Classic Turkey Pot Pie | Perfect Leftover Recipe

Turkey pot pie is one of those comforting dishes that transforms leftover holiday turkey into something the whole family gets excited about. In a popular YouTube cooking video from Mom’s Dinner, Susie walks viewers through her foolproof method for creating this cozy dinner that’s perfect for busy weeknights.

This recipe has won over home cooks because it takes the guesswork out of making pot pie from scratch. Susie shares all her kitchen secrets, from creating the perfect creamy filling to getting that golden, flaky crust every time. We’re breaking down her step-by-step process so you can easily follow along and create this hearty meal that feels like a warm hug on a plate.

Key Takeaways

• This recipe turns leftover turkey or chicken into a complete family meal with vegetables and gravy all baked in a flaky crust.
• The secret to rich flavor comes from using better-than-bouillon chicken base and creating a proper roux with butter and flour.
• Store-bought pie crust works perfectly for busy families, making this impressive dinner surprisingly simple to prepare.

Getting Your Ingredients Ready

Using Up Your Leftover Poultry

The beauty of this pot pie recipe is that it works perfectly with whatever leftover poultry you have hanging around in your fridge. Three cups of cooked turkey works wonderfully, especially after those big holiday meals when you’re wondering what to do with all that extra meat.

If turkey isn’t what you have on hand, leftover chicken makes an excellent substitute. The meat can be either shredded into bite-sized pieces or diced up – whatever feels easier for you. Both methods give you that tender, homestyle texture that makes pot pie so comforting.

Fresh Vegetables and Basic Pantry Items

For the vegetable base, you’ll want to gather up some fresh produce that adds both flavor and nutrition to your pie. Here’s what Susie recommends having on hand:

Fresh Vegetables:

• 1 cup of carrots (diced medium-sized)
• 1/2 cup of celery (chopped small)
• 1 yellow onion
• 3 garlic cloves

The carrots get cut into a medium dice so they cook faster in the skillet. For the celery, slice the stalks down the middle first, then chop across to avoid having huge chunks in your finished pie.

Pantry and Refrigerator Staples:

Ingredient	Amount	Purpose
Butter	4 tablespoons	For sautéing vegetables
All-purpose flour	1/4 cup plus 1 tablespoon	Creates the thickening roux
Chicken broth	2 cups	Base for the sauce
Heavy cream	1/4 cup	Adds richness
Fresh parsley	2 tablespoons chopped	Fresh flavor boost
Frozen petite peas	1 cup	Adds color and sweetness

One special ingredient that really makes a difference is Better Than Bouillon chicken base. You can find this near the regular bouillon in the soup aisle, and it packs way more flavor than regular bouillon cubes. Just one tablespoon transforms the whole dish.

Deciding on Your Pie Crust

When it comes to the crust, you have two perfectly good options depending on how much time and energy you want to spend in the kitchen.

Store-Bought Route: Sometimes the easy way is the best way, especially on busy weeknights. A two-crust pie package from the store works beautifully for this recipe. Nobody at your dinner table will know you didn’t make it from scratch, and you’ll save yourself time and effort.

Homemade Path: If you’re feeling ambitious or have a tried-and-true pie crust recipe you love, homemade crust certainly adds that special touch. Making your own gives you complete control over the flavor and texture.

Either choice works perfectly fine for creating a delicious pot pie that your family will remember. The filling is so flavorful and comforting that both options will give you that golden, buttery crust that makes pot pie such a satisfying dinner.

Getting the Filling Ready

Dicing Your Carrots, Celery, and Onion

The veggie prep is where the magic starts! For the carrots, cut them into a nice medium dice so they cook evenly in the skillet. The trick is slicing each carrot into four long pieces first, then chopping across to get perfect little cubes. You’ll need about one cup total.

For the celery, slice each stalk down the middle lengthwise. This keeps you from getting those big stringy chunks that nobody wants to bite into. Then just chop across to make small pieces. Half a cup should do it.

Don’t forget one yellow onion and three garlic cloves. These add that cozy, homey smell that fills the kitchen.

Cooking Veggies for Better Taste

Heat up four tablespoons of butter in your skillet over medium heat. Once it’s melted and bubbly, toss in all those chopped veggies.

Let them sauté for about 10 to 15 minutes. You want them pretty soft since they’ll keep cooking in the oven later. This step brings out their natural sweetness and makes the whole filling taste richer.

Building a Thick Base with Butter and Flour

Now comes the roux – that’s just a fancy word for mixing flour and fat together. Add 1/4 cup plus one tablespoon of all-purpose flour right into the pan with your softened veggies.

Stir everything around and let it cook for at least one full minute. This cooks the raw flour taste out and helps thicken your filling perfectly. The flour and butter mixture is what makes that creamy, hearty sauce.

Mixing in Broth and Special Chicken Flavor

Here’s the secret weapon – one tablespoon of Better Than Bouillon chicken base. You can find it in the soup aisle, and it packs way more flavor than regular bouillon cubes. Let it melt right into the veggie mixture.

Next, pour in 2 cups of chicken broth slowly. Add just a little at first, then whisk like crazy to avoid lumps. Once it’s smooth, add the rest and keep whisking. Make sure to get into all the corners of the pan where that flour mixture likes to hide.

Getting the Seasoning Just Right for Comfort

Season with half to three-quarters teaspoon of kosher salt and half a teaspoon of black pepper. Give it a good stir and let the whole thing simmer for about five minutes until it starts to thicken up.

Take the pan off the heat and stir in the final touches:

• 2 tablespoons fresh chopped parsley
• 1/4 cup heavy cream for richness
• 3 cups cooked turkey or chicken (shredded or diced)
• 1 cup frozen petite peas

The hot filling will thaw those frozen peas perfectly. Look how thick and creamy everything gets – that’s exactly what you want for the perfect pot pie filling!

Putting It All Together

Completing the Filling with Cream, Herbs, and Green Peas

Once your roux has thickened beautifully and you’ve pulled that skillet off the heat, it’s time for the finishing touches that make this pot pie extra special. Susie stirs in 2 tablespoons of fresh chopped parsley first – and trust me, fresh really does make a difference here. The bright green color and fresh flavor wake up all those cozy vegetables.

Next comes 1/4 cup of heavy cream. This is what gives the filling that rich, velvety texture that makes everyone come back for seconds. Don’t skip this step – it’s the difference between good and absolutely wonderful.

Finally, add 1 cup of frozen petite peas. The beauty of using frozen peas is that the heat from your warm filling will thaw them perfectly. No need to cook them separately!

Adding Turkey or Chicken to the Mix

Now for the star of the show – 3 cups of cooked turkey or chicken. Susie mentions this recipe works perfectly with leftover turkey from the holidays, but leftover chicken is just as delicious.

You can either shred the meat or dice it into bite-sized pieces. Whatever feels right for your family! The key is making sure it’s already cooked since it’s just getting warmed through in the oven.

Pro tip: This is such a smart way to use up those holiday leftovers that might otherwise get forgotten in the fridge.

Creating That Smooth, Rich Texture

The secret to Susie’s perfect pot pie filling is all in how she handles that roux. When she adds the 2 cups of chicken broth, she doesn’t dump it all in at once. Instead, she adds about half a cup first and whisks it really well to avoid any lumps.

Once that’s smooth, she adds the rest of the broth and keeps whisking. She makes sure to get all the way to the edges of the pan because that flour and butter mixture loves to hide in the corners.

The filling should simmer for about 5 minutes until it starts to thicken up nicely. You’ll know it’s ready when it coats the back of a spoon and looks rich and creamy. This is exactly the texture you want – thick enough to stay put in your pie crust but not so thick it’s gluey.

Building Your Perfect Pot Pie

Picking Your Perfect Pan

Susie reaches for a 9-inch pie pan with good depth on the sides. She admits her pan might be a bit shallow at about 1.5 inches deep, but it works perfectly fine.

A deeper pan gives you more room for that delicious filling. Don’t worry about greasing the pan – the pie crust goes right in without any prep.

Pan Tips:

• 9-inch round works best
• 1.5 to 2 inches deep holds more filling
• Glass or metal both work great
• No greasing needed

Getting That Bottom Crust Just Right

She rolls out the store-bought crust and places it straight into the ungreased pan. The key is pressing it down into all the edges and corners.

Let the crust sit for a minute after unrolling. This helps it settle and prevents shrinking. Press gently but firmly into every corner of the pan.

Store-bought crusts work perfectly when you’re busy. Nobody will know the difference, and it saves so much time on a weeknight.

Adding Your Filling Without Making a Mess

The cooled turkey and vegetable mixture gets spooned right into the prepared crust. Susie lets her filling cool completely before adding it to prevent the bottom crust from getting soggy.

Her pan looks almost too full, but she keeps going. The filling should come close to the rim but not overflow.

Smart Filling Tips:

• Cool filling completely first
• Fill almost to the rim
• Don’t pack it down
• Keep a rimmed baking sheet nearby

Creating Those Pretty Edges Grandma Would Love

First, she tucks the top crust edges under the bottom crust. Then comes the pinching to seal everything together.

For the classic crimped look, she uses two fingers on one hand and one finger on the other. Press that single finger between the other two to create those beautiful scalloped edges.

This sealing step keeps all that wonderful filling inside where it belongs. Take your time – this is what makes it look homemade and special.

Topping It Off with Proper Venting

The top crust gets brushed with egg wash made from one egg and one tablespoon of water. This creates that golden, shiny finish.

She cuts four small holes in a cross pattern on top. These steam vents are crucial – they prevent the pie from exploding in the oven.

Final Touches:

• Egg wash = 1 egg + 1 tablespoon water
• Four small cuts in cross pattern
• Place on rimmed baking sheet to catch drips
• Bake at 425°F for 30-40 minutes until golden

The finished pie comes out perfectly golden with filling bubbling around the edges. Even her “too shallow” pan worked beautifully, proving that homemade comfort food is forgiving and delicious.

Adding the Final Details

Brushing Your Crust with Egg Mixture for a Beautiful Golden Top

This simple step makes all the difference between a homemade-looking pie and one that could sit in a bakery window. Susie creates her egg wash by whisking together one egg with one tablespoon of water until smooth.

Using a pastry brush, she gently coats the entire top crust with this mixture. The egg wash creates that gorgeous golden shine and helps the crust develop that perfect bakery-style color as it bakes.

Pro tip: If you don’t have a pastry brush, the back of a spoon works in a pinch. Just be gentle so you don’t tear the delicate crust.

Preventing Wet Bottoms and Messy Spills

Nothing ruins a beautiful pot pie like a soggy bottom crust or filling that overflows all over your oven. Susie shares two key tricks to avoid these common problems.

First, she cuts four small holes in a cross pattern on top of the crust. These little vents allow steam to escape during baking, preventing the pie from bursting open from pressure buildup.

Second, she always places her pie pan on a rimmed baking sheet before it goes in the oven. This catches any potential spills and saves you from scrubbing baked-on filling from your oven floor later.

The pie bakes at 425°F for 30 to 40 minutes. You’ll know it’s ready when:

• The crust turns a deep golden brown
• The filling starts bubbling up around the edges
• Steam escapes from the little vent holes

Susie initially worried her standard 1.5-inch deep pie pan might be too shallow, but it worked perfectly without any overflow. Both deep-dish and regular pie pans work well for this recipe.

Getting That Golden Finish

Setting the Right Heat and Time

Your pot pie needs to bake at 425 degrees for 30 to 40 minutes. This temperature gets the crust nice and crispy while heating the filling all the way through.

Put your pie on a rimmed baking sheet before it goes in the oven. This catches any spills if the filling bubbles over. It’s one of those smart tricks that saves you from scrubbing your oven later.

The high heat works fast. Your crust will turn that beautiful golden color while the inside gets hot and bubbly.

Signs Your Pot Pie Is Ready

Watch for two key things while your pie bakes. First, the crust should turn a deep golden brown color. It needs to look buttery and rich, not pale or doughy.

Second, look for the filling to bubble up around the edges and through those little holes you cut in the top. When you see that bubbling action, you know the inside is hot and ready.

What to look for:

• Deep golden brown crust
• Filling bubbling at the edges
• Steam coming through the vent holes
• Crust looks crispy and baked through

The filling might even spread out to the edges as it heats up. That’s exactly what you want to see.

The Cool Down for Clean Cuts

Let your pot pie cool down before you try to slice it. This step takes patience, but it’s worth the wait.

The filling needs time to set up a bit. If you cut into it too soon, everything will be too hot and runny. Give it some cooling time and your slices will hold together much better.

While it cools, you can get your side dishes ready. A simple green salad or some dinner rolls make perfect additions. The pot pie already has your protein, veggies, and starch all in one dish.

How to Serve Your Pot Pie

Adding Fresh Sides and Warm Bread

A simple green salad makes the perfect partner for this hearty pot pie. The crisp lettuce and fresh vegetables balance out the rich, creamy filling beautifully.

Warm dinner rolls are another lovely addition to the meal. They’re perfect for soaking up any extra gravy that might escape from each delicious slice.

These light sides complement the pot pie without competing with its comforting flavors.

A Complete Dinner in One Dish

This turkey pot pie truly has everything your family needs for a satisfying meal. The filling includes protein from the leftover turkey, vegetables like carrots, celery, and peas, plus the starch from the flaky pie crust.

All the major food groups come together in one golden, bubbling dish. That’s what makes this recipe so perfect for busy weeknight dinners.

You won’t need to worry about planning multiple side dishes. Just slice and serve for a meal that feels complete and nourishing.

Creating a Cozy Family Dinner

The beautiful golden crust makes this pot pie feel extra special when it comes to the table. That gorgeous color comes from brushing the top with a simple egg wash before baking.

When the filling bubbles up through those little steam holes, it creates an irresistible presentation. The whole kitchen fills with amazing aromas while it bakes.

This is the kind of dinner that brings everyone to the table with smiles. It turns an ordinary Tuesday night into something that feels warm and memorable.

Helpful Hints, Tricks, and Support

Working with What’s in Your Pantry

Sometimes you don’t have every single ingredient on the shopping list, and that’s perfectly okay. Susie shows us that leftover turkey works beautifully, but leftover chicken is just as wonderful. If you don’t have heavy cream sitting in your fridge, try using milk or even half-and-half.

Vegetable swaps work great too. No celery? Skip it entirely or add extra carrots. Out of fresh parsley? Dried parsley works fine – just use about half the amount.

The better than bouillon chicken base really does make a difference in flavor. But if you can’t find it, regular chicken bouillon cubes or even extra salt will work in a pinch.

Simple Solutions for Pot Pie Mishaps

Lumpy gravy happens to everyone sometimes. Susie whisks the flour mixture carefully, but if you end up with lumps, just keep whisking. You can even strain the mixture if needed.

The filling might look too thin at first. Don’t worry – it thickens as it cooks. Let it simmer those extra few minutes until it coats the back of your spoon.

Pie crust tears are no big deal. Susie shows us that little holes can be pinched right back together. Nobody will ever know once it’s baked.

Problem	Quick Fix
Crust breaks	Pinch pieces back together
Filling too thin	Simmer longer until thick
No deep pie pan	Regular pan works fine
Crust browning too fast	Cover edges with foil

Making It Kid and Family Friendly

Frozen peas are perfect because they’re mild and colorful. Kids love them, and they add that pop of green that makes dinner feel complete.

Cutting vegetables small helps picky eaters too. Susie dices everything into bite-sized pieces so they cook faster and blend nicely into each spoonful.

This recipe makes great leftovers for lunch boxes. Just heat individual portions in the microwave.

Consider making mini pot pies in muffin tins if you have little ones. They love having their own personal-sized dinner, and it makes serving so much easier.

The store-bought pie crust saves time and energy. There’s no shame in taking shortcuts that help you get dinner on the table without stress.

Wrapping Up with Heart

The finished turkey pot pie emerges from the oven looking absolutely stunning. That golden-brown crust tells the whole story – perfectly baked and ready to comfort your family on any weeknight. The filling bubbles cheerfully around the edges, peeking through those little steam holes like it’s saying “dinner is served!”

Susie lets her creation cool for just a bit before serving. Smart move, since nobody wants a mouth full of molten filling! She pairs this hearty main dish with simple sides that any busy mom can appreciate.

Perfect Pot Pie Partners:

• Fresh green salad
• Warm dinner rolls
• Simple steamed vegetables

This one-dish wonder really does have everything your family needs. The tender vegetables, protein-packed turkey, and buttery crust create a complete meal that feels like a warm hug on a plate.

Mom-Friendly Swaps:

• Use leftover rotisserie chicken instead of turkey
• Frozen mixed vegetables work great in place of fresh
• Store-bought crust saves time on busy nights
• Make-ahead tip: assemble earlier in the day and bake when ready

The beauty of this recipe lies in its flexibility. Got different vegetables in the fridge? Toss them in. Only have chicken on hand? Perfect substitute. This is the kind of forgiving recipe that works with whatever you have available.

Susie admits she was worried about her pie pan being too shallow, but everything worked out beautifully. Sometimes our kitchen fears are bigger than reality! The rimmed baking sheet trick gives extra peace of mind for any potential spills.

This turkey pot pie proves that comfort food doesn’t have to be complicated. With simple ingredients and straightforward steps, any home cook can create something that makes the whole house smell like love.

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