Name: 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 (for brushing); 6 Tablespoons (85 g) unsalted butter; ½ cup (79 g) diced onion; 6 Tablespoons (47 g) all-purpose 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 (pieces smaller than 1 inch); 1 cup (215 g) russet potatoes, peeled and diced (pieces smaller than 1 inch); 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 warm, creamy filling blanketed by a golden, buttery crust—and that’s exactly what makes my Turkey Pot Pie with Flaky Crust Recipe special. It’s a meal that feels like a warm hug on a plate, perfect for cozy nights when you want a home-cooked classic that’s both hearty and satisfying.

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 Turkey Pot Pie with Flaky Crust Recipe
Top Tip
How to Serve Turkey Pot Pie with Flaky Crust Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turkey Pot Pie with Flaky Crust Recipe

Why You'll Love This Recipe

This turkey pot pie isn’t just any pot pie. What makes it shine for me is the flaky crust that practically melts in your mouth and the rich, flavorful filling loaded with tender turkey and veggies. It’s the kind of dish that’s great for using up leftovers but tastes like it’s straight from a cozy bistro kitchen.

Simplified homemade crust: Unlike those frustrating store-bought versions, this crust is easy to make, buttery, and flaky every single time.
Rich, savory filling: The blend of rosemary, smoked paprika, and creamy chicken broth creates a deeply satisfying flavor balance.
Perfect for leftover turkey: Whether it’s after a big holiday or you have some refrigerated cooked turkey, this recipe turns it into pure comfort food magic.
One-pan prep and bake: Cooking the filling and baking the pie in the same skillet saves time and cleanup, making weeknight dinner much easier.

Ingredients & Why They Work

Each ingredient here has a purpose, from building that flaky crust to layering flavor in the filling. I love working with simple, fresh staples that come together in a way that feels familiar but special—and the ingredients you’ll find here do just that.

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: The base for our crust and thickener for the filling, it helps create the perfect structure you’re aiming for.
Unsalted butter: Essential for that rich, flaky crust and also to sauté veggies and bring depth to the filling.
Sour cream: A secret ingredient in the crust that adds tenderness and tangy richness.
Egg: Used as a shiny glaze for the crust, it helps achieve that beautiful golden finish.
Onion: Adds natural sweetness and aroma when sautéed, building the flavor base.
Fresh rosemary & smoked paprika: They bring herbal warmth and a subtle smoky kick that elevate the dish beyond basic pot pie.
Chicken broth & heavy cream: Combine to make the filling silky and comforting, with just the right balance of richness.
Sweet potatoes, russet potatoes, carrots: These root veggies add hearty texture and sweet earthiness to each bite.
Shredded turkey: Leftovers or freshly cooked, turkey is the hearty protein star here.
Frozen sweet corn & green beans: Frozen keeps things easy and adds pop of color and simple crispness inside the creamy filling.

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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 most about this Turkey Pot Pie with Flaky Crust Recipe is how easy it is to tweak and make your own. Whether you swap in veggies you have on hand or adjust the seasoning to your taste, it’s all about what feels good—and tastes great—to you.

Variation: I’ve swapped sweet potatoes for butternut squash, which adds a lovely sweetness and smooth texture—give it a try if you want a twist!
Make it vegetarian: Replace turkey with hearty mushrooms or a mix of root veggies and add vegetable broth instead of chicken.
Spice it up: A pinch of cayenne or a dash of chili powder can bring a subtle heat I sometimes enjoy on chilly nights.
Crust shortcuts: Don’t have time for homemade crust? Use a good-quality store-bought pie crust but brush it with a bit of melted butter before baking for extra flakiness.

Step-by-Step: How I Make 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 the Flaky Pie Crust

Start by pulsing the flour and salt in a food processor, then scatter your cold, cubed butter on top. Pulse a few times until it looks like coarse crumbs—maybe the size of small peas. Adding sour cream and pulsing just until dough clumps together is the trick that makes this crust tender but still sturdy. Form it into a smooth disk, wrap it tight, and chill it while you make the filling.

Step 2: Cook the Flavorful Filling

In a deep 10” oven-safe skillet, melt the butter, then sauté the diced onion until soft and translucent—about 5 minutes. Stir in the flour, fresh rosemary, paprika, salt, and pepper; whisk it well and cook another 30 seconds to toast it just lightly. Slowly pour in chicken broth and cream, whisking constantly so it thickens without lumps. Then add the diced sweet potatoes, russet potatoes, and carrots, cooking and stirring until the veggies are tender—about 10-12 minutes.

Step 3: Add Turkey and Veggies, Then Prep for Baking

Reduce the heat to low and stir in your shredded turkey, frozen corn, and green beans. Give everything a good mix so all those flavors meld together. Roll your chilled dough out evenly to about 12 inches and carefully lay it atop the skillet, pressing gently against the sides. Don’t worry if it doesn’t drape over the edges perfectly. Cut slits in the dough and brush it with the beaten egg to get a golden shiny crust.

Step 4: Bake to Golden Perfection

Pop the skillet on a foil-lined baking sheet to catch any drips, then bake at 400°F (200°C) for 30 minutes. You’ll know it’s done when the crust is beautifully golden and crisp. Let it cool slightly before digging in—it helps the filling set and keeps you from burning your mouth on the first bite!

Top Tip

From my many attempts baking different pot pies, I’ve learned a few key things that make all the difference in mastering this dish. Pay attention to your crust and keep that butter cold—that’s the secret to flakiness!

Keep Butter Cold: When making your crust, cold butter creates steam pockets that give you those flaky layers we all love.
Don’t Rush Thickening: Give the roux time to cook for a full 30 seconds to avoid a raw flour taste but don’t overcook or it will brown and darken your filling.
Use an Oven-Safe Skillet: Cooking and baking in the same dish saves fuss and cleanup, plus it evenly distributes heat for an even bake.
Let It Rest: After baking, wait at least 10 minutes before serving so the filling has time to set rather than run everywhere.

How to Serve Turkey Pot Pie with Flaky Crust Recipe

Garnishes

I love sprinkling a few fresh rosemary leaves over the top right before serving for a pop of color and extra herbal fragrance. Sometimes a little flaky sea salt on the crust after baking makes the butteriness stand out even more.

Side Dishes

A crisp green salad dressed lightly with lemon vinaigrette balances the richness perfectly. Roasted Brussels sprouts or a simple side of steamed green beans also pair beautifully without stealing the spotlight.

Creative Ways to Present

For holiday dinners, I’ve served this pot pie in individual ramekins lined with the same flaky crust dough—everyone gets their own personal pie! It feels special and lets you customize fillings per guest, which is always a hit.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly cover the skillet with foil or transfer leftovers to an airtight container. Stored in the fridge, the pot pie stays great for up to five days—perfect for quick reheats throughout the week.

Freezing

I’ve frozen this pot pie both unbaked (wrap tightly and freeze before baking) and baked leftovers, and both work well. Just thaw overnight in the fridge before reheating or baking to keep moisture balanced.

Reheating

I prefer reheating in the oven at 350°F (175°C) for about 15-20 minutes rather than the microwave to keep that crust crisp. Tent with foil if it starts browning too much while reheating.

Frequently Asked Questions:

Can I use store-bought pie crust instead of making my own?

Absolutely! While I recommend the homemade crust for extra flakiness and flavor, a store-bought crust works just fine—just brush with melted butter before baking for a better finish.

Can I make this pot pie with chicken instead of turkey?

Yes! This recipe works beautifully with leftover chicken or rotisserie chicken. The flavors are adaptable and the filling will be just as lovely.

How do I prevent the crust from getting soggy?

A few things help: rolling the crust to an even thickness, brushing with egg wash, and baking the pot pie on a foil-lined sheet to catch drips. Also, letting the pie rest after baking allows the filling to set, reducing sogginess.

Can I freeze the fully assembled pot pie before baking?

Yes, you can assemble the pot pie, cover it tightly with plastic wrap and foil, then freeze it. When ready, bake it from frozen, adding extra baking time and keep an eye on the crust color.

Final Thoughts

This Turkey Pot Pie with Flaky Crust Recipe has truly become a staple in my kitchen for turning simple ingredients into supreme comfort food. It’s a satisfying, soulful meal that’s really approachable—even for busy cooks. I hope you give it a try, tweak it to your liking, and come away with a dish that feels like a warm welcome every time it’s on your table. Trust me, once you master this one, you’ll be making pot pies like a pro for years to come!