Turkey pot pie is one of the best ways to give leftover holiday turkey a second life, and this rustic version keeps things refreshingly simple. A buttery rosemary crust gets gathered loosely around a creamy filling of turkey and vegetables. It is humble comfort food that still feels like a reward.
Rustic One-Crust Turkey Pot Pie
- A single buttery crust scented with fresh rosemary
- A hearty, creamy filling of turkey and mixed veggies
- No fussy pie pan; the crust folds free-form around the filling
- A perfect home for Thanksgiving leftovers
Because this is a galette-style pie, there is no crimping or weaving to worry about. You simply pile the filling in the middle and pull the dough up around it.
Keep your butter very cold so the crust bakes up flaky instead of greasy and dense.
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Why You’ll Love This Turkey Pot Pie
This rustic turkey pot pie delivers all the cozy comfort of the classic with a fraction of the fuss. Here is what makes it a keeper.
- The rosemary crust is buttery, flaky, and full of herby flavor
- The filling is rich and creamy without feeling heavy
- It is forgiving to shape, so it looks great even if you are no pastry pro
Ingredient Notes
Most of what you need is pantry and leftover staples, and the exact measurements in the recipe card below have the full list. Here are the key ingredients to know about.
- Cold unsalted butter is the heart of a flaky crust, so keep it chilled
- Fresh rosemary gives the crust its savory, fragrant lift
- Shortening works with the butter for extra tenderness
- Cooked turkey makes this the ideal leftover use; chicken works too
- Chicken broth and milk build the creamy gravy that binds the filling
For equipment, a food processor makes quick work of the dough, though a pastry cutter does the job by hand. You will also want a rolling pin and a baking stone or sheet for the free-form pie.
How to Make Turkey Pot Pie
Making this turkey pot pie breaks down into three easy parts: the crust, the filling, and the bake. Here is the overview before you head to the card.
- Pulse the flour, rosemary, salt, and pepper, then cut in the cold butter and shortening until it looks like little peas
- Add ice water by the tablespoon until a ball forms, wrap, and chill for 1 hour
- Make a quick gravy with butter, flour, broth, and milk, then fold in the turkey and veggies
- Roll out the dough, pile the filling in the center, gather the edges up like a purse, brush with egg wash, and bake at 375 degrees for about 30 minutes until golden
This recipe serves about 6, and you can make the dough up to 2 days ahead and keep it chilled. Short on time? A store-bought crust works in a pinch and saves you a step. If you like a savory pastry, this rosemary ricotta tart is a lovely companion recipe.
Storage Options
Leftover turkey pot pie keeps well, so you can enjoy it for a day or two after. Here is how to store it.
- Cover and refrigerate leftovers for up to 3 days
- Freeze the baked pie, well wrapped, for up to 2 months
- Reheat in a 350 degree oven until warm so the crust crisps back up
Variations & Substitutions
This turkey pot pie is easy to adjust based on what you have in the fridge. Try one of these swaps.
- Use leftover chicken in place of turkey
- Swap in any cooked veggies you like, such as peas, corn, or potatoes
- Trade rosemary for thyme or sage in the crust
- Use a store-bought pie crust when you are short on time
What to Serve with Turkey Pot Pie
Turkey pot pie is hearty on its own, but a few simple sides make it a full meal. Here are some pairings.
- A crisp green salad with a light vinaigrette
- Steamed or roasted seasonal vegetables
- Cranberry sauce for a tangy holiday echo
- A glass of cider or a dry white wine
Before you preheat the oven, here are a few common questions worth covering.
Frequently Asked Questions
Can I make turkey pot pie with a store-bought crust?
Yes. A store-bought crust works fine and saves time. The homemade rosemary crust adds extra flavor, but no one will judge if you take the shortcut.
Can I use chicken instead of turkey?
Definitely. Cooked, diced chicken works just as well, so this is a great recipe any time of year, not just after the holidays.
Why is my crust soggy on the bottom?
A hot filling or too much liquid is usually the cause. Cool the filling first and bake on a preheated stone or sheet to help the bottom crisp.
This pie is proof that leftovers can feel brand new with a little care. When you are ready for something sweet, this blueberry lime pie is a bright way to round out the table.
Rustic Turkey Pot Pie
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Ingredients
- 12 Tbsp unsalted butter diced (very cold)
- 3 cups flour
- ⅓ cup shortening
- 2 tsp fresh rosemary finely chopped
- 1 tsp kosher salt
- fresh ground black pepper to taste
- 6 Tbsp ice water
- 2 Tbsp butter
- 4 Tbsp flour
- 2 cups chicken broth
- ½ cup milk
- salt and pepper to taste
- 4 cups cooked turkey diced
- 1½ cups assorted cooked veggies I used green beans, carrots and pearl onions
- 1 egg yolk lightly beaten
- 1 Tbsp heavy cream or milk
Instructions
- In a food processor, combine flour, rosemary, salt and black pepper. Pulse a few times until incorporated. Add butter and shortening. Pulse again a few times until the mixture resembles little white peas. Add water by the tablespoonful. Pulse each time you add a tablespoon. Stop adding water once a ball has formed. Wrap dough ball in plastic wrap and chill for one hour.
- Heat butter over medium heat with flour. Cook for several minutes. Add broth. Cook for 4-5 minutes. Pour milk into a small bowl. Scoop out a little bit of broth from the pan and add to milk. Stir it and add to the pot. This will ensure that the milk doesn’t curdle. Salt and pepper to taste. Take off heat.
- In a separate bowl, gently mix turkey, veggies and broth/flour mixture. Take a small taste and add salt and pepper if needed.
- Roll dough out into a circle. Place on a baking stone or baking sheet. Pile turkey filling in the center of the dough. Pull dough up and around filling to resemble a drawstring purse.
- Combine egg yolk with cream or milk and brush all over the dough. Bake at 375º for about 30 minutes or until crust is golden.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your food pix are marvelous Melanie! I agree! This turkey pot pie looks wonderful and I can even smell the aroma filling the kitchen as it bakes for an hour. I can’t wait to try this recipe! Thank you!
You’re welcome. I’m glad you like it.
Oh my, this looks AMAZING!
Roasting our extra turkey this week, and this is definitely going on the Weeksworld Weekly Eats.
Lollie- I saw your weekly menu on your blog and I’m so impressed. I could learn a lot from you. I commented on your post with a suggestion to check out Dinner; A Love Story. I think you would really enjoy it!!
Oh, that looks SO GOOD! Unfortunately, we have no leftovers from mom’s house. I’ve promised to have a 2nd Thanksgiving meal for my husband and I will definitely make this the next day.
My 9 year old son just saw your logo on my screen and said it shouldn’t have a knife, fork and spoon, but a spork in the middle! LOL What a joker.
I digress. Do you think I could use all butter in the dough and omit the shortening?
A spork, giggle. Tell him I said I agree. If Taco Bell has one, then I should too. 😉 And yes, all butter would be fine but the dough might not hold it’s shape as well. It won’t collapse, but it just might not retain its height. But I think you’ll be just fine. Let me know how it comes out for you if you decide to use all butter. Hope your holiday was grand!
Thank you for the compliments!! I’ll try to be more picture heavy in future posts. Some people love that and some people hate the extra photos. It’s hard to strike a balance. I’m sure I can strive for something in the middle.
This is making me hungry! I love a good pot pie! This one reminds me of those pretty fruit tarts but with Turkey! YES! That almost looks fancier than our Thanksgiving meal itself haha
What a gorgeous Pot Pie! I can’t wait to try it myself but I am certain mine will never look so beautiful!
This looks amazing! The crust is what really does it for me! I let my family talk me into not making any turkey this year. My 5 year old munchkin spent the holiday with her grandparents and auntie in Seattle. It was just me and my husband. I spend the day in the kitchen making the side dishes for dinner at my sister’s house. I am the only one who craves the turkey so there was only ham.. Now, I really want the left over turkey from the non-existant turkey. This wont happen next year! Even if its just made to be left overs there will be a turkey in my houe!
Hi Melanie! I just learned about your new food blog via Karista’s Kitchen, and this pot pie recipe caught my eye. I’ve always struggled with the crust on pot pies, but the rustic version here is simple, beautiful, and free of a top crust. Yay! Looking forward to giving it a try.
Hey Melanie! This recipe is one I just have to try, it looks delicious! Saw you on Tasty Kitchen, checked out your blog and your recipes sound yummy! I’ll keep following