Made in a cast iron skillet with seasonal sweet potatoes, fresh rosemary and a hint of smoked paprika, this Turkey Pot Pie is the perfect way to use up the last of your Thanksgiving turkey leftovers!
I originally shared my favorite recipe for turkey pot pie after Thanksgiving last year. Since I imagine many of you have a fridge full of leftover turkey, I thought it would be a good idea to share the recipe again today. I hope you enjoy it!
So, how was your Thanksgiving? Did it go by way too fast?
Mine definitely did.
After hours, if not days, of preparation (not on my end, my grandmother always does the cooking!), it seems that it took just a matter of minutes for Thanksgiving dinner to be over and done with. The last bits of stuffing are picked over, the pies are paraded out and put on display, and the turkey is packed into Tupperware to be eaten for the rest of the week.
What do you usually do with your turkey leftovers? Do you pick at them cold from the fridge, like my sister? Do you slap them on bread and have dry turkey sandwiches, like my dad?
Or do you revive them by making something totally new, delicious, and cozy, like a from-scratch turkey pot pie.
I’m hoping you’ll consider the latter this year.
While this turkey pot pie may look fancy, it’s actually seriously easy to make with fresh, seasonal ingredients and a homemade crust.
This turkey pot pie is made with a combination of frozen and fresh vegetables. There are sweet potatoes as well as russet potatoes, seasoned with fresh rosemary and a touch of smoked paprika, and the end result pays homage to Fall and to your Thanksgiving feast without feeling like you’re eating the same meal twice.
It’s completely from scratch, no cream of chicken or cream-of-anything soup — the filling is made with a simple sauce (technically a roux, but I guarantee it’s the easiest one you’ve ever made) over near-caramelized onions and is made right in your cast iron pan.
There’s no bottom crust for this pot pie, and that was an intentional choice. It makes the recipe even easier so that you can bake the pie in the same cast iron pan that you used to prepare the filling and keeps things from getting too messy. It also results in the perfect ratio of crust to filling.
While you can use a store-bought pie crust if you’re really pressed for time, I really, really recommend that you try to make your turkey pot pie crust from scratch — it makes such a difference in taste!
I’ve included my favorite ever easy pie crust in the recipe below (it may look familiar to you…), it’s no-fail, uses only 4 ingredients, and takes about 10 minutes to make. It’s my go-to recipe for a perfectly light, flaky, golden crust, every time.
I don’t know about you, but I have some leftover turkey calling my name right now.
P.S. Be sure to check out my Turkey Chowder recipe, also made from scratch and with leftover turkey!
Turkey Pot Pie
- 1 cup all-purpose flour
- ½ tsp salt
- 6 Tbsp unsalted butter cut into pieces (I cut into Tbsps and then cut those pieces in half)
- ¼ cup sour cream
- 1 large egg beaten (to brush over the pie crust)
- 1 ½ cups sweet potatoes peeled and diced
- 1 cup russet potatoes peeled and diced
- ½ cup chopped carrots about 2 carrots
- 6 Tbsp butter
- ½ cup diced onion
- 6 Tbsp flour
- 2 cups organic chicken broth
- ½ cup heavy cream
- 3 cups shredded turkey
- 1 cup frozen sweet corn
- 1 cup frozen green beans
- 2 tsp chopped fresh rosemary
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- Preheat oven to 400F
- To prepare the crust, pulse together flour and salt in food processor.
- Sprinkle butter pieces over-top the flour mixture and pulse until coarse crumbs begin to form.
- Add sour cream and pulse until dough begins to clump together.
- Transfer dough to lightly floured surface and knead into a smooth disk.
- Wrap in clear wrap and place in refrigerator while you prepare the pot pie.
- Cut potatoes and carrot to approximately the same size (erring on the smaller side so the potatoes finish cooking along with the carrots). Place in medium saucepan, add water until vegetables are just covered and lightly salt the contents.
- Bring water to a boil, then reduce heat to low, cover and allow to sit covered for 8-10 minutes (until vegetables are tender).
- Drain potatoes and carrots and set aside.
- In your 10" cast iron pan, melt 6 Tbsp butter over medium-low heat.
- Add chopped onion and cook until tender and translucent (about 4 minutes).
- Sprinkle the onion with the with flour and stir until smooth.
- Add remaining ingredients (chicken broth, heavy cream, turkey, green beans, corn, and spices ) and bring contents to a boil, stirring frequently until liquid has thickened.
- Reduce heat, add potatoes and stir. Remove from heat.
- Remove your pie dough from the fridge and roll out into even 12" circle. Carefully lay the crust over the top of the pot pie contents (it does not have to drape over the sides, rather push the crust up against the inside of the pan).
- Cut several slits in the crust, lightly brush with your beaten egg, and bake in the oven on 400F for 30 minutes or until crust is golden brown.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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Other recipes to try:
Updated 11/25/16 — originally published 11/25/15
We absolutely loved it. Will be our go to for left over turkey. Have you tried it with chicken?
I’m so happy to hear this, Jenny! I have a different recipe for chicken pot pie that I use, but chicken would work great here, too! Enjoy! 🙂
I tried this out for my family after Thanksgiving. There wasn’t a bite left. Everyone loved it. Will definitely remake this. Thank you!
Delicious! Will definitely make this again! I used fresh Rosemary from my herb garden which was an added bonus.
As always thank you Sam for giving us these delicious recipes. I made a lot of them and always enjoy it every time. I will redo my strawberry cake again. Thank you!
As always very delicious. Thank you Sam for giving us step by step and the measurements. I made the strawberry cake have to redo it with fresh and juicy December berries. Thanks for sharing.
I’m so glad you’ve enjoyed everything so much, Sally! 🙂
I love your creations and the easy-to-follow instructions! I don’t have a food processor currently, and I’m wondering if using a blender would still achieve a flaky crust? Thanks in advance 🙂
Hi Melissa! I would recommend a pastry cutter or if you don’t have one a fork and knife will work. A blender may be a little too much here. 🙂
This was amazing! I made three pies using all my leftovers and froze two of them. What would you recommend temp/ cook time for this recipe frozen? Should I thaw it out first?
Hi Caitlin! I am so glad you enjoyed it so much! I haven’t baked it from frozen but you will want to use the same temperature. I’m not sure about a time. 🙂
turkey pot pie is my second favorite part of the holiday, just after family and friends around the table. I use all my leftovers to make my pie. 2-3 cups of turkey, leftover gravy (occasionally add a gravy mix if i don’t have enough) a big spoon of green bean casserole, a big spoon of stuffing with apples and raisons, a spoon of mashed potatatos and sweet potatoes with the pecans, and I usually toss in a small spoon of cranberry sauce. Depending on how many come for dinner will depend on the veggies, but I have been known to toss in some peas or mixed vegetables, and depending if i make my own crust i either add in some sesame seed or press some into the crust or add some rosemary and thyme to the crust. Unlike this recipe, because it is leftovers, it is not the prettiest with bright veggies, however it does taste like thanksgiving in a mouthful! Your recipe looks like a keeper!
Thank you so much, Patricia! Your pie sounds tasty. 🙂
THANK YOU for a fantastic recipe!! I made this tonight, and it was excellent. I also made a vegan version for my daughter, and she loved it.
So happy to hear that everyone enjoyed, Brandy! Thank you so much for commenting and letting me know how it turned out for everyone! 🙂
This is the BEST pot pie ever. The only thing I changed was mushrooms for green beans because that is what I had. I contemplated trying a puff pastry crust, but this crust is just too good! So so simple… my 6 year old actually made it! This recipe is PERFECTION!!!!!
I am so glad you enjoyed it so much, Paula! 🙂
Amazing recipe! I followed this recipe exactly and it was wonderful with our leftover turkey!
And YES the homemade crust is WELL worth the few extra minutes it takes
I am so glad everyone enjoyed it so much, Brooke! I agree that homemade crust is the way to go! 🙂
This is a family favorite. I’ve made it with smoked chicken and smoked turkey and it’s so good. I also use a pre made pie crust and it’s simply delicious. Thank you for sharing such a wonderful recipe.
I am so glad you enjoyed it os much, Christine! 🙂
I have made this many times, so good! Now I am planning on making it for a meal train. Do you know how I would go about freezing this? I was thinking about making two pies and telling the family to freeze one if it’s too much.
Sugar Spun Run
Hi, Inga! I am so glad that you have enjoyed this recipe and decided to make it to share! Yes, this pie freezes well. 🙂
Where in the process should I freeze it? Before or after baking?
You can do either, just make sure to wrap it well. If baking from frozen you will need to add a bit more cook time.
Hi Sam, I made this recipe yesterday for dinner but the top crust is not as flaky and definitely doesn’t look like yours in the picture. I used a normal cake mixer to make the crust. And thank you so much for sharing your recipe. My family thoroughly enjoyed it!
Hi Giuliana! You don’t want to use a hand mixer, it will over-work the dough and that is why you won’t have flaky layers, unfortunately 🙁
I am so glad to hear everyone enjoyed overall, though!
If I used dried rosemary how much? Also, if I were to precook filling and assemble right before baking, will it take longer? Will the top crust still cook up flaky if it’s not put on a hot filling? Thanks.
Hi Karla! I’d substitute 3/4-1 teaspoon of dried rosemary. The top crust will still cook up properly if not on a hot filling. I hope you love the pot pie! 🙂