There’s nothing quite as comforting as a warm, flaky Turkey Pot Pie fresh out of the oven. This Homemade Classic Turkey Pot Pie with Herb Crust takes the beloved traditional recipe and elevates it with a buttery, golden crust infused with fragrant herbs. Inside, you’ll find tender chunks of turkey, sweet carrots, peas, and creamy gravy — the perfect balance of textures and flavors.
This recipe is the ultimate way to transform leftover roasted or Thanksgiving turkey into something new and delicious. The herb-infused crust adds a savory depth that complements the creamy filling beautifully, while the slow-baked layers create an aroma that fills the kitchen with homestyle warmth.
Whether you’re feeding family on a cozy winter evening or looking to impress guests with a classic homemade meal, this turkey pot pie delivers comfort and elegance in every bite.
Why You’ll Love This Turkey Pot Pie
You’ll love this recipe because it’s rich, satisfying, and made completely from scratch. The combination of buttery pastry and savory filling captures that nostalgic “home-cooked” flavor we all crave.
Additionally, it’s a perfect make-ahead meal. You can prepare the filling and crust separately, then assemble and bake when you’re ready to serve — making it ideal for busy weeknights or after-holiday dinners.
Furthermore, the herb crust sets it apart. A touch of thyme, parsley, and rosemary baked right into the dough gives each forkful a fresh, aromatic note that pairs beautifully with the creamy turkey filling.
Why You Should Try This Recipe
If you’ve ever had store-bought pot pie and wished for something more flavorful and flaky, this recipe will completely change your mind. The homemade crust bakes to golden perfection, while the creamy turkey filling stays luscious without becoming heavy.
Moreover, this dish is incredibly flexible. You can use leftover chicken or turkey, frozen vegetables, or even puff pastry in a pinch. It’s the kind of recipe that adapts to what you have on hand, yet always turns out comforting and delicious.
Once you make it from scratch, you’ll never go back to the boxed version again.
Ingredients You’ll Need
For the Herb Crust
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary (crushed)
- 1 cup (2 sticks) cold unsalted butter, cubed
- 5–7 tablespoons ice water
For the Turkey Filling
- 3 tablespoons butter
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup milk or half-and-half
- 3 cups cooked turkey, shredded or cubed
- 1 cup frozen peas
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon nutmeg (optional, adds warmth)
For Finishing
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk
How to Make Homemade Classic Turkey Pot Pie with Herb Crust (Step-by-Step)
1. Make the Herb Crust
In a large bowl, whisk together flour, salt, thyme, parsley, and rosemary. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, just until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for 30 minutes.
2. Prepare the Filling
In a large skillet, melt butter over medium heat. Add onions, carrots, celery, and garlic, and sauté until tender — about 5–6 minutes. Stir in flour and cook for one minute to form a roux. Gradually whisk in broth and milk until smooth and thickened.
3. Add the Turkey and Vegetables
Stir in the turkey, peas, salt, pepper, thyme, and nutmeg. Simmer for 3–4 minutes until the mixture is creamy and bubbling. Remove from heat and allow to cool slightly before assembling.
4. Assemble the Pie
Preheat your oven to 400°F (200°C). Roll out one dough disc and line a 9-inch pie dish. Spoon the turkey filling evenly into the crust. Roll out the second dough disc and place it over the top. Trim, seal, and crimp the edges, then cut small slits in the center to allow steam to escape.
5. Brush and Bake
Whisk the egg and milk together and brush over the top crust. Bake for 35–40 minutes until golden brown and bubbly. If the edges brown too quickly, cover them loosely with foil.
6. Cool and Serve
Let the pie rest for 10–15 minutes before slicing to allow the filling to set. Serve warm with a simple side salad or roasted vegetables.
10 Tips for the Best Turkey Pot Pie
- Keep the butter cold for a flaky crust.
- Don’t overmix the dough — it should stay slightly crumbly.
- Use leftover turkey or chicken for convenience.
- Cook the filling until thick to avoid a runny pie.
- Season generously — the herbs make a big difference.
- Brush with egg wash for that perfect golden finish.
- Bake on a lower rack to ensure the bottom crust cooks through.
- Cool before slicing so the filling stays intact.
- Freeze unbaked pies for quick meals later.
- Add a sprinkle of fresh herbs after baking for aroma and color.
10 Variations & Substitutions
- Chicken Pot Pie: Swap turkey for cooked chicken.
- Puff Pastry Top: Use store-bought puff pastry for a faster version.
- Creamy Mushroom Addition: Add 1 cup sautéed mushrooms for richness.
- Sweet Potato Mix: Substitute some carrots with sweet potatoes.
- Cheesy Twist: Stir ½ cup shredded cheddar into the filling.
- Mini Pot Pies: Bake in ramekins for individual portions.
- Herb Upgrade: Add sage or tarragon for deeper flavor.
- Gluten-Free Option: Use a gluten-free crust mix and flour blend.
- Dairy-Free Version: Use olive oil and almond milk instead of butter and dairy.
- Cranberry Accent: Add a spoonful of cranberry sauce on the side for a festive touch.
What to Serve With Turkey Pot Pie (Step-by-Step)
- Pair with a crisp green salad dressed with lemon vinaigrette.
- Serve alongside roasted root vegetables for a hearty meal.
- Add cranberry relish or applesauce for sweetness.
- Offer buttery mashed potatoes for extra comfort.
- Finish with apple crumble or pumpkin pie for dessert.
Storage & Reheating Tips (Step-by-Step)
To Store
Cool completely before covering with foil or plastic wrap. Refrigerate for up to 4 days.
To Freeze
Wrap unbaked or baked pie tightly in foil and freeze for up to 2 months. Thaw overnight before reheating or baking.
To Reheat
Warm leftovers in the oven at 350°F (175°C) for 20–25 minutes until hot and crisp. Avoid microwaving, which softens the crust.
Recipe FAQs
1. Can I use store-bought crust?
Yes, it works fine, though the herb crust adds extra flavor.
2. Can I use frozen vegetables?
Absolutely — peas, carrots, and corn blends work well.
3. Can I make it ahead?
Yes, assemble the pie and refrigerate up to 24 hours before baking.
4. Can I freeze the filling separately?
Yes, freeze in portions for easy future meals.
5. What herbs work best?
Thyme, parsley, rosemary, and sage complement turkey beautifully.
6. Can I make it vegetarian?
Yes, replace turkey with sautéed mushrooms and more vegetables.
7. Can I use leftover gravy instead of broth?
Yes, reduce the flour slightly to balance the thickness.
8. How do I keep the bottom crust crisp?
Preheat the pie dish or bake on the lower rack.
9. Can I make mini pies?
Yes, bake in ramekins or muffin tins for individual servings.
10. How long does it stay fresh?
Up to 4 days refrigerated or 2 months frozen.