Name: Creamy Turkey Pot Pie Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (125 g) all-purpose flour; ½ teaspoon table salt; 6 Tablespoons (85 g) very cold unsalted butter cubed; ¼ cup (57 g) sour cream; 1 large egg, well-beaten (to brush over the pie crust before baking); 6 Tablespoons (85 g) unsalted butter; ½ cup (79 g) diced onion; 6 Tablespoons (47 g) flour; 2 teaspoons chopped fresh rosemary (may substitute ½ teaspoon dried rosemary); 1 teaspoon smoked paprika; 1 teaspoon table salt; 1 teaspoon ground black pepper; 2 cups (473 ml) chicken broth; ½ cup (118 ml) heavy cream; 1 ½ cups (315 g) sweet potatoes, peeled and diced into pieces smaller than 1"; 1 cup (215 g) russet potatoes, peeled and diced into pieces smaller than 1"; ½ cup chopped carrots (about 2 carrots); 3 cups (445 g) shredded turkey; 1 cup (140 g) frozen sweet corn; 1 cup (110 g) frozen green beans

There’s nothing quite like the comforting hug of a warm, flaky pot pie on a chilly day — and this Creamy Turkey Pot Pie Recipe is exactly that kind of comfort. With tender turkey, root veggies, and a luscious creamy sauce, it’s one of those dishes that feels fancy but comes together surprisingly easily. Trust me, once you try this, it’ll become a go-to for cozy dinners.

A golden brown pie with a thick, flaky crust fills a black cast iron pan resting on a blue cloth; the crust has small vent holes and slight browning spots. One large slice is missing, revealing a thick filling beneath made of chunks of light beige chicken, bright orange carrots, yellow corn kernels, and small bits of green peas mixed in a creamy sauce. In the blurred background, a white bowl full of red cranberries sits on a rustic wooden surface, which is replaced by a white marbled texture in the final image. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Turkey Pot Pie Recipe
Top Tip
How to Serve Creamy Turkey Pot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Turkey Pot Pie Recipe

Why You'll Love This Recipe

This Creamy Turkey Pot Pie Recipe has quickly become one of my all-time favorites because it combines rich, creamy flavors with hearty vegetables, wrapped in a tender homemade crust. It’s the kind of dish that hits all the right notes and makes everyone at the table smile.

Comfort in Every Bite: The creamy filling with turkey and seasonal veggies warms you up like a culinary hug.
Homemade Crust: Making your own crust is easier than you think and adds that perfect flaky finish.
Uses Leftover Turkey: It’s a fantastic way to transform turkey into a whole new, delicious meal.
Flexible and Customizable: Swap veggies or use store-bought dough if you’re in a hurry, and it’s still amazing.

Ingredients & Why They Work

Every ingredient here plays a role in building those cozy, layered flavors. From the buttery crust to the blend of potatoes and carrots that add just the right texture, this recipe keeps it simple yet satisfying. When shopping, choose fresh, quality produce especially for the veggies and turkey, and use good butter—it really makes a difference in both crust and filling.

Flat lay of a small mound of all-purpose flour, a few flakes of coarse salt sprinkled nearby, several cold unsalted butter cubes with visible edges, a dollop of creamy sour cream, one large whole clean egg with an uncracked shell, a small pile of diced yellow onion, a small white bowl filled with light golden melted butter, a heap of pale yellow all-purpose flour, a few sprigs of fresh green rosemary, a small mound of deep red smoked paprika powder, a tiny pile of fine white table salt, a dash of coarse ground black pepper, a small white bowl with clear golden chicken broth, a small white bowl containing pale ivory heavy cream, a cluster of diced bright orange sweet potatoes, a small pile of diced pale tan russet potatoes, a handful of chopped vibrant orange carrots, a heap of shredded light brown cooked turkey meat, a small handful of yellow sweet corn kernels, and a small handful of green beans—all ingredients arranged in perfect symmetry on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base for the crust and thickening the filling—make sure it’s fresh for best texture.
Unsalted butter: Cold butter in the crust creates that flaky texture; in the filling, it adds richness without overpowering flavors.
Sour cream: It gives the crust a tender crumb and subtle tang that elevates the whole pie.
Large egg: Used for brushing the crust to get a beautiful golden-brown finish.
Diced onion: Adds sweetness and depth to the filling when cooked slowly.
Flour (for filling): Thickens the creamy sauce to just the right consistency.
Fresh rosemary: I love how the rosemary adds earthiness—fresh is best, but dried works in a pinch.
Smoked paprika: Brings a subtle smoky warmth that makes the flavors pop.
Table salt and ground black pepper: Essential seasonings that balance the dish.
Chicken broth: The liquid base for the creamy sauce—homemade or low-sodium store-bought work well.
Heavy cream: Provides that silky, luscious texture in the filling.
Sweet potatoes and russet potatoes: I recommend peeling and cutting them into small, even pieces so they cook evenly and melt in your mouth.
Chopped carrots: Adds a touch of sweetness and bright color.
Shredded turkey: Leftover or freshly cooked turkey brings protein and flavor—make sure it’s not too chunky.
Frozen sweet corn and green beans: Super convenient and retain their sweetness and texture once cooked.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Creamy Turkey Pot Pie Recipe is how easy it is to personalize. Whether you swap out veggies, tweak the herbs, or use a store-bought crust, it’s your kitchen and dish to make your own.

Variation: When I’m short on time, I swap fresh rosemary for dried herbs and often add a splash of white wine to the filling for extra depth—it never fails to impress!
Vegetarian Friendly: Leave out the turkey and double up on hearty mushrooms and peas for a veggie-packed alternative.
Spice it Up: Adding a pinch of cayenne or chili flakes gives the pie a nice kick without overwhelming the classic flavors.
Make it Gluten-Free: Use a gluten-free flour blend for crust and thickener, just check the labels to avoid any tough textures.

Step-by-Step: How I Make Creamy Turkey Pot Pie Recipe

A slice of savory pie sits on a white plate, placed on a blue cloth over a wooden table with scattered red berries around. The pie slice has three main layers: the top is a golden brown, flaky crust with a slightly uneven surface; the middle layer is filled with soft, chunky pieces of orange carrots, light yellow potatoes, green peas, and yellow corn in a creamy sauce; the bottom layer contains tender pieces of light brown cooked poultry mixed with the vegetables. The edge of the crust is crimped and the filling slightly oozes out at the sides. A fork is beside the slice on the plate and a black pie pan with the remaining pie is blurred in the background on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Making the Flaky Pie Crust

I always start with the crust because it needs some chill time. In a food processor, pulse flour and salt, then add those cold cubes of butter—cold butter is the secret to flaky layers. Once it looks like coarse crumbs, add the sour cream and pulse until dough just starts to hold together. Don’t overdo it! Form it into a disk, wrap it up, and into the fridge it goes while you prep your filling. Pro tip: Keep everything cold to avoid a tough crust.

Step 2: Crafting the Creamy Filling

In a deep 10" skillet or pot, melt butter over medium heat and add diced onions. Cook until soft and translucent — you want that natural sweetness to shine. Sprinkle in the flour and herbs, along with paprika, salt, and pepper, and whisk until smooth. Give it 30 seconds so the flour toasts lightly and loses that raw taste. This little step adds so much depth to the flavor! Slowly whisk in chicken broth and cream until the sauce starts to thicken.

Step 3: Adding the Veggies and Turkey

Stir in the diced sweet potatoes, russet potatoes, and carrots. Bring the mixture to a boil, then let it simmer until the veggies are tender — testing with a fork helps. Reduce the heat, fold in shredded turkey, corn, and green beans. Stir well and remove from heat. Everything should be beautifully coated in that creamy sauce.

Step 4: Assembling and Baking

Roll your chilled pie dough out to about a 12-inch circle—large enough to cover the filling. Carefully place the crust on top of the filling, pressing gently against the sides of your skillet (no need to drape over). Cut a few slits in the dough to let steam escape, then brush generously with your beaten egg for that gorgeous golden-brown finish. Baking at 400°F, the crust crisps perfectly in about 30 minutes. To keep your oven clean, I always place a foil-lined baking sheet under the skillet — a trick I picked up after one too many spills!

Top Tip

Making this Creamy Turkey Pot Pie Recipe for the first time, I learned a few tricks to get the best results that I love to share:

Cold Ingredients for Crust: Keep butter and sour cream ice-cold before mixing to ensure a flaky, tender crust rather than tough dough.
Toast the Flour: That extra 30 seconds of cooking the flour with the butter and spices adds a rich, nutty flavor and eliminates any raw taste.
Evenly Cut Veggies: Cut all your potatoes and carrots into uniform small pieces so they cook perfectly and evenly in the filling.
Rest Your Filling Before Baking: Letting the filling cool a little before adding the crust helps prevent it from getting soggy.

How to Serve Creamy Turkey Pot Pie Recipe

Garnishes

I keep garnishes simple—just a sprinkle of freshly chopped parsley or thyme brightens the dish and adds a pop of color. Sometimes, a drizzle of extra virgin olive oil or a dusting of freshly cracked black pepper really makes it feel special at the table.

Side Dishes

For sides, I enjoy pairing this pot pie with a crisp green salad or a side of roasted Brussels sprouts. A tangy cranberry sauce or even a glass of dry white wine complements the creamy richness beautifully, especially in cooler months.

Creative Ways to Present

For a special occasion, I’ve made individual pot pies in ramekins topped with braided or cut-out pie crust shapes for a charming presentation. It adds charm and makes each portion feel like a treat. You could also swap in puff pastry for the crust to elevate the texture and look.

Make Ahead and Storage

Storing Leftovers

After enjoying your pot pie, wrap up any leftovers tightly with plastic wrap or pop them into an airtight container. In my experience, this dish stays tasty in the fridge for up to 5 days. Just give it a gentle reheat, and you’ll have Netflix-and-chill-worthy comfort food ready to go.

Freezing

I’ve frozen this pot pie both assembled (unbaked) and leftover slices with great success. When freezing before baking, wrap the whole skillet or transfer to a freezer-safe dish, and cover tightly. Thaw overnight in the fridge before baking as usual—it still bakes up golden and delicious. Leftover slices freeze beautifully too; just reheat gently in the oven or microwave.

Reheating

The best way I've found to reheat pot pie is in the oven at around 350°F for 15-20 minutes so the crust crisps back up nicely without drying out the filling. Microwaving works for a quick fix, but the crust loses its crunch—so save that for the last resort or a super cozy night in.

Frequently Asked Questions:

Can I use leftover turkey instead of fresh?

Absolutely! This Creamy Turkey Pot Pie Recipe works wonderfully with leftover turkey—you’ll want to shred the meat so it blends well with the filling and reheats evenly.

Can I substitute other vegetables?

Definitely! You can swap out green beans and corn for peas, mushrooms, or even diced zucchini depending on season and preference. Just make sure the veggies are cut into small, similar sized pieces so they cook evenly.

What’s the best way to make the crust flaky?

The key is keeping your butter and sour cream very cold, using a quick pulsing motion in the food processor to avoid overworking the dough, and chilling the crust thoroughly before rolling it out and baking.

Can I make this pot pie ahead of time?

Yes! You can prepare the filling and crust separately, then assemble and bake on the day you plan to serve. Alternatively, freeze it assembled but unbaked and bake it after thawing for an easy dinner option.

Final Thoughts

This Creamy Turkey Pot Pie Recipe isn’t just food—it’s a celebration of cozy nights and simple, satisfying flavors that bring people together. Whether you’re using leftover turkey or making it from scratch, it’s a dish that shows love in every forkful. I hope you give it a try soon and find it as comforting and delicious as I do. You’ll thank yourself for making something that feels homemade and special without too much fuss!