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Homemade Turkey Potpie | Can't Stay Out of the Kitchen

Homemade Turkey Potpie

Succulent and amazing turkey pot pie with corn, green beans, carrots, onions and potatoes in a deliciously seasoned sauce. One of the best potpie recipes you'll ever taste!
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Turkey/Chicken Main Dishes
Cuisine American
Servings 18


  • 1 1/2 cups carrots diced (I used 2 cups)
  • 1 cup green beans cut
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 cups potatoes peeled and diced
  • 1 cup celery chopped
  • 1 leek green top removed, diced
  • 1 cup onion chopped
  • 1 cup unsalted butter
  • 1 cup flour
  • 2 tsp. salt
  • 2 tsp. fresh cracked pepper
  • 2 1/2 to 3 tsp. dried thyme
  • 1 tbsp. dried parsley
  • 3 1/2 cups chicken/turkey broth if you made the turkey stock use that
  • 2 cups half-and-half or heavy whipping cream I used about ¼ cup half-and-half and 1 ¾ cups cream for the rest
  • 4-5 cups cubed roasted turkey
  • 3 10-inch double crust pie crusts - meaning you will need a total of 6 pie crusts 3 tops and 3 bottoms


  • Prepare double crust recipe for three 9" or 10” pies.
  • Peel potatoes and dice.
  • Place potatoes and carrots into water and cook until still firm, approximately 10 minutes.
  • Remove vegetables and set aside.
  • In a large Dutch oven melt the butter.
  • Add onions, leek and celery and sauté till tender.
  • Add the flour a little at a time to the butter and onion mixture.
  • Stir and cook for a few minutes to incorporate into the butter mixture.
  • Slowly add the milk or cream about a quarter cup at a time to the pan.
  • Then work the turkey broth into the pan the same way.
  • Keep stirring until milk and broth are fully incorporated into the flour/butter mixture.
  • Add salt, pepper, thyme and parsley.
  • Mix in vegetables, potatoes and chopped turkey.
  • Place your three bottom pie crusts into three 10-inch deep dish pie pans.
  • Divide the mixture evenly among the three prepared pie pans.
  • Gently lay the top crust on and press down around the edges to seal.
  • Roll the edges under and press them a bit harder to ensure they are sealed.
  • Flute edges.
  • Cut a few slits in the top pie crust to allow steam to escape while cooking.
  • Bake at 300° about 45 minutes to an hour.
  • For large oval or 9x13” baking dishes bake about 1 ½ to 2 hours or until done.
  • If pie crust starts to brown, tent with foil to prevent burning or scorching.
  • Let stand for 15 minutes before cutting it.
  • Each pie yields 6 servings.


NOTE: Preparation time does not include time required to roll out pie crust or flute edges. NOTE: If you want to freeze one or two of the pies, cover the pie(s) tightly with foil before baking and freeze for up to 3 months. Thaw and bake about 45 minutes to an hour at 300.
Recipe inspired from Two Southern Sweeties.
© Can’t Stay Out of the Kitchen
Keyword casserole, chicken potpie
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