Turkey Pot Pie

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This Turkey Pot Pie is simple yet filling, and loaded with all the comforts of the holidays! It is the perfect day after Thanksgiving meal.

Pot Pie

Family time is the absolute best time! That’s why I love Thanksgiving so much. It allows us to recenter our lives on what matters most — family. This special day helps remind us all of the things that are truly important, and I love focusing on that on Thanksgiving day and the days leading up to it.

And as Thanksgiving approaches, I hope you’ll consume all the yummy, stick-to-your-ribs homemade cooking, be with the ones you love, laugh hard, and truly just (BE) together. Be joyful and content! Because these are the moments that truly matter. These are the moments that you’ll remember!

Another great way to create memories is by cooking together. To me, there isn’t anything better than family gathering together in the kitchen and hanging out and cooking away!

So if you’re looking for a great, day after Thanksgiving meal, give this Turkey Pot Pie a try. It’s filling, unbelievably comforting and takes almost no effort at all to whip up. Plus, with all the extra hands you’ll have around, you can invite a couple extra family members or friends into the kitchen to help out.

Happy cooking!!!

And, for more holiday recipes, please give these a try:

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If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!

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Pot Pie

Turkey Pot Pie

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  • Author: Naomi
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x


This Turkey Pot Pie is simple yet filling, and loaded with all the comforts of the holidays! It is the perfect day after Thanksgiving meal.


Units Scale
  • 34 cups Turkey or Rotisserie Chicken, white meat
  • 1/31/2 Yellow Onion, diced
  • 23 Carrots, peeled and diced
  • 23 Celery, diced
  • 2 Fresh Garlic Cloves, minced
  • 3 tbsp Miyoko’s Creamery European Style Cultured Vegan Unsalted Butter
  • 2 9″ Pie Crusts, store bought
  • 1 Egg
  • 4 tbsp Bob’s Red Mill® Gluten-Free Whole Grain Oat Flour
  • 3 cups Chicken Broth, low sodium
  • 1/4 cup Heavy Whipping Cream
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Salt
  • 1/21 tsp Freshly Ground Black Pepper


  1. Garlic: On medium high heat, melt butter and add the garlic and cook until fragrant, about 30-45 seconds.
  2. Veggies: Sauté the veggies until somewhat soft; about 5-7 minutes.
  3. Flour mixture: Add the flour and stir until well combined and cooked out. Then add the chicken stock and spices and cook until thick, stirring consistently, about 5 minutes.
  4. Chicken: Turn down the heat a bit, and add the chopped chicken and cream; stir well and let come together for another 3-5 mins. Take off the stove and let cool (about 5 mins) while you’re prepping the pie dough.
  5. Oven: Preheat the oven to 400° F.
  6. Form the dough: Unroll pie dough and place in an ungreased glass 9 inch pie pan. Press dough firmly against the sides and bottom. Trim the dough even with the pie pan edge.
  7. Put it together: Fill the pie shell with the chicken mixture, and top with the second dough piece. Pinch the dough to create a scalloped edge. Trim the excess.
  8. Vent the dough: Cut slits in the dough and gently brush with egg wash. 
  9. Bake: Bake for 30-35 mins until the crust is golden brown and flaky and the filling is bubbling. 


  • Servings: 1 pot pie will either serve 4 large portions, or up to 6 smaller portions.
  • Prep Time: 30 min prep time includes cutting the veggies and meat and cooking the mixture on the stovetop.
  • Rotisserie Chicken: Generally, I use two breasts from a family size chicken plus a bit extra.
  • Pie Crust: Let the crust come to room temperature. I set it out while I’m prepping all the other ingredients. 
  • Category: Main Course
  • Method: Bake
  • Cuisine: American
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Turkey Pot Pie

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