Buying a turkey after the holidays means it’s inexpensive, and will probably feed a family of four for a whole week (if you can stretch out the leftovers). We ate it plain for two days, but then we got inspired to make some turkey pot pie, because, well… pie! For dinner! I mean, you can’t really go wrong with pie for dinner, can you?

This traditional turkey pot pie with an all-butter double crust is the perfect way to use up all your turkey leftovers!

Turkey Pot Pie

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yields: 4-6 servings



1 double crust, all-butter pie crust recipe for a 9″ pie plate (feel free to make your own or go pre-made)
1/4 cup butter
1 large sweet onion, diced
5 stalks celery (leaves are fine)
4 large carrots, peeled and diced
1/2 cup all purpose flour
2 1/2 cups turkey stock or drippings
1/2 cup whole milk
3 bay leaves
1/2 teaspoon each dried basil, marjoram and sage
1 teaspoon sea salt
5-6 cups chopped turkey, white and dark meat
1 whole egg, beaten (optional)


  1. In a large heavy bottomed pan or Dutch oven, melt butter. Add vegetables and stir to coat. Cook for 3-4 minutes. Sprinkle flour over and cook for 3-5 minutes more, stirring constantly.
  2. Add stock, milk and seasonings and bring to a boil. Lower to a simmer and continue to cook for another 3-5 minutes or until thickened. Remove from heat and stir in chopped turkey.
  3. Place half of rolled out dough into pie plate, leaving edges hanging over the sides. Pour half of filling into pie (or as much as you can safely fit). Place second rolled out crust on top and roll edges into a thick crust (I like mine extra thick, which also helps to keep it from burning).
  4. Freeze whole pie for reheating later or preheat oven to 425°F, place on baking sheet, brush crust with beaten egg (if using) and bake for 35-40 minutes, checking halfway to ensure crust is not burning. If it is darkening too much on the edges, cover edges in aluminium foil and continue baking.
  5. If cooking from frozen, place on baking sheet, brush with beaten egg (if using) and bake at 425°F for 30 minutes. Turn oven down to 400°F and continue to bake until crust is golden brown and internal temperature of pie is 165°F. If it is darkening too much on the edges, cover edges in aluminium foil and continue baking.

Elizabeth-Nyland-0012-2 Elizabeth Nyland, author behind “Cooking with Coconut Oil: Gluten-Free, Grain-Free Recipes for Good Living” and “Cooking with Avocados: Delicious Gluten-Free Recipes for Every Meal” is also a mother of two and is the blogger behind, a food, fitness and health blog that’s been going strong since 2009. You can find Elizabeth in her home gym lifting heavy things, in her kitchen cooking up new recipes or at the bakery down the street attempting to uncover the world’s best doughnut.

Elizabeth Nyland is part of the Lifestyle Blog Network  family.


Topics: Turkey, Pot Pie, Leftovers