Turkey Pot Pie

Recipe: Post-Thanksgiving Turkey Pot Pie

Turkey Pot Pie

Cary, NC — Try this vegetable-packed turkey pot pie recipe to get rid of Thanksgiving leftovers. 

Turkey Pot Pie

My family’s attempt to make a quick, easy dinner out of leftover Thanksgiving turkey turned into one of the best pot pie recipes I’ve ever tasted. This is the perfect dish for a cold night, and you can always substitute chicken to make it if all your turkey is already gone.


This recipe makes one pie and serves six.


  • 2 medium red potatoes
  • 2 stalks celery, diced
  • 2 carrots, chopped
  • 4 tablespoons butter
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • ¼ cup flour
  • 2 cans chicken broth
  • 1 tablespoon thyme
  • Salt and pepper to taste
  • ½ c. heavy cream
  • ¾ cup frozen peas
  • 2 cups chopped turkey
  • 1 package refrigerated pie shells


  • Place potatoes, celery and carrots in a small pot and cover with water.
  • Boil just until slightly tender.
  • Melt butter and sauté onions. Add garlic.
  • Mix in flour and cook for 1-2 minutes, stirring constantly.
  • Slowly add chicken broth, mixing well. Add thyme, salt and pepper.
  • Bring to boil, reduce heat and allow to simmer until thickened. Add cream.
  • Drain vegetables and mix into sauce. Add turkey and peas.
  • Line a pie plate with one crust. Pour in mixture. Top with remaining crust.
  • Prick with fork in three or four places.
  • Bake at 375 degrees for about 40 minutes until golden and simmering.

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Recipe and photo by Jessica Patrick.


CaryCitizen is sponsored in-part by Thai Spices & Sushi in Preston Corners.

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