Dad's Leftover Turkey Pot Pie
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Dad's Leftover Turkey Pot Pie

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Rob Neil 22

"Turkey pot pie like you have never tasted before. It won't last long."
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1 h 30 m servings 541 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 791 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
  3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
  4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
  5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.


  1. 575 Ratings

Most helpful positive review

I made this for dinner tonight, turned out great. As for the dreaded modifications; I did cut the butter to 1/2 cup cause we were short on it, and added a whole onion, probably 1 1/3 cups, cause...

Most helpful critical review

I did not care for this recipe. Made it exactly like recipe except I made my own crust which was the only good thing about it.

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I made this for dinner tonight, turned out great. As for the dreaded modifications; I did cut the butter to 1/2 cup cause we were short on it, and added a whole onion, probably 1 1/3 cups, cause...

Awesome Recipe! So quick and easy but since I had time I changed a few things up. I chopped fresh carrots but used frozen peas. Instead of chopped onion I used pearl onions and instead of green ...

This was fantastic! So easy and quick to make. I used a bag of mixed veggies (corn, peas, carrots, greenbeans, lima beans) and everything else was per the recipe. Delicious. My whole family love...

For extra flavour and to preserve nutrients, simmer the vegetables in the broth instead of water. Of course, you don't discard the broth, you just whisk broth and vegetables into your onion and ...

Great recipe! I made it pretty much exactly as written, except that I didn't have a frozen pea/carrot mix, so I used 1 cup of fresh diced carrots and 1 cup of frozen peas. I also used only a top...

This is without a doubt the best pot pie recipe I have tried,,, I have made it several times with chicken and I also added sliced mushrooms with the butter and oinions,, and used homemade chick...

I followed this recipe almost exactly and was extremely happy with the result. My only modifications were that I made 4 individual pot pies (10oz. ramekins) as opposed to one big pot pie (9"). A...

This was awesome. I'm newly married and I like to try new recipes. Everyone loved it. My mom went back for 2nds!! I use fresh veggies & add cubed potatoes and leave out the bottom crust to ligh...

It didn't last long!! This was my first attempt at making a turkey pot pie and it was a success. It is an easy recipe to follow and oh so tasty.

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