Turkey Pot Pie Recipe

Name: Turkey Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Pie Crusts; 2 Tablespoons Butter; 1 whole Carrot, Diced; 4 whole Green Onions, Chopped; 2 Tablespoons Flour; 1/2 teaspoons Salt; 1/2 teaspoons Fresh Ground Pepper; 2 cups Water; 1 cup Milk; 2 whole Chicken Bouillon Cubes; 1/2 teaspoons Dried Thyme; 1/2 cups Fresh Parsley, Chopped; 2 cups Turkey Or Chicken, Cooked, And Cut Into Bite Size Pieces; 1 cup Potatoes, Cooked And Cut Into Bite Size Pieces; 1 cup Corn

Servings: persons

2 whole Pie Crusts
2 Tablespoons Butter
1 whole Carrot, Diced
4 whole Green Onions, Chopped
2 Tablespoons Flour
1/2 teaspoons Salt
1/2 teaspoons Fresh Ground Pepper
2 cups Water
1 cup Milk
2 whole Chicken Bouillon Cubes
1/2 teaspoons Dried Thyme
1/2 cups Fresh Parsley, Chopped
2 cups Turkey Or Chicken, Cooked, And Cut Into Bite Size Pieces
1 cup Potatoes, Cooked And Cut Into Bite Size Pieces
1 cup Corn

1
In a Dutch oven, melt butter over medium high heat and add green onions and carrot.
2
Stir occasionally, cooking until carrots are tender.
3
Stir in flour, salt and pepper.
4
Cook about 2 to 3 minutes, stir in water, milk, bouillon, thyme and parsley.
5
When sauce starts to thicken, add potatoes, corn, and turkey or chicken.
6
Cook for another 10 minutes.
7
Remove from heat and set aside.
8
Roll out each pie crust to about 1/4 inch thickness, a little larger than your baking dishes.
9
Pour half of filling into each dish and top with pie crust, folding in the edges, and pressing around the dish to seal.
10
Use a sharp knife to cut a few vent holes in the crust.
11
The kids thought this part was fun and made some nice little xs for me.
12
Bake at 400 degrees for about 20-25 minutes or until pie crust is lightly browned.
13
Cool slightly before serving.
14
Enjoy!
15
Miss

555

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 whole Pie Crusts, 2 Tablespoons Butter, 1 whole Carrot, Diced, 4 whole Green Onions, Chopped, and more.

Yes, 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!

Turkey Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions