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Kae's Turkey Pot Pie

Rated as 4.58 out of 5 Stars

"This recipe is incredible, even down to the best crust ever. This is great for the turkey leftovers after the holidays or you can even use chicken. It's a yummy pie. Hope you enjoy!!"
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1 h 20 m servings 463
Original recipe yields 8 servings (1 pot pie)


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  1. Preheat oven to 425 degrees F (220 degrees C). Whisk together 1 1/2 cups of flour and 1/2 teaspoon of salt in a bowl.
  2. With a fork or pastry cutter, cut the shortening into the flour mixture until it becomes crumbly, then stir in water, a tablespoon at a time, just until the dough holds together. Divide dough in half; roll out each half with a rolling pin on a floured surface to make an 11-inch circle. Fit one crust into a 10-inch pie dish; place the other crust on a baking sheet or piece of parchment paper, and set aside.
  3. Melt butter in a large pot over medium heat. Combine 1/4 cup flour, 1 teaspoon of salt, black pepper, and sage in a small bowl until thoroughly mixed; stir the flour mixture into the melted butter until the mixture forms a smooth paste. Allow the mixture to bubble for about 1 minute, then stir in the chicken broth and evaporated milk. Bring the mixture to a boil, and whisk until thick, about 2 minutes. Remove the sauce from the heat; stir in the cooked turkey meat and mixed vegetables. Spoon the filling into the prepared pie dish. Top the pie with the remaining crust, then pinch and fold together the edges of the crusts to seal. Cut an X into the center of the top crust with a sharp knife.
  4. Bake in the preheated oven until the crust is browned and the filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.


  • Cook's Note
  • If you decide to use fresh veggies, make sure that you steam the pre-cut potatoes and carrots. And then I use frozen peas and corn. Make sure you microwave them to thaw them out. You can add whatever veggies you like. If you have a large gathering, double the crust and filling and put into a large glass baking dish. It will still work. Just make sure you add a couple of Xs to vent the top. You will love it!
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 463 calories; 25 31.7 27.1 78 795 Full nutrition

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Read all reviews 27
  1. 31 Ratings

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Most helpful positive review

I did tweak this recipe a little;instead of the canned milk, I used leftover gravy and it was great. The best turkey pot pie I have ever made!!

Most helpful critical review

This is for the crust only. The shortening taste is overpowering. I don't normally make crusts with shortening - always use butter, but I thought what the heck. I had just made 2 pie crusts w...

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Least positive

I did tweak this recipe a little;instead of the canned milk, I used leftover gravy and it was great. The best turkey pot pie I have ever made!!

I feel like the next Marie Callender! The crust was unbelievably tasty (which seems bizarre with such few ingredients), however I had to make a bit more than the recipe called for in order for i...

I had trouble with the crust but not due to the recipe, I'm not a natural born baker. But I will use butter next time. I also used left over gravy rather than the milk. I used what veggies I ha...

This turned out very well. I followed the recipie, with exception on the crust, used 1/2 butter flavored Crisco shortning and 1/2 real butter. I made 1 small mistake by adding uncooked potato,(...

My hubby's comment was, "WOW! If chicken pot pie always tasted like this I wouldn't dread it being on the menu! I'd look forward to it!" Guess this is my new go-to pot-pie recipe. I did ever...

Really great! I "cheated" and used pre-made pastry crust, but the filling was fantastic. I used frozen vegies and sauteed them in butter with garlic, onions, and mushrooms, to which I also adde...

First attempt at a home made pot pie, and man did they get into it! We wanted to try something different and not an everyday dinner so I made this! Two, with chicken instead of turkey, and man t...

OMG!! I don't care what anyone says about the was awesome. I started out by doubling the recipe and for the first time ever, there were no left overs. It tates soooo good.