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Turkey Pot Pie

Turkey Pot Pie. An old fashioned favourite with an updated method to ensure a crispy pastry and intensely flavourful filling. A comfort food classic.

Turkey Pot Pie square croped featured image of pie cut open to reveal filling

Old Fashioned Turkey Pot Pie

Updated. Originally published April 2, 2008.

Today I’m updating our old fashioned recipe for Turkey Pot Pie. The recipe is one of the earliest leftover turkey recipes on this blog. 

As we are between Holidays, I figured it would be a good time to do so. Especially if you plan turkey again for New Year’s Day as many do in this neck of the woods.

Turkey Pot Pie broken open to show veggies, gravy and turkey inside

Old Fashioned Turkey Pot Pie

Here’s one from the Rock Recipes Archives!

The photos could use an update for sure considering they were taken 15 years ago. For me they have a bit of nostalgic charm and remind me how far this website has come in that time. 

Mostly, the reason for updating though, is to provide a new printable recipe page which was not formatted correctly until now. Enjoy.

Here’s another idea for that Turkey Stew recipe with roasted vegetables that was such a hit recently. The pastry recipe is the same that I use for my Steak and Portobello Pie.

Leftover Turkey Stew

Leftover Turkey Stew

Planning ahead.

I sometimes make extras of these and freeze them before baking. Then, they get thawed in the fridge overnight to use the next day.

Sometimes I make these pot pies in full size deep dish pie plates as well as the individual size as shown.

Turkey Pot Pie uncut on a white plate with roasted potatoes and sour cream.

Old Fashioned Turkey Pot Pie

As a time saver, I sometimes just put the stew in a baking dish and cover it with a single top crust of pastry which is a great idea for any leftover stew.

Need more leftover turkey ideas? We have plenty of them in this collection of our Best Leftover Turkey Recipes.

Leftover Turkey Recipes 10 photo collage with title text for Pinterest

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Turkey Pot Pie photo with title Text for Pinterest

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Turkey Pot Pie square croped featured image of pie cut open to reveal filling
Yield: 8 servings or more

Turkey Pot Pie

Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes

Turkey Pot Pie. An old fashioned favourite with an updated method to ensure a crispy pastry and intensely flavourful filling. A comfort food classic.


For the Pot Pie Pastry 

  • 1 cup very cold butter cut into small cubes
  • 2 ½ cups flour
  • ½ tsp salt
  • 1/3 – ½ cup ice water (Only enough to make a dough form.)
  • 1 tbsp white vinegar

For the Turkey Stew Filling

  • 2 lbs leftover cooked turkey, skinless and cut in chunks
  • 2 litres turkey stock
  • 3 carrots, peeled and sliced
  • 3 parsnip, peeled and sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 cup green peas
  • 1 small celeriac (celery root), diced
  • 2 roasted red peppers, chopped
  • 3 tbsp summer savoury
  • 1 tsp ground sage (optional)
  • Salt and pepper to season
  • ½ cup flour mixed with 1 cup water


To prepare the pastry
Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.

Mix the vinegar into the cold water.

Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. Or divide into 8 balls to make 4 smaller individual pies.

You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll the dough into a 14 inch round and place in the bottom of a 10 inch deep dish pie plate.

Don’t trim the dough at this point. It is better to trim the excess after blind baking it. You will need to blind bake this bottom crust before adding the filling. Blind baking is essential so that the bottom crust will not get soggy.

To blind bake a crust simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.)

Bake at 400 degrees for about 12 -15 minutes. Remove baking weights and parchment (or foil).

To Prepare the Filling

Toss the carrot, parsnip and celeriac in 3 tbsp olive oil.

Season them with salt and pepper and roast on a cookie sheet for about 30 minutes tossing occasionally until the vegetables are fork tender.

In a large dutch oven, cook the onions and garlic in a little olive oil over medium heat until softened.

Add the turkey stock, savoury and sage to the pot and bring it to a rolling boil.

Thicken the stock to make gravy by whisking in the flour and water mixture. You may not need to use all the flour and water mixture but the gravy should be relatively thick.

Stir in the roasted vegetables, peppers, peas and turkey.
Cook in a 350 degree F oven for an additional half hour.
Cool before using as filling for Turkey Pot Pie.

To construct the pies

Fill the blind baked crust with the turkey stew, then top with rolled pastry, tucking under the bottom crust.

Cut a dime sized hole in the center of the top crust and bake at 375 degrees F until golden brown and bubbling at the center, about 45-55 minutes.  About 35-40 minutes for the smaller sized pies.

Allow to cool for about 15 minutes before serving.


If making smaller pies, I's advise increasing the pastry recipe by at least half. I usually double it and then freeze any dough if it is remaining to make a pie shell or tarts later.

Nutrition Information



Serving Size


Amount Per Serving Calories 633Total Fat 31gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 13gCholesterol 152mgSodium 323mgCarbohydrates 47gFiber 5gSugar 6gProtein 41g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Moore Or Less Cooking

Wednesday 30th of November 2011

This is a wonderful recipe! I am looking forward to making this!



Friday 25th of April 2008

Hi Rock Recipes,

My name is Shannon and I'm the editorial assistant at Following up on a recent email invitation to be a part of our newly launched Foodbuzz Featured Publisher program, I just want to reiterate that the Foodbuzz team loves reading your posts and would be very excited to have you become a part of our blogging community. I would love to send you more details about the program, so if you are interested, please email me at

I love Pot Pies!


Shannon EliotEditorial Assistant,

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