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Turkey Pot Pie

Turkey Pot Pie is a great way to use leftover turkey. It is a freezable meal so you can make it now and enjoy it later.

Turkey Pot Pie is a wonderful comfort meal on a cold winter day. Turkey Pot Pie is not healthy for you but it is delicious and a great way to use up leftover turkey. I like to make this recipe after Thanksgiving and freeze it. I am usually tired of turkey after a couple of times of eating it.   

I have made this recipe countless times. You can substitute the turkey for chicken, roast beef, or more vegetables. I like to make two pot pies at a time so I can put one in the freezer. It is always great to have a freezer meal on hand for when I don’t feel like cooking. 

Cost Per Serving is about $5.68 as of September 2023

If you have ZERO ingredients then this recipe will cost about $35.05.

If you have a stocked pantry this recipe will cost about $16.29.

  • Cost per serving reduces to about $2.72

I am assuming you have salt, pepper and leftover turkey and do not add it into the recipe total cost. 

Stove Top

Recipe serves: 6

Serving size: 1 slice

Equipment needed: Large Pan and Deep Pie Pan

Total time: 1.5 Hour


Let's grocery shop!

I am assuming you have salt and pepper. It is not included in pantry and spices.

Pantry & Spices

Total: $17.76 as of September 2023

  • unsalted butter $3.99
  • flour $2.49
  • shortening $7.49
  • dried tarragon $3.79


Total: $16.29 as of September 2023

  • 1 garlic bulb $0.67
  • 1 bag potatoes $3.99
  • celery $2.99
  • 1 bag onions $2.38
  • 1 can chicken broth $0.79
  • 1/2 gallon milk $1.89
  • 1.5 cups cooked turkey $0.00
  • shredded cheddar cheese $2.33
  • 12 oz frozen mixed vegetables $1.25

Let's prep!

Let's cook!

Crust by hand
  1. In a large bowl add 2 cups of sifted flour, 1/2 teaspoon salt, 1/2 cup cheese, 2/3 cup shortening, 1 tablespoon of butter (cut into 8 pieces)
  2. Cut all the ingredients together until the size of peas using a pastry cutter or two knives. 
  3. Add 2 tablespoons of cold water. 
  4. Mix the ingredients together using your hands or a wooden spoon. 
  5. Add 1 more tablespoon of water and continue to mix until a ball forms. 
  6. Wrap ball in plastic wrap and refrigerate for 30 minutes. 
Crust in Food Processor
  1. Add flour and salt then pulse 2 times.
  2. Add cheddar cheese then pulse 2 times
  3. Add 2/3 cup shortening then pulse 10 times
  4. Add 1 tablespoon butter (cut into 8 pieces) then pulse 5 times
  5. With the blade running slowly add 1 tablespoon of water at a time until a ball forms.
  6. Wrap the ball in plastic wrap and refrigerate for 30 minutes. 
  1. While the dough is resting heat a deep pan with 1 tablespoon of butter. 
  2. Add potatoes, celery, onion, 1/2 teaspoon salt and 1/2 teaspoon of pepper for 5 minutes then add garlic for 2 minutes.
  3. Add 1 cup of broth, 1/2 teaspoon pepper, 1/4 teaspoon tarragon and 12 oz of frozen vegetables then cover for 10 minutes or until the vegetables are tender. 
  4. Slowly stir in the flour slurry for 2 minutes.
  5. Stir in the cooked turkey and remove from heat. 
Assemble the Pot Pie
  1. Roll out a 9 inch pie crust and place in the bottom of the pie pan. 
  2. Add the filling
  3. Roll out a 9 inch pie crust and top the pie dish. 
  4. Seal the edges by pressing the top and bottom crusts together.
  5. Cut slits into the pie crust and sprinkle some salt and pepper.
  6. Bake at 350° for 45 – 60 minutes until the crust is brown.
  7. Let rest for 10 minutes before slicing. Enjoy! 

Freeze Option

Cool completely then place in the refrigerator for about 1 hour uncovered. Then cover with tin foil followed by plastic wrap. 

Baking from frozen: Preheat oven to 400° F, remove plastic wrap leaving the tin foil in place. Bake for 1 hour. Remove tin foil and continue to bake for 30 minutes. Temperature should read at least 165° in center and the crust golden brown. 

This recipe can also be found in Winning Recipes for Turkey Leftovers

Side Options

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