There’s nothing quite like the smell of a Turkey and Mushroom Pot Pie baking in the oven—it’s pure comfort in a dish. I’ve been making this recipe for years, especially after Thanksgiving when leftover turkey needs a cozy home. The way the flaky crust cracks open to reveal that rich, creamy filling loaded with mushrooms gets me every time. Trust me, this isn’t just any pot pie. It’s my go-to for chilly nights when only something hearty will do, and it always disappears faster than I can say “seconds, please!”
The Key Players in My Turkey & Mushroom Pot Pie
Now, let’s talk ingredients – this is where the magic starts! I’m pretty particular about each component in my pot pie because even small changes can make a big difference in flavor. You’ll notice I call for simple, everyday items (no fancy grocery runs needed here). Just good, honest ingredients that work together like old friends.
What You’ll Need:
- 2 cups cooked turkey, diced into bite-sized pieces (leftover roast turkey works beautifully!)
- 1 cup mushrooms, sliced – I love creminis for their earthy flavor, but use what you’ve got
- 1 onion, chopped (yellow or white work best for cooking)
- 1 carrot, diced – about 1/2 cup for that pop of color and slight sweetness
- 1 celery stalk, diced – don’t skip this! It adds wonderful depth
- 2 cloves garlic, minced (or 1 tsp if you’re using pre-minced)
The Sauce Makers:
- 2 tbsp butter – real butter only, please!
- 2 tbsp flour – all-purpose works perfectly here
- 1 cup chicken broth – low-sodium so we can control the salt
- 1/2 cup heavy cream – this makes the sauce luxuriously rich
- 1 tsp thyme – dried works great, fresh is even better if you have it
- Salt and pepper to taste – I always start with 1/2 tsp salt and go from there
Plus one prepared pie crust – store-bought is totally fine (my little secret!), but homemade is amazing if you’re feeling ambitious.
See? Nothing too crazy, just good, flavorful ingredients that come together to create pure comfort. Now let’s get cooking!
How to Make Turkey and Mushroom Pot Pie
Okay, let’s get to the fun part – turning these simple ingredients into the most comforting pot pie you’ve ever tasted! Don’t let the steps intimidate you – I’ve made this so many times I could do it in my sleep, and I’ll walk you through every detail. Just follow along, and you’ll have golden, bubbling perfection in no time.
Preparing the Filling
First, grab your favorite deep skillet or Dutch oven – something with good sides to prevent splatters. Melt the butter over medium heat until it’s just starting to bubble (but not brown – we’re not making roux yet!). Toss in your chopped onions, carrots, and celery – I call this the “holy trinity” of pot pie veggies. Sauté them until they soften, about 5 minutes, stirring occasionally. You’ll know they’re ready when the onions turn translucent and your kitchen smells amazing.
Now add the garlic and mushrooms – oh, that earthy aroma! Cook until the mushrooms release their liquid and shrink down slightly, about 3 more minutes. Here’s where the magic happens: sprinkle in the flour and stir constantly for 1 full minute. This cooks out the raw flour taste and creates the base for our creamy sauce. Watch carefully – you want it to smell toasty but not burn!
Time for liquids! Gradually whisk in the chicken broth (a little at a time to prevent lumps), then the heavy cream. The sauce will thicken as it simmers – about 3-5 minutes. Now fold in the turkey, thyme, salt, and pepper. The filling should coat the back of a spoon when it’s perfect. Taste it now – this is your chance to adjust the seasoning. Too thick? Add a splash more broth. Not flavorful enough? A pinch more thyme or pepper does wonders.
Assembling and Baking the Pot Pie
Preheat your oven to 375°F while you assemble. Pour that gorgeous filling into a 9-inch pie dish (or any similar sized baking dish). Here’s my trick: let it cool slightly while you roll out the crust – this prevents a soggy bottom. Lay the crust over the top, trim any excess, then crimp the edges with a fork or your fingers for that classic look.
Don’t forget to cut several steam vents! I make 4-5 small slits in a sunburst pattern – not only does this look pretty, but it prevents the crust from puffing up like a balloon. For extra golden-ness, brush the top with an egg wash (1 egg beaten with 1 tbsp water), but this is optional.
Bake for 30-35 minutes until the crust is deeply golden and you can see the filling bubbling through the vents. Your whole house will smell incredible! Let it rest for 5-10 minutes before serving – I know it’s hard to wait, but this helps the filling set so it doesn’t run everywhere when you cut into it.
Tips for the Best Turkey and Mushroom Pot Pie
Want your pot pie to taste like it came straight from a cozy diner? Here are my tried-and-true tricks! First – that crust. Keep your butter ice-cold if making homemade, or if using store-bought, let it thaw just enough to unroll without cracking. For extra flakiness, I sometimes sprinkle a light dusting of grated Parmesan between the crust and filling – sounds weird, but trust me, it’s magical!
Filling too thin? Let it simmer longer until it coats your spoon thickly. Too thick? A splash of broth or white wine loosens it perfectly. And always, always taste before baking – that’s your golden moment to adjust seasonings. I often add a pinch of smoked paprika or dash of Worcestershire for depth when the mood strikes.
Last tip: bake on a sheet pan! Catches any bubbly overflow so you’re not scrubbing the oven later. You’re welcome!
Ingredient Substitutions and Variations
One of the best things about this pot pie is how flexible it is! Don’t have turkey? No problem—chicken works beautifully (rotisserie is my shortcut hero). For vegetarians, just double up on mushrooms or toss in some white beans for protein. My aunt swears by adding frozen peas for extra color and sweetness, and honestly? I never say no to peas in my pot pie.
Mushroom lovers, go wild! Swap creminis for shiitakes, buttons, or even wild mushrooms if you’re feeling fancy. Just keep the total quantity about the same. Dairy-free? Use olive oil instead of butter and coconut milk in place of cream—it sounds unconventional, but the subtle coconut flavor actually complements the earthiness of the mushrooms.
And the crust? Puff pastry makes a fabulous flaky alternative to pie dough, or you can skip it entirely and top with mashed potatoes for a shepherd’s pie twist. That’s the beauty of this recipe—it welcomes creativity!
Serving and Storing Turkey and Mushroom Pot Pie
There’s an art to serving pot pie. I always let mine rest for a good 5-10 minutes after baking—this helps the filling set so you get those perfect, clean slices (instead of a saucy landslide!). For sides, keep it simple: a crisp green salad cuts through the richness beautifully, or go classic with garlicky sautéed green beans. My husband swears by a dollop of cranberry sauce on the side for a sweet-tart contrast—Thanksgiving vibes all year round!
Leftovers? They’re even better the next day! Store cooled slices in an airtight container in the fridge for up to 3 days. To reheat, pop individual portions in a 350°F oven for 15-20 minutes until bubbly (the microwave works in a pinch, but the crust won’t stay crisp). Need to freeze? Assemble but don’t bake—wrap tightly and freeze for up to 2 months. Bake straight from frozen, adding 15-20 extra minutes. Easy comfort food on demand!
Nutritional Information
Each slice of this Turkey and Mushroom Pot Pie packs about 350 calories, with 20g of protein to keep you satisfied. It’s got 18g of fat (8g saturated) and 25g of carbs (2g fiber). Remember—these are estimates. Your exact nutrition will vary based on ingredients like crust thickness or how much cream you use. But hey, comfort food isn’t about counting every gram—it’s about savoring every bite!
Frequently Asked Questions
Can I use puff pastry instead of pie crust?
Absolutely! Puff pastry makes an incredibly flaky, buttery topping. Just thaw it first, then roll slightly thinner than the package instructions. Bake at the same temperature—it might puff up dramatically, which is half the fun! Cut extra vents to prevent steam explosions.
How long does leftover pot pie keep?
Stored properly in the fridge, it stays delicious for 3 days. The crust softens over time, so I reheat slices in a 350°F oven to crisp them back up. You can also freeze unbaked pies for 2 months—just add 15-20 minutes to the baking time.
My filling seems too runny—how do I thicken it?
No worries! Simmer it longer to reduce, or make a quick slurry: mix 1 tsp cornstarch with 1 tbsp cold water, stir into the bubbling filling. It’ll tighten up in 1-2 minutes. Too thick? More broth or cream fixes that!
Can I make this ahead?
Yes! Assemble the pie (minus baking) up to a day in advance—keep it covered in the fridge. The crust might need an extra 5 minutes in the oven since it’s starting cold. Perfect for stress-free entertaining!
Share Your Experience
I’d love to hear how your Turkey and Mushroom Pot Pie turned out! Did you add your own twist with extra veggies or a secret spice? Snap a photo of that golden crust and tag me—nothing makes me happier than seeing your cozy kitchen creations. Happy baking, friends!
For more delicious recipes and inspiration, check out our Pinterest page!
Print
Hearty Turkey and Mushroom Pot Pie Recipe That’ll Wow Your Family
- Total Time: 50 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A hearty and comforting turkey and mushroom pot pie with a flaky crust.
Ingredients
- 2 cups cooked turkey, diced
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
- 1 prepared pie crust
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt butter over medium heat. Sauté onions, carrots, celery, and garlic until softened.
- Add mushrooms and cook until tender.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and heavy cream. Bring to a simmer.
- Add turkey, thyme, salt, and pepper. Cook until thickened.
- Transfer filling to a pie dish. Cover with pie crust, crimp edges, and cut vents.
- Bake for 30-35 minutes until golden brown.
- Let cool slightly before serving.
Notes
- Use leftover turkey for convenience.
- Substitute mushrooms with any preferred variety.
- For a richer flavor, add a splash of white wine.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
