Homemade Turkey Pot Pie (Make One, Freeze One)

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One of my favorite things about cooking a big turkey is knowing dinner doesn’t end with the holiday meal. There’s enough left for sandwiches, homemade stock, and this homemade turkey pot pie.

This recipe makes two 9-inch pies. That means we can eat one now and have another tucked away in the freezer for a night when nobody feels like cooking. You can make it with leftover chicken, too.

I originally shared this recipe years ago, and the best part hasn’t changed. The filling is thick and creamy, packed with turkey, carrots, potatoes, peas, green beans and corn. Fresh vegetables are wonderful, but a bag of frozen mixed vegetables works just as well. No need to make dinner harder than it has to be.

Why I Love This Make-Ahead Pot Pie

It’s filling, budget-friendly and a delicious way to use leftovers. You get two family dinners out of one batch, and you can use homemade pie crust or refrigerated crusts. I happen to like shortcuts that actually save time.

What You’ll Need

The filling: Cooked turkey or chicken, potatoes, carrots, green beans, peas, corn, onion, butter, flour, chicken or turkey broth, milk, salt, freshly cracked pepper, dried thyme and dried parsley.

The crust: Four 9-inch pastry crusts, two for the bottoms and two for the tops. A beaten egg with a splash of water is optional for a golden, shiny crust.

My vegetable shortcut: Substitute about 4 1/2 cups of frozen mixed vegetables for the carrots, green beans, corn and peas. Keep the potatoes and onion in the recipe.

Use your biggest skillet or a Dutch oven. I use a large cast-iron skillet, and even that gets pretty full.

How to Make Homemade Turkey Pot Pie

1. Partially Cook the Potatoes

Peel and dice the potatoes, then boil them for about 10 minutes, just until they’re starting to soften but still firm. Drain and set aside. They’ll finish cooking in the pie.

2. Make the Creamy Sauce

Melt the butter over medium heat in a very large skillet. Add the chopped onion and cook until tender. Stir in the flour a little at a time. It’ll look like a thick, lumpy paste, and that’s fine. Stir and cook for a couple of minutes to get rid of the raw flour taste.

Gradually add the broth and milk, stirring until you have a thick, smooth sauce. Add the salt, pepper, thyme and parsley. If your broth is already salted, start with a little less salt and adjust the seasoning once the filling is combined.

3. Add the Turkey and Vegetables

Fold in the carrots, green beans, corn, peas, partially cooked potatoes and cooked turkey or chicken. Heat the filling through, stirring gently so everything is coated.

I’m telling you, this skillet is going to be full. And the filling should be thick. That’s exactly what we want.

4. Fill Two Pie Pans

Fit a bottom crust into each of two 9-inch pie pans. Divide the filling between them. They’re generous pies, so mound the filling a little, but leave enough room to seal the edges. If your pie pans are shallow, save any extra filling rather than overfilling.

5. Seal the Crusts

Moisten the edges of the bottom crusts with a little water. Lay the top crusts over the filling and press the edges together. Fold the edges under and crimp if you like. Mine never looks quite like the pies on the cooking shows, but it tastes just fine. LOL.

Cut a few small slits in the top crust for steam. If baking now, brush with a beaten egg mixed with a little water for a pretty golden finish.

6. Bake One for Dinner

Heat the oven to 425°F. Place the pie on a rimmed baking sheet and bake for about 30 minutes, or until the crust is golden brown and the center of the filling reaches 165°F on a food thermometer. The time may vary with your pan and filling temperature.

Affiliate note: As an Amazon Associate, I earn from qualifying purchases. An instant-read ThermoPro thermometer like the one I use makes it easier to check the filling without guessing. For more details on safely storing and reheating leftovers, see the USDA’s leftover food-safety guide.

Let the pie rest for 15 minutes before slicing. This also gives the filling a little time to settle.

How to Freeze Your Second Turkey Pot Pie

When I’m making two pies, I love being able to save one for later. For freezing, cool the cooked filling promptly in shallow containers in the refrigerator before assembling the second pie. Use an oven-safe, freezer-safe foil pie pan, assemble with the chilled filling, wrap well, label and freeze promptly.

For best quality, plan to use the frozen pie within about three months. Don’t put a cold glass pie plate straight into a hot oven.

How to Bake Turkey Pot Pie From Frozen

Remove all plastic wrapping and put the pie on a rimmed baking sheet. Cut vents if needed and shield the crust edges with foil if they’re getting too brown. Add egg wash if you like.

My original bake-from-frozen instructions are 425°F for about 30 minutes, followed by 350°F for approximately another 80 minutes. That’s a guide, not a guarantee. Some pies take longer, especially when they’re very full.

Check the center of the filling with a thermometer. It must reach 165°F. If the crust browns before the filling is hot, tent the top lightly with foil. Rest 15 minutes before cutting.

Turkey Pot Pie Questions

Can I use chicken?

Absolutely. This recipe has always worked with either turkey or chicken. Use cooked meat.

Can I use frozen vegetables?

You sure can. About 4 1/2 cups of frozen mixed vegetables can replace the carrots, green beans, corn and peas. Keep the potatoes and onion, though.

Can I use refrigerated pie crust?

Of course! You’ll need four crusts total for two double-crust pies. If you’ve got time to make pastry, wonderful. If not, store-bought works.

How many pies does the recipe make?

Two generously filled 9-inch pies, about six slices each depending on how you serve them.

How should I store leftovers?

Refrigerate cooked pot pie within two hours, use refrigerated leftovers within three to four days, and reheat to 165°F.

More Ways to Use Thanksgiving Leftovers

If you’re planning Thanksgiving dinner, don’t miss my Herb Butter Roasted Turkey and Homemade Turkey Gravy and Stock. And for organizing the entire holiday meal, visit How to Plan Thanksgiving Dinner Without Losing Your Mind.

Printable Homemade Turkey Pot Pie Recipe

Homemade Turkey Pot Pie (Make One, Freeze One)

My hearty homemade turkey pot pie with carrots, potatoes, peas, green beans, corn, a thick creamy gravy, and flaky crust. This recipe makes two 9-inch pies, perfect for enjoying one now and freezing another.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Resting 15 minutes mins

Servings 12 slices (2 pies)

Equipment

• Very large heavy skillet or Dutch oven To hold the generously sized filling
• Two 9-inch pie pans Use freezer-safe foil for the pie you’ll freeze
• Rimmed baking sheet To catch any bubbles
• Instant-read food thermometer Check center for 165°F

Ingredients

  

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• 1 1/2 cups carrots diced
• 1 cup green beans cut into small pieces
• 1 cup corn frozen or thawed
• 1 cup peas frozen or thawed
• 2 cups potatoes peeled and diced
• 1 cup onion chopped
• 1 cup butter 2 sticks
• 1 cup all-purpose flour
• 2 teaspoons salt adjust to taste; especially if broth is salted
• 2 teaspoons freshly cracked black pepper adjust to taste
• 2 teaspoons dried thyme
• 2 teaspoons dried parsley
• 3 1/2 cups chicken or turkey broth homemade turkey stock works beautifully
• 1 1/2 cups milk
• 4-5 cups cooked turkey or chicken cubed
• 4 9-inch pie crusts 2 bottom crusts and 2 top crusts, homemade or refrigerated
• 1 egg optional, for golden crust
• 1 tablespoon water optional, to mix with egg wash

Instructions

 

• Set out two 9-inch pie pans. Peel and dice the potatoes. Simmer them in water until just starting to soften but still firm, about 10 minutes. Drain.
• In a very large skillet or Dutch oven, melt the butter over medium heat. Add the onion and cook until tender. Sprinkle in the flour, stirring continuously; cook the thick paste for a couple of minutes.
• Gradually pour in the broth and milk, whisking or stirring until the sauce is smooth and thick. Stir in salt, pepper, thyme, and parsley.
• Add the carrots, green beans, corn, peas, partially cooked potatoes, and cooked turkey or chicken. Stir gently and cook until the vegetables are beginning to soften and the filling is heated through.
• Fit a bottom crust into each 9-inch pie pan. Divide the filling between them. These pies are generously filled, so don’t force in more than will fit and seal properly.
• Top each pie with a second crust. Moisten the edges lightly, seal and crimp, and cut a few slits in the top for steam.
• To bake now: Preheat oven to 425°F. Beat the optional egg with 1 tablespoon water and brush over the top. Put the pies on a rimmed baking sheet and bake about 30 minutes, or longer as needed, until golden and the centers read 165°F. Let stand about 15 minutes before cutting.
• To freeze one: Cool the filling promptly in shallow containers in the refrigerator before assembling the pie for freezing. Assemble in a freezer-safe foil pan, wrap well, label, and freeze promptly. For best quality, use within 3 months.
• To bake from frozen: Remove any plastic wrapping and place the pie on a rimmed baking sheet. Brush with egg wash if using, cut vents if needed, and shield the crust edges with foil. Bake at 425°F for about 30 minutes, then lower to 350°F for approximately 80 minutes more, checking earlier as ovens vary. Continue until the center reaches 165°F. Rest 15 minutes before serving.

Notes

The original recipe uses 1 1/2 cups carrots plus 1 cup each of green beans, corn and peas. To save time, use roughly 4 1/2 cups frozen mixed vegetables instead, plus the potatoes and onion.

Seasoning is flexible, especially salt if your broth is salted. Pie pans vary, and these are generously filled, so leave room to seal the crust.

For a frozen pie, the original 425°F then 350°F baking schedule is an estimate. Always check the filling reaches 165°F at the center. Cool filling promptly before assembling a pie for the freezer. Cooked leftovers should be refrigerated within 2 hours.

Tried this recipe? Let us know how it turned outMention @TwoSouthernSweeties or tag #twosouthernsweeties!

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If you’re making turkey for Thanksgiving, my free 26-page planner will help with your menu, grocery list, oven schedule, cooking timeline and leftovers. You can print the whole thing or use the simpler 10-page option.

Make One, Freeze One, and Thank Yourself Later

I love knowing there’s a homemade meal waiting in the freezer. This recipe takes a little work up front, but it’s worth it when leftover turkey turns into two hearty dinners.

If you try it, let me know how it turns out.

Make it a great day, you deserve it!

Tracey

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