Turkey Pot Pie a la Kat

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Semichee 3

"Nothing beats a homemade turkey pot pie filled with leftover turkey, vegetables, and spices! Sweet potatoes and green peas add a slight sweetness to this version of pot pie."
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1 h 40 m servings 563 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 563 kcal
  • 28%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

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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 oven to 425 degrees F (220 degrees C). Press pie crust pastry into the bottom of a 10-inch pie dish; reserve top crust.
  2. Heat canola oil in a large skillet over medium heat; cook and stir onion, carrots, celery, parsley, oregano, salt, and black pepper until vegetables are slightly tender, about 5 minutes. Stir in 1 tablespoon butter until melted. Pour in chicken broth and bring to a boil. Add sweet potato; simmer until tender, about 15 minutes. Stir in peas; reduce heat to low.
  3. Melt remaining 1 tablespoon butter in a saucepan over medium-low heat; cook and stir turkey and flour until turkey is heated through, about 5 minutes. Pour milk into saucepan with turkey and bring to a simmer. Transfer turkey sauce to vegetable mixture and continue to cook until thickened, about 10 minutes more. Remove from heat and allow to cool.
  4. Bake bottom crust in preheated oven until lightly browned, about 8 minutes. Allow to cool for 5 minutes; pour turkey and vegetable mixture into crust. Roll reserved top crust over turkey filling and pinch edges to seal. Cut four slits in the top crust for steam to escape.
  5. Return to oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until crust is golden brown, about 10 minutes more.


  • Cook's Note:
  • Feel free to add in any other veggies like corn or green beans. Also, I enjoy the sweet potatoes but you can use regular potatoes as well.


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really good as it and I served with my homemade cranberry sauce. My 5 and 2 yrs old loved it too!

Made this last night and making it again!!! For a bunch of picky eaters this is a hit!!! Thank you so so much for this.recipe.

Great recipe taste great and made it with gluten free all purpose flour

Excellent! I'm making this again for Thanksgiving.

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