Name: Creamy Turkey Pot Pie 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 (for brushing); 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

Imagine the cozy, rich aroma of a bubbling filling tucked beneath a golden crust — that's exactly what makes my Creamy Turkey Pot Pie Recipe a standout in any kitchen. It’s hearty, comforting, and just the right kind of indulgent you never knew you needed.

A golden brown pie with a thick, flaky crust fills a black cast iron pan resting on a blue cloth; the crust has small vent holes and slight browning spots. One large slice is missing, revealing a thick filling beneath made of chunks of light beige chicken, bright orange carrots, yellow corn kernels, and small bits of green peas mixed in a creamy sauce. In the blurred background, a white bowl full of red cranberries sits on a rustic wooden surface, which is replaced by a white marbled texture in the final image. 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 Creamy Turkey Pot Pie Recipe
Top Tip
How to Serve Creamy Turkey Pot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Turkey Pot Pie Recipe

Why You'll Love This Recipe

I've made my share of pot pies over the years, but this Creamy Turkey Pot Pie Recipe always feels like coming home. It's not only creamy and flavorful but also surprisingly simple to pull together, which means you can have comfort food without the fuss.

Creamy, savory filling: The combination of fresh rosemary and smoked paprika gives it a depth you can taste in every bite.
Flaky homemade crust: Using sour cream in the dough makes the crust unusually tender and flaky without extra effort.
Perfect use for leftover turkey: This recipe turns your turkey into a new star, avoiding waste while elevating dinner.
One-pan prep and bake: Cooking and baking in the same skillet saves time and cleanup—a total win!

Ingredients & Why They Work

The secret to any great pot pie lies in the harmony of its ingredients. Starches like sweet and russet potatoes provide just the right texture, while the creamy base with butter and broth enriches every spoonful. Using fresh herbs and spices brings that inviting aroma and boosts flavor naturally, no artificial stuff needed.

Flat lay of a small mound of all-purpose flour, a few flakes of coarse salt sprinkled nearby, several cold unsalted butter cubes with visible edges, a dollop of creamy sour cream, one large whole clean egg with an uncracked shell, a small pile of diced yellow onion, a small white bowl filled with light golden melted butter, a heap of pale yellow all-purpose flour, a few sprigs of fresh green rosemary, a small mound of deep red smoked paprika powder, a tiny pile of fine white table salt, a dash of coarse ground black pepper, a small white bowl with clear golden chicken broth, a small white bowl containing pale ivory heavy cream, a cluster of diced bright orange sweet potatoes, a small pile of diced pale tan russet potatoes, a handful of chopped vibrant orange carrots, a heap of shredded light brown cooked turkey meat, a small handful of yellow sweet corn kernels, and a small handful of green beans—all ingredients arranged in perfect symmetry on simple white ceramic dishes and bowls, 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: This creates structure in both the crust and the filling’s thickened sauce—flour is the unsung hero.
Unsalted butter: Adds richness and depth; be sure it's cold for the crust and melted for the filling at just the right time.
Sour cream: Makes the crust tender and flaky without extra fuss—a little trick I learned from my grandma.
Egg: Brushing the crust with beaten egg gives it that glossy, golden finish every pot pie deserves.
Onion: Sweated down for sweetness and flavor in the filling.
Fresh rosemary: This herb adds an unmistakable woodsy note, lifting the savory elements.
Smoked paprika: Infuses a subtle smoky warmth that enhances the turkey beautifully.
Chicken broth: Deepens the filling’s flavor base; homemade is best, but good-quality store-bought works fine.
Heavy cream: This is what takes the filling from good to luxuriously creamy.
Sweet potatoes & russet potatoes: Both contribute body and texture—smaller than 1-inch dice cooks evenly and quickly.
Carrots: They provide a slight natural sweetness and color contrast.
Shredded turkey: The star protein—leftover works wonders here, but fresh shredded turkey is just as good.
Frozen sweet corn & green beans: Add bursts of freshness and a hint of crunch, plus convenience.

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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

I love to switch things up depending on the season or whatever’s hiding in my fridge. This Creamy Turkey Pot Pie Recipe is incredibly versatile — you can easily play with the veggies or herbs to suit your taste or what you have on hand.

Variation: Sometimes I swap rosemary for thyme when I’m feeling classic, or add a splash of sherry to the filling for a richer, deeper flavor — it never disappoints!
Dietary tweaks: You can use a store-bought gluten-free crust or swap heavy cream for coconut milk to make this dairy-free.
Seasonal shifts: In late summer, swap frozen green beans for fresh zucchini or yellow squash for a lighter bite.
Protein substitutions: If you don’t have turkey, chicken works just as well — it’s all about that creamy, comforting texture.

Step-by-Step: How I Make Creamy Turkey Pot Pie Recipe

A slice of savory pie sits on a white plate, placed on a blue cloth over a wooden table with scattered red berries around. The pie slice has three main layers: the top is a golden brown, flaky crust with a slightly uneven surface; the middle layer is filled with soft, chunky pieces of orange carrots, light yellow potatoes, green peas, and yellow corn in a creamy sauce; the bottom layer contains tender pieces of light brown cooked poultry mixed with the vegetables. The edge of the crust is crimped and the filling slightly oozes out at the sides. A fork is beside the slice on the plate and a black pie pan with the remaining pie is blurred in the background on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Flakiest Crust

Start by pulsing your flour and salt in the food processor to combine, then scatter in your cold cubed butter. Pulse just until it looks like coarse crumbs—that little texture is key for flakiness. Add in the sour cream and pulse until it clumps together into dough. From here, form it into a disk and chill it in the fridge while you move on to the filling. Keeping that butter cold and not over-processing is the magic trick I swear by for the perfect crust.

Step 2: Build the Creamy Filling Base

Melt butter over medium heat in a deep, oven-safe skillet. Toss in diced onions and cook until they're translucent and sweet-smelling—about 5 minutes. Then whisk in your flour, rosemary, smoked paprika, salt, and pepper, stirring constantly to get rid of any raw flour taste. When it’s fragrant and smooth, slowly whisk in the chicken broth and heavy cream, building that luscious sauce.

Step 3: Add the Heart of the Pie — Veggies and Turkey

Stir in diced sweet potatoes, russet potatoes, and carrots. Bring everything to a boil, then let it simmer until the veggies are fork-tender—that usually takes 10-12 minutes. Lower the heat, fold in shredded turkey, corn, and green beans, giving everything a good mix so flavors meld while you prepare the crust.

Step 4: Top and Bake to Golden Perfection

Roll your chilled dough out to about a 12-inch circle—just enough to cover the skillet’s filling snugly. Lay the crust on top, press gently against the pan sides, and cut a few slits for steam to escape. Brush the crust with the beaten egg for that irresistible gloss. Pop your skillet onto a foil-lined baking sheet to catch any drips, then bake at 400°F for 30 minutes or until the crust is perfectly golden and flaky.

Top Tip

This Creamy Turkey Pot Pie Recipe really comes together when you pay attention to layering flavors and textures. Over time, I’ve found some simple little habits that guarantee success every time.

Keep the butter cold: For the crust, cold butter bits create those flaky layers I love—warm butter only makes it tough.
Cook the veggies through first: I always boil the potatoes and carrots until fork-tender before baking, so the filling isn’t watery and everything cooks evenly under the crust.
Use an oven-safe skillet: This saved me from transferring messy filling and makes cleanup so much easier.
Don’t forget the egg wash: It gives the crust that golden color and beautiful shine, making your pot pie irresistible even before the first bite.

How to Serve Creamy Turkey Pot Pie Recipe

Garnishes

I usually finish my pot pie with a few fresh rosemary sprigs or chopped parsley on top—they add a pop of color and fresh herby aroma that contrasts nicely with the creamy filling. A light sprinkle of cracked black pepper before serving also wakes up the flavors.

Side Dishes

While the pot pie stands strong on its own, I love pairing it with a crisp green salad tossed in a tangy vinaigrette to cut the richness. Sometimes some oven-roasted Brussels sprouts or honey-glazed carrots on the side make the meal feel a bit festive without stealing the spotlight.

Creative Ways to Present

For holiday dinners, I’ve even made individual pot pies using ramekins topped with the same flaky crust—inviting and personal for everyone at the table. Using puff pastry instead of traditional dough can add a different texture and elegant flair when you want to impress.

Make Ahead and Storage

Storing Leftovers

I let my leftovers cool completely, then cover the skillet tightly with foil or transfer the pot pie to an airtight container. Stored in the fridge, it stays fresh for up to 5 days. Just reheat portions in the microwave or oven and you’re good to go!

Freezing

Freezing works beautifully, especially if you keep the crust and filling separate before baking. Freeze the unbaked filling and crust individually, then assemble and bake fresh when you’re ready — it retains that flaky crust texture perfectly.

Reheating

To warm up leftovers, I prefer baking at 350°F in the oven until heated through—about 20 minutes—so the crust stays crisp and the filling stays creamy. Microwaving works in a pinch but tends to soften the crust more than I like.

Frequently Asked Questions:

Can I use store-bought pie crust for this recipe?

Absolutely! If you’re short on time or prefer convenience, a good-quality store-bought pie crust works just fine and still tastes delicious. Just make sure to brush it with egg for that beautiful golden finish.

How do I prevent a soggy crust?

Pre-cooking the filling until the vegetables are tender and the sauce thickened helps to remove excess moisture that can make the crust soggy. Also, baking in a hot oven and placing the pie on a foil-lined baking sheet to catch drips keeps things neat and allows the crust to crisp up nicely.

Can I substitute chicken for turkey?

Definitely! Chicken is a perfect substitute here if turkey isn’t on hand. Just use shredded cooked chicken in the same amount, and you’ll still get that lovely creamy pot pie flavor and texture.

What’s the best way to reheat leftover pot pie?

I recommend reheating in the oven at about 350°F for 15–20 minutes so the crust stays crisp and the filling warms evenly. Microwaving works but often softens the crust, which isn’t quite as satisfying.

Final Thoughts

This Creamy Turkey Pot Pie Recipe holds a special place in my heart — it’s a warm hug on a plate, perfect for turning any night into something memorable. Whether you're cooking up a cozy family dinner or using leftover turkey from a celebration, you’ll find it’s effortless and always a crowd-pleaser. Trust me, once you try this recipe, it’ll become a go-to comfort food staple you’ll reach for time and again.