Turkey Pot Pie

Turkey Pot Pie

  • Author: Mindee's Cooking Obsession
  • Prep Time: 30 minutes
  • Cook Time: 1 Hour 30 Minutes
  • Total Time: 2 hours
  • Yield: 6-8 Servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American


Want an easy recipe that you can throw together as you clean up from Thanksgiving dinner and uses your leftover turkey? Try my Turkey Pot Pie!



  • An unbaked, double Pie Crust
  • 1/2 cup small diced Carrots
  • 1/4 Cup diced Onion
  • 2 Tbs. Butter
  • 1 1/2 Tbs. Flour
  • 2 Cups Chicken Broth
  • 1 Cup small diced Potatoes
  • 3 oz. Queso Blanco Velveeta Cheese
  • 1/2 Cup Peas
  • 1 1/2 Cup chopped up fully cooked Turkey


  1. Prepare your double pie crust first.  Place the bottom crust in a deep dish 9 inch pie plate and set aside.
  2. In a small soup pot, melt the butter to sizzling and lightly saute’ the carrots and onions.
  3. Whisk in the flour make somewhat of a paste.
  4. Slowly add the chicken broth, whisking as you go, until all the chicken broth has been added.
  5. Add the potatoes and simmer until the potatoes are cooked through.
  6. Add the queso blanco Velveeta and stir until it is melted and mixed throughout.
  7. Add the peas and turkey.
  8. Mix well and pour into the bottom pie crust.  Top with the top crust and seal the edges.  Cut a few slits in the top for steam venting.
  9. Either place in the fridge with the intent to bake in the next 24 hours or bake now.
  10. Bake at 350 degrees for 1 hour and 15-30 minutes.  The crust should be golden brown.
  11. Cool slightly before serving.


  • I like to place an empty baking sheet on the bottom rack of my oven under the pot pie just in case I missed sealing a spot along the edge properly and it leaks a little.

Keywords: leftover turkey, thanksgiving, pot pie