Just Another Turkey Pot Pie Recipe

Name: Just Another Turkey Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) package pastry for a 9 inch double crust pie; 2 teaspoons olive oil; 1 onion, finely chopped; 1 teaspoon dried thyme leaves; 1 teaspoon dried oregano leaves; salt and ground black pepper to taste; 2 cups frozen mixed vegetables, thawed and drained; 1 cup heavy whipping cream; 1 cup milk; 2 tablespoons cornstarch; 2 cups cubed cooked turkey, or more to taste; 1 tablespoon butter, softened (optional)

Servings: persons

1 (15 ounce) package pastry for a 9 inch double crust pie
2 teaspoons olive oil
1 onion, finely chopped
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
salt and ground black pepper to taste
2 cups frozen mixed vegetables, thawed and drained
1 cup heavy whipping cream
1 cup milk
2 tablespoons cornstarch
2 cups cubed cooked turkey, or more to taste
1 tablespoon butter, softened (optional)

1
Preheat oven to 425 degrees F (220 degrees C). Unroll the pie crusts, and line a 9-inch pie dish with 1 crust. Set aside the other crust.
2
Heat the olive oil in a skillet over medium heat, and cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the thyme, oregano, salt and black pepper, then add the mixed vegetables and combine. Place the vegetable mixture into the prepared pie dish.
3
In a saucepan over medium heat, whisk the cream, milk, and cornstarch together until smooth, then bring to a simmer. Reduce heat and simmer the cream mixture until thickened, about 1 minute; pour the sauce over the vegetables in the pie dish. Arrange the turkey meat over the sauce and vegetables, then top the pie with the reserved crust. Crimp the two crusts together around the edge of the pie dish with a fork, and poke several holes in the top of the pie. Spread butter over the top crust. Cover the pie with aluminum foil.
4
Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 50 more minutes. Remove the foil from the pie about 20 minutes before the end of baking time to let the crust brown. Let stand about 10 minutes before serving.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) package pastry for a 9 inch double crust pie, 2 teaspoons olive oil, 1 onion, finely chopped, 1 teaspoon dried thyme leaves, and more.

Yes, Just Another Turkey Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Just Another Turkey Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions