Easy Turkey Pot Pie

Warm, hearty, and unbelievably simple to prepare, this Easy Turkey Pot Pie is the ultimate comfort food for busy weeknights or cozy family dinners. Packed with tender chunks of cooked turkey, a medley of colorful frozen vegetables, and a creamy, herb-infused sauce, this recipe transforms leftovers into a crowd-pleasing masterpiece. Nestled between flaky, golden pie crusts and brushed with an egg wash for a beautifully crisp finish, this pot pie bakes to perfection in just under an hour. With only 15 minutes of prep time, minimal cleanup, and flavors that feel like a homemade hug, this dish is sure to become a go-to in your dinner rotation. Perfect for repurposing holiday turkey or creating a delicious meal anytime you're craving comfort in a pie dish.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons butter
• 1 medium yellow onion, diced
• 3 tablespoons all-purpose flour
• 2 cups chicken or turkey broth
• 1 cup whole milk
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon dried thyme
• 3 cups cooked turkey, shredded or diced
• 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
• 2 sheets refrigerated pie crusts
• 1 egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Melt the butter in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.

Step 3

Sprinkle the flour over the onions and whisk continuously for 1-2 minutes to create a roux.

Step 4

Gradually pour in the chicken or turkey broth, whisking constantly, until the mixture is smooth and thickened.

Step 5

Stir in the milk, salt, pepper, and thyme. Cook for another 2-3 minutes, letting the mixture come to a low simmer.

Step 6

Add the cooked turkey and frozen mixed vegetables to the skillet. Stir everything together until evenly coated in the creamy sauce. Remove the skillet from heat.

Step 7

Roll out one sheet of pie crust and fit it into a 9-inch pie dish. Trim the edges if necessary.

Step 8

Pour the turkey and vegetable filling into the prepared pie dish, spreading it out evenly.

Step 9

Roll out the second sheet of pie crust and lay it over the top of the filling. Trim, fold, and crimp the edges to seal the pie.

Step 10

Cut a few small slits in the top crust to allow steam to escape during baking.

Step 11

Brush the top crust with the beaten egg to give it a golden, shiny finish.

Step 12

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Step 13

Remove the pot pie from the oven and let it rest for 5-10 minutes before slicing and serving.

Nutrition Facts

Serving size	2464.3 grams (2464.3g)

Amount per serving	% Daily Value*
Calories	3909

Total Fat 194.50g	249%
Saturated Fat 74.10g	370%
Polyunsaturated Fat 1.30g
Cholesterol 897mg	299%
Sodium 6237mg	271%
Total Carbohydrate 276.10g	100%
Dietary Fiber 24.90g	89%
Total Sugars 44.00g
Protein 263.20g	526%

Vitamin D 155IU	776%
Calcium 657mg	51%
Iron 24mg	133%
Potassium 4140mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 26.9%

Carbs: 28.3%