Name: Easy Turkey Pot Pie with Flaky Crust 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 something incredibly comforting about a classic pot pie, especially when it’s packed with tender turkey and wrapped in a golden, flaky crust. This Easy Turkey Pot Pie with Flaky Crust Recipe is my go-to for cozy dinners, and I promise it’s easier to pull together than you might think.

A golden-brown pie crust with a slightly uneven, crimped edge covers a cast iron skillet, with a section cut out to reveal the filling inside. The filling has three layers: the bottom layer shows chunks of white chicken meat, the middle layer has bright orange carrot pieces mixed with yellow corn kernels, and the top layer is a creamy, light-colored sauce that coats all ingredients. The crust on top is flaky with some browned spots, and there is a silver spoon resting on the side, partially inside the filling. In the background, there is a white bowl filled with bright red cranberries, set on a white marbled texture. 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 Easy Turkey Pot Pie with Flaky Crust Recipe
Top Tip
How to Serve Easy Turkey Pot Pie with Flaky Crust Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Turkey Pot Pie with Flaky Crust Recipe

Why You'll Love This Recipe

This turkey pot pie has become one of my absolute favorites—not just because it lets me use up leftover turkey, but because it balances creamy, savory filling with a crust that truly melts in your mouth. Trust me, once you try this, you’ll see why I come back to it again and again.

Flaky Homemade Crust: The sour cream in the dough gives it such a tender, flaky texture without any fuss.
Hearty Filling: Loaded with turkey, sweet potatoes, and veggies for a wholesome, satisfying meal.
Simple Ingredients: Uses staples you probably already have, making dinner prep stress-free.
Single Pan Prep: You can cook the filling right in an oven-safe skillet—fewer dishes, yay!

Ingredients & Why They Work

Every ingredient here plays a vital role, creating that classic pot pie magic. The blend of fresh herbs and spices alongside creamy elements gives the filling depth, while the crust brings it all together with that signature flakiness. Here are a few tips on what each component brings to the table.

Flat lay of a small mound of all-purpose flour, a few grains of coarse salt scattered nearby, six small cubes of very cold unsalted butter, a dollop of sour cream, one large brown egg with a clean shell, a small pile of diced yellow onion, two teaspoons of finely chopped fresh rosemary sprigs, a pinch of smoked paprika, a pinch of ground black pepper, a pinch of salt, a small white bowl with pale golden chicken broth, a small white bowl with thick heavy cream, a pile of diced orange sweet potatoes, a pile of diced pale russet potatoes, half a cup of chopped bright orange carrots, a mound of shredded white and brown turkey meat, a small heap of bright yellow frozen sweet corn kernels, a small heap of frozen green beans, all arranged symmetrically on simple white ceramic bowls and plates, 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: Essential for both the crust and as a thickener in the filling’s roux.
Unsalted butter: Critical for flaky, tender crust and rich filling flavor.
Sour cream: Adds moisture and tenderness to the crust, making it wonderfully flaky.
Egg: Used to brush the crust so it browns beautifully during baking.
Onion: Builds a savory base for the filling with subtle sweetness when cooked.
Fresh rosemary: Brings a fragrant herbal note that pairs perfectly with turkey.
Smoked paprika: Adds warmth and a subtle smoky depth to the filling flavor.
Chicken broth & heavy cream: Create a luscious sauce that’s creamy but not overwhelming.
Sweet potatoes & russet potatoes: Provide varied textures and earthy sweetness.
Carrots: Bring a gentle crunch and natural sweetness.
Shredded turkey: The star protein—leftover works wonderfully here.
Frozen sweet corn & green beans: Add pops of color and fresh flavor with minimal prep.

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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

One of the things I love about this Easy Turkey Pot Pie with Flaky Crust Recipe is how you can easily swap out ingredients or tweak the filling to suit your taste or what’s on hand. I always encourage making it yours because a little customization takes the stress off and makes the dish feel special.

Variation: I sometimes add mushrooms or peas for extra earthiness and sweetness—I find they complement the turkey beautifully without overpowering the flavors.
Vegetarian option: Skip the turkey and use chickpeas or roasted butternut squash for a hearty meatless version.
Pie crust shortcut: If you're short on time, store-bought pie dough works just fine though I do love the homemade crust’s texture and flavor the most.
Seasonal twist: Swap rosemary with thyme or sage in the fall for a warm, autumnal touch.

Step-by-Step: How I Make Easy Turkey Pot Pie with Flaky Crust Recipe

A close-up image of a slice of savory pie on a white plate placed on a white marbled surface with a blue cloth underneath. The pie slice has three visible layers: a golden, flaky top crust with a slightly uneven surface and light browning, a thick filling layer of mixed ingredients including chunks of light yellow potatoes, orange carrots, yellow corn, and pieces of tender, light-colored meat, all covered in a creamy sauce with some black pepper specks, and a bottom crust that is slightly visible under the filling. Scattered around the plate on the white marbled surface are bright red whole berries, adding a pop of color to the scene, and in the background, there is a black pan with more pie visible. A fork rests on the plate next to the pie slice. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up That Perfect Flaky Crust

Start by pulsing your flour and salt together. Then sprinkle in the very cold butter—this cold butter is key!—and pulse until you get coarse crumbs; this is what builds the layers of flakiness. Add the sour cream and pulse just enough until the dough clumps together. I love forming the dough into a disk and chilling it while I work on the filling—it makes rolling out so much easier and helps the crust hold its shape during baking.

Step 2: Sauté Your Aromatics and Build the Filling

Melt butter in your oven-safe skillet, add diced onion, and cook until translucent and fragrant. Then whisk in the flour, rosemary, smoked paprika, salt, and pepper to make a roux—cooking it for about 30 seconds to toast the flour really amps up the flavor. Slowly pour in the chicken broth and heavy cream while whisking to avoid lumps. This creates your rich base sauce.

Step 3: Cook The Veggies and Add Turkey

Throw in the diced sweet and russet potatoes along with the carrots, and bring the mixture to a boil. Let it bubble until the veggies are tender but not mushy—think piercing with a fork and having a little resistance. Lower the heat and stir in the shredded turkey, frozen corn, and green beans until everything's nicely combined.

Step 4: Roll Out Dough and Bake to Golden Perfection

Roll your chilled dough into a 12-inch circle and carefully lay it over your skillet contents. It doesn’t have to hang over the sides; just gently press it up against the inside of the pan. Cut a few slits to let steam escape, then brush with the beaten egg for a beautiful golden crust. Bake at 400°F for about 30 minutes or until the crust is a gorgeous deep gold. Pro tip: place a foil-lined baking sheet under the skillet to catch any drips—helps keep your oven clean!

Top Tip

Over the years, I’ve learned a few tricks that make this Easy Turkey Pot Pie with Flaky Crust Recipe come out just right every time. These tips will save you from common hiccups and elevate your baking game.

Keep butter cold for a flaky crust: Warm butter can make the dough tough – always chill it well and handle it quickly.
Don’t overcook veggies: They should be tender but hold their shape to avoid a soggy filling.
Roll dough evenly: Uneven thickness leads to inconsistent baking; aim for about ⅛ inch thickness.
Use an oven-safe skillet: Prepping and baking in one pan cuts down on dishes and helps retain the pot pie’s rich flavors.

How to Serve Easy Turkey Pot Pie with Flaky Crust Recipe

Garnishes

I usually sprinkle a bit of fresh chopped parsley or thyme over the top just before serving. It brightens the flavors and adds a fresh pop of color, which makes the dish look as good as it tastes. Sometimes a dollop of sour cream or a little cracked black pepper on top finishes it off nicely.

Side Dishes

This pot pie stands beautifully on its own, but I love pairing it with a crisp green salad tossed in a light vinaigrette or some roasted Brussels sprouts for a little extra crunch and earthiness. A warm crusty baguette works too if you want to soak up any leftover sauce.

Creative Ways to Present

For special occasions, I’ve baked individual pot pies in ramekins topped with pastry cutouts shaped like leaves or turkey silhouettes—adds an adorable, festive touch! You can also brush the crust with a little garlic butter after baking for a flavor boost that surprises guests.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I cover leftovers tightly with foil or transfer them to an airtight container and keep them in the fridge. This pot pie holds up well for up to 5 days—you can reheat a slice or two for an easy next-day dinner.

Freezing

I’ve had great luck freezing the pot pie before baking. Freeze it covered tightly, then pop it in the oven directly from frozen—just add a bit more baking time and watch the crust carefully to avoid over-browning. This trick is a lifesaver for busy weeks.

Reheating

Reheat leftovers in a 350°F oven until warmed through and the crust is crisp again—usually about 15-20 minutes depending on your oven and portion size. This keeps the texture just like freshly baked and avoids the sogginess microwave reheating can cause.

Frequently Asked Questions:

Can I use store-bought pie crust instead of making the dough?

Absolutely! Store-bought crust will work perfectly and saves time, though the homemade crust adds that extra flakiness and tenderness that I love.

Can I prepare the filling ahead of time?

Yes, the filling can be made a day or two in advance and refrigerated. Just bring it to room temperature before assembling and baking your pot pie for best results.

What can I substitute for heavy cream in the filling?

You can use half-and-half or whole milk instead of heavy cream, though the sauce will be slightly less rich and creamy. For a dairy-free option, coconut cream is a good alternative.

How do I prevent the crust edges from burning?

If you notice the crust edges browning too fast, cover them loosely with foil halfway through baking to protect them while the middle finishes browning.

Final Thoughts

This Easy Turkey Pot Pie with Flaky Crust Recipe isn’t just a meal; it’s a little celebration of comfort and homemade goodness that I truly enjoy sharing. It takes that humble leftover turkey to something extraordinary with layers of flavor and that buttery crust you’ll want to savor. Give it a try—you’ll soon find it’s a recipe you’ll keep coming back to on chilly nights or whenever you need a cozy pick-me-up.