal.

How do you ensure the crust doesn’t get soggy?

Properly preheating the oven ensures that the pie starts baking immediately, helping the crust to begin setting before the filling can make it soggy. Additionally, using an all-butter crust helps, as butter creates steam that lifts the dough layers.

A really great hack, to make sure the bottom crust section of your pie doesn’t get soggy, is to preheat the oven with an empty light metal cookie sheet in the oven. When you put the pie in the oven, put it right on the hot cookie sheet inside the oven and let it bake there. The hot cookie sheet will help transfer even amounts of heat into the bottom of the pie. Once I started doing this, I was always happy with how the crust turned out. Give it a try and let me know what you think.

Turkey pot pie being assembled

Can this pot pie be made ahead of time?

Yes, you can prepare the pie in advance and refrigerate it before baking. You may need to add a few extra minutes to the baking time if its going straight from the fridge to the oven. Like a lot of other baked things, having more time in the fridge to rest before baking will make it even more flavorful and delicious because the flavors blend while resting.

You can also freeze the uncooked turkey pot pie for up to 2 months. When you are ready to bake it, take it straight from the freezer to the oven. Do not let it thaw out because that will make it soggy.

Why is there an egg wash on the crust?

The egg wash (a mixture of egg and water) brushed on the crust gives it a beautiful golden color and a slight sheen, enhancing the pie’s appearance. I’m vain with. my turkey pot pies. It’s all about looks. They need to be gorgeous. With or without the egg wash though, it’s super tasty!

Turkey pot pie unbaked

What is in a turkey pot pie?

All-butter pie crust

Provides a flaky and flavorful base and top for the pie.

Butter & flour

Forms the roux for the creamy sauce.

Chicken broth & heavy cream

Create a rich, savory sauce.

Mixed vegetables (peas, corn, carrots & celery)

Add texture and nutrition.

Cooked turkey

The star of the filling, providing protein and flavor.

Seasonings (salt & pepper)

Enhances the overall taste.

Egg wash

Gives the crust a golden, glossy finish.

Turkey pot pie freshly baked

How to Store Turkey Pot Pie

Store your leftover pot pie in the refrigerator for up to 3 days. You can also freeze the already baked pie for up to 2 months. Reheat in the oven for the best texture

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Turkey Pot Pie

Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 8
This savory pie makes a delicious dinner! Turkey and vegetable filling encased in an flakey all-butter pie crust.


  • all-butter pie crust
  • 1/2 cup unsalted butter
  • 1/2 cup diced yellow onion
  • 1/2 cup all-purpose flour
  • 1 1/3 cup chicken broth
  • 1/2 cup heavy cream
  • 1 bag frozen peas
  • 1 bag frozen corn
  • 2 carrots diced
  • 2 cups turkey cooked & chopped
  • 1 celery stick diced
  • 1 tsp fine sea salt
  • 1/2 tsp pepper
  • 1 egg
  • 1/4 cup water


  • Preheat your oven to 400 degrees
  • Roll an all-butter pie crust dough & place it in a greased pie dish
  • In a large saucepan, melt the butter
  • Add the onion and flour, stir and let simmer for 3 minutes
  • Pour in chicken broth & cream and stir until combined
  • Add peas, corn, carrots and celery and let simmer for 5-10 minutes
  • Pour in the chopped turkey and salt & pepper
  • Stir and let simmer for 5 minutes
  • Pour the pie filling into the uncooked pie shell
  • Roll the top pie dough out and place on top of the pie, crimp the edges together
  • Cut an X in the middle of the pie
  • In a small bowl whisk the egg and water together to make an egg wash, brush the top of the pie with the egg wash
  • Bake for 35-40 minutes
  • Remove from oven and allow to cool for 15-20 before serving


Calories: 283kcal Carbohydrates: 8g Protein: 14g Fat: 22g Saturated Fat: 12g Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Trans Fat: 0.5g Cholesterol: 111mg Sodium: 505mg Potassium: 254mg Fiber: 1g Sugar: 1g Vitamin A: 3156IU Vitamin C: 1mg Calcium: 35mg Iron: 2mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.