Turkey Pot Pie – Cozy, Comforting, Homemade | 7-Ingredient Magic

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There’s something quietly comforting about leftovers after Thanksgiving. The noise has died down, dishes are (mostly) clean, and the fridge is stuffed with good intentions. That leftover turkey sits there, waiting dry sandwiches, again? You deserve better. This turkey pot pie isn’t just a way to use up leftovers; it’s a warm, flaky-lidded memory of the weekend that was. With sweet potatoes, savory herbs, and tender turkey under a golden crust, it wraps up the holiday in one last, perfect plate. It’s humble, honest, and deeply satisfying like the handwritten recipes tucked in grandma’s drawer.

Why This Turkey Pot Pie Just Works So Well

Turkey pot pie isn’t just a way to stretch leftovers. It’s a whole new meal with its own soul. This recipe works because it does what every good comfort food should: it calms, nourishes, and reminds you that you’re home.

At its heart, this pot pie balances flavor and familiarity. Sweet potatoes offer a subtle sweetness and creamy texture that elevates each bite. Rosemary brings depth a grounding aroma that clings to your kitchen walls and memories. And smoked paprika? That quiet wildcard. It gives the dish a warmth that tastes like fall without being too obvious.

You’ll find no dry, sad turkey bits here. The creamy, savory sauce hugs every piece, transforming even the plainest slice into something special. And the crust? Golden, flaky, and easy to make from scratch or store-bought — your choice, no guilt.

It’s reliable, flexible, and deeply satisfying which is why it’s my go-to the weekend after Thanksgiving.

This is the kind of recipe that wants you to use what you already have. Out of green beans? Toss in peas or chopped kale. No cream? Use milk and a little butter. It invites you to breathe easy because dinner doesn’t have to be complicated to be good.

And while we’re on the topic of cozy dishes, if you love creamy, warm bowls, don’t miss this comforting chicken and rice soup another way to bring peace to your plate. Or for a more hands-off weeknight winner, this cabbage roll casserole is a hearty one-dish meal that stores like a dream.

What You Need & How to Make It Foolproof

This turkey pot pie is designed for real life. You won’t need specialty tools or fancy ingredients just a skillet, a spoon, and a little heart. Here’s everything you need to get this golden, comforting dish on the table plus tips to help you get it just right.

Ingredients & Smart Substitutions

IngredientNotes & Substitutes
Cooked turkey (3 cups)Use shredded light, dark, or a mix. Chicken works too.
Sweet potatoesAdds fall flavor; swap with more russet or gold potatoes.
Russet potatoesOr use Yukon Golds for a buttery bite.
CarrotsFresh is best, but frozen works in a pinch.
Frozen cornOr peas, mushrooms, even diced zucchini.
Frozen green beansUse fresh or sub with chopped kale or spinach.
OnionYellow or white caramelize it a bit for deep flavor.
Chicken brothTurkey broth or veggie stock also work well.
Heavy creamMilk + butter (2:1 ratio) is an easy stand-in.
Fresh rosemaryDried works too (½ tsp).
Smoked paprikaAdds warmth; regular paprika is milder.
All-purpose flourThickens the sauce. Can sub with gluten-free blend.
Unsalted butterSalted is fine just adjust salt to taste.
Homemade pie doughStore-bought crusts work great too. No judgment.

Common Mistakes to Avoid

  • Overcooking the crust: Don’t walk away after popping it in the oven. Check at 25 minutes.
  • Using a cold filling: Make sure the filling is warm when you top it with crust. Cold filling = soggy crust.
  • Skipping the egg wash: That glossy, golden finish comes from a quick brush of beaten egg.
  • Cutting too early: Let it rest 10 minutes after baking. It sets up beautifully.

Pro Tips for Success

  • Dice your sweet potatoes smaller than your russets. They cook slower.
  • Add a baking sheet under your skillet just in case it bubbles over.
  • Want more crust-to-filling ratio? Use a double crust or puff pastry topping.

Nutrition Highlights

NutrientPer Serving
Protein7g
Carbs12g
Fat6g

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). If you’re using homemade dough, chill it while you prep.

2. Sauté the onions in butter over medium heat until soft and lightly golden — about 6 minutes.

3. Add flour, rosemary, smoked paprika, salt, and pepper. Whisk until smooth. Cook 30 seconds to toast the flour.

4. Gradually stir in broth and cream. Stir constantly so the sauce stays smooth.

5. Add sweet potatoes, russet potatoes, and carrots. Bring to a gentle boil. Simmer until tender.

6. Reduce heat. Stir in turkey, corn, and green beans. Remove from heat once warmed through.

7. Roll out your pie crust to a 12-inch circle. Lay it over the skillet contents and press it gently to the inner edge. Cut a few slits to vent.

8. Brush with beaten egg. Place skillet on a foil-lined baking sheet.

9. Bake for 30 minutes, or until the crust is golden brown and crisp.

10. Let rest 10 minutes before serving.

Looking for another creamy, cheese-forward comfort meal? This cottage cheese mac and cheese hits the spot with protein-packed goodness.

How to Serve, Store & Freeze Turkey Pot Pie

How to Serve Turkey Pot Pie

This turkey pot pie is a full meal on its own, but if you want to round it out, serve it with a light, crisp side. A green salad with lemon vinaigrette or some simply steamed green beans both work beautifully. If you’ve got leftover cranberry sauce, a spoonful on the side gives that sweet-tart pop of color and nostalgia.

Plate it hot from the oven use a wide spoon to keep the crust intact and serve in shallow bowls to catch every drop of that creamy, savory filling.

It also pairs wonderfully with these rosemary roasted potatoes if you want a starch-on-starch moment of joy. Or try a dollop of pumpkin cheesecake for dessert to keep the fall flavors going strong.

How to Store

Leftovers? You’re in luck this pot pie stores like a dream.

  • Fridge: Cool completely, cover the skillet with foil (or transfer to an airtight container), and refrigerate for up to 5 days.
  • Reheat: Use a low oven (325°F) to keep the crust crisp. A microwave works, but the crust softens.

Can You Freeze Turkey Pot Pie?

Yes and you should!

  • Before baking: Assemble the entire pie, wrap it tightly with plastic wrap and foil, and freeze. When ready to bake, place it frozen into a 400°F oven and bake for about 45–50 minutes, or until golden and hot.
  • After baking: Cool, slice, and freeze portions individually. Wrap in foil and store in freezer-safe bags for up to 3 months. Reheat in the oven for best texture.

There’s something beautiful about a dish that gives and gives again. This one holds memories of warmth, family, or just a quiet Sunday alone. It’s a recipe that waits for you, even on the hard days, and offers comfort without asking for much in return.

That’s the kind of food I want to pass down.

Turkey Pot Pie Questions Answered

1. Does turkey pot pie need a bottom crust?

No this version uses a single top crust, which keeps it simple and rustic. A bottom crust can get soggy with creamy fillings, so skipping it keeps the texture crisp and the prep easier.

2. Can I use chicken instead of turkey?

Absolutely. This recipe works just as well with cooked chicken rotisserie, baked, or grilled. It’s a great year-round alternative when it’s not turkey season.

3. Can I make individual turkey pot pies?

Yes! Use ramekins or small oven-safe bowls. Just divide the filling, top each with crust, and reduce the baking time to 20–25 minutes, or until the crust is golden.

4. Can I make this dairy-free?

You can substitute plant-based butter and cream. Use coconut cream or unsweetened almond milk + a thickener like cornstarch. The crust can be made with dairy-free butter too.

Conclusion

When the dishes are done and the table is quiet, a warm slice of turkey pot pie brings it all back the laughter, the comfort, the reasons we gather. Whether you make it from scratch or use what you’ve got, this recipe gives you a moment of peace with every bite.

If this recipe reminds you of someone you love, share it with them. Your memories keep recipes alive.

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Redondo

Turkey Pot Pie

A cozy, golden-topped turkey pot pie made from scratch with sweet potatoes, creamy filling, and leftover Thanksgiving turkey — perfect for quiet weekends and second servings of gratitude.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 595

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 teaspoon table salt
  • 6 tablespoons very cold unsalted butter, cubed
  • 1/4 cup sour cream
  • 1 large egg, beaten (for brushing crust)
  • 6 tablespoons unsalted butter
  • 1/2 cup diced onion
  • 6 tablespoons flour
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon table salt
  • 1 teaspoon ground black pepper
  • 2 cups chicken broth (or turkey broth)
  • 1/2 cup heavy cream
  • 1 1/2 cups diced sweet potatoes
  • 1 cup diced russet potatoes
  • 1/2 cup chopped carrots
  • 3 cups shredded cooked turkey
  • 1 cup frozen sweet corn
  • 1 cup frozen green beans

Equipment

  • 10-inch skillet oven-safe
  • Rolling Pin for rolling pie dough

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Make crust: pulse flour and salt, add butter and sour cream, form into disk and chill.
  3. Sauté onions in butter until soft. Whisk in flour, rosemary, paprika, salt, pepper.
  4. Stir in broth and cream gradually. Add potatoes and carrots; cook until fork-tender.
  5. Add turkey, corn, green beans. Stir and remove from heat.
  6. Roll dough into 12″ circle, place over filling, slit top, and brush with egg.
  7. Bake for 30 minutes or until crust is golden. Rest 10 minutes before serving.

Notes

You can substitute chicken for turkey, or use store-bought crust to save time. This recipe is forgiving and adaptable to what you have on hand.

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