Take your leftover turkey to new heights with this Turkey Pot Pie—a comforting classic featuring shredded turkey, creamy vegetable gravy, and a flaky crust baked to golden perfection. It’s an elevated way to enjoy holiday remnants or turn routine meals into soul-warming fare.
Turkey Pot Pie
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
1 hour
Calories
100
Whether you’re feeding a few or a crowd, this turkey pot pie delivers cozy, savory flavor in a satisfying dish. Creamy sauce, tender turkey, and crisp pastry come together with minimal fuss for maximum comfort.
Ingredients
- 1/4 cup butter
- 2 cups yellow onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
-
Cattleman’s Grill California Tri-tip Seasoning
- 1/3 cup flour
- 1/2 cup heavy cream
- 1-2 cups vegetable stock
- 1 lb cooked turkey
- 1 cup frozen peas
- 1 cup frozen corn
- 1 (10”) pie crust
- 1 egg
Directions
- Preheat your Kamado Joe Classic Joe to 425°F, set up for indirect grilling.
- Melt the butter in a Lodge Logic 10” cast iron skillet. Add the onions, carrots and celery. Season with Cattleman’s Grill California Tri-tip Seasoning. Sweat the mirepoix over medium-low heat until softened, about 10-15 minutes.
- Add the flour and cook for a couple of minutes longer, stirring frequently. Continue stirring as you add one cup of stock. Adjust the consistency with extra stock, as needed. Add the turkey, frozen corn and frozen peas and stir to incorporate. Remove from heat.
- Top the skillet with the pie dough. Score some vents on the surface. Whisk the egg and brush on the dough. Bake until golden brown and bubbling, about 45 minutes.
Recipe Note
What You’ll Love
Rich, savory filling loaded with turkey, vegetables, and creamy sauce
Flaky pastry that seals in flavor and adds buttery crispness
Comforting and customizable—swap vegetables or herbs to match your fridge
Great for using leftovers, freezer-friendly, and ideal for winter meals
Frequently Asked Questions
Can I use store-bought crust?
Absolutely—puff pastry or refrigerated pie crust both work beautifully for convenience and texture.
Is homemade turkey stock necessary?
No—but homemade adds extra depth. Good-quality store stock or broth works fine.
How do I make it gluten-free?
Use gluten-free flour blends and gluten-free pie crust. Check that broth and stock are GF-certified.
Can I freeze leftover pot pie?
Yes—freeze whole pie or individual portions in airtight containers for up to 3 months. Thaw and reheat gently.
Can I cook these indoors?
We rate these as a 5 out of 5. Perfect for indoor or outdoor cooking.
Nutrition
Nutrition
- Serving Size
- 8.67 oz
- per serving
- Calories
- 100
- Carbs
- 8.8 grams
- Protein
- 5.3 grams
- Fat
- 5 grams
- Sodium
- 76.5 milligrams
