Name: Turkey Pot Pie with Flaky Pie 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 (to brush over the pie crust before baking); 6 Tablespoons (85 g) unsalted butter; ½ cup (79 g) diced onion; 6 Tablespoons (47 g) 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 into pieces smaller than 1 inch; 1 cup (215 g) russet potatoes, peeled and diced into 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 a homemade pot pie, especially one with a golden, buttery crust that flakes just right. This Turkey Pot Pie with Flaky Pie Crust Recipe is a perfect way to turn simple ingredients into a cozy meal that fills your home with inviting aromas.

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

Why You'll Love This Recipe

I love how this Turkey Pot Pie with Flaky Pie Crust Recipe brings together juicy turkey, fresh veggies, and a creamy sauce wrapped in a crust that shatters with every bite — it’s like a warm hug on a plate.

Wholesome Comfort: The filling is packed with hearty sweet potatoes, carrots, and green beans, making it a nourishing and satisfying meal.
Buttery, Flaky Crust: The homemade crust uses cold butter and sour cream for an unbeatable texture that’s crisp yet tender.
Simple Yet Impressive: It looks like you spent hours, but you’ll be amazed how straightforward it is to put together.
Customizable Goodness: Whether you swap in other veggies or use leftovers, this recipe adapts beautifully to what you have.

Ingredients & Why They Work

Each ingredient here plays a role in building flavor and texture. The combination of fresh herbs, creamy broth, and a mix of lean protein and veggies creates a balanced filling that’s perfect under that flaky crust.

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 (for crust): Provides structure for the crust, enabling that perfect balance of tenderness and flakiness when combined with cold butter.
Unsalted butter (crust & filling): Using cold butter in the crust creates flaky layers, while melted butter in the filling adds richness.
Sour cream: Adds moisture and tang to the crust, helping it stay tender without being tough.
Egg: Brushed on the crust for a beautiful golden finish and slight shine.
Onion: Adds sweet, savory depth to the filling base.
Flour (for filling): Thickens the sauce, giving it that comforting creaminess.
Fresh rosemary: Adds an earthy, aromatic note; fresh is best, but dried works if that’s all you have.
Smoked paprika: Brings a subtle warmth and smoky depth to the filling.
Chicken broth: The liquid base of the filling, enhancing flavor while keeping it light.
Heavy cream: Makes the filling luxuriously creamy and smooth.
Sweet potatoes, russet potatoes, carrots: A hearty mix of root veggies that add sweetness and texture.
Shredded turkey: The star protein—leftover or freshly cooked turkey works wonderfully.
Frozen sweet corn and green beans: Quick, easy veggies that keep their flavor and texture through baking.

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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

While I stick pretty close to this recipe, I encourage you to tweak it based on what you love or have on hand. Maybe you want a little extra spice, or you prefer a plant-based version—it's all fair game!

Variation: I once swapped the turkey for shredded chicken when I didn’t have leftovers handy, and it was just as comforting.
Vegetarian Version: Replace turkey with mushrooms and add extra veggies like peas or zucchini; the sauce still shines.
Herb Twist: Try thyme or sage in place of rosemary for a slightly different flavor profile.
Gluten-Free: Use a gluten-free flour blend for the crust and a gluten-free all-purpose flour for the filling thickener.

Step-by-Step: How I Make Turkey Pot Pie with Flaky Pie 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: Crafting the Crust

Start by pulsing the flour and salt together in a food processor — this distributes everything evenly. Then sprinkle the cold, cubed butter on top and pulse again until pea-sized crumbly bits form. This cold butter is what makes the crust so beautifully flaky. Next, add the sour cream and pulse just until the dough begins to clump; overworking it will make your crust tough. Turn out the dough, gently form it into a disk (don’t knead), wrap it up, and pop it in the fridge while you tackle the filling.

Step 2: Preparing the Hearty Filling

In a deep, oven-safe 10” skillet, melt the butter over medium heat. Toss in the diced onions and cook gently until soft and translucent—that sweet aroma is the base for your flavor. Stir in the flour, rosemary, smoked paprika, salt, and black pepper; cook this mixture for about 30 seconds to lightly toast the flour, which helps get rid of the raw taste. Slowly whisk in the chicken broth and heavy cream, making sure no lumps form, until you have a smooth sauce.

Next, add the diced sweet potatoes, russet potatoes, and carrots. Bring everything to a boil, then lower the heat and simmer until the veggies are tender, about 10-15 minutes. This part really makes the filling comforting and hearty.

Finally, stir in the shredded turkey, frozen corn, and green beans, mixing until fully combined and warmed through. Remove the skillet from heat and get ready to top it with your pie crust.

Step 3: The Golden Finish

Roll out your chilled dough to roughly a 12” circle on a lightly floured surface. Carefully place the dough over your skillet, gently pressing it against the inside edges (no need to drape over). Cut a few small slits on top to allow steam to escape, then brush the crust with the beaten egg to get that gorgeous golden color during baking.

Bake at 400°F (200°C) for about 30 minutes until the crust is deeply golden and crisp. Pro tip: place a foil-lined baking sheet underneath the skillet in case of spills—this saved me more than once!

Top Tip

I’ve come to respect the power of keeping ingredients cold and not overworking pie dough. These tips transformed my crust from hard to flaky perfection and made my pot pie a real crowd-pleaser.

Cold Butter is Key: Always keep your butter and sour cream chilled before mixing for best flakiness.
Don’t Overwork the Dough: Handle the dough just enough to bring it together, this keeps your crust tender.
Toast the Flour: Cooking the flour-spice mix briefly removes raw taste and deepens flavor in the filling.
Use a Foil-Lined Baking Sheet: Saves you from messy spills, especially with juicy fillings.

How to Serve Turkey Pot Pie with Flaky Pie Crust Recipe

Garnishes

I personally like to sprinkle freshly chopped parsley or thyme right before serving for a fresh herbal pop of color and flavor. A dollop of sour cream on the side is perfect if you want the filling even creamier.

Side Dishes

Turkey pot pie is hearty on its own, but I sometimes pair it with a crisp green salad or simply some steamed broccoli to balance things out with a little brightness and crunch.

Creative Ways to Present

For special occasions, I’ve baked individual pot pies in ramekins topped with mini pie crusts shaped with cookie cutters — it makes the meal fun and personal for guests.

Make Ahead and Storage

Storing Leftovers

After the pot pie cools, I cover it tightly with foil or transfer leftovers to airtight containers and refrigerate. It keeps well for up to 5 days, perfect for weeknight meals.

Freezing

To freeze, I wrap the whole unbaked pie (with the crust on) in plastic wrap and foil. When I’m ready to indulge, I bake it from frozen, adding extra baking time to ensure the filling is hot and bubbly.

Reheating

I reheat leftovers in the oven at 350°F (175°C) to keep the crust crisp instead of soggy—microwaving tends to soften the crust too much, and nobody wants that!

Frequently Asked Questions:

Can I use store-bought pie crust for this recipe?

Absolutely! While I prefer a homemade crust for the flavor and texture, a good-quality store-bought crust works fine and saves time.

What can I substitute if I don’t have sour cream for the crust?

You can use Greek yogurt as a substitute for sour cream in the crust. It adds the same tanginess and moisture needed for tenderness.

Can I make this pot pie gluten-free?

Yes! Use a gluten-free all-purpose flour blend for both the crust and as a thickener in the filling. It might slightly change texture but tastes just as delicious.

How do I avoid a soggy crust on the bottom?

I like to prepare and bake the filling in a heavy, oven-safe skillet that holds the filling’s moisture without soaking the crust. Also, setting the crust right against the pan’s sides ensures a better bake. Baking at a hot temperature (400°F) helps crisp the crust.

Final Thoughts

This Turkey Pot Pie with Flaky Pie Crust Recipe is one of those meals I keep coming back to when I want comfort and a bit of something special. It really shines when you use leftover turkey, turning simple ingredients into a dish that feels like love wrapped in a crust. I hope you enjoy making and sharing it just as much as I do — it’s truly a classic with a personal touch.