Turkey and Ham Pot Pie Recipe: Savory Filling Under Golden Lattice

This pot pie transforms leftover turkey and ham into a comforting, savory masterpiece with minimal effort.

The filling combines tender meat and vegetables in a rich, creamy sauce that bakes into bubbling perfection under a golden lattice crust. No special skills required—just layer, bake, and enjoy.

What emerges from the oven is a dish with flaky pastry and a hearty filling that sticks to your ribs. The lattice top allows steam to escape while creating an impressive presentation.

Perfect for cozy dinners or holiday leftovers. Here’s how to assemble this crowd-pleaser.

Ingredients for Turkey and Ham Pot Pie

Transform holiday leftovers into this cozy, comforting dish with ease. Pantry staples do the heavy lifting.

The turkey and ham should be your leftover stars here. Any roasted turkey works—white, dark, or a mix (I often use both for depth). For ham, honey-glazed or smoked adds great flavor. If you’re starting fresh, grab a rotisserie chicken and a thick slice of Black Forest ham from the deli. The vegetables? Frozen is totally fine (and honestly more convenient), but fresh works too if that’s what you have.

No ham? Extra turkey or shredded rotisserie chicken keeps it hearty. Swap the mixed veggies for whatever’s in your freezer—corn, green beans, or lima beans all work. No Dijon? Regular mustard plus a pinch of paprika gets close. For the crust, homemade is lovely but store-bought from Pillsbury saves time. If you’re feeling fancy, brush the lattice with milk instead of egg wash for extra shine.

Assemble and bake right away, or prep the filling a day ahead—it actually improves as flavors meld. The pie keeps 3-4 days in the fridge (reheat in oven for crisp crust) or freezes beautifully for 2-3 months. Leftovers? Rare, but they reheat like a dream.

Step-by-Step Instructions for Turkey and Ham Pot Pie

Here’s how to build this comforting dish with layers of flavor and a showstopping crust.

Step 1: Prepare the Savory Filling Base

In a large skillet over medium heat, melt the ½ cup unsalted butter until it foams. Add the finely diced yellow onion and chopped celery stalks, cooking for 5-7 minutes until the vegetables soften and the onion turns translucent.

This aromatic foundation builds the depth of flavor for your filling. Stir occasionally to prevent browning—you want gentle sweating, not caramelization. The celery should be tender but still retain a slight bite.

Step 2: Create the Creamy Sauce

Sprinkle the ½ cup all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste. Slowly pour in the 2 cups chicken broth, whisking continuously to prevent lumps from forming.

Add the 1 cup whole milk, ½ cup heavy cream, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp kosher salt, and ½ tsp ground black pepper. Simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Step 3: Combine Filling Ingredients

Stir in the 2 cups cooked turkey, 1.5 cups cooked ham, and 2 cups frozen mixed vegetables. Cook for an additional 3-4 minutes until everything is heated through and the vegetables are tender. Taste and adjust seasoning if needed.

The turkey and ham should be fully warmed, and the vegetables should lose their frozen texture. This is when all the flavors meld together beautifully.

Step 4: Assemble and Top with Lattice Crust

Transfer the filling to a 9-inch pie dish. Unroll the 2 sheets refrigerated pie crust and cut one into strips for a lattice top. Weave the strips over the filling, then crimp the edges to seal. Brush the crust with a beaten large egg for a golden finish.

Cut a few small slits in the crust to allow steam to escape during baking. This prevents a soggy bottom and ensures even cooking throughout.

Step 5: Bake to Golden Perfection

Preheat your oven to 375°F. Bake the pot pie for 35-40 minutes until the crust is deep golden brown and the filling is bubbling at the edges. If the crust begins to brown too quickly, tent the pie loosely with foil.

Let the pot pie rest for 10 minutes before serving. This allows the filling to set slightly, making it easier to slice and serve. Each portion should reveal that beautiful lattice crust with a rich, creamy filling underneath.

Wine and Beer Pairings for turkey and ham pot pie

White Wine Pairs

I love a crisp Chardonnay with this dish, especially unoaked versions from California or Burgundy. The bright acidity cuts through the creamy filling beautifully. A Sauvignon Blanc from New Zealand adds citrus notes that complement the thyme. 🍷

Red Wine Options

For red lovers, a light Pinot Noir from Oregon works surprisingly well. Its earthy notes harmonize with the ham and turkey without overpowering. Keep it chilled slightly—around 60°F—for best results.

Beer Pairings

A malty Amber Ale like Fat Tire enhances the savory flavors. The caramel notes mirror the crust’s richness. For something lighter, a Kölsch offers clean, crisp refreshment. Avoid hop-heavy IPAs that clash with the dish. 🍺

Non-Alcoholic Choices

Sparkling apple cider from Martinelli’s brings festive bubbles and sweetness. Or try a dry hard cider like Angry Orchard Crisp Apple for a similar effect without alcohol. Both stand up to the hearty filling.

Frequently Asked Questions