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 (or 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 just something so comforting about a warm, flaky crust enveloping a rich, flavorful filling — that’s exactly what you get with this Creamy Turkey Pot Pie Recipe. It’s the kind of meal that practically melts away any stress, delivering cozy vibes with every bite.

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

I’m genuinely excited to share this Creamy Turkey Pot Pie Recipe with you. Not only does it taste incredible, but it’s also surprisingly straightforward to pull together, making it a great go-to for using up leftover turkey or turning simple ingredients into a crowd-pleaser.

Rich and Creamy Filling: The blend of butter, cream, and broth creates a luscious sauce that perfectly coats each veggie and turkey bite.
Flaky Homemade Crust: Making the crust yourself adds that personal touch and buttery crunch that store-bought just can’t match.
Perfect for Leftovers: Got turkey hanging around? This recipe transforms it into something truly special without extra fuss.
All-in-One Comfort: Veggies, protein, and creamy sauce in one skillet — easy prep and cleanup!

Ingredients & Why They Work

Each ingredient in this Creamy Turkey Pot Pie Recipe plays a crucial role. The combination of herbs, cream, and root vegetables gives it that comforting, home-cooked vibe, while the turkey provides satisfying protein without heaviness.

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: Key for the crust and thickening the filling; makes everything come together with the right texture.
Unsalted butter: Adds richness and helps create that flaky crust and creamy sauce without overwhelming saltiness.
Sour cream: In the crust, it keeps the dough tender and moist, which is a little trick I swear by.
Onion: Builds a savory base flavor that’s essential for pot pie goodness.
Fresh rosemary: Gives a fragrant herbal touch; if you don’t have fresh, dried works well too but use sparingly.
Smoked paprika: Adds subtle smoky warmth — it’s like a hug in spice form.
Chicken broth: Keeps the filling moist and flavorful, creating a rich, comforting sauce.
Heavy cream: For that ultra-creamy texture that makes this pot pie stand out.
Sweet potatoes and russet potatoes: Both bring different textures and sweetness that balance the savory components.
Carrots: Classic in pot pies; they provide a gentle crunch and natural sweetness.
Shredded turkey: The star protein that turns this into a hearty main dish.
Frozen sweet corn and green beans: Quick, convenient, and they add bursts of color and freshness.
Egg: Brushed on the crust for that irresistible golden shine.

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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

This Creamy Turkey Pot Pie Recipe has plenty of wiggle room for your personal touch. I love adding a handful of fresh thyme or swapping out the green beans for peas when I want a slight twist.

Variation: Once, I added sautéed mushrooms and a splash of sherry to the filling — it turned out amazingly rich and earthy, a nice change for a dinner party.
Dietary tweak: For dairy-free, swap the butter for olive oil and use coconut cream instead of heavy cream — still creamy and delicious.
Extra veggie boost: Try stirring in some chopped kale or spinach at the end for a green pop and extra nutrients.

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: Whip up the Flaky Crust

Start by pulsing the flour and salt in your food processor, then scatter in those tiny cubes of very cold butter. Pulse until it looks like coarse crumbs—think little pieces of gravel. Next, add the sour cream and pulse slowly until the dough barely sticks together; it should be just clumpy enough to press into a ball. I find chilling the dough before rolling makes it much easier to handle and helps prevent shrinking during baking.

Step 2: Sauté and Build Flavor

Melt the butter in a deep oven-safe skillet and soften the onions until translucent—this is where the aroma starts to make your kitchen feel like a hug. Then sprinkle in the flour, rosemary, paprika, salt, and black pepper, and whisk constantly to make a smooth roux. Toasting this mixture just a bit amps up the flavor — don’t rush this step!

Step 3: Stir in Liquids and Veggies

Slowly add chicken broth and heavy cream while stirring; the sauce should thicken and become velvety. Toss in the diced sweet potatoes, russet potatoes, and carrots. Bring to a boil and cook until they’re fork-tender — this usually takes around 8-10 minutes. A great test is to poke a piece with a fork; it should slide in easily but still hold shape.

Step 4: Mix in Turkey and Frozen Veggies

Lower the heat and fold in your shredded turkey, corn, and green beans. This is where everything comes together with that creamy sauce coating each component.

Step 5: Assemble and Bake

On a floured surface, roll out your chilled dough into a 12-inch circle. Carefully lay it over the skillet’s filling, pressing gently against the inside edges but not worrying about overhanging crust. Cut small slits on top to let steam escape, then brush the entire crust with your beaten egg — this is the trick to that shiny, golden finish. Bake at 400°F for 30 minutes until the crust is a gorgeous golden brown. I always put a foil-lined baking sheet underneath to catch any bubbling edges that might spill — saves cleanup later!

Top Tip

Over the years, I’ve learned these simple tweaks really elevate the Creamy Turkey Pot Pie Recipe and make it work every time. The little details can make a huge difference in taste and texture.

Keep Butter Cold: When making the crust, always use ice-cold butter and handle the dough minimally to keep it flaky and tender.
Don’t Rush the Roux: Let the flour and butter cook together for a full 30 seconds or so to avoid raw flour taste and deepen the flavor.
Roll the Dough Evenly: An even thickness ensures your crust bakes uniformly without some parts undercooked or overly browned.
Use a Foil-lined Sheet: Placing a foil-lined pan under the skillet catches spills and keeps your oven clean—trust me, the cleanup is so much easier.

How to Serve Creamy Turkey Pot Pie Recipe

Creamy Turkey Pot Pie - Serving Suggestion

Garnishes

I love sprinkling freshly chopped parsley or thyme leaves over the pot pie right after it comes out of the oven — it adds a bright, fresh note that contrasts nicely with the creamy filling. If you’re feeling indulgent, a light sprinkle of grated Parmesan on top of the crust before baking is delicious too.

Side Dishes

Since this pot pie is already so hearty, I usually pair it with a simple green salad tossed in a lemon vinaigrette or a crisp coleslaw to cut through the richness. Roasted Brussels sprouts or garlic green beans also make lovely veggie sides that don’t compete but complement.

Creative Ways to Present

For special occasions, I like making individual mini pot pies using ramekins, topping each with a small round of crust. It's festive and makes every guest feel pampered. Another fun trick is to use cookie cutters to shape the crust edges into stars or leaves for a whimsical holiday touch.

Make Ahead and Storage

Storing Leftovers

Once the pot pie has cooled to room temperature, I cover it tightly with foil or transfer the leftovers into an airtight container. It keeps beautifully in the fridge for up to 5 days — just don’t forget to reheat thoroughly!

Freezing

I’ve frozen this pot pie both before and after baking. If freezing before baking, wrap it well in plastic wrap and foil, then bake it straight from frozen, adding extra time. Leftover slices reheat well from frozen too but thaw overnight in the fridge for best texture.

Reheating

To keep the crust crisp when reheating, I prefer warming leftovers in a preheated oven at 350°F for 15-20 minutes instead of the microwave. If you’re in a hurry, the microwave works but expect a slightly softer crust.

Frequently Asked Questions:

Can I use pre-made pie crust for this recipe?

Absolutely! While I love making my own crust for that buttery, flaky texture, you can definitely use store-bought crust to save time. Just make sure it’s thawed and keep an eye on baking time as pre-made crusts may bake quicker.

What can I substitute if I don’t have heavy cream?

You can substitute heavy cream with half-and-half or whole milk plus a tablespoon of butter to add some richness. Keep in mind the filling might be a bit less thick or creamy, so you may want to adjust the flour slightly.

Can I make this pot pie dairy-free or gluten-free?

Yes! For dairy-free, swap the butter for coconut oil or olive oil and use coconut cream instead of heavy cream. For gluten-free, use a gluten-free flour blend in place of all-purpose flour for both crust and filling; just check your broth for gluten ingredients.

How do I prevent the crust from getting soggy?

One trick I use is to ensure the filling isn’t too wet before adding the crust. Also, brushing the crust with beaten egg before baking helps create a moisture barrier. Baking at a high temperature (400°F) also crisps the crust quickly, keeping it flaky.

Final Thoughts

This Creamy Turkey Pot Pie Recipe really feels like a warm embrace after a long day. I love how it transforms simple ingredients into a comforting meal that reminds me of home. I can’t wait for you to try making it and enjoy those flaky crust bites loaded with creamy, savory filling — it’s truly worth every step.