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Double Crust Turkey Pot Pie
November 19, 2025
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This Double Crust Turkey Pot Pie that’s flaky, creamy, and downright comforting. We start with an old-school, golden crust on top and bottom, but the inside? That’s where the magic happens. Creamy gravy, tender turkey, and vegetables all tucked inside a buttery pastry shell. The filling thickens perfectly, the crust stays crisp, and it reheats beautifully. Basically, it’s what cozy tastes like. Leftover turkey never tasted so good.
Ingredient Notes
This pot pie is packed with classic, simple ingredients that come together to make something special. You can use leftover turkey or even roasted veggies to make it your own.
- Pie Crusts – Use homemade pie crust for the best flavor, or grab store-bought if you want to save time. You’ll need one for the bottom and one for the top.
- Onion – Adds depth and flavor to the creamy sauce.
- Butter & Olive Oil – A mix of both adds flavor and prevents burning.
- Turkey Stock – Enhances that savory flavor, but chicken stock works too.
- Whole Milk – Makes the sauce luxuriously creamy.
- Roasted Turkey – The star of the show! Shredded and juicy. Leftover Thanksgiving Turkey would be perfect for this.
- Frozen Peas, Carrots & Corn – Classic veggies that add color, flavor, and texture.
How to Make Turkey Pot Pie
Making turkey pot pie from scratch sounds fancy, but it’s surprisingly easy once you break it down. You’ll sauté, whisk, assemble, and bake your way to flaky perfection. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.
Step 1: Preheat Oven + Cook the Onion
Start by heating olive oil and butter in a large pot, then cook your onions until soft and fragrant.
Step 2: Thicken the Sauce
Sprinkle flour over the onions and cook for a minute or two. Slowly whisk in milk and turkey stock until smooth, then add your seasonings. Stir until thickened.
Step 3: Add Turkey + Veggies
Mix in your cooked turkey, peas, carrots, and corn. Let it all simmer until combined, then take off the heat.
Step 4: Cool the Filling
Spread the mixture on a baking sheet and pop it in the fridge for about 15 minutes to cool down.
Step 5: Assemble the Pie
Place one crust into a 9-inch pie dish. Pour in the cooled filling, top with the second crust, and tuck the edges neatly. Brush with beaten egg and cut slits on top for steam.
Step 6: Bake
Place your pie on a baking sheet and bake at 400° F for about 40 minutes, until golden and bubbling. Let it rest before slicing.
Tips for Success
- Chill the filling before adding it to the crust so it doesn’t melt the dough.
- Place your pie dish on a baking sheet to catch any drips.
- If the edges start browning too quickly, cover them with foil halfway through baking.
- Let the pie rest before cutting so the filling can set.
What to Serve with Turkey Pot Pie
Because pot pies are pretty hearty and already include your vegetable, you just serve it all on its own. If you feel like you need something else, I would opt for another vegetable or salad. Here are a couple ideas:
- Roasted Green Beans
- Pear Salad with Maple Tarragon Dressing
- Grandma’s Cucumber Salad
- Thin Asparagus Recipe
- Brussels Sprouts Caesar Salad
This Double Crust Turkey Pot Pie is the definition of comfort in a pie dish. It’s hearty, creamy, and loaded with flavor in every bite. Once you try it, you’ll start looking forward to leftover turkey just so you can make it again. The printable recipe is below. Have a great day, friends!
Double Crust Turkey Pot Pie Recipe
This homemade Turkey Pot Pie is one of my favorite comfort foods and I can't wait to share it with you today. This pot pie is made with leftover turkey, veggies, and spices covered in a creamy white sauce. It is then poured into a buttery, flakey pie crust and baked to golden perfection.
Ingredients
- 2 pie crusts homemade or store bought
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup chopped onion
- 5 tablespoons all purpose flour
- 1/8 teaspoon dried oregano
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 1/2 cup turkey stock or chicken stock
- 2 cups whole milk
- 1 1/2 cups roasted turkey leftover, shredded, with skin and bones removed
- 1/2 cup frozen corn
- 1/2 cup frozen peas and carrots
- 1 egg beaten
- parsley fresh, chopped, for garnish
Instructions
- Preheat oven to 400° F.
- Melt butter and oil together in a large pot over medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes.
- Whisk milk and turkey stock in slowly. Stir constantly to prevent lumps. Once all liquid is incorporated, add in all seasonings. Cook and stir until sauce has thickened, about 3 minutes.
- Stir in all vegetables and turkey into sauce.
- Take off the heat and cool to room temperature. The quickest way to do this is to spread it out onto a cookie sheet with high sides and place into the refrigerator for 10-20 minutes.
- While filling is cooling, roll out 1 pie dough crust and place it carefully into a 9-inch pie dish, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. Set aside.
- Once pie filling has cooled to room temperature, pour it onto the prepared pie crust dish. Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge. Tuck the top crust underneath the bottom one to make a neat and even crust all the way around.
- Brush egg onto the top of the crust and cut 2-3 slits into the top.
- Place pie pan onto a baking sheet (in case it bubbles over). Bake for 40 minutes or until the top of the pie is golden brown and filling is bubbling out.
- Remove from oven and allow to rest for a few minutes before garnishing with fresh, chopped parsley and slicing into 8 equal pie slices.
Notes
Storage Instructions
- To Store: Keep leftovers in the fridge, covered tightly, for up to 4 days.
- To Freeze: Cool completely, wrap in plastic wrap and foil, and freeze up to 3 months. Reheat from frozen at 350° F until hot in the center.
- To Make Ahead: Assemble the pie up to 1 day in advance and refrigerate before baking. Brush with egg wash right before it goes in the oven.
Nutrition
Calories: 357kcalCarbohydrates: 34gProtein: 13gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 53mgSodium: 504mgPotassium: 310mgFiber: 2gSugar: 4gVitamin A: 807IUVitamin C: 3mgCalcium: 101mgIron: 2mg
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Variations
- Leftover turkey: Swap chicken for turkey.
- Puff pastry: Use puff pastry instead of pie crust for a flakier texture.
- Vegetarian: Skip the chicken and add more vegetables or tofu.
- Herb Upgrade: Add fresh thyme or rosemary to the sauce for extra depth.
- Sour cream: Add a dollop to the sauce for extra creaminess.
- Heavy cream: Substitute whole milk with heavy cream for a richer filling.
More Leftover Turkey Recipes
- Leftover Turkey Hand Pies
- Leftover Turkey Casserole
- Turkey a la King
- Southern Turkey Salad Recipe
- Baked Turkey Taquitos
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
