Turkey Pot Pie Recipe With Homemade Crust: Golden Lattice Over Rustic Filling

There’s something deeply satisfying about a pot pie with a homemade crust that turns golden in the oven. This version transforms leftover turkey into a comforting meal with a flaky, buttery lattice top.

The filling comes together with tender turkey, hearty vegetables, and a rich, creamy sauce that bakes into a bubbling, savory center. Each bite delivers layers of texture and flavor that only homemade can provide.

What sets this apart is the crust—a simple yet foolproof recipe that bakes to a perfect, crisp finish. It’s the kind of dish that turns a ordinary dinner into a memorable one.

Serve it fresh from the oven for the best experience. Here’s how to make it.

Ingredients for Turkey Pot Pie Recipe with Homemade Crust

Flaky crust meets hearty filling with this comforting, from-scratch dish using everyday ingredients.

The crust demands cold, high-quality butter—Plugrá or Kerrygold give the best flake. Use all-purpose flour (King Arthur if you’re picky) and ice water straight from the fridge. For the turkey, rotisserie chicken leftovers work too if that’s what you’ve got. The vegetables should be fresh, not limp—Whole Foods has great organic options for carrots and celery.

No cooked turkey? Rotisserie chicken at one-to-one ratio works perfectly. Out of fresh thyme? Dried at one-third the amount is fine. For a richer sauce, swap whole milk for half-and-half, but don’t go full cream—it can curdle. The chicken broth can be vegetable broth if you’re vegetarian. Frozen peas are non-negotiable here (fresh get mushy).

The dough keeps in the fridge for 2 days, or freeze for 3 months. Baked pot pie is best fresh but reheats well—cover with foil and warm at 350°F for 15-20 minutes. Leftovers keep 4 days refrigerated.

Step-by-Step Instructions for Turkey Pot Pie With Homemade Crust

Master the process with these tested steps for flaky crust and rich filling every time.

Step 1: Prepare the Homemade Crust

In a food processor, pulse the 2.5 cups All-Purpose Flour and 1 tsp Salt to combine. Add the 1 cup Unsalted Butter, cubed and chilled, and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces visible.

With the processor running, slowly drizzle in the 0.5 cup Ice Water until the dough just comes together. It should hold when pressed but not be sticky. Turn onto a lightly floured surface, divide into two equal portions, and shape into discs. Wrap in plastic and refrigerate for 1 hour.

Step 2: Cook the Filling Vegetables

In a large skillet, melt the 0.25 cup Butter over medium heat. Add the yellow onion, carrots, and celery stalks, all diced, and cook for 8-10 minutes until softened and the onions turn translucent.

Stir in the 1 tbsp Fresh Thyme Leaves and 0.5 tsp Black Pepper. The vegetables should be tender but still hold their shape, releasing a fragrant aroma that signals they’re ready for the next step.

Step 3: Thicken the Creamy Filling

Sprinkle the 0.25 cup All-Purpose Flour over the cooked vegetables and stir for 1-2 minutes to cook off the raw flour taste. Gradually whisk in the 1.5 cups Chicken Broth and 0.5 cup Whole Milk until smooth.

Add the 3 cups Cooked Turkey and 1 cup Frozen Peas, stirring to combine. Simmer for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. The filling should be rich and creamy, with the peas heated through.

Step 4: Assemble and Bake the Pot Pie

Roll out one crust disc on a lightly floured surface to fit a 9-inch pie dish. Transfer the crust to the dish, pressing it into the bottom and up the sides. Pour the filling into the crust-lined dish, spreading it evenly.

Roll out the second crust disc and place it over the filling. Crimp the edges to seal, then cut a few slits in the top to allow steam to escape. Brush the top with the 1 whole Egg, beaten with a splash of water, for a golden finish. Bake at 375°F for 45-50 minutes until the crust is deep golden brown and the filling is bubbling.

Wine and Beer Pairings for This Recipe

White Wine Pairings

A crisp Sauvignon Blanc from New Zealand cuts through the creamy filling beautifully with its bright acidity and citrus notes. I recommend Kim Crawford or Oyster Bay—both under $15 and widely available. 🍷

Rich White Options

For a fuller-bodied white, try an oaked Chardonnay from California. The buttery notes complement the crust while the fruit forwardness balances the savory filling. Kendall-Jackson Vintner’s Reserve is my go-to for this dish.

Red Wine Choices

If you prefer red, a light Pinot Noir works surprisingly well. The earthy notes and bright acidity won’t overpower the turkey. I love La Crema from Sonoma Coast—it’s fruit-forward with silky tannins that pair perfectly. 🍇

Beer Pairings

A malty Amber Ale like Fat Tire from New Belgium offers caramel notes that echo the buttery crust. The moderate hop bitterness cleanses your palate between bites of the rich filling.

Lighter Beer Options

For something crisp, a Pilsner like Samuel Adams Noble Pils provides a refreshing contrast. The clean finish and subtle spice notes complement without competing with the dish’s flavors.

Non-Alcoholic Pairings

Sparkling apple cider offers the same palate-cleansing effect as wine. I love Martinelli’s Gold—its effervescence and sweet-tart balance work wonderfully with the savory turkey and creamy sauce.

Frequently Asked Questions